{"data":[["Sumatra","MC","20119",null,null,"Wet-Hulled","\n\t\t\t\t\t
<\/a>","Cocoa and coffee flavors. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","MC","20120",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with coffee, and graham cracker flavor and a heavy mouthfeel. Castillo, Caturra, Colombia"],["Brazil","Amizade - Screen 17\/18","20121",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild, sweet, and salty with cocoa and peanut flavors. Common Brazilian Varieties"],["Colombia","ARGCAFEE - Argelia - Cauca - Castillo & Colombia","20122","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Sweet and clean with orange zest, cooked berry, and dark chocolate flavors. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","Cauca","20125","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Soft, sweet, and savory with fresh berry, chocolate, and grapefruit flavors. Castillo, Caturra, Colombia"],["Colombia","ASEPROPAZ - Planadas - Tolima","20126","Tolima","ASEPROPAZ","Washed","\n\t\t\t\t\t<\/a>","Mild, sweet and savory with winey acidity, nutty and cocoa flavors. The Ecological Association Producers of Peace Planadas Tolima \u201cASEPROPAZ\u201d was legally established on December 30, 2019 by a group of 63 producers from the neighboring villages of the municipalities of Planadas, Ataco (Tolima), Aipe (Huila) with the main objective to market and sell its coffee products at better prices in national and international markets.Currently our large ASEPROPAZ family has 63 families from the south of Tolima and is made up of 80% women heads of family.Castillo, Caturra, Colombia"],["Costa Rica","Brunca","20134","Brunca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity and sweetness. Soft fresh melon flavors. Common Costa Rican Varieties"],["Costa Rica","South Region","20135","South Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Appreciable tart acidity and sweetness. Almond, cedar, citrus zest, and peanut butter flavors with a smooth mouthfeel. Common Costa Rican Varieties"],["Jamaica","Jamaican Coffee Farmers Association - Grade 1","20128","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Colombia","Best Cup Finalist - Clara Deicy Lopez Lasso - San Agustin - Huila - Castillo & Colombia","20138","Huila","Clara Deicy Lopez Lasso","Washed","\n\t\t\t\t\t<\/a>","Sweet and heavy with citric acidity, dried apricot, honey, and grapefruit flavors. Clara owns El Futuro, a farm with 2.5 hectares of planted caturra. They were raised in a coffee farm community, and now being a producer, they are focused on producing quality coffee to create more financial opportunity. There are two fermentation tanks and a greenhouse on the farm. The coffee is washed a total of three times, feremented first in cherry for 15 hours, depulped and washed, and then fermented again for 36hrs. The coffee is dried for the following 15-20 days, turned every 8 hours. Castillo, Colombia"],["Colombia","Best Cup #11 - Liliana Gembuel Paja - Jambalo - Cauca - Castillo","20168","Cauca","Finca El Pinal","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with pomelo, soft floral flavors, and tart acidity. \"I live with my husband in Jambal\u00f3. We both work in coffee production and we do social work with the community. We have a daughter who is committed to study. The farm is an inheritance from my mother, she lives there with my younger brother, each of us have land to produce coffee. My husband and I began growing coffee twelve years ago, and since then we have been improving to the point of entering the specialty coffee market five years ago. We have very good weather conditions and we are very motivated with our production.I believe that in this region we have a very beautiful history - a history of social reconstruction. The cultivation of coffee in the region is relatively new; people have been integrating this crop as a production system. Before this, illicit crops were very common. Thinking of the future of our children, as a community, we raised awareness and from there the change began.Liliana's farm, Finca El Pinal, is 2 hectares large. Over 20 people from the village are employed during harvest season. The cherry is held in a plastic tank overnight after harvest, and then depulped the following morning, and fermented in polyethelyne tanks. The coffee is then washed, sorted again, and dried for 20 days in a parabolic dryer. Castillo"],["Colombia","Best Cup #13 - Navio Orozco Mu\u00f1oz - El Tambo - Cauca - Castillo","20169","Cauca","Navio Orozco Munoz","Washed","\n\t\t\t\t\t<\/a>","Blueberry, tropical fruit, and honeydew with tart acidity and caramel sweetness. Finca Buenos Aires is a 7 hectare farm located in the Sabanetas village of El Tambo, Cauca, Colombia. This farm is owned by Navio Orozco Munoz.Navio employs 5 people during harvest and picking is done every three weeks. He also works with his neighbor to share labor efforts. Coffee is floated after picking to sort out any under-ripes. Coffee in cherry is placed in a wooden hopper for 24 hours, then pulped and dry fermented for 18 hours. After fermentation it is rinsed and washed with water twice. After washing, the coffee is placed on raised beds in a parabolic dryer for 18 days, being turned 4 times per day for uniform drying. From Navio:I am proud to be a farmer and I like to work the land, 14 years ago my wife and I were given theopportunity to cultivate a small plot of land on my mother in law's farm, we didn't hesitate toplant it with coffee, seeing that with coffee we did well, my father also gave me a small plot whichI also planted in coffee and by the boundaries of the farm we planted fique. We have managedto complete 4,000 coffee trees and for the last 5 years we have been producing specialty coffees,with which we have been able to considerably improve our family's economic income.Castillo"],["Colombia","Best Cup Finalist - Jairo Qui\u00f1ones Quinayas - Palestina - Huila - Caturra","20171","Huila","Jairo Quinones Quinayas","Washed","\n\t\t\t\t\t<\/a>","Remarkable cooked blackberry flavors. Definite winey acidity, and candy-like sweetness. Jairo has been involved with coffee production for 23 years, starting out as a picker. Over time, he saved enough money to purchase his 5-hectare farm, Nueva Zelandia. The coffee is fermented in-cherry in a hopper, followed by 36 hours in a tank, and then washed twice. The coffee dries a total of 25 days, 5 days in the tank, and 20 days in a parabolic dryer. Caturra"],["Colombia","Best Cup Finalist - Gonzalo Dagua Conda - Caloto - Cauca - Castillo","20173","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Nectarine, red grape, and perfume floral flavors with citric acidity. Castillo"],["Colombia","Best Cup Finalist - Luis Aldemar Diaz - Buesaco - Nari\u00f1o - Castillo","20174","Nari\u00f1o","Luis Aldemar Diaz","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart citric acidity, dark chocolate, and baking spice flavors. Luis' parents began cultivating coffee 35 years ago on their family farm, but Luis started working in other industries. Around 2008, Luis used his savings to purchase his first farm. Luis and his brother expanded their coffee operations, and in 2017, placed in the Cup of Excellence. He has 1 hectare of planted coffee on his farm La Josefina. The cherries are picked, hand sorted, and then fermented for 96 hours in bags or tanks. After that, the coffee is pulped, and then fermented for another 24 hours in plastic tanks before being washed. The coffee is dried in a parabolic dryer, fully outfitting with lateral curtains for temperature control. Castillo"],["Colombia","Best Cup Finalist - Jaqueline Sanchez - El Tambo - Cauca - Castillo","20175","Cauca","Jaqueline Sanchez","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, brown sugar sweetness, and lemonade-like, citric acidity. Jaqueline Sanchez owns Finca El Pinal in the Rio Blanco village of El Tambo, Cauca, Colombia. This 10 hectare farm harvests between May and July annually. Jaqueline rests the freshly picked cherry in a tank for 24 hours prior to pulping and dry fermenting in tanks for another 24 hours. After fermentation, coffee is rinsed and washed three times. Coffee is then dried for 17 days. Castillo"],["Colombia","Best Cup Finalist - Mayerly Liseth Romo Lopez - San Lorenzo - Nari\u00f1o - Castillo & Caturra","20176","Nari\u00f1o","Mayerly Liseth Romo Lopez","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, dried mango, plum, and caramel flavors. Mayerly is a young coffee producer, cultivating coffee on her 1-hectare farm, El Mirador, where she grows Castillo and Caturra. After the harvest, coffee is dry fermented for 72 hours, washed, and then dried on cement patios for 15 days. Castillo, Caturra"],["Colombia","Best Cup Finalist - Diomar Bambague Ocoro - El Tambo - Cuaca - Castillo","20177","Cauca","Diomar Bambague Ocoro","Washed","\n\t\t\t\t\t<\/a>","Sweet with winey acidity, fig, blackberry, molasses, and lime flavors. Diomar and her family all produce coffee together on a 2.5-hectare farm called El Helechal. They grow Castillo and Colombia, harvest by paid locals and themselves. The coffee is delivered to a local wet mill for processing where it is pulped the same day, and fermented in ceramic tanks for 18hrs. The coffee is then washed three times and sorted. The coffee then dries for 15 days in a greenhouse. Castillo"],["Colombia","Aidee Gutierrez - El Tambo - Cauca - Castillo","20178","Cauca","Aidee Gutierrez","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow spices flavors. Tart citric acidity and mild sweetness. Aidee started growing coffee ten years ago on her and her husband's small plot of land. Eventually, they bought more land and expanded their coffee production. The farm is El Morichal. It's 1.5 hectares of Castillo in the El Tambo municipality. After harvesting, the coffee is float-sorted, pulped, and ferments for 18 hours in cement tanks. The coffee is dried in a parabolic dryer for just over a week, turned and mixed four times per day. Castillo"],["Colombia","Best Cup #11 - Liliana Gembuel Paja - Jambalo - Cauca - Castillo","20179","Cauca","Finca El Pinal","Washed","\n\t\t\t\t\t<\/a>","Floral, sweet, and smooth with tart acidity and blueberry jam. \"I live with my husband in Jambal\u00f3. We both work in coffee production and we do social work with the community. We have a daughter who is committed to study. The farm is an inheritance from my mother, she lives there with my younger brother, each of us have land to produce coffee. My husband and I began growing coffee twelve years ago, and since then we have been improving to the point of entering the specialty coffee market five years ago. We have very good weather conditions and we are very motivated with our production.I believe that in this region we have a very beautiful history - a history of social reconstruction. The cultivation of coffee in the region is relatively new; people have been integrating this crop as a production system. Before this, illicit crops were very common. Thinking of the future of our children, as a community, we raised awareness and from there the change began.Liliana's farm, Finca El Pinal, is 2 hectares large. Over 20 people from the village are employed during harvest season. The cherry is held in a plastic tank overnight after harvest, and then depulped the following morning, and fermented in polyethelyne tanks. The coffee is then washed, sorted again, and dried for 20 days in a parabolic dryer. Castillo"],["Colombia","Nari\u00f1o","20137","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with citric acidity, chocolate, raisin, and fresh berry flavors. Castillo, Caturra, Colombia"],["Colombia","Huila","20139","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and caramelized sugar flavors, with a creamy body, tangy acidity, and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","20140","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and tart with toffee, lemon, and cooked berry flavors. Castillo, Caturra, Colombia"],["Colombia","La Florida - Nari\u00f1o","20152","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and tangy with toffee, berry, and citrus fruits. Castillo, Caturra, Colombia"],["Colombia","La Florida - Nari\u00f1o","20153","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and syrupy with toffee, berry, and citrus fruits. Castillo, Caturra, Colombia"],["Colombia","Alvaro Andres Roldan - La Parcelita - Cajibio - Cauca - Castillo - Washed","20144","Cauca","Alvaro Andres Roldan","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus aromas with toffee, brown sugar, raisin, and chocolate flavors. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon.Alvardo has invested in new equipment to improve his processing, and he uses a sorting table called a zaranda to make sure his coffee is even and free of defects after it is depulped. He utilizes different fermentation styles for the various coffees on La Parcelita. Alvardo dries his coffee on patios, as well as on raised beds in a greenhouse and in parabolic dryers. The greenhouse is an iron structure with a blue polycarbonate roof and contains six raised beds; the parabolic dryer has a wooden frame with clear plastic covering, housing five raised beds. Alvardo says the blue polycarbonate roof on the greenhouse slows the drying process, which preserves the quality of the coffee over time.Castillo"],["Colombia","Pitalito - Huila","20142","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with cocoa, lemon, and apricot jam flavors. Castillo, Caturra, Colombia"],["Colombia","Totoro - Cauca","20143","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Ripe berry, dark chocolate, and stone fruit flavors with tangy fruit acidity. Castillo, Caturra, Colombia"],["Colombia","San Agustin - Huila","20147","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Winey acidity with noticeable fresh grape, cooked melon, dark chocolate, and spices flavors. Castillo, Caturra, Colombia"],["Colombia","San Agustin - Huila","20149","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Winey acidity with tropical fruit flavors and brown sugar sweetness. Castillo, Caturra, Colombia"],["Colombia","James Fernandez - La Laja - El Tambo - Cauca - Gesha - Washed","20141","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Complex, sweet, and smooth with jam-like blueberry, fresh melon, panela, and cocoa flavors. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Gesha"],["Colombia","Alvaro Andres Roldan - La Parcelita - Cajibio - Cauca - Pink Bourbon - Washed","20145","Cauca","Alvaro Andres Roldan","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart fruit acidity, chocolate, cocoa, and citrus fruit flavors. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon.Alvardo has invested in new equipment to improve his processing, and he uses a sorting table called a zaranda to make sure his coffee is even and free of defects after it is depulped. He utilizes different fermentation styles for the various coffees on La Parcelita. Alvardo dries his coffee on patios, as well as on raised beds in a greenhouse and in parabolic dryers. The greenhouse is an iron structure with a blue polycarbonate roof and contains six raised beds; the parabolic dryer has a wooden frame with clear plastic covering, housing five raised beds. Alvardo says the blue polycarbonate roof on the greenhouse slows the drying process, which preserves the quality of the coffee over time.Pink Bourbon"],["Colombia","Finca Juan Martin - Sotar\u00e1 - Cauca - Sidra","20150","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Candied fruit and perfume floral flavors with lots of winey fruit acidity, berry, and chocolate. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Sidra"],["Colombia","Finca Juan Martin - Sotar\u00e1 - Cauca - Gesha","20151","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Juicy sweetness and acidity with lots of tropical fruit flavors, caramel, berry, and mango. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","20146","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Tart citric acidity, cocoa, and lemon-lime flavors with sugary sweetness and mouthfeel. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","AMACA - El Tambo - Cauca - Castillo","20148","Cauca","AMACA","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and a syrupy mouthfeel, winey fruit acidity, dark chocolate, berry, rich caramel, and green grape flavors. AMACA (Asociaci\u00f3n de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia\u2019s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household\u2014and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members\u2019 farms. In 2010, the organization \u201cSocial Action\u201d supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one.In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers.As this is one of our Women Coffee Producer program coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members\u2019 families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee.Castillo"],["Colombia","AMACA - El Tambo - Cauca - Castillo","20154","Cauca","AMACA","Washed","\n\t\t\t\t\t<\/a>","Balanced, mild, and soft with lemon, almond, and cocoa flavors. AMACA (Asociaci\u00f3n de Mujeres Productoras Agropecuarias del Cauca) is a group of women producers located in El Tambo, Cauca, Colombia that was formed in 1999 by 80 women from El Tambo, in Colombia\u2019s Cauca department. Now AMACA is 140 smallholder members strong, all women farm owners and heads of household\u2014and their coffees are fantastic. All of the members derive their livelihood and the livelihoods of their families from the cultivation and production of coffee. In 2008, AMACA partnered with the Ministry of Agriculture, the governor of Cauca, and the municipality of El Tambo to increase the production and quality of coffee on 80 members\u2019 farms. In 2010, the organization \u201cSocial Action\u201d supplied 22 farms with new wet mills and processing tanks. Today, 140 active members from three different villages across the El Tambo municipality make up AMACA. The average farm size is 1 hectare (5,000 trees) per member, some members have 3+ hectares and many members have less than one.In terms of harvesting and process, most all members harvest only fully ripe cherries, depulping on the same day as harvest, processing on their own farms, and drying on raised beds inside parabolic dryers.As this is one of our Women Coffee Producer program coffees, a premium is paid to AMACA above the value of the coffee itself to support their goals and aspirations as a group. Their mantra is simple: to improve the quality of life for their members and their members\u2019 families. Currently, one of their most pressing needs is a warehouse space to properly receive, cup, manage, and store their coffees. We believe these premiums can help them to accomplish these goals and in turn, support this passionate and strong-willed group of women in their love for and livelihood of quality coffee.Castillo"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo","20155","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Tart, sweet, and savory with cocoa, grapefruit, and praline flavors. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","20156","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and citric with cocoa, toffee, and citrus fruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","20157","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Noticeable sweetness and tart acidity with some fresh citrus fruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","Best Cup Finalist - Ildefonso Reyes Silva - Sotara - Cauca - Colombia","20181","Cauca","Ildefonso Reyes Silva","Washed","\n\t\t\t\t\t<\/a>","Sugary sweet with tangy acidity, caramel, apple, and strawberry flavors. Ildefonso's father grew coffee, and inspired him to use his father's inheritance to plant coffee on 3 hectares of farmland called Alto del Anizal. After harvest, the coffee is fermented for 2 days in a plastic hopper, pulped, and fermented for another 48 hours in plastic tubs. The coffee is dried in an Elba house with retractable roofs for 18 days.Colombia"],["Colombia","Carlos Gonzalez - Finca La Cabana - Inza - Cauca - Castillo - Washed","20189","Cauca","Carlos Gonzalez","Washed","\n\t\t\t\t\t<\/a>","Soft, sweet, and mellow with tart citric acidity, raisin, fresh apple and, and chocolate flavors. Carlos Gustavo Gonzalez owns a 1.8-hectare farm called Bella Vista, where he grows several varieties of coffee, including Typica and Caturra, along with the Colombian varieties of Colombia and Castillo. He carefully harvests the coffees when they are their ripest: bright red cherries for the Typica and Caturra, purple for Castillo, and dark yellow for Colombia. He puts his coffee through what's called a \"double fermentation\" by producers who work with Banexport. First, the coffees are placed in a hopper after picking, where they sit for 12 hours. Then, they are depulped and fermented in a tank for 24 hours. The parchment is washed three or four times, and then dried in a gable-roof dryer for about 14 days.Castillo"],["Colombia","Franceny Ruiz Constain - El Tambo - Cauca - Colombia","20193","Cauca","Franceny Ruiz Constain","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fruit flavors. Tart citric acidity and mild sweetness. Franceny comes form a coffee growing family, and enjoys producing coffee because it is \u201ca legal crop, easy to sell, and generates employment\u201d. She started with 1000 trees, and have expanded their farm, La Palma, to 10 hectares. After harvest, their coffee is pre-fermented in a wooden hopper for 20 hours, pulped, and fermented in ceramic covered tanks for another 20 hours. The beans are washed three times with any defectives being removed. The coffee is dried in a parabolic dryer for the following 15 days. Colombia"],["Colombia","Julian Palomino and Oscar Eduardo Realpe - Finca El Progreso - Totoro - Cauca - Castillo - Natural CM","20195","Cauca","Julian Palomino and Oscar Eduardo Realpe","Natural","\n\t\t\t\t\t<\/a>","creamy body, amaretto, port wine, blackberry jam, and rich dark chocolate flavors. This coffee is part of the Farm Select program with Banexport in Colombia, an initiative that aims to support producers with the tools they need to improve their coffee quality, gain access to better prices, and make lasting connections with committed specialty buyers. Through its Farm Select program standards and protocols, Banexport identifies producers who are willing to utilize advanced techniques and technology in order to produce a better cup; provides them with education and support toward that end; and, through a close and collaborative partnership with Cafe Imports, connects them with buyers who are interested in developing mutually beneficial, long-term and reliable buying relationships.Julian and Oscar farm 10 hectares in Totoro, Cauca, where they grow Castillo. The coffee is picked ripe when the cherries turn purple and are sorted meticulously to comprise this special lot. They are fermented in a hopper for 16 hours before being depulped and fermented in a tank for 24 hours. After fermentation, the coffee is washed three times and dried in a gable-roof dryer for 10\u201315 days.Castillo"],["Colombia","Best Cup Finalist - Armel Moncayo Tujillo - Sotara - Cauca - Castillo","20198","Cauca","Armel Moncayo Tujillo","Washed","\n\t\t\t\t\t<\/a>","Thick and jam like body with raspberry, caramel, and fig flavors. Armel comes from a coffee growing family, and started growing their own coffee for the income. Since starting, they have improved quality and began planting more varieties such as Cenicafe 1, Bourbon Rosado, and Gesha. They grow 1 hectare of Castillo on the farm Loma El Marcelo. Cherries are picked, float-sorted, fermented in a wooden hopper for 36 hours, pulped, and fermented again in a brick tank for 14 hours. The seeds are dried in a parabolic dryer for 6-10 days depending on the weather. Castillo"],["Colombia","Cauca","20190","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a heavy mouthfeel, cocoa, toffee, lemon, and lime flavors. Castillo, Caturra, Colombia"],["Colombia","La Vega - Cauca","20191","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a heavy mouthfeel, cocoa, toffee, lemon, and lime flavors. Castillo, Caturra, Colombia"],["Colombia","Huila","20201","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with winey fruit acidity and cooked fruit flavors. Castillo, Caturra, Colombia"],["Colombia","Clara Isabel Moncanut - Finca Salsipuedes - Timbio - Cauca - Castillo - Washed","20183","Cauca","Clara Isabel Moncanut","Washed","\n\t\t\t\t\t<\/a>","Rich dark chocolate, cola, clove, and cooked fruit flavors with tart acidity, sugary sweetness and mouthfeel. Clara Moncanut owns a 5-hectare farm called Salsipuedes, where she grows Castillo coffee. Harvesting happens when the cherries ripen to purple, and they are depulped the same day they're picked. After depulping, the cherries are put in a concrete fermentation tank and monitored closely until they reach 7\u00b0 or 8\u00b0 Bx. Typically this takes 14\u201320 hours, depending on the weather. The coffee is dried in the sun on patios, or in a casa elba (rooftop drying structure) or a drying structure that has a plastic gable roof.Castillo"],["Colombia","La Uni\u00f3n - Nari\u00f1o","20200","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with citric acidity, salted almond, and praline flavors. Castillo, Caturra, Colombia"],["Colombia","Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Washed","20182","Cauca","Patio Bonito","Washed","\n\t\t\t\t\t<\/a>","Fruit-like sweetness with tart acidity, praline, grapefruit, dark chocolate, and apple flavors. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee.The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\" Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","20186","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Golden raisin, brown sugar, dark chocolate, and cooked papaya flavors with tangy acidity and sugary sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","20187","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Significant fresh plum and appreciable fresh grape flavors. Substantial balanced acidity and fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","Finca Juan Martin - Sotara - Cauca - Arara - Vino Natural","20188","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Lots of boozy fruit acidity, soft, syrupy sweetness, fruity and floral; lemon candy, green apple, and jam-like blackberries. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Castillo, Caturra, Colombia"],["Colombia","Finca Juan Martin - Sotara - Cauca - Harrar - Washed","20194","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with a thick body; merlot and cherry tomato flavors. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Harrar"],["Colombia","Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Natural","20196","Cauca","Patio Bonito","Natural","\n\t\t\t\t\t<\/a>","Tons of dried cranberry with clove and cocoa flavors. Lots of boozy acidity and mellow sugary sweetness. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\" Pink Bourbon"],["Colombia","Julia Elvira Orozco - Finca Praga - Popay\u00e1n - Cauca - Pink Bourbon - Natural","20197","Cauca","Julia Elvira Orozco","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with mild spices flavors. Winey acidity and mellow sugary sweetness. Julia Elvira Orozco Caicedo grows Castillo and Colombia varieties on 13 hectares in the area around Popay\u00e1n, Cauca. She uses a Brix meter to determine the optimal harvest time and has found that 18 \u00b0Bx is just right. After harvesting, the coffee is sorted using a floating process called \"balseo\": The cherries are placed in a tank that is filled with water, and those cherries which are damaged and defective float, allowing them to be removed from the lot. The coffee is then processed accordingly. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Natural","20199","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Malic acidity with elderflower syrup, pomegranate, and honey flavors. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Brazil","Natural","20202",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","20203",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow, sweet and citric with praline and cocoa flavors. Common Brazilian Varieties"],["Colombia","Oporapa - Huila - Castillo","20204","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tangy acidity; dark chocolate, berry, and citrus fruits. Castillo"],["Colombia","EP","20205",null,null,"Washed","\n\t\t\t\t\t<\/a>","Soft tart acidity and sweetness with clove, praline, and cocoa flavors Castillo, Caturra, Colombia"],["Colombia","EP","20206",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, tart citric acidity with praline, cocoa, and citrus fruit flavors. Castillo, Caturra, Colombia"],["Colombia","Mujeres del Huila - Flor Blanca - EA Decaf de Ca\u00f1a","20207","Huila","Women Flor Blanca","Washed","\n\t\t\t\t\t<\/a>","Appreciable tart acidity and sweetness. Obvious fresh citrus flavors and mild cooked citrus flavors. Precooperativa Flor Blanca is an organization that is made of 12 subgroups throughout Huila with the mission to support small-holder coffee and cacao producers by leveraging their collective size to gain access to international markets. Flor Blanca and it\u2019s subgroups work through the National Federation of Coffee Growers (FNC) and their Mujeres del Huila program to identify and organize groups of women producers and award a premium to those groups for coffees that may otherwise end up in larger blends. Flor Blanca represents over 1,500 women from over 30 coffee-producing municipalities throughout the department. Founded in 2018, Flor Blanca also uses its collective bargaining power to purchase fertilizers at affordable prices on behalf of its members and has a separate organic composting facility to provide free or at-costs fertilizers for women-producers actively participating in the Mujeres del Huila program.Castillo, Caturra, Colombia"],["Colombia","EP","20208",null,null,"Washed","\n\t\t\t\t\t<\/a>","Savory with citric acidity, nutty and cocoa flavor. Castillo, Caturra, Colombia"],["Brazil","Natural- Fazenda Santa Ines \u2013 Yellow Bourbon","20209","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Soft acidy acidity and sweetness. Significant pecan and almond flavors. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Brazil","Amizade - Screen 17\/18","20210",null,null,"Natural","\n\t\t\t\t\t<\/a>","Savory with herbaceous and salted almond flavors. Common Brazilian Varieties"],["Brazil","Natural","20211",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","20212",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","20213",null,null,"Natural","\n\t\t\t\t\t<\/a>","Clean and citric with coffee and cocoa flavors. Common Brazilian Varieties"],["Brazil","Natural","20214",null,null,"Natural","\n\t\t\t\t\t<\/a>","Noticeable acidity with soft cocoa and pecan flavors. Common Brazilian Varieties"],["Brazil","Natural","20215",null,null,"Natural","\n\t\t\t\t\t<\/a>","Soft acidity and sweetness with appreciable cocoa flavors. Common Brazilian Varieties"],["Brazil","Natural","20216",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild malt flavors and acidy acidity. Common Brazilian Varieties"],["Brazil","Natural","20217",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow dried fruit, peanut, and savory flavors with mild acidy acidity. Common Brazilian Varieties"],["Sumatra","Grade 1","20219",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Savory and tart with herbal, coffee cherry, and green pepper flavors. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Koperasi Gayo Nusantara - FLO ID 34325","20218","Aceh","Koperasi Gayo Nusantara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild earthy, herbal coffee cherry, and cedar flavors. There are 363 members of the Serba Usaha Qahwah Tanoh Gayo cooperative, 105 of whom are women. The co-op is located in the Aceh Province of Indonesia. Most farms are no more than 10 years old and consistently maintain a high yield; the rich volcanic soil, desirable elevation, and proper balance of shade trees throughout the farms prove a direct positive effect on the coffee. Once harvested, all coffee is wet-hulled, sun-dried, and cupped by the co-op's quality control team.Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Natural Guji - Grade 1 - Sewda - Anaerobic","20220","Guji","Sewda","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with lots of winey fruit acidity, intense elderflower flavor with chocolate, raspberry, elderberry, and cherries. The Sewda Natural Coffee Processing Wet Mill is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Natural Yirgacheffe - Grade 1 - Aricha - Anaerobic","20221","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Sugary sweet and smooth with winey, fruity acidity, strawberry, raspberry, ripe cherry, and rose flavors. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural- Fazenda Santa Ines \u2013 Yellow Bourbon","20224","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Sweet and soft with herbal and pecan flavors and citric acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Guatemala","ASPROCDEGUA - Huehuetenango - FLO ID 37849","20223","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet and clean with praline and lemon flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","SWP","20222",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Herbaceous and coffee flavors with citric acidity and a creamy mouthfeel. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Amizade - Screen 17\/18","20225",null,null,"Natural","\n\t\t\t\t\t<\/a>","Savory with salted peanut and sweet cedar. Common Brazilian Varieties"],["Brazil","Amizade - Screen 17\/18","20226",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa, salted peanut and savory flavors. Common Brazilian Varieties"],["Tanzania","PB \u2013 Southern Blend - Fully Washed","20228",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh grapefruit with mild malt flavors. Tart acidity and mellow fruit-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Sumatra","Aceh DP","20230","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow, sweet, and tart with cocoa, lemongrass, and praline flavors. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Koperasi Pertanian Gayo Lauser Antara - FLO ID 33681","20229","Aceh","Koperasi Pertanian Gayo Lauser Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild with tart acidity, earthy, and cocoa flavors. Koperasi Pertanian Gayo Lauser Antara is a cooperative in Northern Sumatra in the Aceh region. This particular coop is comprised of 771 members, mostly located in Jagong Jeget in central Aceh. Nearly 90% of the population in this part of Sumatra rely on coffee for their livlihoods. The Gayo Lauser Antara Cooperative, which these producers are all members, was founded in 2013 with a mission to improve the lives of its members by offering education and support to produce exceptional coffees through better farm and financial management. Coffee processing in Sumatra is complicated, as most farmers have less than 1 hectare of land and deliver cherry to a central point. Coffee is pulped and fermented, then dried for its first drying before being delivered to a central mill. This is where the coffee's outer layer of parchment is removed and dried again, resulting in the very traditional \u201cWet Hulled\u201d profile of Sumatra. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","KSU Gayo Antara - FLO ID 33743","20231","Aceh","KSU Gayo Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Sage and cedar flavors with tart acidity. There are 363 members of the Serba Usaha Qahwah Tanoh Gayo cooperative, 105 of whom are women. The co-op is located in the Aceh Province of Indonesia. Most farms are no more than 10 years old and consistently maintain a high yield; the rich volcanic soil, desirable elevation, and proper balance of shade trees throughout the farms prove a direct positive effect on the coffee. Once harvested, all coffee is Wet-Hulled, sun-dried, and cupped by the co-op's quality control team.For more information about coffee production in Sumatra, visit our Sumatra page.Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Grade 3","20233","Limu",null,"Natural","\n\t\t\t\t\t<\/a>","Grapefruit zest, sweet cedar, and cocoa flavors with tart acidity. Heirloom Ethiopian Varieties"],["Sumatra","GARMINDO - Peteri Bensu - Gayo - Aceh - FLO ID 18213","20232","Aceh","Women GARMINDO","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild, sweet, and soft with herbaceous, vegetal, and nutty flavors. GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members, each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers.This coffee comes from the women coffee producers subgroup. A price premium is paid directly to the women above and beyond the quality premium. The women members typically bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2\u20133 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Anaerobic - Natural - Sitio Santa Catarina - Yellow Icatu","20234","Minas Gerais","Sitio Santa Catarina","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon S\u00edtio Santa Catarina is planted on 5 hectares with coffee in a few different varieties, including Yellow Bourbon, Catuai, and Icat\u00fa. It is a relatively high elevation for the area, at 1,275 meters above sea level. The farm was inherited by the current owner, Sebasti\u0103o Alexandre da Silva through his father, Benedito Faustino da Silva, who planted the first coffee on the land in 1983. After a few years of disappointment by Benedito with the coffee, the family looked to replace the coffee trees at a much higher elevation on the property, which began their journey toward great quality. Now they are specialized in improving their quality by doing soil analysis, studying pruning techniques, and gaining advice from teh staff at the Pedra Branca mill, where the coffee is delivered for processing.Common Brazilian Varieties"],["Colombia","Neftaly Fajardo - Finca La Estrella - Inza - Cauca - Yellow Bourbon - Natural","20249","Cauca","Neftaly Fajardo","Natural","\n\t\t\t\t\t<\/a>","Mellow kahlua, vegetal, and cocoa flavors. Tart acidity and mild candy-like sweetness Neftaly Fajardo Salazar has a farm in Inz\u00e1, Cauca, where his farm Finca La Estrella sits on about 3.4 hectares of land. The coffee is picked at full maturation by hand, and the cherries are sorted initially by floating them in a tank and removing the ones that bob to the surface, in a process called \"balseo.\" The coffee is fermented in its intact cherry for 18 hours in a hopper, then depulped and open fermented in a cement-and-ceramic fermentation tank for 36 more hours. The coffee is washed twice and spread in parabolic dryers for 10\u201318 days. Yellow Bourbon"],["Colombia","Pitalito - Huila","20237","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with tangy acidity; dark chocolate, lemon, and green grape flavors. Castillo, Caturra, Colombia"],["Colombia","Huila","20238","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with tangy acidity; dark chocolate, lemon, and green grape flavors. Castillo, Caturra, Colombia"],["Colombia","Huila","20244","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity and rich cocoa flavor. Castillo, Caturra, Colombia"],["Colombia","Huila","20245","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Savory and mellow with citrus fruit, cocoa and soft praline flavors. Castillo, Caturra, Colombia"],["Colombia","Cauca","20246","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Some tart acidity with significant almond flavor, noticeable cooked citrus, fresh fruit, and cocoa flavors. Castillo, Caturra, Colombia"],["Colombia","Palestina - Huila - Castillo","20239","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with cooked grapefruit, dark chocolate, and pecan flavors. Castillo"],["Colombia","Pitalito - Huila - Castillo","20240","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with tart, winey fruit acidity, dark chocolate, red grape, and cocoa flavors. Castillo"],["Colombia","Acevedo - Huila - Castillo","20241","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Appreciable acidity and sweetness with vegetal and soft fresh coffee cherry flavors. Castillo"],["Colombia","Salado Blanco - Huila - Castillo","20242","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and tart with toffee, dark chocolate, and lemon flavors. Castillo"],["Colombia","Consaca - Narino - Castillo","20243",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with dark chocolate, cranberry, and cocoa flavors, and a creamy mouthfeel. Castillo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Red Striped Bourbon - Natural","20247","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry and potpourri-like rose with mild clove flavors. Lots of boozy acidity and fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Natural","20248","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Cocoa, cooked cranberry, and cooked citrus flavors with strong boozy acidity and syrupy sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Red Striped Bourbon - Natural","20250","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Bourbon"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","20235","Cauca","ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Mellow caramel, cooked orange, fresh tropical fruit, and malt flavours with mild juicy acidity and fruit-like sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.ARGACAFEE is a grower-focused association that seeks to improve the quality of life of its associates, promote diversified production, minimize their environmental impact, and is committed to social work in the municipality of Argelia, Cauca.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55, and it is difficult to incentivize young people to stay in coffee production in a time of such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff who are all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","20236","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Sweet, soft, and mellow with balanced acidity, praline, and dried fruit flavors. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Costa Rica","Don Sabino Micromill - Natural","20275","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Central Valley","20298","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced acidity and sweetness with remarkable praline and cooked citrus flavors. Common Costa Rican Varieties"],["Costa Rica","Central Valley","20300","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Lots of perfumey black tea with cocoa and mild pecan flavors. Tart citric acidity and mellow candy-like sweetness. Common Costa Rican Varieties"],["Costa Rica","Central Valley","20301","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild fresh fruit and pecan flavors. Mellow tart citric acidity and sweetness Common Costa Rican Varieties"],["Costa Rica","Central Valley","20302","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh citrus, praline, and cooked fruit flavors. Tart acidity and mellow fruit-like sweetness. Common Costa Rican Varieties"],["Costa Rica","Central Valley","20303","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Clean with tart acidity, pecan and citrus fruit flavors. Common Costa Rican Varieties"],["Costa Rica","Central Valley","20304","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Obvious praline and pecan flavors. Appreciable acidy acidity and smooth mouthfeel. Common Costa Rican Varieties"],["Guatemala","Guaya'b Asociacion Civil - FLO ID 876","20251","Huehuetenango","Guaya'b Asociacion Civil","Washed","\n\t\t\t\t\t<\/a>","Mild fresh berry, caramel, fresh citrus, and almond flavors with tart acidity and mellow fruit-like sweetness. Guaya'b Asociacion Civil is a group of coffee and honey producers in Jacaltenango, Huehuetenango, Guatemala. The association was established in 1998 with 54 producers and achieved their Fair Trade and Organic certifications in 1999. Their members are entirely from the Popti', Kanjobal and Mam ethnic groups, who practice ancestral practices that are respectful of the natural environment.This cooperative is also Bird Friendly\u00ae Certified, which is a certification developed in the late 1990s to conserve habitat and protect migratory songbirds by the Smithsonian Institute. Bird Friendly habitat ensures a mix of foliage cover, tree height, and biodiversity that creates quality habitat for birds and other wildlife. This certification provides farmers with a premium for their products, and because of stringent growing standards, the Bird Friendly program is also a critical asset in fighting climate change.From Guaya'b:Guaya'b is a term from the Mayan language Popti' which means \"mutual aid\". The ancestors did not use money to hire labor. Purchases were not made with coins, they based their trade and sustainability on mutual aid.The analogies with current operations are based on solidarity and the joint effort to combine volumes and qualities of competitive products in increasingly demanding markets.Our goals are to promote the economic, social, educational, technical and cultural development of the communities in the Association's coverage area in the department of Huehuetenango, especially coffee and honey and derivatives producers. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guaya'b Asociacion Civil - Bird Friendly Program - FLO ID 876","20252","Huehuetenango","Guaya'b Asociacion Civil","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow dried grapefruit flavors, tart acidity, and a smooth mouthfeel. Guaya'b Asociacion Civil is a group of coffee and honey producers in Jacaltenango, Huehuetenango, Guatemala. The association was established in 1998 with 54 producers and achieved their Fair Trade and Organic certifications in 1999. Their members are entirely from the Popti', Kanjobal and Mam ethnic groups, who practice ancestral practices that are respectful of the natural environment.This cooperative is also Bird Friendly\u00ae Certified, which is a certification developed in the late 1990s to conserve habitat and protect migratory songbirds by the Smithsonian Institute. Bird Friendly habitat ensures a mix of foliage cover, tree height, and biodiversity that creates quality habitat for birds and other wildlife. This certification provides farmers with a premium for their products, and because of stringent growing standards, the Bird Friendly program is also a critical asset in fighting climate change.From Guaya'b:Guaya'b is a term from the Mayan language Popti' which means \"mutual aid\". The ancestors did not use money to hire labor. Purchases were not made with coins, they based their trade and sustainability on mutual aid.The analogies with current operations are based on solidarity and the joint effort to combine volumes and qualities of competitive products in increasingly demanding markets.Our goals are to promote the economic, social, educational, technical and cultural development of the communities in the Association's coverage area in the department of Huehuetenango, especially coffee and honey and derivatives producers. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","20257","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mild, sweet, and citric with almond and pecan flavors. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Java","Blue Batavia - West Java Preanger - Grade 1 - Wet-Hulled - TP","20256","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Earthy, woody, cocoa, and coffee cherry flavors. Java"],["Mexico","HG","20255",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clean and mild with nutty flavor and a heavy mouthfeel. Bourbon, Typica, Mundo Novo"],["Nicaragua","PRODECOOP - FLO ID 832","20305","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Some tart acidity and sweetness. Obvious cocoa and clove flavors. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - FLO ID 832","20306","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Clove with mild toffee and fruit flavors. Tart acidity and mellow sugary sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - FLO ID 832","20307","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Sweet with tangy acidity and mild fresh citrus flavors. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - FLO ID 832","20308","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, praline, and cooked fruit flavors with tart citric acidity and mild candy-like sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP \u2013 Zacarias Padilla - FLO ID 832","20309","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa, almond, and savory flavors with tart acidity. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal - Gesha","20276","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet, and tart with lots of caramel flavors, lime, and toffee flavors. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Gesha"],["Peru","Augusto Calle - Finca El Higueron - Huabal","20277","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a syrupy mouthfeel; panela, dried cranberry, and cooked grape flavors. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal","20286","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and soft with almond, lemon, and marzipan flavors. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal","20288","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Winey, sweet, and soft with cooked berry, melon, and sugarcane juice flavors. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal","20291","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Significant tart acidity with some chocolate and fresh fruit flavors. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Gesha","20278","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Sweet, and smooth with winey acidity; dark chocolate and toffee flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Gesha"],["Peru","Odar Velazco - Finca La Bolaina - Chirinos","20279","Cajamarca","Odar Velazco","Washed","\n\t\t\t\t\t<\/a>","Definite tart citric acidity and candy-like sweetness; fresh berry and fresh citrus flavors. Odar Valazco owns Finca La Bolania in the Chirinos region of Cajamarca, Peru. This farm was founded in 2017 and is certified as Organic and Fair Trade. Odar started in traditional farming and, after several years, switched to organic practices to take better care of the environment. The farm now focuses on sustainable and environmentally friendly practices, preventing deforestation and protecting native species of flora and fauna. It is located in a protected forest supported by the Peruvian government.Finca La Bolania is 2 hectares and has roughly 7,000 trees. Valazco produces between 800 and 1150 kgs of coffee annually. The farm is also home to Eucalyptus Saligna, Deglupta, and pine, which help create humid, beneficial microclimates for the coffee plants. This fosters biodiversity that directly and indirectly influences productivity and the environmental balance of the coffee ecosystem.Valazco has also developed post-harvest practices that have allowed him to achieve very competitive and consistent cup qualities. Using tools and inputs from the area and carefully managing and using different types of fermentation, he has been able to develop exciting, high-quality cups for each variety. He does this while carrying out soil conservation practices focused on maintaining and improving the productivity of the soil. In addition, Valazco carries out quality experiments, creating micro batches of single varieties or blends of multiple to produce better results in the cup. Overall his goal is to produce 86+ point coffees to continue growing as a producer and to support his vision of growth and expansion for his farm.Odar typically utilizes a 30-hour wet fermentation followed by 12 days of patio drying. Caturra, Bourbon, Gesha"],["Peru","Ricardo Carrasco - Finca Loma Alta - Huabal","20280","Cajamarca","Ricardo Carrasco","Washed","\n\t\t\t\t\t<\/a>","Balanced with juicy sweetness and acidity; lots of praline flavor with toffee. Ricardo Carrasco owns and operates Finca Loma Alta, a 1.25 hectare farm of which 1 hectare is planted with about 4,000 coffee plants. Located in the Santa Rosa town of the Huabal municipality, this farm has sandy, loamy soil, and a tropical climate. During harvest, only the ripest of cherries are selected for processing and depulped on the same day. Once depulped, the coffee is fermented without water for an average period of 18-24 hours and then fully washed 3 times with clean, spring water. For drying, coffee is moved to raised beds inside a covered dryer and a patio is also used for overflow drying. After the 10-15 day period that it takes to fully dry these coffees, Ricardo then places his coffee into bags and stores them in a cool, dark room before delivering them to Lima Coffees for cupping, milling, and exportation. Caturra, Bourbon"],["Peru","Jose Rodriguez - Finca Las Palmeras - San Jose Lourdes","20281","Cajamarca","Jose Rodriguez","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart, winey fruit acidity, lots of berry flavor with apple, vanilla, and chocolate. Jos\u00e9 Rodriguez Lalangui Nazareno owns a 3-hectare farm called Las Palmeras Y El Mentol, where he grows a mix of Bourbon and Caturra trees. He is considered something of an entrepreneur in the coffee-producing community here and is always trying new ways to cultivate coffee\u2014so far it seems to be working out for him.Coffee is picked ripe during the day and depulped in the evening and overnight before being fermented for 20\u201325 hours dry. Jos\u00e9 washes his coffee two or three times and then lays it out on tables and under shade to dry for 10\u201320 days.Bourbon, Caturra"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20282","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Balanced with tart fruit acidity and a heavy mouthfeel; dark chocolate, toffee, melon, and citrus fruit flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Jose Herrera - Finca El Cipres - Huabal","20283","Cajamarca","El Cipres","Washed","\n\t\t\t\t\t<\/a>","Very berry with coffee cherry, cooked fruit, and praline flavors and winey fruit acidity. Jose Herrera owns the 2.75-hectare farm El Cipres in the Huabal region of Cajamarca. The farm is close to a waterfall calledChorro Blanco, and is the last coffee-farming plot before the village of Agua Colorada gives way to the forest. Jose is a promising producer who is very careful with his harvesting and processing, and is a founding producer of Lima Coffees.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20284","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and winey with toffee, amaretto, and citrus fruit flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Apolinar Arevalo - Finca La Perla - San Jose Lourdes","20285","Cajamarca","Apolinar Arevalo","Washed","\n\t\t\t\t\t<\/a>","Syrupy sweet with tangy citric acidity; cooked apple, lots of caramel, cocoa, and lemon flavors. Apolinar Rafael Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. He dries it under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20287","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and soft with toffee, praline, and citrus fruit flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","David Guevara - Finca Flor de La Montana - Chirinos - Natural","20289","Cajamarca","Flor de la Monta\u0144a\u2013La Babilla","Natural","\n\t\t\t\t\t<\/a>","Sweet with winey fruit acidity, almond, cranberry, coffee cherry, and praline flavors. David Guevara Cotrina owns a 4.5-hectare farm that has 2.5 hectares' worth of Bourbon and Caturra variety planted under a cover of shade. Like many of his fellow members of the cooperative Lima Coffees, David holds organic certification and uses sustainable methods and materials in his farming. David is a board member of the fast-growing young cooperative.Catimor, Caturra, Bourbon, Typica"],["Peru","Roberto Herrera - Finca El Ojo de Agua - Chirinos","20290","Cajamarca","Roberto Herrera","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with praline, chocolate, and toffee flavors. Roberto Herrera owns and operates Finca Ojo de Agua, a 1.5 hectare farm planted with about 6,000 Caturra plants. Located in the La Palma town of the Chirinos municipality, this farm has sandy, loamy soil, and a tropical climate. During harvest, only the ripest of cherries are selected for processing and depulped on the same day. Once depulped, the coffee is fermented without water for an average period of 28-35 hours and then fully washed 3 times with clean, spring water. For drying, coffee is moved to raised beds inside a covered dryer and a patio is also used for overflow drying. After the 15-20 day period that it takes to fully dry these coffees, Roberto then places his coffee into bags and stores them in a cool, dark room before delivering them to Lima Coffees for cupping, milling, and exportation.Catimor, Caturra, Bourbon, Typica"],["Peru","Aelio Noriega - Finca El Barejon - La Coipa - Natural","20292","Cajamarca","Aelio Noriega","Natural","\n\t\t\t\t\t<\/a>","Berry, coffee cherry, nutty, and cocoa flavors with winey fruit acidity. Aelio Noriega owns Finca El Barejon in the Las Palmeras region of Cajamarca, Peru. This farm is Organic and Fair Trade certified. Finca El Barejon is 1.5 hectares and has roughly 7,500 trees. He produces between 1400 and 1600 kgs of coffee annually.Aelio utilizes a demucilaginator to remove part of the mucilage, followed by 48 hours of dry fermentation, finished by 15-20 days of patio drying.Caturra, Typica"],["Peru","Cesar Lopez - Finca El Acerillo - San Ignacio","20293","Cajamarca","El Acerillo","Washed","\n\t\t\t\t\t<\/a>","Obvious toffee, chocolate, and spices flavors; balanced acidity and fruit-like sweetness. C\u00e9sar Lopez Cordova owns a 1.5-hectare farm near a nature reserve called Santuario Nacional Tabaconas-Namballe. He grows about 5,500 coffee trees, a mix of Bourbon and Caturra varieties. Catimor, Caturra, Bourbon, Typica"],["Peru","Cesar Lopez - Finca El Acerillo - San Ignacio","20294","Cajamarca","El Acerillo","Washed","\n\t\t\t\t\t<\/a>","Appreciable tart acidity and fruit-like sweetness. Remarkable praline, cocoa, and soft spices flavors. C\u00e9sar Lopez Cordova owns a 1.5-hectare farm near a nature reserve called Santuario Nacional Tabaconas-Namballe. He grows about 5,500 coffee trees, a mix of Bourbon and Caturra varieties. Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20295","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Lots of tart acidity with profuse cooked grape with fresh berry, toffee, and praline flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20296","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Definite chocolate with some caramels, and praline flavors and mild tart acidity. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","20297","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Substantial candy-like sweetness with tart acidity. Appreciable fresh citrus and cooked fruit flavors. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","20253","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Sweet, tart, and soft with nutty, and caramel flavors. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","20254","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with winey fruit acidity, nutty, cocoa, and berry flavors. Catimor, Caturra, Bourbon, Typica"],["Sumatra","Aceh DP","20274","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Savory with tangy acidity, nutty, vegetal, earthy, herbal, and cooked pepper flavors. Ateng, Bor Bor, Catimor, and Timor"],["Tanzania","AB Isaiso - Fully Washed","20259","Mbozi","Isaiso","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit and malt with mild kahlua flavors. Tart acidity and mellow candy-like sweetness. Isaiso AMCOS was founded in 2018 and currently has 85 producer members. The annual production of this cooperative is 25 tonnes. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AB Isaiso - Fully Washed","20260-3","Mbozi","Isaiso","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mild fresh tomato flavors. Tart acidity and a soft mouthfeel. Isaiso AMCOS was founded in 2018 and currently has 85 producer members. The annual production of this cooperative is 25 tonnes. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Mahenje - Fully Washed","20261","Mbozi, Songwe","Mahenje","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit with mild toffee and dried fruit flavors Tangy acidity and candy-like sweetness. The AMCOS started in 2018. It was formed during the implementation of the new regulations and had 120 members. Today 168 active members are delivering fresh coffee. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Umi - Fully Washed","20262","Mbozi, Songwe","Umi","Washed","\n\t\t\t\t\t<\/a>","Mild amaretto and cooked grapefruit flavors with tart acidity and sugary sweetness. The Umi AMCOS is located near the village of Itepula, in the Mbozi district of the Songwe region in Tanzania. Representing the local smallholder producers that deliver fresh cherries during the harvest season, Umi was created in 2014 and produces fully washed coffees. Farmers deliver ripe cherries in the afternoons and the cherries are processed that evening. After depulping, the coffee is graded using channels and then fermented for an average period of 18-36 hours before it is washed. After this, the coffee is soaked for an average of 8-12 hours and then placed on raised beds for an average of 8-14 days to complete the drying process, where it is moved consistently to ensure a uniform dryness throughout the lot. The leftover pulp is available for smallholders to bring back to their farms to use as fertilizer. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AA Ichesa - Fully Washed","20263","Ichesa, Ivugula, Shomola, and Mlowo villages","Ichesa","Washed","\n\t\t\t\t\t<\/a>","Almond with mellow toffee and raisin flavors. Tart malic acidity and mild fruit-like sweetness. Ichesa AMCOS coffee processing unit was built in 2012 and currently serves about 179 producers in the surrounding villages, each of whom own1 hectare of land or less, on average. There are several varieties grown in the area, including Bourbon derivatives. The producers deliver their cherry to the station, where it is processed using a Penagos depulper, and the coffee is immediately graded in washing channels before being fermented for 10\u201312 hours underwater. Drying takes about 9\u201314 days on average.This ACMOSCPU supports local smallholders by offering shade trees and soil inputs to improve farm health and coffee quality. Ichesaalso seeks to build a new warehouse for local storage, which will also improve quality and coffee stability.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Itumpi - Fully Washed","20265","Mbozi","Itumpi","Washed","\n\t\t\t\t\t<\/a>","Cocoa, almond, and cooked cranberry flavors with tart citric acidity and mellow fruit-like sweetness. The AMCOS started in the 1970\u2019s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Mbilidino - Fully Washed","20268","Mbozi","Mbilidino","Washed","\n\t\t\t\t\t<\/a>","Cooked berry, fresh basil, and cocoa flavors with winey citric acidity and mellow sugary sweetness Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Mbilidino - Fully Washed","20269","Mbozi","Mbilidino","Washed","\n\t\t\t\t\t<\/a>","Praline, spices, and fresh citrus zest flavors with tart acidity and mild sweetness. Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB - Southern Blend - Fully Washed","20258",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow amaretto, cooked grapefruit, and nutmeg flavors with tart acidity and mild candy-like sweetness Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Yemen","Haraaz Red - Single Co-OpC322838","20271","Haraaz",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Tuffahi, Dawairi, Jaaadi"],["Yemen","Haraaz Red - Single Co-OpC322837","20272","Haraaz",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Tuffahi, Dawairi, Jaaadi"],["Ethiopia","MC","20311",null,null,"Washed","\n\t\t\t\t\t<\/a>","Winey and tart acidity, savory, mild berry, fresh floral, and graham cracker flavors. Heirloom Ethiopian Varieties"],["Papua New Guinea","Niugini Coffee - FLO ID 1985","20312","Eastern Highlands","Niugini Coffee","Washed","\n\t\t\t\t\t<\/a>","Woody, herbal, soy nut, and cocoa flavors. This is a Fair Trade and Organic certified coffee from the Eastern Highlands of Papua New Guinea. The formal Coop name is Highlands Organic Agriculture Cooperative Ltd. They work with 2600 local farmer members among 32 local villages in the region. These producers grow coffee in nearly 500 square Kilometers in the Purosa Valley region. Arusha, Bourbon, Typica"],["Brazil","Anaerobic \u2013 Natural \u2013 Fazenda Santa Lucia \u2013 Yellow Bourbon","20322","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Syrupy sweet with tangy and winey fruit acidity, cooked berry, tomato, lime, and toffee flavors. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Brazil","Anaerobic \u2013 Natural \u2013 Fazenda Irmas Pereira \u2013 Red Bourbon","20323","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Definite cooked blackberry and fresh cascara flavors. Remarkable smooth and creamy. Some fruit-like sweetness. Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Bourbon"],["Brazil","Anaerobic \u2013 Natural \u2013 Fazenda Sertao \u2013 Red Bourbon","20324","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Obvious dried berry and cocoa flavors with balanced acidity and sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Bourbon"],["Brazil","Anaerobic \u2013 Natural \u2013 Fazenda Furnas \u2013 Yellow Bourbon","20325","Minas Gerais","Furnas","Natural","\n\t\t\t\t\t<\/a>","Lots of fruit like sweetness and acidity with chocolate, toffee, and citrus fruit flavors. Rinaldo de Castro Junqueria (aka Pipoca) is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. There are Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai planted on the farm, which also grows some bananas. Rinaldo's great-grandfather was a laborer on a coffee farm, and his grandfather was the first in the family to own a coffee farm, which was inherited in segments to the family. Rinaldo's father took over a piece of his father's land, and after several years of cultivating standard-quality Brazilian coffee, he turned his attention to specialty lots. It was this decision that inspired Rinaldo and his father to sell the original farm and invest in a new piece, Fazenda Furnas, which was a 100-year-old plot with better potential for producing. Rinaldo initially pursued a career in engineering before making his way back to the family coffee business, and he has been involved in growing coffee since the early 1990s. Initially, he wasn't interested in following in the family footsteps, carving himself out a different path. When his father called him back to work on the farm during a long illness, Rinaldo was surprised at how quickly he fell in love with coffee, and his passion caused him to gain a strong reputation and recognition. He was elected president of the local coffee-growers cooperative association, COCARIVE, and was a finalist in several Cup of Excellence competitions. Fazenda Furnas was also one of the first facilities to experiment with Pulped Natural processing.Yellow Bourbon"],["Brazil","Natural","20319",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","20320",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Naural","20321",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity and pecan flavors. Common Brazilian Varieties"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Natural","20326","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Very sweet with intense floral perfume and a creamy mouthfeel; jasmine, berry, cherry, baking spices, chocolate, and lime flavors. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","Finca Juan Martin - Sotara - Cauca - Sidra - Natural","20327","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Syrupy sweetness and mouthfeel; very intense peach candy and strawberry candy with jasmine perfume, rose, and juicy orange. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Sidra"],["Costa Rica","Tarrazu","20314",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["Costa Rica","La Trinidad","20315",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow fruit and toffee flavors. Tart acidity and mild sweetness Common Costa Rican Varieties"],["Guatemala","Huehuetenango","20317","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and soft with toffee and chocolate flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20318","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, tart, and sweet with almond and citrus fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","MWP - Lima Coffee - FLO ID 34573","20328","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Noticeable acidy acidity and sweetness with some fruit flavors. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","MC","20332",null,null,"Washed","\n\t\t\t\t\t<\/a>","Noticeable tangy acidity, tart acidity, and sweetness. Some fruit flavors. Castillo, Caturra, Colombia"],["Mexico","Cristal","20329",null,null,"Washed","\n\t\t\t\t\t<\/a>","Some tart, winey acidity and cedar flavor. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20330",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20331",null,null,"Washed","\n\t\t\t\t\t<\/a>","Noticeable tart acidity. Appreciable praline and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","EP","20333",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild and tart with herbal, cedar, and pecan flavors. Castillo, Caturra, Colombia"],["Guatemala","Cooperativa Chicoj, R.L.(2021 Harvest)","20346",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with fruit acidity, amaretto and citrus fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Benedicto Cotrina - Finca El Cedro - Chirinos","20336","Cajamarca","Benedicto Cotrina","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tart acidity, dark chocolate, pear, and cacao flavors. Benedicto Cotrina owns a 6-hectare farm, where 2 hectares are planted with Bourbon and Caturra variety coffees. Like many of the members of the cooperative Lima Coffees, Benedicto has organic certification for this farm, and grows the coffee under a cover of shade. Coffee is picked ripe and depulped the same or the following day, then fermented dry for 70 hours before being washed three times. It's spread out on a roofed terrace to dry, which takes 25\u201330 days.Bourbon, Caturra"],["Peru","Jose Neyra - Finca El Palto - San Jose Lourdes","20337","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked strawberry, chocolate, red grape, and cacao flavors with winey, fruit acidity. Catimor, Caturra, Bourbon, Typica"],["Peru","Olga Calle - Finca El Romerillo - San Ignacio","20338","Cajamarca","El Romerillo","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a heavy mouthfeel, lemon, chocolate, and caramel flavors. Olga Calle is a very passionate producer who is dedicated 100 percent to coffee production and to her family. She has 2 hectares of Caturra and Bourbon variety coffee on her farm, El Romerillo.Catimor, Caturra, Bourbon, Typica"],["Peru","Milquiades Pintado - Finca El Cedro - San Ignacio - (CBC PE-BIO-149)","20339","Cajamarca","El Cedro","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and juicy with pear, caramel, and lime flavors. Milquiades Pintado owns a 6-hectare farm, where 2 hectares are planted with Bourbon and Caturra variety coffees. Like many of the members of the cooperative Lima Coffees, Milquiades has organic certification for this farm, and grows the coffee under a cover of shade.Catimor, Caturra, Bourbon, Typica"],["Peru","Patricio Rubio - Finca La Babilla - Huabal - (CBC PE-BIO-149)","20340","Cajamarca","La Babilia","Washed","\n\t\t\t\t\t<\/a>","Sweet with citric acidity and a heavy mouthfeel; dark chocolate, baking spices, toffee, and fruity flavors. Patricio Rubio Saucedo is a member of the cooperative Lima Coffees and owns a 6.25-hectare farm where he grows 3.5 hectares of Caturra coffee. He has about 11,500 trees in total.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilberto Mejia - Finca La Babilla - Huabal - (CBC PE-BIO-149)","20341","Cajamarca","Gilberto Mejia","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked pome and molasses flavors with good acidity and mild sweetness. Gilberto Mejia owns the 1-hectare farm La Babilla. He's a young producer who is dedicated to the production of coffee along with his family. After harvest, depulping and washing, his coffee is dried under shade for 20\u201330 days.Catimor, Caturra, Bourbon, Typica"],["Peru","Fabian Saldana - Finca El Laurel - Chirinos - (CBC PE-BIO-149)","20342","Cajamarca","El Mirador","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, praline, and nutty flavors with winey acidity. Fabian Saldana owns a small farm in the Chirinos region of Cajamarca, Peru, where he is a member of the Lima Coffees Cooperative. He grows Caturra on his farm. Catimor, Caturra, Bourbon, Typica"],["Peru","Segundo Diaz - Finca Finca La Palta - Huabal - (CBC PE-BIO-149)","20343","Cajamarca","Segundo Diaz","Washed","\n\t\t\t\t\t<\/a>","Honeydew melon, cooked berry, and nutmeg flavors with winey acidity and mild sweetness. Segundo Diaz Altamirano owns and operates Finca La Palta, a 1.5-hectare farm that is planted with about 6,500 Caturra and Catimor coffee plants. Located in the Huabal municipality, this certified-organic farm has clay loam soil with naturally present gravel that helps drain the soils during the rainy seasons. During the harvest season, only ripe cherries are selected and depulped on the same day. After they are depulped, the coffee is set to ferment dry for an average period of 30 hours, but sometimes up to 60 hours. After this, it is washed 3 times using clean spring water and moved to raised beds inside a parabolic dryer for an average period of 10 days, depending on the weather conditions. Throughout the drying process, the coffee is moved consistently to ensure proper drying methodology. Once dried to adequate moisture content, the coffee is placed in sacks and stored in a cool, dark environment until it is ready for milling and export. Catimor, Caturra, Bourbon, Typica"],["Peru","Rogelio Guerrero - Finca La Palma - La Coipa - (CBC PE-BIO-149)","20345","Cajamarca","Rogelio Guerrero","Washed","\n\t\t\t\t\t<\/a>","Cocoa, fresh melon, and cedar flavors with tart acidity and a heavy mouthfeel. Rogelio Guerrero owns Finca La Palma in the Coipa district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca La Palma is 1 hectares and has roughly 4,000 trees. He produces between 550 and 780 kgs of coffee annually.Rogelio utilizes a 24 hour wet fermentation, finished by 15-20 days of drying in parabolic dryers.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca - San Ignacio","20334","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked orange and chocolate flavours with juicy acidity and mild sugary sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca - Chirinos","20335","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked berry with mild jammy nectarine and vanilla flavours. Mellow sparkling acidity and fruit-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Guatemala","ADIPY - FLO ID 2892","20347","Huehuetenango","ADIPY","Washed","\n\t\t\t\t\t<\/a>","Lots of tart acidity with praline, cooked fruit flavors, and sweetness. For years, Huehuetenango has been one of Guatemala\u2019s most esteemed coffee-growing regions, lauded for its high altitude and many cultivated varieties. CODECH stands for Coordinator of Organizations for the Development of Concepcion Huista and is comprised of 10 different organizations in all, ADIPY being one. The goals and aspirations that CODECH works toward are varied and constantly developing. Below is a list of workshops and educational opportunities that CODECH provides for the farmers within their community:- Organic farming workshops- General agriculture workshops- National and international commercialization workshops- Teacher development workshops- Women-specific workshops- Political incidence- Women's rights and gender equity workshops- Self-esteem workshops- Leadership workshops- Medical aid- Household development- Classes available by mail and radio stationBourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Anaerobic - Natural - Fazenda Samambaia - Yellow Catucai","20360","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked berries with dark chocolate, mellow floral, and toffee flavors and winey fruit acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catucai"],["Brazil","Anaerobic - Natural - Fazenda Samambaia - Catucai","20361","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Lots of fruit flavor with cooked berry, and dark cherry, elderflower, dark chocolate flavors with a heavy mouthfeel and winey fruit acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Common Brazilian Varieties"],["Brazil","Anaerobic - Natural - Fazenda Samambaia - Yellow Bourbon","20362","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Sweet and tart with fresh berry, cocoa, and perfume floral flavors. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Bourbon"],["Brazil","Anaerobic - Natural - Fazenda Samambaia - Yellow Catucai","20363","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Berry, floral, savory, and pecan flavors with tart, winey acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catucai"],["Brazil","Natural - Fazenda Cruzeiro - Yellow Catucai","20364","Campo das Vertentes","Fazenda Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Winey fruit acidity with almond, berry, cocoa, and chocolate flavors, This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Common Brazilian Varieties"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catuai","20365","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow pecan flavors. Mild tart acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Catuai"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Topacio","20366","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mellow almond and savory flavors with mild acidy acidity. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Topacio"],["Brazil","Natural \u2013 Sancoffee \u2013 Fazenda do Cruzeiro \u2013 Mundo Novo","20367","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Delicate and sweet with winey, citric acidity, cocoa, praline, and some berry flavors. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo"],["Brazil","Natural - Sancoffee - Fazenda Cruzeiro - Mundo Novo","20368","Campo das Vertentes","Fazenda Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Delicate and sweet with winey, citric acidity, cocoa, pecan, and malt flavors. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo"],["Brazil","Natural \u2013 Sancoffee \u2013 Fazenda do Cruzeiro \u2013 Red Catuai","20369","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mild pecan and peanut flavors with mellow acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Catuai"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - ExpoCafe Cajamarca Auction #13","20349","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh flower flavors and significant dark chocolate and praline flavors with obvious candy-like sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Jose Herrera - Finca Ojo de Agua - Chirinos","20352","Cajamarca","El Cipres","Washed","\n\t\t\t\t\t<\/a>","Sweet, juicy and jammy with dark chocolate, cherry, green grape, and sugarcane and tangy fruit acidity. Jose Herrera owns the 2.75-hectare farm El Cipres in the Huabal region of Cajamarca. The farm is close to a waterfall calledChorro Blanco, and is the last coffee-farming plot before the village of Agua Colorada gives way to the forest. Jose is a promising producer who is very careful with his harvesting and processing, and is a founding producer of Lima Coffees.Catimor, Caturra, Bourbon, Typica"],["Peru","Segundo Ruiz - Finca La Florida - San Jose Lourdes","20353","Cajamarca","Finca La Florida","Washed","\n\t\t\t\t\t<\/a>","Sweet and juicy with dark chocolate, berry, citrus fruit, and cacao. Segundo Ruiz Salvador owns the 11-hectare farm La Palma, where 8 hectares are in production for coffee. He produces only Yellow Caturra.Caturra"],["Peru","Gabino Fernandez - Finca El Eucalipto - San Jose Lourdes","20354","Cajamarca","Gabino Fernandez","Washed","\n\t\t\t\t\t<\/a>","Soft, sweet, and buttery with almond, chocolate, berry flavours, and vibrant acidity. Jose Gabino Fernandez owns and operates Finca El Eucalipto, a 3.5 hectare farm in the San Jose de Lourdes municipality of Peru's Cajamarca region. About 10,000 coffee trees inhabit his farm, it is certified organic and has bountiful shade plants. During harvest, only the ripest cherries are selected for processing and promptly depulped on the same day and set to ferment overnight for an average period of 20 hours. After this, the coffee is washed 3 times to remove all of the mucilage from the parchment. Once fully washed, coffee is placed on raised beds inside a covered parabolic dryer where it is moved daily throughout the 15-20 day period it takes to adequately dry coffee here. A few challenges for Jose include Roya and Ojo de Gallo, but that doesn't stop him from wanting to continue to increase the quality of his coffee and expand his processing facilities to handle more volume in the future.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilberto Mejia - Finca La Babilla - Huabal","20355","Cajamarca","Gilberto Mejia","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and winey with toffee, citrus fruit, red grape, and cacao. Gilberto Mejia owns the 1-hectare farm La Babilla. He's a young producer who is dedicated to the production of coffee along with his family. After harvest, depulping and washing, his coffee is dried under shade for 20\u201330 days.Catimor, Caturra, Bourbon, Typica"],["Peru","Franco Silva - Finca Los Cocos - San Ignacio","20356","Cajamarca","Franco Silva","Washed","\n\t\t\t\t\t<\/a>","Balanced and sweet with a fruity acidity. Cooked apple, caramel, toffee, and orange. Franco Silva owns Finca Los Cocos in the San Ignacio district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca Los Cocos is 10 hectares, only 1.5 of which are planted with coffee and has roughly 5,000 trees. He produces between 2450 and 2700 kgs of coffee annually.Rogelio utilizes a 20 hour wet fermentation, finished by 10-15 days of patio drying.Caturra, Bourbon"],["Peru","Alfonso Cordova - Finca La Montana - Chirinos","20357","Cajamarca","La Monta\u0144a","Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet, and soft with apple, floral, and toffee flavors. Edgar Alfonzo Cordova Salda\u0144a owns a 2-hectare farm called La Monta\u0144a, where he grows Caturra variety coffee under a cover of shade trees. Like many of his fellow members of the cooperative Lima Coffees, Edgar holds organic certification for his farm.Catimor, Caturra, Bourbon, Typica"],["Peru","Jesus Garcia - Finca El Roble - San Jose Lourdes","20358","Cajamarca","Jesus Garcia","Washed","\n\t\t\t\t\t<\/a>","Balanced with a gentle acidity. Ripe plum, dark berries and dark chocolate. Jesus Garcia Fernandez owns and operates Finca El Eucalipto, a 3.5 hectare farm in the San Jose de Lourdes municipality of Peru's Cajamarca region. About 10,000 coffee trees inhabit his farm, it is certified organic and has bountiful shade plants. During harvest, only the ripest cherries are selected for processing and promptly depulped on the same day and set to ferment overnight for an average period of 20 hours. After this, the coffee is washed 3 times to remove all of the mucilage from the parchment. Once fully washed, coffee is placed on raised beds inside a covered parabolic dryer where it is moved daily throughout the 15-20 day period it takes to adequately dry coffee here. A few challenges for Jesus include Roya and Ojo de Gallo, but that doesn't stop him from wanting to continue to increase the quality of his coffee and expand his processing facilities to handle more volume in the future. Catimor, Caturra, Bourbon, Typica"],["Peru","Odar Velazco - Finca La Bolaina - Chirinos","20359","Cajamarca","Odar Velazco","Washed","\n\t\t\t\t\t<\/a>","Balanced and sweet with a rich body. Cocoa, plum syrup and green grape. Odar Valazco owns Finca La Bolania in the Chirinos region of Cajamarca, Peru. This farm was founded in 2017 and is certified as Organic and Fair Trade. Odar started in traditional farming and, after several years, switched to organic practices to take better care of the environment. The farm now focuses on sustainable and environmentally friendly practices, preventing deforestation and protecting native species of flora and fauna. It is located in a protected forest supported by the Peruvian government.Finca La Bolania is 2 hectares and has roughly 7,000 trees. Valazco produces between 800 and 1150 kgs of coffee annually. The farm is also home to Eucalyptus Saligna, Deglupta, and pine, which help create humid, beneficial microclimates for the coffee plants. This fosters biodiversity that directly and indirectly influences productivity and the environmental balance of the coffee ecosystem.Valazco has also developed post-harvest practices that have allowed him to achieve very competitive and consistent cup qualities. Using tools and inputs from the area and carefully managing and using different types of fermentation, he has been able to develop exciting, high-quality cups for each variety. He does this while carrying out soil conservation practices focused on maintaining and improving the productivity of the soil. In addition, Valazco carries out quality experiments, creating micro batches of single varieties or blends of multiple to produce better results in the cup. Overall his goal is to produce 86+ point coffees to continue growing as a producer and to support his vision of growth and expansion for his farm.Odar typically utilizes a 30-hour wet fermentation followed by 12 days of patio drying. Caturra, Bourbon, Gesha"],["Peru","Cajamarca","20370","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with tangy acidity, almond, cocoa, cooked apple, and cranberry flavors. Catimor, Caturra, Bourbon, Typica"],["Sumatra","Aceh DP","20350","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Dark chocolate, vegetal, and clove with mellow savory flavors. Mild acidity and candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Aceh DP","20351","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Malt, herbaceous, and mellow fresh coffee cherry flavors with tangy acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Pulped Natural - Fazenda Santa L\u00facia - Yellow Bourbon","20371","Minas Gerais","Fazenda Santa Lucia","Pulped Natural","\n\t\t\t\t\t<\/a>","Soft and clean. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Brazil","Natural","20372",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild tart acidity. Appreciable fresh melon and pecan flavors. Common Brazilian Varieties"],["Brazil","MWP - Serra Negra","20375",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Sweet and tart with kahlua and pecan flavors. Common Brazilian Varieties"],["Honduras","Copan - Corquin - CAFESCOR - FLO ID 33378 - Microlots TBD","20373",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Nicaragua","Aldea Global - Tierra Madre","20374","Jinotega","Tierra Madre","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and pecan flavors with mellow acidity. Tierra Madre is produced exclusively by 125 women coffee producers in Jinotega, who receive a premium based on coffee that meets a high-quality standard. Aldea Global promotes the sale of Coffee produced by Associated women under the Tierra Madre label. This coffee is a blend from multiple women-owned farms. Cherries are picked when fully ripe, depulped, fermented overnight, washed, and then placed on raised beds and patios to dry. Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares.Bourbon, Catimor, Caturra, Typica"],["Brazil","Amizade - Screen 17\/18","20425",null,null,"Natural","\n\t\t\t\t\t<\/a>","Remarkable tart acidity with appreciable herbal and peanut flavors. Common Brazilian Varieties"],["Ecuador","Finca Terrazas del Pisque - Washed","20376","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy fruit acidity and a sugary mouthfeel; dark chocolate, mango, and citrus fruits. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon, Caturra, Typica"],["Ecuador","Finca Terrazas del Pisque - Washed","20377","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet with tropical fruit acidity and a sugary mouthfeel; dark chocolate, mango, and citrus fruits. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon, Caturra, Typica"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Anaerobic - Natural","20378","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, creamy and balanced. Dark chocolate, nougat, hazelnut, and cranberry. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Pacamara - Washed","20379","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and creamy. Tropical fruit flavours with brown sugar. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","20380","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Cocoa, berries, and ripe grapefruit with malic acidity, and a bold mouthfeel. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Finca Terrazas del Pisque - Caturra - Anaerobic - Honey","20381","Pichincha","Finca Terrazas del Pisque","Honey","\n\t\t\t\t\t<\/a>","Sweet with a creamy mouthfeel, praline, cocoa, and mild berry flavors. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","20382","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Fresh lime, mild berry, cocoa, and toffee with a creamy mouthfeel. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Finca Terrazas del Pisque - Caturra - Washed","20383","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with citric acidity; black tea, praline, and toffee flavors. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Ethiopia Heirloom - Washed","20384","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet and bright with ripe nectarine, praline, and cooked citrus. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon, Caturra, Typica"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Washed","20385","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and soft with praline, cherry, burnt toffee, and lavender. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Anaerobic - Honey","20386","Pichincha","Finca Terrazas del Pisque","Honey","\n\t\t\t\t\t<\/a>","Soft and sweet with juicy fruit acidity. Cocoa, dark chocolate and plum. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Pacamara - Washed","20387","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Soft and fruity with toffee, milk chocolate, caramel, and lemon. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Ecuador","Finca Terrazas del Pisque - Anaerobic - Honey","20388","Pichincha","Finca Terrazas del Pisque","Honey","\n\t\t\t\t\t<\/a>","Balanced, sweet, and smooth with caramel, lemon, lavender, and apple. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon, Caturra, Typica"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Natural","20389","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Soft and fruity with sugary sweetness and mouthfeel. Ripe peach, chocolate, and berries. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Washed","20390","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Cooked currant and cocoa with mild jammy cherry and toffee flavours. Mellow winey acidity and candy-like sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon, Caturra, Typica"],["Ecuador","Finca Las Tolas - Java - Washed","20391","Pichincha","Finca Las Tolas","Washed","\n\t\t\t\t\t<\/a>","Transparent and juicy. Apricot nectar, lemonade and white blossom. Finca Las Tolas is a 103 hectare farm in the Pichincha region of Ecuador owned by AGROINDUSTRIA TOMARDIE SA. Approximately 160,000 trees are planted on 75 hectares, and in the remaining 28 they grow Bananas and have built their housing and processing facilities. They utilize a dry fermentation here for 36 hours, followed by 28 days of drying on raised African beds. Finca Las Tolas produces roughly 10,000 kgs annuallyJava"],["Ecuador","Finca La Josefina - Bourbon Tekisic - Honey","20392",null,"Finca La Josefina","Honey","\n\t\t\t\t\t<\/a>","Sweet and soft with winey fruit acidity, lots of ripe cherry and rich caramel. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Bourbon, Tekisic"],["Ecuador","Finca La Josefina - Pacamara - Washed","20393",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with sparkling fruit acidity. Tropical fruit, green grape, caramel, and praline flavours. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Ecuador","Finca La Josefina - Pacas - Washed","20394",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Sweet and bright with a creamy mouthfeel; lemon, cocoa, and tropical fruit flavours. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacas"],["Ecuador","Wilma Ramon - Zamora - Typica","20395","Pichincha","Wilma Ramon","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and round with toffee, praline, and tropical fruit acidity. Wilma Ramon owns Las Toles Estate in Pichincha. This farm sits at 1700 meters and is roughly 100 hectares, 75 of which are planted in coffee. Wilma also grows bananas on this farm. They utilize a dry fermentation here and produce exclusively washed coffees. Fermentation time is 36 hours and drying on raised beds can take up to 28 days depending on weather. Las Toles Estate produces roughly 10,000 kilos of coffee annually. Their biggest challenges are climate change and excess rain along with the fungus \u201cOjo de gallo\u201d Wilma is dedicated to specialty coffee and we are proud to continue to work with them through these challenges!Typica"],["Ecuador","William Abad - Zamora - Typica","20396","Zamora","William Abad","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and soft with lemon and praline. Rosa and William Abad own Finca El Pino in Zamora. This farm sits at 1700 meters and is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually. Typica"],["Ecuador","Finca La Josefina - Sidra - Washed","20398",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with almond, some floral, and citrus fruit flavors. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Ecuador","Finca La Josefina - Typica - Washed","20399",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Creamy mouthfeel with a winey fruit acidity. Dark chocolate, caramel, and berries. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","20400","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Creamy mouthfeel, winey fruit acidity, caramel, berry, winey, and chocolate. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Maputo - Typica - Washed","20401","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with juicy fruit acidity, dark chocolate, and green grape. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","20402","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Mellow and soft with juicy acidity and sweetness; berry, orange, and green grape. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","20403","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Sweet and balanced with toffee, blackcurrant, and sugarcane juice. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - SL-28 - Washed","20404","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Balanced and sweet with a bold body. Praline, honey, and lemon. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.SL-28"],["Ecuador","Rancho Tio Emilio - Maputo - Typica - Washed","20405","Pichincha","Rancho Tio Emilio","Washed","\n\t\t\t\t\t<\/a>","Cooked mango with mild vanilla, fresh orange,\u00a0 and toffee flavours. Juicy citric acidity and mellow fruit-like sweetness. Rancho Tio Emilio is a farm owned by Jos\u00e9 Gaibor, whose brother, Henry, owns and operates the farms and mill at Finca Maputo and nearby Hakuna Matata. Henry and Jos\u00e9's late father was named Emilio Gaibor, and this farm is named in his honor. Jos\u00e9 is an infant heart surgeon, so he lives in town during the week, while Henry and his wife, Verena, oversee the daily operations of Rancho Tio Emilio, as well as their own land at Maputo and Hakuna Matata.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a very specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist covering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics give their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","20406","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with juicy fruit acidity, cacao, toffee, berry, and citrus fruits. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","20407","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, soft, and juicy with floral, apricot, and melon flavours. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Tito Vargas - Typica - Washed","20408","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Bold and sweet with citrus fruit, treacle, and cocoa. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Galo Morales - Finca Cruz Loma - Gesha - Natural","20417",null,"Galo Morales","Natural","\n\t\t\t\t\t<\/a>","Sweet with winey fruit acidity and a heavy mouthfeel; dried cranberry, apple, and plum. Galo Fernando Morales Flores owns and operates Finca Cruz Loma, a 350 hectare farm located in Ecuador's Pinchincha region. Of those 350 hectares, only 8 are planted with about 30,000 coffee trees. The remainder of the farm is planted with Sugar Cane, Guanabana, corn, beans, and oranges. Finca Cruz Loma is operated by both Galo, his daughters, and his wife Maria Alexandra. Galo and his daughters manage production while Maria does most of the marketing and administration. Galo spoke to us about the importance of this farm being a family operation and how well he and his family work together. This farm was inherited from Galo's parents, who had previously took it over from their parents. This is truly a multi-generational operation and the love and care of that legacy is absolutely felt in the coffee quality. Galo has planted several exotic varieties including Gesha and Sidra and produces both traditional washed and natural coffees while continuously experimenting with new unique processing methods. Gesha"],["Ecuador","Galo Morales - Finca Cruz Loma - Caturra - Honey","20422",null,"Galo Morales","Honey","\n\t\t\t\t\t<\/a>","Sugary, sweet, and savory with milk chocolate, raisin, and toffee. Galo Fernando Morales Flores owns and operates Finca Cruz Loma, a 350 hectare farm located in Ecuador's Pinchincha region. Of those 350 hectares, only 8 are planted with about 30,000 coffee trees. The remainder of the farm is planted with Sugar Cane, Guanabana, corn, beans, and oranges. Finca Cruz Loma is operated by both Galo, his daughters, and his wife Maria Alexandra. Galo and his daughters manage production while Maria does most of the marketing and administration. Galo spoke to us about the importance of this farm being a family operation and how well he and his family work together. This farm was inherited from Galo's parents, who had previously took it over from their parents. This is truly a multi-generational operation and the love and care of that legacy is absolutely felt in the coffee quality. Galo has planted several exotic varieties including Gesha and Sidra and produces both traditional washed and natural coffees while continuously experimenting with new unique processing methods. Caturra"],["Ecuador","Angel Reyes - Finca Agroloja - Sidra - Washed","20423","Loja","Angel Reyes","Washed","\n\t\t\t\t\t<\/a>","Juicy and vibrant with perfume, bergamot, melon, black cherry, and chocolate. Angel Reyes owns Finca Agroloja in Loja Ecuador. This 27 hectare farm9 of which is planted in coffee. They do a wet fermentation here for 20 hours followed by a 15-20 day drying time depending on the weather. Angel produces washed, honey, and natural coffee from this farm and dries all their coffee on African beds. Total production here can range between 2500 and 5000 kgs depending on the weather conditions. Angel spoke to us about a big obstacle being access to affordable fertilizer, but they are implementing new technologies for improving the technical aspects of their coffee processing which is helping to reduce the amount of manual labor. Sidra"],["Ecuador","Enrique Acaro - Quilanga - Typica Mejorado & Bourbon - Bracamoros Competition","20409","Loja","Enrique Acaro","Washed","\n\t\t\t\t\t<\/a>","Mild, sweet, and delicate. Cocoa, pecan, and citrus fruits. Enrique Ancaro's owns a very small but beautiful 3 hectare farm at 1800masl with only 3500 trees and is a member of PROCAFEQ. Enrique is both Organic and Fair Trade certified. They utilize a wet fermentation here for 22 hours and then dry on raised African beds for 14 daysEnrique produces roughly 550kgs of coffee annually. Bourbon, Typica"],["Ecuador","Rigoberto Moreno - Marcabeli - Acawa - Bracamoros Competition","20410","Costa","Rigoberto Moreno","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and simple with praline and citric acidity. Rigoberto Moreno owns Finca San Carlos which is a very small 1 hectare farm with only 300 trees. He is both Organic and Fair Trade certified.They utilize a wet fermentation here for 20 hours and then dry on raised African beds for 15-20 daysRigoberto as a small producer spoke about battling Ojo de Gallo and Roya mainly on his farm and is utilizing ASOPROAMARCA for support in this. Finca San Carlos produces roughly 350kgs of coffee annually. Acaia, Catuai"],["Ecuador","Rosa Abad - Zumba - Caturra - Bracamoros Competition","20411","Zamora","Rosa Abad","Washed","\n\t\t\t\t\t<\/a>","Soft, sweet, and citric with almond, cocoa, and praline. Rosa and William Abad own Finca El Pino in Zamora. This farm sits at 1700 meters and is roughly 6 hectares, 3 of which are planted in coffee. The Abads grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually. Caturra"],["Ecuador","Ramiro Luzuriaga - Palanda - Typica - Bracamoros Competition","20412","Zamora","Ramiro Luzuriaga","Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit, berry, and cocoa flavours with winey fruit acidity. Ramrio Luzuriaga owns Finca La Yamila which is a 24 hectare farmm in the Zamora region of Ecuador. Ramiro has 5000 trees and the farm produces both coffee, banana, and guayaba. Ramiro utilizes a wet fermentation that typically lasts about 20 hours, then the coffee is transported to raised African beds where the coffee dries for approximately 14 days depending on weather. Ramiro also holds both an Organic and Fair Trade certifications for his farm. Annual production is around 3000 kgs Typica"],["Ecuador","Santiago Bermeo - Quilanga - Typica Mejorado & Bourbon - Bracamoros Competition","20413","Loja","Santiago Bermeo","Washed","\n\t\t\t\t\t<\/a>","Sweet and sugary with ripe fruit acidity, almond, praline, and apple. Santiago Bermeo owns a very small 3 hectare farm at 1800masl with only 9500 trees and is a member of PROCAFEQ. Santiago is both Organic and Fair Trade certified. They utilize a wet fermentation here for 20 hours and then dry on raised African beds for 12 days.Santiago spoke to us about challenges with finding labor and an increased amount of rain but is committed to specialty coffee after seeing how his coffee performed this season. Santiago produces roughly 825kgs of coffee annually. Bourbon, Typica"],["Ecuador","Franco Jimenez - Quilanga - Typica Mejorado & Bourbon - Bracamoros Competition","20414",null,"Franco Jimenez","Washed","\n\t\t\t\t\t<\/a>","Sweet, syrupy, and bright with caramel, chocolate, and dried berries. Franco Vitaliano Jimenez owns a very small but beautiful 2 hectare farm at 2000masl with only 3500 trees and is a member of PROCAFEQ. Franco is both Organic and Fair trade certified. They utilize a wet fermentation here for 24 hours and then dry on raised African beds for 15 days.Franco spoke to us about focusing on building up his infrastructure to continue to produce better coffees. He is encouraged by the performance of his coffee thus far and wants to continue to improve. Franco produces roughly 632kgs of coffee annually. Bourbon, Typica"],["Ecuador","Edgar Cumbicus - Palanda - Typica Mejorado - Bracamoros Competition","20415","Zamora","Edgar Cumbicus","Washed","\n\t\t\t\t\t<\/a>","Mellow jammy pome, toffee, and fresh citrus flavours with tangy acidity and mild clean fruit-like sweetness. Edgar Cumbicus owns this 3 hectare farm in the Planada region of Zamora in Ecuador. He has planted over 7500 trees and producers just over 1000 kgs annually. Edgar also has banana trees and a good amount of natural forest where he spoke about the diversity of plants and animals he sees around his farm. He utilizes a dry fermentation for 48 hours followed by drying on raised beds for roughly 21 days. Edgars farm is also certified Fair Trade and Organic under APECAPTypica"],["Ecuador","Wilan Francisco Cordero - Palanda - F1 - Bracamoros Competition","20416","Zamora","Wilan Francisco Cordero","Washed","\n\t\t\t\t\t<\/a>","Sweet and chocolatey with winey fruit acidity. Wilan Francisco Cordero has a very small 1 hectare farm with only 3000 trees. He is both Organic and Fair Trade certified. He grows only coffee but also has a dense natural forest.They utilize a wet fermentation here for 24 hours and then dry on raised African beds for 21 daysWilan as a small producer spoke about struggling with finding fair prices for his coffee through some intermediaries and is thrilled to find a good home for his coffee with us. Wilan is utilizing APECAP for support in this. Wilan produces roughly 2550kgs of coffee annually. Bourbon, Caturra, Typica"],["Guatemala","SHB EP","20424",null,null,"Washed","\n\t\t\t\t\t<\/a>","Soft tart acidity and sweetness, graham cracker and citrus fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Cristal","20431",null,null,"Washed","\n\t\t\t\t\t<\/a>","Appreciable tart acidity and sweetness. Herbaceous and soft fresh citrus fruit flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20432",null,null,"Washed","\n\t\t\t\t\t<\/a>","Big tart acidity, mild sweetness, and smooth mouthfeel. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20433",null,null,"Washed","\n\t\t\t\t\t<\/a>","Appreciable tart acidity and sweetness, herbaceous and coffee cherry flavors. Bourbon, Typica, Mundo Novo"],["Bolivia","Finca La Asunta - Juan Carlos Huanca - Gesha","20435","La Asunta","Finca La Asunta","Washed India","\n\t\t\t\t\t<\/a>","Mild, sweet, and tart with praline and lemon flavors. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7 hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in \u200b\u200bthe Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Bolivia","Cooperativa San Juan - Projecto Yungas La Paz - Red Catuai & Typica - FLO ID 899","20434","La Asunta","Cooperativa San Juan","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa and savory flavors. Mellow acidity. Cooperativa San Juan was founded in 1974 in Caranavi, La Paz, Bolivia. Caranavi is by far the largest coffee growing area in Bolivia, accounting for about 90% of the total coffee production in the country. Over 30 individual farms are members of this coop. This is a Fair Trade and Organic certified coop. Felix Chambi Garcia is a pioneer in Bolivian specialty coffee and a core member of the team and our main point of contact for this project. Felix is extremely engaged in the specialty coffee scene in Bolivia, and brings that excitement to the development work being done with this farmers and coop members. In Bolivia, coffee is processed and dried at the individual farm level, then coffee is brought to the coop's central facility in Allto Cochabamba for evaluation and lot building. At the farm level, coffee is often depulped by hand, fermented for about 1 full day, then dried on raised beds. One the big initiatives the coop is working on is getting more mechanical demucilaginators to standardize the wet milling process at the farm level. Catuai, Typica"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","20437","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Tons of juicy acidity and fruit-like sweetness. Noticeable vanilla, coffee cherry, cocoa, and clove flavors This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","20438","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Juicy and sugary sweet with dark chocolate, vanilla, fresh green grape, and citrus fruit flavors. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","20439","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Appreciable tart, juicy acidity, and sugary sweetness. Significant burnt sugar and dark chocolate flavors. Some caramel flavors. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","20440","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry, praline, fresh grapefruit, vegetal, and malt flavors with tangy acidity and candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Aceh DP","20441","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Sweet with tart acidity, lots of almond flavor with praline, malt, and fresh citrus zest. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Adela Ardila - Timana - Huila - Omblingon - Washed","20124","Huila","La Italia","Washed","\n\t\t\t\t\t<\/a>","Sweet with lots of tart acidity, substantial cocoa flavor with pecan and citrus fruits. Adela Ardila owns a farm called La Italia, where she grows Pink Bourbon coffee on just 1 hectare near the town or village of Alto Santa Barbara. She grows other varieties on her farm, but she says that once she started to grow Pink Bourbon she decided to give it some special attention. She makes sure that the coffee is personally inspected, and she applies fertilizer three times annually, about 60 grams per plant.The Pink Bourbon is harvested when the cherries turn a dark orange color. (Believe it or not, \"Pink\" Bourbon sometimes expresses in a variety of colors.) The cherries are then given a float test (called \"balseo\") to remove any defective, underripe, or damaged coffee. What remains is depulped and fermented for 36\u201340 hours, then dried in parabolic driers for 8\u201310 days, with 3\u20134 rotations of the coffee seeds as they are drying to ensure uniformity.Pink Bourbon"],["Colombia","Best Cup #1 - Mirta Eugenia Grijalba Moncayo - Arboleda de Berruecos - Nari\u00f1o - Castillo","20158","Nari\u00f1o","Mirta Eugenia Grijalba Moncayo","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with cooked apple, praline, and caramelized sugar flavors. Mrs. Mirta learned to work in the countryside from a very young age. She remembers her father taking her during vacation time to work at the farm called \u201cEl Limar\" where she learned different aspects of coffee production. In 1997, her father gave her a portion of land so that she could continue to work in coffee. Her husband was in charge of the farm until 2017, when she decided to leave her 22-year-long career and work in coffee. The farm, called La Guinea, is 1.5 hectares of planted Castillo. For processing, the coffee is left in-cherry for two days after harvest, then pulped and tank-fermented for 40 hours, and then dried on a cement terrace for 10-15 days. Castillo"],["Colombia","Best Cup #2 - Jeferson Andres Bola\u00f1os Zu\u00f1iga - Bolivar - Cauca - Castillo","20159","Cauca","Jeferson Andres Bolanos Zuniga","Washed","\n\t\t\t\t\t<\/a>","Definite tart acidity and soft sugary sweetness; dark chocolate, toffee, and baking spices flavors. Jeferson comes from a family of coffee producers. In 2015, he began to cultivate and harvest coffee on his own farm, La Yunga. During harvest, he picks coffee every 20 days at their ripes, and then float-sorts the defective cherries out. The coffee is then fermented in plastic bags for 18 hours, pulped, followed by a second 24-hour fermentation in cement tanks. The mucilage is washed off fully 2 to 3 times. The coffee is dried in a parabolic solar dryer for the following 11 days. Castillo"],["Colombia","Best Cup #3 - Edwin Fidel Ortiz - Buesaco - Nari\u00f1o - Caturra","20160","Nari\u00f1o","Bella Luz","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Edwin is the owner of Bella Luz, a 3-hectare coffee farm at a very high elevation in the Buesaco municipality of Colombia. When he was young, his family was displaced from their farm. Later in his life, he returned to the land and revitalized the coffee farm with a focus on quality. The tree bases are cleared and fertilized regularly. During the June and July harvest season, the ripest cherries are picked once per month. Edwin has a washing station and parabolic dryer on the farm where the coffee is immediately processed. The coffee is pulped and then fermented for 25-48 hours in a concrete tank and then thoroughly washed twice. After that, the coffee is laid out on beds in a parabolic dryer and turned three times a day for 20-25 days of total drying time. Caturra"],["Colombia","Best Cup #5 - Yeison Imbachi - ARGCAFE - Argelia - Cauca - Castillo","20162","Cauca","Yeison Imbachi","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with cocoa, fresh green grape, and cooked grapefruit flavors. Yeison has been producing coffee since on his farm Tres Lomitas since 2017. He purchased the farm after completing college, and has been working to improve his quality and production. Coca plantations are very common in Argelia. Yeison's success has led him to work with his community and commercial allies in developing a coffee association giving farmers in the area an alternative to growing coca. His coffee goes through washed processing. The first step is leaving the coffee to ferment in a hopper for 20 hours after harvest, pulping, and then fermenting in the tank for 18 hours, followed by three washings. The coffee is dried for 8-9 days in a parabolic dryer. Castillo"],["Colombia","Best Cup #6 - Francy Elena Rivera Qui\u00f1onez - Sotara - Cauca - Castillo","20163","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo"],["Colombia","Best Cup #8 - Nicolas Leyton Fiesco - Acevedo - Huila - Papayo","20165","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Substantial sugary sweetness with definite dark chocolate, nutmeg, mild raisin, and cooked fruit flavors. Castillo, Caturra, Colombia"],["Colombia","Best Cup #9 - Nini Johana Rojas - Inza - Cauca - Castillo and Colombia","20166","Cauca","Nini Johana Rojas","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with dark chocolate, cocoa, some cooked berry, and cooked citrus fruit flavors. Nini moved to Inz\u00e1 in 2010 to revitalize an abandoned coffee farm. They planted new trees, and have steadily improved harvest and fermentation techniques becoming a successful producer. The 1 hectare farm is called Los Pinos, planted with Castillo and Colombia varieties. The coffee is harvested, fermented in-cherry for 24 hours, pulped, and fermented again in a plastic tank at 28\u00b0C for 48 hours. The coffee is dried in a parabolic dryer with curtains to control temperature and airflow. Castillo, Colombia"],["Colombia","Best Cup #14 - Ruber Idrobo Tulande - El Tambo - Cauca - Colombia","20170","Cauca","Ruber Idrobo Tulande","Washed","\n\t\t\t\t\t<\/a>","Significant sugary sweetness and tart acidity. Definite dark chocolate, cocoa, and some cooked apple flavors. Ruber began producing coffee in 2013 with only 1000 trees on the family farm. As he learned how to produce, harvest, and process, he began planting more and more trees. He now operates a large, 7-hectare farm named Buena Vista. He plans to learn cupping next. Ruber grows the \u201cunknown variety\u201d F6. After his family harvests the coffee, it's float-sorted to remove defects. It then ferments in plastic tanks for 24 hours, is pulped, and then ferments for 36 more hours. After being washed twice, the coffee is left to dry in a parabolic dryer for 18 days.Colombia"],["Costa Rica","SHB EP","20444",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cedar, sweet, tart, and nutty. Common Costa Rican Varieties"],["Mexico","HG","20445",null,null,"Washed","\n\t\t\t\t\t<\/a>","Soft and heavy with graham cracker and almond flavors. Bourbon, Typica, Mundo Novo"],["Brazil","Anaerobic - Natural - Fazenda IP - Red Bourbon","20449","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Balanced acidity with fruit-like sweetness; praline, pecan, and cooked fruit flavors. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Bourbon"],["Brazil","Natural - Fazenda Santa Ines - Red Bourbon","20450","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Noticeable jammy berry, caramels, and amaretto flavors. Soft candy-like sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Bourbon"],["Brazil","Anaerobic - Natural - Fazenda IP - Red Bourbon","20451","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Sweet with tart acidity, pecan, and almond flavors. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Bourbon"],["Brazil","Natural - Fazenda IP - Red Bourbon","20452","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Lots of clove with cocoa and dried coffee cherry flavors; some candy-like sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Bourbon"],["Brazil","Natural - Fazenda Santa Ines - Catuai","20453","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Balanced acidity and fruit-like sweetness. Mild amaretto, cocoa, and spices flavors Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Catuai"],["Brazil","Natural - Fazenda Santa Lucia - Yellow Bourbon","20454","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Noticeable winey acidity and sweetness. Soft, cooked cranberry, cocoa, and clove flavors Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Java","Frinsa Estate and\/or Collective - Washed","20460","West Java","Frinsa Estate and\/or Collective","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Mexico","Cristal","20456",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity and sweetness with some cooked fruit flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20457",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow winey acidity and fruit-like sweetness with fresh citrus fruit flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20458",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with salted pecan and cocoa flavors. Bourbon, Typica, Mundo Novo"],["Mexico","CABONOCH - FLO ID 41509","20455","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Balanced acidity and sweetness with soft cooked citrus flavors. CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Sumatra","SWP","20459",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Herbaceous and coffee flavors with citric acidity and a creamy mouthfeel. Ateng, Bor Bor, Catimor, and Timor"],["Honduras","Cooperativa RAOS - FLO ID 905","20464","Marcala","Women Cooperativa RAOS","Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity. Mellow fresh citrus, praline, spices, and almond flavors. Our first lots from Cooperativa RAOS (Regional de Agricultores Org\u00e1nicos 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 77 women.One of the reasons the cooperative is determined to market its women members' coffee is that 60 percent of the women face gender-based legal issues with regards to the ownership of their land, as well as limitations to the credit they can receive to finance the harvest every year. 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\u2014especially for organic coffee\u2014these 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\/womencoffeeproducers.For more information about coffee production in Honduras, visit our Honduras Origin Page.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR - FLO ID 33378","20467",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Mellow malt and nutty flavors with mild tart acidity and sweetness. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR - FLO ID 33378","20465",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Graham, cooked fruit, and almond flavors. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR - FLO ID 33378","20466",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Oolong tea with mellow praline and fruit flavors. Balanced acidity and mild candy-like sweetness. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","20463","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild dried citrus zest flavors. Tart acidity and mild sweetness. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Mexico","CABONOCH - FLO ID 41509","20461","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Guatemala","Cooperativa Chicoj, R.L.(2021 Harvest)","20469",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with fruit acidity, amaretto and citrus fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","20475",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild, sweet, and tart with salted almond, cocoa, and pecan flavors. Common Brazilian Varieties"],["Brazil","Natural","20476",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and coffee flavors with mild acidity. Common Brazilian Varieties"],["Brazil","Natural","20477",null,null,"Natural","\n\t\t\t\t\t<\/a>","Smooth and citric with soynut flavor. Common Brazilian Varieties"],["Brazil","Natural","20478",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted peanut flavor with some acidity. Common Brazilian Varieties"],["Brazil","Natural","20479",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow acidity and nutty flavors. Common Brazilian Varieties"],["Brazil","Natural","20480",null,null,"Natural","\n\t\t\t\t\t<\/a>","Soft and sweet with tart acidity, fruit, nut, and herbal flavors. Common Brazilian Varieties"],["Colombia","EP","20471",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked grapefruit flavors with tart citric acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","20472",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh fruit and savory flavors with mellow sugary sweetness and tart acidity. Castillo, Caturra, Colombia"],["Colombia","ASEPROPAZ - Planadas - Tolima","20473","Tolima","ASEPROPAZ","Washed","\n\t\t\t\t\t<\/a>","Cooked melon flavor. Sweet and savory with tart acidity and a smooth mouthfeel. The Ecological Association Producers of Peace Planadas Tolima \u201cASEPROPAZ\u201d was legally established on December 30, 2019 by a group of 63 producers from the neighboring villages of the municipalities of Planadas, Ataco (Tolima), Aipe (Huila) with the main objective to market and sell its coffee products at better prices in national and international markets.Currently our large ASEPROPAZ family has 63 families from the south of Tolima and is made up of 80% women heads of family.Castillo, Caturra, Colombia"],["DR Congo","SOPACDI - Bushushu Micro-Station - Fully Washed - FLO ID 26275(2021 Harvest)","20474",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Decertification of P17578 ; Sugary sweetness and mouthfeel with molasses, dark chocolate, caramel, pear and raisin flavors. Bourbon, Caturra, Catuai"],["DR Congo","SOPACDI - Bushushu Micro-Station - Fully Washed - FLO ID 26275 (2021 Harvest)","20482",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Decertification P17578 ; Sugary sweetness and mouthfeel with molasses, dark chocolate, caramel, pear and raisin flavors. Bourbon, Caturra, Catuai"],["Ethiopia","Grade 1 - Bombe","20470","Sidama","Bombe","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa, amaretto, and dried lavender flavors with winey acidity and mild fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Heirloom Ethiopian Varieties"],["Sumatra","MC","20483",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild cocoa and almond flavors. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Grade 1 - Chelbessa","20491","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Winey acidity with candy-like sweetness, cooked coffee cherry, fresh stone fruit, and cocoa flavors. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","20490","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow kahlua and cooked grapefruit flavors. Tart citric acidity and mild fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Idido","20492","Yirgacheffe","Idido","Natural","\n\t\t\t\t\t<\/a>","Cocoa and cooked coffee cherry with mellow clove flavors. Winey acidity and mild candy-like sweetness. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20493","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mellow chocolate, clove, and savory flavors with mild acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20494","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mild sugary sweetness and balanced acidity with soft fresh citrus flavors. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20495","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Sweet with balanced acidity and cocoa flavor. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20496","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow malt flavors. Mild sweetness and tart citric acidity. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20497","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Very tart with cocoa and malt flavors. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20499","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa flavors with mellow sugary sweetness and tart citric acidity. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","Chiapas - CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20498","Chiapas","Chiapas","Washed","\n\t\t\t\t\t<\/a>","Tart and sweet with toffee and cocoa flavors. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members, and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20502","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Khlua and toffee flavors with tart citric acidity and fruit-like sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["El Salvador","Santa Ana","20506","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, praline, and pecan flavors. Bourbon, Caturra, Pacas, Pacamara"],["El Salvador","Santa Ana","20507","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with acidy acidity and mellow fruit-like sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Guatemala","San Pedro","20504","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh citrus fruit with mellow almond flavors. Tart acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","San Pedro","20505","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh orange and toffee with mellow chocolate flavors. Tart citric acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Piendamo - Cauca - Castillo","20510","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy red grape and dark chocolate with mellow jammy stone fruit flavours. Fruit-like sweetness and mild tangy malic acidity. Castillo"],["Colombia","Tarqui - Huila - Castillo & Caturra","20511","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mellow fresh apple, dark chocolate, and dried grapefruit flavours. Winey acidity and candy-like sweetness. Castillo, Caturra"],["Colombia","Piendamo - Cauca - Castillo","20512","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Tart acidity and syruppy sweetness with definite brown sugar flavors, soft toffee, and cocoa flavors. Castillo"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 - (CBC ET-BIO-154)","20509","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Mild milk chocolate, amaretto, and dried berry flavors with mellow boozy acidity and sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 - (CBC ET-BIO-154)","20508","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh floral flavors with mild balanced acidity and a smooth mouthfeel. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Mexico","Sierra Azul Cooperative - FLO ID 27403","20515","Chiapas","Sierra Azul Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sierra Azul is a certified-organic and Fair Trade organization located in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. The smallholder members are dedicated to environmental protection as well as producing high-quality coffees organically.Bourbon, Typica, Mundo Novo"],["Mexico","CABONOCH - FLO ID 41509","20516","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and fresh citrus flavors with sugary sweetness and tart citric acidity. CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","20519","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth, and tart with cooked fruit, cocoa, and chocolate flavors. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","EP","20523",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mellow cocoa and praline flavors. Tart citric acidity and mild clean fruit-like sweetness Castillo, Caturra, Colombia"],["Colombia","EP","20524",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and clove flavor with citric acidity and clean sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","20525",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with mild caramel flavor and fresh citrus fruit flavors. Castillo, Caturra, Colombia"],["Colombia","EP","20526",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow dried plum and vegetal flavors. Tart acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","20527",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild praline and cooked fruit flavors. Mellow citric acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","20528",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked berry and cocoa with mild malt flavors. Tart acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","20529",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with mild tart acidity, vegetal, and fresh coffee cherry flavors. Castillo, Caturra, Colombia"],["Colombia","EP","20530",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with mild tart acidity; noticeable cooked citrus and fresh fruit flavors. Castillo, Caturra, Colombia"],["Colombia","Asociaci\u00f3n Primaveral - Acevedo - Huila","20517","Huila","Primaveral","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, cocoa, and savory flavors with tart acidity and mild sugary sweetness. The Primaveral coffee association is located in a pristine part of Huila, between the towns of San Agustin and Pitalito. This association has an incredible micro-climate and elevation at 1500-2000 masl. Upon visiting this region, it truly feels like you are walking through a rainforest most have only seen in movies. Clouds and mist often cover the area, contributing to the ideal climate for producing exceptional coffee. The association currently consists of 60 coffee growers of various sizes. Cafe Imports has worked with this association since 2010 and many of the producers here are close with the farmers from Los Naranjos in San Augustin. The association was founded in 2001. The total land these farmers work on is over 250 hectares planted with mostly Caturra, Castillo, Variedad de Colombia, Pink Bourbon, and Gesha. People from these farms are elected to serve as officials within the association, covering such roles as president and treasurer. The association has also hired a trained cupper, which has boosted their ability to produce coffees of the highest quality. All the association\u2019s coffee is brought to a central warehouse where the coffee is scored by the cupper. Lots are then separated by quality and either blended as a larger association specific lot or kept separate as a farmer specific microlot. Castillo, Caturra, Colombia"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","20518","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Tangy, sweet, and smooth with caramel, coffee cherry, and mild bergamot flavors. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Pink Bourbon - Washed","20520","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry, berry, and dark chocolate flavors with winey fruit acidity. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Pink Bourbon"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Pink Bourbon - Washed","20521","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with dark chocolate, berry, toffee, and citrus fruit flavors. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Pink Bourbon"],["Colombia","Carlos Humberto Iquira Ortiz - Finca Los Alpes - Acevedo - Huila - Pacamara - Washed","20522","Huila","Carlos Humberto Iquira Ortiz","Washed","\n\t\t\t\t\t<\/a>","Cooked cherry, dark chocolate, and kahlua flavors with winey acidity and fruit-like sweetness Carlos Humberto Iquira Ortiz owns Finca Los Alpes in Acevedo, Huila Colombia. This 12.5 hectare Farm is planted with 35,000 trees on 7.5 hectares. Carlos also plans plantains and corn for consumption on his farm. Finca Los Alpes is surrounded by breathtaking mountain views of the Serran\u00eda de la Ceja range. Carlos experiments with variety separations and new processing techniques and is excited about the future of specialty coffee in Acevedo.Pacamara"],["Guatemala","Huehuetenango","20531","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with balanced acidity, almond and fresh fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20532","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with remarkable tart acidity, praline, mild cocoa, and cooked fruit flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20533","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild dried fruit, nut, and malt flavors with tart acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20535","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked citrus zest with mellow praline flavors. Tangy acidity and mild sugary sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20536","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20537","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20538","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and praline and mellow cooked fruit flavors. Good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20540","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild toffee, praline, and cooked fruit flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20541","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","ACODIHUE - FLO ID 5984","20548","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and praline flavors with tart acidity and good sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","ACODIHUE - FLO ID 5984","20549","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Herbal, cocoa and praline flavors with strong candy-like sweetness and tart acidity ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","P20546","20577","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","APROCAFE","20543","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Mild nutty and cocoa flavors with tart acidity and mellow fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","AA","20542",null,null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cocoa with mellow cooked grapefruit flavors. Intense tart acidity and mild sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendiwega Estate AA - Kirinyaga","20578","Kirinyaga","Mwendiwega Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, dark chocolate, and cooked grapefruit with mellow cocoa flavors. Tons of tangy citric acidity and sugary sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilos of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendiwega Estate AA - Kirinyaga","20579","Kirinyaga","Mwendiwega Estate","Washed","\n\t\t\t\t\t<\/a>","Obvious clean sweetness. Some tangy malic acidity, sparkling acidity, and syrupy sweetness. Substantial fresh apple and jammy berry flavours, with soft fresh currant. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilos of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendiwega Estate AB - Kirinyaga","20580","Kirinyaga","Mwendiwega Estate","Washed","\n\t\t\t\t\t<\/a>","Intense burnt sugar with cooked apple, cocoa and mellow dried fruit flavors. Lots of tart citric acidity and sugary sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilos of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendiwega Estate AB - Kirinyaga","20581","Kirinyaga","Mwendiwega Estate","Washed","\n\t\t\t\t\t<\/a>","Definite toffee and fresh cranberry flavours. Some cacao and cooked pear with remarkable balanced acidity. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilos of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendiwega Estate PB - Kirinyaga","20582","Kirinyaga","Mwendiwega Estate","Washed","\n\t\t\t\t\t<\/a>","Significant syrupy sweetness and a soft juicy acidity. Substantial cooked blueberry flavour and mild fresh orange. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilos of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu AB - Nyeri","20583","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Tons of dark chocolate with caramel and savory flavors. Tangy acidity and candy-like sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu AB - Nyeri","20584","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and fresh lime with mellow cacao flavors. Tons of tart citric acidity and sugary sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu AB - Nyeri","20585","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Remarkable juicy malic acidity with substantial fresh lemon flavours. Noticeable fresh currant, vanilla, and toffee flavours. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatomboya PB - Nyeri","20586","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Strong cola and dark chocolate with panela, cooked grapefruit, and savory flavors. Lots of tangy malic acidity and sugary sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatomboya PB - Nyeri","20587","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Soft juicy phosphoric acidity, with a clean and sugary sweetness. Substantial cooked apple flavours with some fresh peach. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui AB - Kirinyaga","20588","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Strong cocoa with cooked grapefruit with mild kahlua flavors. Lots of tart acidity and mellow sugary sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui AB - Kirinyaga","20589","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Notes of currant, brown sugar, and green apple flavors with tangy malic acidity and clean fruit-like sweetness The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui AB - Kirinyaga","20590","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Remarkable juicy malic acidity and sugary sweetness. Some tangy citric acidity and clean sweetness. Jammy raspberry, orange, and lemon flavours. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kagumo AA - Nyeri","20591","Nyeri","Kagumo","Washed","\n\t\t\t\t\t<\/a>","Tons of dark chocolate with cooked green grape and mellow cooked pear flavors. Lots of tangy malic acidity and sugary sweetness. The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kagumo AA - Nyeri","20592","Nyeri","Kagumo","Washed","\n\t\t\t\t\t<\/a>","Mellow dried passion fruit, dried plum, burnt sugar, and dark chocolate flavors with tart malic acidity and mild syrupy sweetness. The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kagumo AA - Nyeri","20593","Nyeri","Kagumo","Washed","\n\t\t\t\t\t<\/a>","Significant burnt sugar flavours with a obvious sparkling phosphoric acidity. Clean and sugary sweetness. The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha AB - Nyeri","20594","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Caramel, dark chocolate, and savory flavors with lots of tangy tartaric acidity and sugary sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha AB - Nyeri","20595","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, caramel, and burnt sugar with lots of tart malic acidity and sugary sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha AB - Nyeri","20596","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Substantial jammy blackberry and fresh blueberry flavours, with fresh lemon and brown sugar. Remarkable complex acidity. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamugumo PB - Kirinyaga","20597","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamugumo PB - Kirinyaga","20598","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, cacao, and brown sugar with juicy malic acidity and a creamy mouthfeel. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamugumo PB - Kirinyaga","20599","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Definite bright citric acidity with cacao and cooked citrus flavours. Dark chocolate and fresh currant. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui PB - Kirinyaga","20600","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, caramel, and cacao with mellow cooked fruit flavors. Juicy acidity and candy-like sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui PB - Kirinyaga","20601","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, dried tomato, cola, and vanilla flavors with lots of tangy malic acidity and syrupy sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui PB - Kirinyaga","20602","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Substantial winey and juicy tartaric acidity. Fresh pear and dark chocolate flavours with fresh red grape and cacao. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Mexico","Cristal","20605",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with mild citrus fruit, cocoa, and almond flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20606",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clean and tart with almond and pecan flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20607",null,null,"Washed","\n\t\t\t\t\t<\/a>","Some tart acidity with fresh citrus zest, peanut butter, and almond flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20608",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and cocoa flavors with tart citric acidity and mellow fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20609",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow cooked citrus and malt flavors. Tart acidity and mild candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20610",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and fresh fruit with mellow caramel, herbal and pecan flavors. Winey acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","20611","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Appreciable tart citric acidity and sweetness with cooked citrus fruit, praline, and toffee flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20612","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20613","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit like sweetness and tart acidity with appreciable dried fruit and praline flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20614","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and almond with mild dried berry flavors. Good sweetness and mellow acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20615","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Honduras","Carlos Mejia - Finca La Valentina - Red Catuai & IHCAFE90 - Anaerobic - Natural","20616","La Paz","Finca La Valentina","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Mejias owns the 25-hectare farm La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days.Catuai"],["Honduras","Mario Mejia - Finca El Jardin - Pacas & Catuai - Natural","20617","La Paz","Finca El Jardin","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mario Samuel Martinez owns the 15.5-hectare farm La Valentina, where he grows 14 hectares of coffee, citrus, and avocados. The coffee at Finca El Jardin is picked ripe, dry fermented for 3o hours, and then sun dried for 12 to 15 days. Catuai, Pacas"],["Kenya","Uteuzi Jimbo - Nyeri AA","20620","Nyeri",null,"Washed","\n\t\t\t\t\t<\/a>","Huge caramel flavor with burnt sugar and dark chocolate flavors. Definite sugary sweetness with complex, tangy acidity. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Kiambu AA","20621","Kiambu",null,"Washed","\n\t\t\t\t\t<\/a>","Praline, clove, chocolate, and cooked grapefruit with mild raisin flavors. Intense tart acidity and sugary sweetness Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Western AA","20622",null,null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and jammy strawberry with mild cooked grapefruit flavors. Lots of tart acidity and mellow candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Colombia","Lidian Noriega - El Rosario - Acevedo - Huila - Ombligon - Washed","20628","Huila","Lidian Noriega","Washed","\n\t\t\t\t\t<\/a>","Remarkable sugary sweetness and tangy, sparkling acidity with rich vanilla and fresh green grape flavors. Lidian and her husband Edgar Antonio Cardenas own and operate 3 farms (El Rosario, LaEsperanza, and Finca \u2018Sin Nombre\u2019) across 4 hectares in the La Marimba neighborhood of Acevedo, Huila. Edgar manages the field operations while Lidian manages labor, allpost-harvest processing as well as sales and commercialization of the coffee. They focus on washed process coffees and enjoy the simplicity of the process and the clean cup it creates. On their farms they cultivate Ombligon, Caturra, Pink Bourbon and a few hundred Gesha trees. They process most varieties by leaving the cherry in a tank overnight after picking, then de-pulp, leaving the mucilage to breakdown over a 24 hour fermentation period after which the coffee is washed once before taking it to the dryers.Ombligon"],["Colombia","Asociacion Los Naranjos - Familia Leguizamo - El Faldon - San Agustin - Huila - Caturra - Washed","20629","Huila","Finca El Faldon","Washed","\n\t\t\t\t\t<\/a>","Obvious complex, tangy tartaric acidity with sugary sweetness. Definite dark chocolate, toffee, cola, and cooked pear flavors. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9 in San Agustin.Caturra"],["Colombia","Yensy Milena Galindez - La Esperanza - San Agustin - Huila - Tabi - Washed","20630","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Tons of juicy, tart citric acidity, and clean sweetness. Remarkable brown sugar, dark chocolate, and soft vanilla flavors. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Neider Criollo Betancourt - Finca Viginia - Tarqui - Huila - Colombia - Washed","20631","Huila","La Virginia","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and dark chocolate with mild raisin and cooked grapefruit flavors. Tangy acidity and sugary sweetness. Neider Criollo Betancourt is a second generation coffee producer from Tarqui, Huila. While he grew up around coffee, his family lost a lot of the tradition after his father passed away at the age of eight. In 2012, Neider traded his first motorcycle for his first hectare of land and re-ignited his passion for coffee. A few years later he traded his second motorcycle for his next 1.5 hectares and was able to purchase his first wet-mill shortly after. While he has owned and operated his Finca La Virginia for the past eight years with his partner Maribel Bermeo, he was limited to commercial coffee production because he did not have a way to properly dry his coffee. After hearing of the successes of his neighbors in producing and commercializing specialty coffee, he made it a mission to learn as much as he could and set out to build a dryer in early 2019. A very meticulous producer, Nieder spent all of 2019 (2 harvests) focused on refining his process. With the help of his sister, a cupper at a cooperative in San Agustin, and through a lot of trail-and-error, he was able to settle on a process and made his first delivery of quality focused coffee to Fairfield Trading in October of 2020. We\u2019re happy to report that every delivery of coffee he has prepared for export has cupped at 87+ points \u2013 quite an accomplishment for a beginner in specialty coffee production.THE FUTURE:Neider wants to build a siphon that brings cherries down from a collection point (where workers bring their pickings to be weighed and recorded) to the wet mill. He believes this will incentivize workers to come to his farm during harvest because it means less back and forth up steep hills carrying heavy amounts of coffee. He hopes to build a vermicompost facility to process cherry waste and household organic material to create organic soil and foliar fertilizers \u2013 saving him money as well as saving his land. He also wants build raised beds under his drying facility to extend his drying time \u2013 leaving the wet parchment to first dry in shade for up to 8 days before moving it up to the solar dryer for 10-20 days. Neider believes that this causes the coffee to \u201ctemper,\u201d or stabilize in the early process of drying, preventing the parchment from splitting open - something that often happens when wet parchment dries too quickly at high temperatures. This will also expand his capacity for drying, avoiding potential defects, like phenols, that occur in the drying process. Colombia"],["Colombia","Silvia Lorena Cardenas - Miraflores - Acevedo - Huila - Ombligon - Washed","20632","Huila","Silvia Lorena Cardenas","Washed","\n\t\t\t\t\t<\/a>","Huge sugary sweetness and definite winey acidity with significant cooked tomato, green grape, cacao, and cocoa flavors. Ombligon"],["Colombia","Asociacion Los Naranjos - San Agustin - Huila - Washed","20624","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth, and tart with nutty, and rich chocolate flavors. Castillo, Caturra, Colombia"],["Colombia","Asociacion Los Naranjos - San Agustin - Huila - Pink Bourbon Blend - Washed","20626","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and kahlua with mild raisin flavors. Complex acidity and mellow sugary sweetness. Pink Bourbon"],["Colombia","Yensy Milena Galindez - La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","20633","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Definite juicy, citric acidity and fruit-like sweetness. Big brown sugar and soft vanilla flavors. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Yaved Guarnizo - La Esperanza - Tarqui - Huila - Pink Bourbon - Washed","20634","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Remarkable burnt sugar, dark chocolate, and cooked berry flavors with lots of juicy acidity and candy-like sweetness.. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["Colombia","Christiam Osorio - La Vega - Tarqui - Huila - Pink Bourbon - Washed","20635","Huila","Christiam Osorio Cruz","Washed","\n\t\t\t\t\t<\/a>","Loaded with sparkling acidity and sugary sweetness. Significant cooked pear, raisin, fresh green grape, caramel, and dark chocolate flavors. La Vega, Christian's farm, is a 2.5-hectare farm with 2,700 pink bourbon trees across the land among cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Pink Bourbon"],["Colombia","Aristides Guarnizo Cruz - La Cumbre - Tarqui - Huila - Pink Bourbon - Washed","20636","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Chocolate and spices with mellow savory flavors. Sugary sweetness and tart, malic acidity. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Faiber Bola\u00f1os - La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","20637","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Substantial juicy citric acidity with significant brown sugar, caramel, fresh peach, and fresh citrus zest flavors. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Colombia","Luis Anibal Calderon - Villa Betulia - Acevedo - Huila - Pink Bourbon - Washed","20638","Huila","Luis Anibal Calderon","Washed","\n\t\t\t\t\t<\/a>","Big cooked orange, definite caramel, brown sugar, and jammy mandarin flavors with juicy and tangy acidity. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Lisandro Cardenas - Las Brisas - Pink Bourbon - Acevedo - Huila - Pink Bourbon - Washed","20639","Huila","Lisandro Cardenas","Washed","\n\t\t\t\t\t<\/a>","Tangy acidity with fruit-like sweetness, significant cacao, toffee, and some almond flavors. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Colombia","Yensy Milena Galindez - La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","20640","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Significant tangy acidity and candy-like sweetness. Definite dark chocolate and toffee flavors. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Faiber Bola\u00f1os - La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","20641","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Sugary sweet with tart, winey acidity, caramelized sugar and kahlua flavors. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Colombia","Daniel Erazo Martinez - Los Angeles - Acevedo - Huila - Gesha - Washed","20642","Huila","Daniel Erazo Martinez","Washed","\n\t\t\t\t\t<\/a>","Syrupy sweet with tart, fruit acidity, lots of brown sugar, panela, and floral flavors. Gesha"],["Colombia","Arnulfo Leguizamo - Primavera - San Agustin - Huila - Sidra - Washed","20643","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Lots of juicy, complex, and tangy acidity with syrupy sweetness. Big chocolate flavor with cola, red grape, and fresh grapefruit flavors. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Colombia","Arnulfo Leguizamo - El Faldon - San Agustin - Huila - Gesha - Washed","20644","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Huge perfumey jasmine with jam-y cherry, cola, and burnt sugar flavors. Remarkable tart citric and winey acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Gesha"],["Guatemala","Huehuetenango - Waykan","20645","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20646","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Clean, sweet, and juicy with fresh graepfruit and mild lemon flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20647","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with citrus fruits, melon, and praline flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20648","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and pecan with mild praline flavors. Tart acidity and mellow syrupy sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20649","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked berry, fresh citrus fruit, and lemongrass flavors with tart citric acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20650","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Almond, fresh coffee cherry and mild caramelizing flavors. Winey acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Aramo - FLO ID 2520","20652","Yirgacheffe","Aramo","Washed","\n\t\t\t\t\t<\/a>","Cranberry and fresh jasmine with mild fresh plum flavors. Juicy acidity and clean fruit-like sweetness. This coffee comes from the Aramo washing station in the Aramo area of Yirgacheffe. Over 600 small-holder farmers in the region delivery cherry to this washing station. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango","20653","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus fruit, pecan, and brown sugar flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20654","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Substantial juicy acidity and sweetness. Obvious chocolate flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20655","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with soft cocoa flavor. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","20656","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus fruit and pecan with mild toffee flavors. Tart acidity and mellow fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892","20659","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Praline and pecan with mellow cocoa and fresh fruit flavors. Tangy acidity and sugary sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20665","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Substantial syrupy sweetness. Significant cooked blackberry and dark chocolate flavours. Soft dried currant, cola, and cinnamon flavours. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20666","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Substantial tart acidity and noticeable sweetness with soft fresh citrus flavors. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20667","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Definite tart acidity and a smooth mouthfeel with praline, savory, and mild fresh citrus fruit flavors. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20668","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, fresh fruit, and malt flavors. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20669","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mild graham and savory flavors. Mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila [Located at UK Warehouse]","20670","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild toffee flavors with mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20671","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Malt and graham with mellow cooked fruit flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20672","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild kahlua, dried fruit, and graham flavors with tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20673","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild dried citrus and malt flavors. Mellow acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Gigesa","20690","Guji","Gigesa","Natural","\n\t\t\t\t\t<\/a>","Fresh red grape and perfume lavender with mellow fresh apple flavours. Tart tartaric acidity and fruit-like sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Sewda - Anaerobic","20682","Guji","Sewda","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Jammy cherry and cooked strawberry with mellow chocolate flavours. Tangy malic acidity and sugary sweetness. The Sewda Natural Coffee Processing Wet Mill is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Sewda - Anaerobic","20683","Guji","Sewda","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Tons of sugary sweetness with significant winey, and boozy acidity. Loaded with cocoa, jammy cranberry, and cooked apricot flavors. The Sewda Natural Coffee Processing Wet Mill is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Deri Fahmi Premium - Special Prep","20676","Guji","Deri Fahmi Premium","Natural","\n\t\t\t\t\t<\/a>","Definite bright citric acidity and delicate sweetness, with remarkable dark chocolate, pecan, and baking spices flavours. This coffee comes from a washing station called Derhi Fahmi in Guji. Deri is the name of the village, and Fahmi is the name of the first son of the Testi founder and CEO Mr. Faysel Abdos. This premium special prep lot is selected by using the ripest cherries and special attention paid to sorting, including an additional sort beyond the already top Grade 1 prep. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Deri Fahmi Premium - Special Prep","20677","Guji","Deri Fahmi Premium","Natural","\n\t\t\t\t\t<\/a>","Fresh rose and milk chocolate flavors with mellow balanced acidity and fruit-like sweetness. This coffee comes from a washing station called Derhi Fahmi in Guji. Deri is the name of the village, and Fahmi is the name of the first son of the Testi founder and CEO Mr. Faysel Abdos. This premium special prep lot is selected by using the ripest cherries and special attention paid to sorting, including an additional sort beyond the already top Grade 1 prep. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Bombe","20692","Sidama","Bombe","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate with mellow floral and almond flavours. Sugary sweetness and mild juicy acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Bombe","20693","Sidama","Bombe","Natural","\n\t\t\t\t\t<\/a>","Definite fresh jasmine with perfume rose, soft caramel, vanilla, and toffee flavors and substantial juicy acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Shentawane","20694","Sidama","Shentawane","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh nectarine with mellow jammy berry flavours. Clean fruit-like sweetness and winey acidity. This coffee comes from a washing station called Shentawane in Sidama. Shentawane is located in the Bensa district. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Shentawane","20695","Sidama","Shentawane","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh black tea with mellow cacao flavors. Mild balanced acidity and fruit-like sweetness. This coffee comes from a washing station called Shentawane in Sidama. Shentawane is located in the Bensa district. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Bombe Premium - Special Prep","20678","Sidama","Bombe Premium","Natural","\n\t\t\t\t\t<\/a>","Vanilla with mellow milk chocolate, fresh peach, and fresh melon flavours. Delicate fruit-like sweetness and mild juicy acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees. This premium special prep lot is selected by using the ripest cherries and special attention paid to sorting, including an additional sort beyond the already top Grade 1 prep. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Bombe Premium - Special Prep","20679","Sidama","Bombe Premium","Natural","\n\t\t\t\t\t<\/a>","Significant winey, tart, and juicy citric acidity. Remarkable fresh hibiscus and baking spices with dark chocolate and toffee flavors. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees. This premium special prep lot is selected by using the ripest cherries and special attention paid to sorting, including an additional sort beyond the already top Grade 1 prep. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Tadesse Demisse - Grade 1 - Nensebo","20698","West Arsi",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tekleye Bogale - Grade 1 - Nensebo","20703",null,"Mr. Tekleye Bogale","Natural","\n\t\t\t\t\t<\/a>","Mellow floral and cooked berry flavors with fruit-like sweetness and mild tart acidity. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelbessa","20686","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, fresh lemon, and fresh honeydew flavours with clean fruit-like sweetness and mellow tangy acidity. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelbessa","20687","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Fresh apple blossom and cooked strawberry flavors with balanced acidity and sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Idido","20688","Yirgacheffe","Idido","Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing, praline, fresh stone fruit, and dried citrus flavours with good sweetness and mild balanced acidity. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Idido","20689","Yirgacheffe","Idido","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mild fresh bergamot flavors. Mellow boozy acidity. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","20696","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","20697","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","20699","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha - Anaerobic","20680","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry with mild vanilla and fresh passion fruit flavours. Lots of sparkling phosphoric acidity and mellow fruit-like sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha - Anaerobic","20681","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Loaded with boozy acidity with some sugary sweetness. Profuse fresh bergamot, perfume florals, cooked cranberry, and blueberry flavors. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","20684","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Mild dried citrus, amaretto, peppercorn, and malt flavors with tart acidity and mellow fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Kochere","20705","Yirgacheffe","Kochere","Washed","\n\t\t\t\t\t<\/a>","Juicy acidity and clean sweetness with strong perfumey jasmine, fresh apricot, and fresh 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. 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. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Kochere","20706","Yirgacheffe","Kochere","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom with mild fresh strawberry flavors. Mellow tangy acidity and sweetness. 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. 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. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Kiri AA - Kirinyaga","20661","Kirinyaga","Kiri","Washed","\n\t\t\t\t\t<\/a>","Tons of cacao and cocoa with mild dried strawberry and cooked citrus flavors. Strong tart citric acidity and mellow sugary sweetness. BACKGROUNDKiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini,Kerere and Kaboia Villages. Currently it is affiliated to Ngiriambu Farmers Co-operative SocietyLtd and it houses the society head office.LOCATIONKiri Coffee Factory is located in Central Province, Kirinyaga County in Njukiini location ofGichugu Division near Kianyaga town. Its membership currently stands at 1400 which 1,200 areactive farmers while 200 are inactive farmers.SOILS AND CLIMATEThe factory lies at an altitude of about 1,450mm above sea level in a region with red soil. Thearea experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures rangingbetween 13-25 degrees Celsius. The long rains fall between March-May while the short rainscome between October and December.PRODUCTIONThe area experiences a biennial production cycle with the early harvest being from April-Juneand the late second season being from October-December. The main varieties of coffee grownare SL28, 34 and Ruiru 11, with SL28, 34 accounting to 99% of all coffee produced while Ruiru11 accounts to 1 % of all production.PROCESSINGFermentationAfter pulping, the coffee is fermented overnight to break down the sugars, before travelingthrough channels to the soaking tank where the coffee is carefully cleaned, soaked and spreadout on the raised drying tables.Drying processTime on the drying tables depends on climate, ambient temperature and total productionvolume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sortingand hand turning of the parchment takes place throughout the drying process.SUSTAINABLE FARMINGIn line with the rising awareness on the need to conserve the environment, the factory has dugthe waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Currently the factory does not engage in waste water treatment.Additionally the society encourages its members to plant trees on their farms.MANAGEMENTKiri Coffee factory is run by a factory manager who oversees all activities within the factory.Together with other staff members they carry out duties such as weighing coffee, selection andgrading of coffee, paying farmers and addressing farmers\u2019 complaints.AGRONOMYThe affiliate members of the factory carry out all agronomic activities associated with coffeeproduction i.e. they source coffee from the Coffee Research Station and plant it according tothe stipulated guidelines.Fieldwork carried out involves weeding, pruning, spraying, and application of fertilizer,mulching and technical advice. Technical advice is offered through farmer training programsand field visits\/days offered by ministry of agriculture.Compliance to the agreed guidelines is checked and supervised by the field committee whichgoes round the farms. They usually check that coffee is not inter-grown with other crops suchas maize and Beans, though they do allow intercropping with Macadamia.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiri AA - Kirinyaga","20662","Kirinyaga","Kiri","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon BACKGROUNDKiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini,Kerere and Kaboia Villages. Currently it is affiliated to Ngiriambu Farmers Co-operative SocietyLtd and it houses the society head office.LOCATIONKiri Coffee Factory is located in Central Province, Kirinyaga County in Njukiini location ofGichugu Division near Kianyaga town. Its membership currently stands at 1400 which 1,200 areactive farmers while 200 are inactive farmers.SOILS AND CLIMATEThe factory lies at an altitude of about 1,450mm above sea level in a region with red soil. Thearea experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures rangingbetween 13-25 degrees Celsius. The long rains fall between March-May while the short rainscome between October and December.PRODUCTIONThe area experiences a biennial production cycle with the early harvest being from April-Juneand the late second season being from October-December. The main varieties of coffee grownare SL28, 34 and Ruiru 11, with SL28, 34 accounting to 99% of all coffee produced while Ruiru11 accounts to 1 % of all production.PROCESSINGFermentationAfter pulping, the coffee is fermented overnight to break down the sugars, before travelingthrough channels to the soaking tank where the coffee is carefully cleaned, soaked and spreadout on the raised drying tables.Drying processTime on the drying tables depends on climate, ambient temperature and total productionvolume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sortingand hand turning of the parchment takes place throughout the drying process.SUSTAINABLE FARMINGIn line with the rising awareness on the need to conserve the environment, the factory has dugthe waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Currently the factory does not engage in waste water treatment.Additionally the society encourages its members to plant trees on their farms.MANAGEMENTKiri Coffee factory is run by a factory manager who oversees all activities within the factory.Together with other staff members they carry out duties such as weighing coffee, selection andgrading of coffee, paying farmers and addressing farmers\u2019 complaints.AGRONOMYThe affiliate members of the factory carry out all agronomic activities associated with coffeeproduction i.e. they source coffee from the Coffee Research Station and plant it according tothe stipulated guidelines.Fieldwork carried out involves weeding, pruning, spraying, and application of fertilizer,mulching and technical advice. Technical advice is offered through farmer training programsand field visits\/days offered by ministry of agriculture.Compliance to the agreed guidelines is checked and supervised by the field committee whichgoes round the farms. They usually check that coffee is not inter-grown with other crops suchas maize and Beans, though they do allow intercropping with Macadamia.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwea Estate PB - Embu","20663","Embu","Kamwea Estate Farm","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and dark chocolate with mild cooked fruit flavors. Tangy malic acidity and sugary sweetness. BACKGROUNDKamwea was started in 1960\u2019s when the farmers were only allowed to plant only 100 coffeetrees.LOCATIONKamwea farm estate is located at Embu county one of the best coffee growing regions in Kenya.SOILS AND CLIMATEKamwea farm lies in the coffee - tea transition zone close to the Aberdare range.Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.Reliable bimodal rainfall and temperature range of 12-24 c.PROCESSINGFarmers selectively handpick the ripest, reddest cherries, which are then delivered to thecooperative\u2019s wet mill on the same day. Cherries are hand sorted prior to pulping, withdamaged and under ripe cherries being separated out from the red, ripe lots. A 4-disc Agaardepulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades bythe pulper. Grade 1 and 2 go separately to fermentation.The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees arewashed and again graded by density in washing channels and are then soaked under cleanwater for 16-18 hours and then spread out on the raised drying tables. Time on the dryingtables depends on climate, ambient temperature and total production volume undergoingprocessing.WELFAREKamwea Coffee farm receives assistance from the Coffee Management Services (CMS) group,who are on the ground directly helping producers improve their productivity and qualitythrough training and education programs.Their objective is to establish a transparent and trust-based relationship with their small-holderfarmers and ensure sustained industry growth by helping producers improve their quality, whichin turn improves the premiums paid and ultimately has a positive impact on their quality of life.MANAGEMENTThis estate is owned by Mr. Kamwea and his family. It have approximately 3,700 trees of SL28,SL 34Batian and Ruiru 11. Coffee Management services does the marketing for the coffeefrom this farm.), which is professional farm Management Company. An experienced senioragronomist from CMS Ltd provides advisory support for the farm.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwea Estate AA - Embu","20664","Embu","Kamwea Estate Farm","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and brown sugar with mellow caramel flavors. Lots of syrupy sweetness and tangy acidity. BACKGROUNDKamwea was started in 1960\u2019s when the farmers were only allowed to plant only 100 coffeetrees.LOCATIONKamwea farm estate is located at Embu county one of the best coffee growing regions in Kenya.SOILS AND CLIMATEKamwea farm lies in the coffee - tea transition zone close to the Aberdare range.Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.Reliable bimodal rainfall and temperature range of 12-24 c.PROCESSINGFarmers selectively handpick the ripest, reddest cherries, which are then delivered to thecooperative\u2019s wet mill on the same day. Cherries are hand sorted prior to pulping, withdamaged and under ripe cherries being separated out from the red, ripe lots. A 4-disc Agaardepulping machine removes the skin and pulp. The coffees are graded by density in to 3 grades bythe pulper. Grade 1 and 2 go separately to fermentation.The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffees arewashed and again graded by density in washing channels and are then soaked under cleanwater for 16-18 hours and then spread out on the raised drying tables. Time on the dryingtables depends on climate, ambient temperature and total production volume undergoingprocessing.WELFAREKamwea Coffee farm receives assistance from the Coffee Management Services (CMS) group,who are on the ground directly helping producers improve their productivity and qualitythrough training and education programs.Their objective is to establish a transparent and trust-based relationship with their small-holderfarmers and ensure sustained industry growth by helping producers improve their quality, whichin turn improves the premiums paid and ultimately has a positive impact on their quality of life.MANAGEMENTThis estate is owned by Mr. Kamwea and his family. It have approximately 3,700 trees of SL28,SL 34Batian and Ruiru 11. Coffee Management services does the marketing for the coffeefrom this farm.), which is professional farm Management Company. An experienced senioragronomist from CMS Ltd provides advisory support for the farm.Batian, SL28, SL34, Ruiru 11"],["Peru","SWP - FLO ID 2604","20704",null,"SWP","Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity and some sweetness with citrus zest, and cooked red pepper flavors. Catimor, Caturra, Bourbon, Typica"],["Colombia","Cauca","20709","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and pecan with mellow savory flavors. Tart acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","20710","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh citrus, cooked fruit, and spices flavors. Sugary sweetness and tart acidity. Castillo, Caturra, Colombia"],["Colombia","Andres Roldan - Finca La Parcelita - Cajibo - Cauca - Castillo","20713","Cauca","La Parcelita","Washed","\n\t\t\t\t\t<\/a>","Significant tart citric acidity, smooth, and soft with caramel, chocolate, and praline flavors. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon. Castillo"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Castillo","20715","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Some tart citric acidity and clean sweetness. Noticeable cooked tomato, cooked grape, and fresh lemon flavors. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo"],["Colombia","Carlos Gonzales - Finca La Cabana - Inza - Cauca - Castillo","20716","Cauca","Finca La Cabana","Washed","\n\t\t\t\t\t<\/a>","Substantial juicy acidity with soft cacao, dark chocolate, toffee, and cooked cranberry flavors. Finca La Cabana is a 4-hectare farm operated by Carlos Gustavo Gonz\u00e1les Quir\u00e1. He began his career as a soldier and then went to work on a farm that neighbored his parents. After that, he and his wife decided to purchase a small plot in 2012 and produce coffee. He has been successful in Best Cup competitions, motivating him to continue perfecting his production and processing. For the harvest, he measures the Brix degrees. Once the cherries are at 18\u00b0 Brix and deep red, he harvests and float-sorts the coffee. It is then fermented for 20 hours, pulped, and fermented for another 24 hours in concrete tanks. At 10\u00b0 Brix, the coffee is washed and then dried in a parabolic dryer for two weeks. Castillo"],["Colombia","Carlos Trujillo - Finca Patio Bonito - Caldono - Huila - Pink Bourbon","20717","Huila","Patio Bonito","Washed","\n\t\t\t\t\t<\/a>","Significant brown sugar with cooked blueberry, and dark chocolate flavors and candy-like sweetness. Patio Bonito is a hardworking, family-run farm in Caldono, Cauca. Owner Carlos Arturo Trujillo has been a coffee farmer for 40 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by a daughter, Paola, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. The farm is 5 hectares, with 4 hectares growing 22,000 coffee trees of a few different varieties, namely Castillo, Colombia, and Pink Bourbon. Carols Trujillo and his family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillos, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\" Pink Bourbon"],["Colombia","Bruselas - Huila","20708","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and sugar cane juice with mild fresh berry flavors. Tangy acidity and good sweetness. Castillo, Caturra, Colombia"],["Colombia","Rio Chiquito - Cauca","20711","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and pecan with mild praline flavors. Tart acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Carlos Cerquera - Finca La Esperanza - Filo Chillurco - Huila - Red Bourbon","20712","Huila","Carlos Cerquera","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow Kahlua and dried berry flavors with tons of tart acidity and mild sweetness. Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the Caturra he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the Caturra shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22\u00b0 brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release. Bourbon"],["Colombia","William Munoz - Finca El Nogal - Pitalito - Huila - Pink Bourbon","20714","Huila","El Nogal","Washed","\n\t\t\t\t\t<\/a>","Obvious tangy and tart citric acidity with significant dark chocolate, praline, and cooked lemon flavors. El Nogal is a 5-hectare farm in Pitalito owned by William Mu\u0144oz Benavides, where he grows 3 hectares of coffee.Pink Bourbon"],["Kenya","Muchoki Estate AA - Kiambu","20718","Kiambu","Muchoki Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Muchoki Estate was established in 1956 by the parents the Late Hon. Eliud Muchoki Mahihu and Miriam Muthoni Mahihu as a small coffee farm in Kangocho, Nyeri County. Being a family enterprise, the coffee was planted by the Muchoki\u2019s with the help of the whole family, until they eventually filled the full 10 acres.At the Muchoki Estate they only pick red-ripe cherry which is the sorted and the unripe, overripe or disease are removed. The cherries are then depulped and fermented for 48-72 hours followed by washing and then grouped into lots for sun drying.Batian, SL28, SL34, Ruiru 11"],["Kenya","Wangerwe Estate AA - Embu","20719","Embu","Wangerwe Estate","Washed","\n\t\t\t\t\t<\/a>","Significant winey malic acidity, clean and syrupy sweetness. Substantial cooked blackberry flavours with noticeable fresh blueberry flavours. Wangerwe Estate is about 150 kilometers from Nairobi, and is a single-estate farm growing SL-28, SL-34, and Batian coffees. The soils in this area are red volcanic clay loam, and the local water source is the Thiba River. Coffees are picked by hand between October and January. Other crops grown on the farm are corn, bananas, macadamia nuts, and eucalyptus.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kanelite Estate AA - Embu","20720","Embu","Kanelite Estate","Washed","\n\t\t\t\t\t<\/a>","Substantial clean and syrupy sweetness, and winey phosphoric acidity. Obvious cooked raspberry and fresh lime flavours. BACKGROUNDKanelite estate farm is owned by Mr Njagi Muchiri and Mrs Irene Njagi. It was started in 1960\u2019s.Currently, it has an annual harvest of 30,000 Kgs and a total of 3,000 trees.LOCATIONKanelite farm is located at Ngandori west location, Kairuri sub \u2013location,Kambavara village inEmbu county one of the best coffee growing regions in Kenya.SOILS AND CLIMATEKanelite farm lies in the coffee - tea transition zone close to the Aberdare range.Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.Reliable bimodal rainfall and temperature range of 12-24 c give the coffee a \u201cbright, citrus acidicand full body\u201d.PROCESSINGAfter harvesting, coffee cherry is delivered to the factory, where it undergoes a fully washed orwet processing method. Water is pumped to reservoir tanks for pulping and recirculation. Afterpulping, the coffee is fermented overnight, before it cleaned, soaked and spread out on raisedbeds for drying.WELFAREKanelite Coffee estate receives assistance from the Coffee Management Services (CMS) group,who are on the ground directly helping producers improve their productivity and qualitythrough training and education programs.MANAGEMENTThe estate have approximately 3,000 trees of SL 28 and 2,000 of Ruiru 11. Coffee Managementservices does the marketing for the coffee from this farm.), which is professional farmManagement Company. An experienced senior agronomist from CMS Ltd provides advisorysupport for the farm.SL-28, Ruiru 11"],["Kenya","NJ Kinya Estate AA - Kiambu","20721","Kiambu","NJ Kinya","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, grapefruit, and caramel flavors with tons of tart malic acidity and candy-like sweetness. The NJ Kinya Estate is a 71-hectare farm located in the Komothai ward in the sub-county of Githungri. John Kinyanjui and his family own and manage the farm cultivating 3,000 trees of SL-28 and 12,000 trees of Ruiru that produce approximately 1200kgs of coffee cherries per year, which are then harvested and processed the same day. Harvested cherries mainly undergo a washed process wherein the coffee cherries are pulped, fermented overnight, washed, soaked, and then placed on drying tables. The parchment is dried to a moisture content of 10 to 10.5 and then the coffee is delivered to a dry mill. The farm is located in the coffee-tea transition zone close to the Aberdare range with well-drained red volcanic soil, reliable bimodal rainfall, and temperatures ranging from 16\u00b0-26\u00b0 Celsius. This is an ideal climate for coffee production and makes for a bright, citric, full-bodied cup of coffee. The NJ Kinya Estate also has a rich terrestrial and aquatic ecosystem harboring species such as snakes, deer, hare, weaverbirds, owls and hawks as well as plant species such as Fig, Cordia, Croton, and Neem. Preservation and awareness of this this rich ecosystem is an important part of the farmers' work on the estate. SL-28, Ruiru 11"],["Kenya","Gachatha AA - Nyeri","20722","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cola and cooked berry with mellow dark chocolate flavors. Sparkling acidity and sugary sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha AA - Nyeri","20723","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Substantial fresh redcurrant and fresh strawberry flavours. Remarkable clean sweetness and syrupy sweetness. Mild sparkling acidity. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui AA - Kirinyaga","20725","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh plum and toffee with mellow brown sugar flavors. Tons of sugary sweetness and tangy citric acidity. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui AA - Kirinyaga VacPack)","20726","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Obvious juicy acidity and sugary sweetness. Some tangy acidity and fruit-like sweetness. Definite panela flavours and appreciable dark chocolate flavours. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiandino AA - Kiambu","20727","Kiambu","Kiandino","Washed","\n\t\t\t\t\t<\/a>","Mild dried passion fruit, cooked blackberry, caramel, and panela flavors with juicy malic acidity and mellow syrupy sweetness. Kiambu washing station is located in the East RIft Valley of Kenya at the foothills of the Aberdare ridge nearby Nairobi. This washing station serves as a central hub for many growers in the towns of Thika, Ruiri, and Limuru. The cooperative members encompass nearly 13,000 hectares on plantations and another nearly 11,000 hectares from small-holder farms comprising twenty two active cooperative societies. Coffee is delivered in cherry to the washing station and sorted for top quality using float tanks. Once the red cherries are separated, traditional Kenyan processing involving fermentation followed by several washes with clean water is done, then the coffee is dried on raised beds. Annual production from this washing station is nearly 18,000 metric tons from the estates and small-holders combined. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiandino AB - Kiambu","20728","Kiambu","Kiandino","Washed","\n\t\t\t\t\t<\/a>","Jammy green grape, caramel, and cooked citrus with mild toffee flavors. Intense tart acidity and mellow candy-like sweetness. Kiambu washing station is located in the East RIft Valley of Kenya at the foothills of the Aberdare ridge nearby Nairobi. This washing station serves as a central hub for many growers in the towns of Thika, Ruiri, and Limuru. The cooperative members encompass nearly 13,000 hectares on plantations and another nearly 11,000 hectares from small-holder farms comprising twenty two active cooperative societies. Coffee is delivered in cherry to the washing station and sorted for top quality using float tanks. Once the red cherries are separated, traditional Kenyan processing involving fermentation followed by several washes with clean water is done, then the coffee is dried on raised beds. Annual production from this washing station is nearly 18,000 metric tons from the estates and small-holders combined. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiandino AB - Kiambu","20729","Kiambu","Kiandino","Washed","\n\t\t\t\t\t<\/a>","Dried plum and caramel flavors with mellow tart acidity and candy-like sweetness. Kiambu washing station is located in the East RIft Valley of Kenya at the foothills of the Aberdare ridge nearby Nairobi. This washing station serves as a central hub for many growers in the towns of Thika, Ruiri, and Limuru. The cooperative members encompass nearly 13,000 hectares on plantations and another nearly 11,000 hectares from small-holder farms comprising twenty two active cooperative societies. Coffee is delivered in cherry to the washing station and sorted for top quality using float tanks. Once the red cherries are separated, traditional Kenyan processing involving fermentation followed by several washes with clean water is done, then the coffee is dried on raised beds. Annual production from this washing station is nearly 18,000 metric tons from the estates and small-holders combined. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gicherori PB - Embu","20730","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Intense caramel and brown sugar with cooked green grape, cooked tomato, and mellow cooked pear flavors. Tons of juicy malic acidity and syrupy sweetness. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo PB - Murang'a","20731","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Tons of cola with brown sugar and dried stone fruit and cooked tomato flavors. Intense juicy malic acidity and sugary sweetness The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo PB - Murang'a","20732","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh grapefruit with mild dark chocolate flavors. Tangy acidity and candy-like sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo PB - Murang'a","20733","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Significant juicy malic acidity with a tart tartaric acidity. Fresh apple, fresh orange, caramel, and dark chocolate flavours. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirimahiga PB - Murang'a","20734","Muranga","Kirimahiga","Washed","\n\t\t\t\t\t<\/a>","Strong cola and caramel with savory flavors. Intense juicy malic acidity and sugary sweetness. The Kirimhiga factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirimahiga PB - Murang'a","20735","Muranga","Kirimahiga","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and jammy cranberry with mellow toffee flavors. Tart malic acidity and mild candy-like sweetness. The Kirimhiga factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Yara Estate AB - Kiambu","20736","Kiambu","Yara Estate","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and toffee with mild cooked tropical fruit and dried fruit flavors. Tart acidity and good sweetness. Yara Farm is located in Kiambu County about 23 Km North of Nairobi bordering Cianda and Windrush estates to the east (the latter being a sister enterprise). A British settler to the area, Edward, established the farm in 1902 farming and rearing cattle with the first coffee being planted in 1930. It was then run by settlers of different families until 1971 when Gatatha Farmers Co. Ltd was formed by local residents, taking over the estate. The farm is devoted to coffee and tea growing with slight subsistence farming of dairy cattle.This estate is approximately 640 hectares and has plentiful shade trees planted throughout the property, specifically Gravellier and other indigenous trees. There are forests on the lower areas of the property planted with indigenous trees and Eucalyptus trees, which give a beautiful view of the surrounding natural sites.They utilize wet fermentation here and dry on raised beds. SL-28, SL-34, Ruiru 11"],["Kenya","Yara Estate AB - Kiambu","20737","Kiambu","Yara Estate","Washed","\n\t\t\t\t\t<\/a>","Dried pear and brown sugar with fresh raspberry and milk chocolate flavors. Sparkling acidity and syrupy sweetness. Yara Farm is located in Kiambu County about 23 Km North of Nairobi bordering Cianda and Windrush estates to the east (the latter being a sister enterprise). A British settler to the area, Edward, established the farm in 1902 farming and rearing cattle with the first coffee being planted in 1930. It was then run by settlers of different families until 1971 when Gatatha Farmers Co. Ltd was formed by local residents, taking over the estate. The farm is devoted to coffee and tea growing with slight subsistence farming of dairy cattle.This estate is approximately 640 hectares and has plentiful shade trees planted throughout the property, specifically Gravellier and other indigenous trees. There are forests on the lower areas of the property planted with indigenous trees and Eucalyptus trees, which give a beautiful view of the surrounding natural sites.They utilize wet fermentation here and dry on raised beds. SL-28, SL-34, Ruiru 11"],["Kenya","Yara Estate AB - Kiambu","20738","Kiambu","Yara Estate","Washed","\n\t\t\t\t\t<\/a>","Substantial syrupy sweetness. Noticeable juicy malic acidity and clean sweetness. Jammy blackberry flavours with fresh orange. Yara Farm is located in Kiambu County about 23 Km North of Nairobi bordering Cianda and Windrush estates to the east (the latter being a sister enterprise). A British settler to the area, Edward, established the farm in 1902 farming and rearing cattle with the first coffee being planted in 1930. It was then run by settlers of different families until 1971 when Gatatha Farmers Co. Ltd was formed by local residents, taking over the estate. The farm is devoted to coffee and tea growing with slight subsistence farming of dairy cattle.This estate is approximately 640 hectares and has plentiful shade trees planted throughout the property, specifically Gravellier and other indigenous trees. There are forests on the lower areas of the property planted with indigenous trees and Eucalyptus trees, which give a beautiful view of the surrounding natural sites.They utilize wet fermentation here and dry on raised beds. SL-28, SL-34, Ruiru 11"],["Kenya","Gathanji AA - Kiambu","20739","Kiambu","Gathanji","Washed","\n\t\t\t\t\t<\/a>","Intense brown sugar with dried apricot flavors. Sugary sweetness and tart malic acidity. The New Gatanga Farmers Cooperative Society has four main wet mills, and Gathanji is one of them, established in 1995. They have a total of 581 small-holder farmers that deliver to this washing station. This area has deep red volcanic soil that Kenya is known for and the small-holder farmers here take particular care of their land through the support of the agronomists at SMS.The current production of the whole coop is roughly 250,000 kgs of cherry.Coffee here is processed traditionally for Kenya - ripe cherries picked by hand and then floated in water to remove debris and under-ripes. Coffee is then fermented and washed several times using clean river water before being dried on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gathanji PB - Kiambu","20740","Kiambu","Gathanji","Washed","\n\t\t\t\t\t<\/a>","Significant juicy malic acidity and noticeable complex acidity. Jammy blueberry and vanilla flavours with fresh blackberry and dark chocolate. The New Gatanga Farmers Cooperative Society has four main wet mills, and Gathanji is one of them, established in 1995. They have a total of 581 small-holder farmers that deliver to this washing station. This area has deep red volcanic soil that Kenya is known for and the small-holder farmers here take particular care of their land through the support of the agronomists at SMS.The current production of the whole coop is roughly 250,000 kgs of cherry.Coffee here is processed traditionally for Kenya - ripe cherries picked by hand and then floated in water to remove debris and under-ripes. Coffee is then fermented and washed several times using clean river water before being dried on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Karugiro PB - Murang'a","20741","Muranga","Karugiro","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, cooked green grape, cacao, and panela flavors with intense tangy malic acidity and syrupy sweetness. BACKGROUNDKarugiro coffee factory belongs to the Kamacharia Farmers\u2019 Cooperative Society in Kamacharia location, Murang\u2019a County. It maximizes its production by following trainings in Good Agricultural practices, with application of manure and inputs when required. The society is made up of smallholders growing mainly SL28, with a small amount of Batian and Ruiru 11 varieties. This area has two harvests, one from March to May, and main harvest season being from October to December.LOCATIONIt is located in Muranga County, Kenya, a growing region in the fertile foothills of Mount Kenya, these tiny farms are located 1400-1800mm above sea level. Farmers who process their coffee at the Karugiro Factory are members of the Kamacharia Farming Cooperative Society which was established in 1993 and has 920 active members, nearly 20% of whom are women.SOILS AND CLIMATEKarugiro Coffee Factory is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 950mm at 1,400-1,800mm above sea level. In addition it enjoys cool temperatures of 16-26\u00b0C.PROCESSINGWater for processing is sourced from Rundu River. All the big, juicy, fully ripe cherries are brought to the factory after harvesting by farmers. They are then depulped on a disc pulper and dried to just below 12% moisture.PulpingIt involves removing the skin and pulp, and should it is carried out as soon as possible after harvesting, certainly within 24 hours. All the green unripe, and black overripe dry berries, are removed before pulping as these can reduce the quality of the coffee.FermentationFermentation by natural enzymes breaks down the insoluble mucilage around the parchment layer, that is, the slippery layer you can feel with your fingers.Plastic bucket is used to add water to the beans. Fermentation is completed in 18 to 48 hours.DryingCoffee bean is dried before the parchment is removed and beans roasted. The simplest method of drying is sun drying.Physical aids such as wire drying racks or other fine mesh supports allows the flow of air and enhance drying. The beans are spread out in a thin layer no more than 3 cm thick, stirred three times a day, and be protected from rainy weather. Drying takes from 5 to 30 days, depending on the seasonal weather pattern.As with sun drying, beans must be stirred three times a day. Drying in this manner can be completed in several days and there is no risk of the beans being harmed by the weather.PRE-FINANCING FARMERSFrom funds set aside from the previous year\u2019s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs and funds for emergency needs.The factory is receiving assistance from a field partner- Coffee Management Services (CMS).The long term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.C. Dorman strongly believes in establishing a transparent, trust based relationship with smallholder farmers, helping to support sustained industry growth throughout the country, and continuing to elevate the standards of quality coffee produced in Kenya.SUSTAINABLE FARMINGIn line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed to soak in back to the soil.Currently the factory does not engage in waste water treatment. Additionally the society encourages its members to plant trees on their farms.MANAGEMENTKarugiro coffee factory has employed 3 employees. The employees are taken to seminars and education tours to other societies, government institutions and private institutions to empower them and see their immediate competitor on good quality and quantity coffee.The duties of the management committee are to ensure that society is fully run professionally with the help of the society manager and the entire employees.They tabulate the problems of the stakeholders and the entire community and find solutions with the help of the concerned organization.ACHIEVEMENTS1. Availability of improved Batian coffee variety seedlings in the nursery which are resistant to CBD and coffee leaf rust. It has lowered cost of production to members2. Job creation through the nursery3. Soil sampling for the members hence they are able to apply the correct amount of fertilizer at the correct time4. Improved coffee farming practices5. Introduction of demo farms for training purposes6. Training to the farmersCHALLENGES1. Reduced farm sizes which inhibits change of varieties2. Climate change3. Generation gapECOLOGYIn addition to coffee, common crops grown are banana and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees.WELFARECurrently the factory offers farm inputs on credit and cash advances to farmers as incentives.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gichathaini AA - Nyeri","20742","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Tons of panela with caramel and sugar cane juice flavors. Strong juicy malic acidity and sugary sweetness. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gichathaini AA - Nyeri","20743","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gichathaini AA - Nyeri","20744","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Obvious caramel and fresh raspberry flavours. Appreciable fresh nectarine and fresh strawberry flavours. Significant tangy citric acidity. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha AA - Nyeri","20745","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Tons of dark chocolate and brown sugar with dried pear, raisin, and mellow cooked citrus flavors. Intense tangy malic acidity and syrupy sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Muthigiini AB - Kirinyaga","20746","Kirinyaga","Muthigiini","Washed","\n\t\t\t\t\t<\/a>","Cooked papaya and savory flavors with candy-like sweetness and mild winey acidity. Muthingiini factory is operated by the Rwama Farmers Cooperative Society (F.C.S.) and is located near Kianyaga town in the Gichugu divison of Kirinyaga. It was built in 1968 on 7 acres, and serves the nearby communities of Cieni, Gaciongo, Kiaragana, and Kariko. Membership is 1,560 smallholders, but about 1,000 of those registered to the co-op are active at any time. There are seven permanent staff members at the factory, and the members are provided pre-financing services as well as advances for school fees and farm inputs. Trainings and seminars for the farmers are available through Coffee Management Services (CMS), and field days are held by the minister of agriculture on a regular basis. There is also a test farm near the factory which is used for demonstration of techniques and best practices.After picking, the cherry is delivered ripe to the factory, where it is sorted and processed. The coffee is depulped immediately using a three-disc machine, then fermented overnight before being washed in fresh water and sorted using soaking channels. It is then soaked until space is available on the drying tables, where it will dry for 7\u201315 days, being constantly sorted and rotated throughout.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Muthigiini AB - Kirinyaga","20747","Kirinyaga","Muthigiini","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and cooked grapefruit flavors with tart citric acidity and mellow sugary sweetness. Muthingiini factory is operated by the Rwama Farmers Cooperative Society (F.C.S.) and is located near Kianyaga town in the Gichugu divison of Kirinyaga. It was built in 1968 on 7 acres, and serves the nearby communities of Cieni, Gaciongo, Kiaragana, and Kariko. Membership is 1,560 smallholders, but about 1,000 of those registered to the co-op are active at any time. There are seven permanent staff members at the factory, and the members are provided pre-financing services as well as advances for school fees and farm inputs. Trainings and seminars for the farmers are available through Coffee Management Services (CMS), and field days are held by the minister of agriculture on a regular basis. There is also a test farm near the factory which is used for demonstration of techniques and best practices.After picking, the cherry is delivered ripe to the factory, where it is sorted and processed. The coffee is depulped immediately using a three-disc machine, then fermented overnight before being washed in fresh water and sorted using soaking channels. It is then soaked until space is available on the drying tables, where it will dry for 7\u201315 days, being constantly sorted and rotated throughout.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Muthigiini AB - Kirinyaga","20748","Kirinyaga","Muthigiini","Washed","\n\t\t\t\t\t<\/a>","Obvious juicy phosphoric acidity, clean sweetness, and syrupy sweetness. Appreciable bright citric acidity. Remarkable caramel flavours. Noticeable cacao flavours. Muthingiini factory is operated by the Rwama Farmers Cooperative Society (F.C.S.) and is located near Kianyaga town in the Gichugu divison of Kirinyaga. It was built in 1968 on 7 acres, and serves the nearby communities of Cieni, Gaciongo, Kiaragana, and Kariko. Membership is 1,560 smallholders, but about 1,000 of those registered to the co-op are active at any time. There are seven permanent staff members at the factory, and the members are provided pre-financing services as well as advances for school fees and farm inputs. Trainings and seminars for the farmers are available through Coffee Management Services (CMS), and field days are held by the minister of agriculture on a regular basis. There is also a test farm near the factory which is used for demonstration of techniques and best practices.After picking, the cherry is delivered ripe to the factory, where it is sorted and processed. The coffee is depulped immediately using a three-disc machine, then fermented overnight before being washed in fresh water and sorted using soaking channels. It is then soaked until space is available on the drying tables, where it will dry for 7\u201315 days, being constantly sorted and rotated throughout.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Ndimaini AA - Kiambu","20749","Kiambu","Ndimaini","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh blackberry and blackcurrant flavours. Definite tangy citric acidity and sugary sweetness. Some sparkling phosphoric acidity and fruit-like sweetness. Ndimaini factory is located near Karatina town, and services 1143 smallholder farmers from three local villages, each farmer growing about 250 trees per lot, as well as corn and bananas. The area's land is red volcanic soil, and the farmers also typically grow macadamia and gravellea for shade.At this factory, farmers are given advances to pay for schooling as well as necessary inputs for their farms, and there are trainings held every year by the factory manager.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirimahiga AA - Murang'a","20750","Muranga","Kirimahiga","Washed","\n\t\t\t\t\t<\/a>","Cola, tropical fruit, and cocoa with mellow cooked fruit flavors. Tangy acidity and syrupy sweetness. The Kirimhiga factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirimahiga AA - Murang'a","20751","Muranga","Kirimahiga","Washed","\n\t\t\t\t\t<\/a>","Dried apple, burnt sugar, and dark chocolate with black currant flavors. Tangy tartaric acidity and a creamy mouthfeel. The Kirimhiga factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirimahiga AA - Murang'a","20752","Muranga","Kirimahiga","Washed","\n\t\t\t\t\t<\/a>","Obvious tangy citric acidity and syrupy sweetness. Soft fruit-like sweetness. Definite fresh peach with fresh orange. The Kirimhiga factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun.The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo AB - Murang'a","20753","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cooked papaya and praline with mellow cocoa flavors. Tart citric acidity and candy-like sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo AB - Murang'a","20754","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, fresh blackberry, and panela flavors with juicy acidity and clean fruit-like sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo AB - Murang'a","20755","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Significant juicy citric acidity. Soft fresh apricot, cola, and milk chocolate flavours. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kirigu PB - Nyeri","20756","Nyeri","Kirigu","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy berry, and fresh grapefruit with mellow cocoa flavors. Syrupy sweetness and tangy citric acidity. Kirigu Factory is affiliated to Gakuyu Farmers' Cooperative Society and located in Nyeri County. On average, producers in this area have very small farms with only 250 trees. In the smallholder sector, harvesting is carried out by careful hand selection when the coffee cherries are perfectly ripe and is delivered to the farmers' wet mills the very same day. Cherry sorting is carried out to ensure only the very best cherries are used and inferior quality cherries removed.The pulping, fermenting and washing process is closely supervised, before the parchment is moved to the drying tables for slow sun drying on the famous African beds. Here is it regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned the cooperative society will move it to the dry mill for secondary processing where the coffee is graded.Batian, SL28, SL34, Ruiru 11"],["Kenya","Getuya AA - Kirinyaga","20757","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Dried peach, caramel, and dried lemon with mild milk chocolate flavors. Strong tart citric acidity and sugary sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi AB - Kirinyaga","20758","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Intense dark chocolate with jammy orange, cooked apple, and caramel flavors. Tons of tangy malic acidity and syrupy sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi AB - Kirinyaga","20759","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and fresh grapefruit with mellow dried stone fruit flavors. Tangy acidity and syrupy sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi AB - Kirinyaga","20760","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and toffee with mild jammy blackberry and dark chocolate flavours. Good sweetness and mellow juicy phosphoric acidity. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu AA - Kirinyaga","20762","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry and caramel with nectarine and milk chocolate flavors. Sugary sweetness and tart citric acidity. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu PB - Kirinyaga","20763","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Cooked currant and milk chocolate with cola and fresh lemon flavors. Syrupy sweetness and tangy acidity. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Kenya","Thunguri AA - Kirinyaga","20764","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Cooked plum and panela with mild toffee and fresh citrus flavors. Strong tangy citric acidity and sugary sweetness. Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Kenya","Gicherori AB - Embu","20765","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry and burnt sugar flavors with tart acidity and mild sugary sweetness. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi AA - Kirinyaga","20766","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Tons of brown sugar with mild fresh passion fruit, fresh blackberry, and toffee flavors. Lots of tart citric acidity and syrupy sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi AB - Kirinyaga","20767","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine and panela with mild caramel and fresh physalis flavors. Lots of tangy citric acidity and syrupy sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Juliet Estate AA - Kirinyaga","20768","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Batian, SL28, SL34, Ruiru 11"],["Kenya","Juliet Estate AB - Kirinyaga","20769","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Batian, SL28, SL34, Ruiru 11"],["Kenya","Juliet Estate PB+C - Kirinyaga","20770","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Batian, SL28, SL34, Ruiru 11"],["Kenya","Natural Nandi - Chepsangor","20771",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Batian, SL28, SL34, Ruiru 11"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056","20782","Tolima",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. Castillo, Caturra"],["DR Congo","SOPACDI - Murambi Micro-Station - Washed - FLO ID 26275 -","20783",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Balanced with tart acidity, sugary sweetness and mouthfeel with brown sugar, chamomile, and lime flavors. Bourbon, Caturra, Catuai"],["Guatemala","Huehuetenango - Waykan","20776","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit, toffee, and cooked berry with mellow almond flavors. Tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20777","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20778","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","20779-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, raisin, and cooked citrus flavors with mellow balanced acidity and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","20773","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate, dried citrus, and pecan flavors with mellow sweetness and complex acidity. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","20774","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild pecan and almond flavors. Mellow tart acidity and sweetness The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Brazil","Espirito Santo Contest - Sitio Braga - Jeremias Braga - Catucai - Pulped Natural","20784","Esp\u00edrito Santo","Sitio Braga","Pulped Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and toffee with mellow dried fruit flavors. Soft candy-like sweetness and balanced acidity. The coffee grower Jeremias Lietig Braga, better known as \u201cJere\u201d, lives in Afonso Cl\u00e1udio, in the Esp\u00edrito Santo Mountains. He is a descendant of Pomeranians and Portuguese who colonized the municipality, where he has two properties: one in Alto Pontoes and another in Corrego da Liberdade. Braga belongs to the third generation of coffee growers in the family.Sitio Braga, 7 km from the city center, was inherited by the his wife, Sueli Schwanz. With 1 hectare cultivated with 4,000 Arabica coffee trees, the property started producing in 2017. The crops are at an altitude of 1,157 meters, with a temperature of 8\u00baC in winter. The average production is 20 bags of specialty coffee.\u201cJere\u201d and Sueli have already become well-known names in the region for their achievements in the production of fine coffees. He was a finalist several times in the Cafuso\/UCC competition and, in 2021, he was ranked 2nd in the municipal competition and 3rd in the Coopeavi special coffee competition. At Bourbon\u2019s Microlot Contest, the family is a known face as well, and the most recent conquest was the 8th place in the 2022 competition, with a lot from the Catuca\u00ed 785\/15 variety that reached the score of 88 points. \u201cThe specialty coffee, in addition to improving my financial condition, increased my visibility and allowed me to meet many people. Friendship is the most important thing\u201d, says Jeremias.Coffee here is selectively harvested by hand, pulped, then placed in fermentation tanks to remove a portion of the mucilage before drying. Coffee is dried in parabolic dryers and turned every 30 minutes to ensure even drying. The dryers have several temperature monitors and have removable sections to increase airflow on hot days. Annual production here is roughly 40 bags from this 1 hectare farmCatucai"],["Brazil","Pulped Natural - Sitio Rancho Dantas - Catucai","20785","Esp\u00edrito Santo","Sitio Rancho Dantas","Pulped Natural","\n\t\t\t\t\t<\/a>","Noticeable tart acidity and sweetness with amaretto and praline flavors. Putting pulped coffee in boxes for biological fermentation was called \"madness\" or \"a waste of time\" by Noeli's neighbors. Two 60-kg bags were enough to perform some tests and prove that this was the solution for sensorial improvements in his coffee. The method was learned on one trip to Guatemala and after its success, the specialty coffee market is the main goal for his family businesses.In 2016, 60 bags were prepared with this method and achieved great prices. \"I am working with quality because I want my product to have its value recognized,\" says Noeli Edir de Paula. Nowadays, he is working with natural and washed beans. Some of his production remains in boxes (or small tanks) for 1 to 24 hours with no water for natural fermentation purposes. It is working so well that other producers in the region have dedicated part of their production to this technique too. With 50% of its property covered by native forests, it is the perfect scenario for great coffee development. Balanced climate, abundant water sources and vibrant nature encompass a plantation of Red Catua\u00ed and Catuca\u00ed 785\/15 at an altitude from 800 to 1100 meters. This entire area is closely monitored by local authorities as the farm is part of some public-sector conservation projects. \"Our plan is to plant more native trees in the short term\" Noeli explains.\u201cAll of this work is important to preserve the local fauna that coexists on the small farm. Toucans, Jacu birds and several species of monkeys, for example,\u201d states Noeli\u2019s wife, Lucimar Zavarez. With exuberant nature and innumerous water sources, the couple are affectionately called \u201cwater producers\u201d in their municipality. On part of the guarded landscape, there is a huge cedar tree. It is the family\u2019s symbol and it was planted when Mr. Sebasti\u00e3o Pereira de Paula was only seven years old. Partners in business and life for years, Noeli and Lucimar inherited Rancho Dantas from Mr. Sebasti\u00e3o Pereira de Paula \u2013 the patriarch of De Paula\u2019s family. Their property neighbors that of his uncle, Valdeir de Paula, and both are working with specialty coffee now. Both took special care of their beans, and in 2015 that they decided to change the drying process and start organizing the harvest by lots. Biological fermentation was the next step toward better quality coffee. \u201cFinishing in the highest positions in quality contests is now our goal\u201d says Lucimar.\u201cI am working with quality because I want my product to have its value recognized\u201d \u2013 Noeli Edir de Paula.This farm covers roughly 20 hectares, 9 of which are planted in coffee, and produces about 180 bags of coffee.Catucai"],["Brazil","Pulped Natural - Sitio Altos Pontoes - Catucai","20787","Esp\u00edrito Santo","Sitio Altos Pontoes","Pulped Natural","\n\t\t\t\t\t<\/a>","Sweet with tart, tartaric acidity, cooked green grape, soft fresh citrus, caramels, and spices flavors. The coffee grower Jeremias Lietig Braga, better known as \u201cJer\u00ea\u201d, lives in Afonso Cl\u00e1udio, in the Esp\u00edrito Santo Mountains. He is a descendant of Pomeranians and Portuguese who colonized the municipality, where he has two properties: one in Alto Pont\u00f5es and another in C\u00f3rrego da Liberdade. Braga belongs to the third generation of coffee growers in the family.One of the sites is Alto Pont\u00f5es, 7 km from the city center, inherited by the producer's wife, Sueli Schwanz. With 1 hectare cultivated with 4,000 Arabica coffee trees, the property started producing six years ago. The crops are at an altitude of 1,157 meters, with a temperature of 8\u00baC in winter. The average production is 20 bags of specialty coffee.The processing of coffee from S\u00edtio Alto Pont\u00f5es is carried out at the couple's other site, Sitio Braga, which uses a pulping, a suspended bed and a greenhouse. Parents of young Alexandre (14), who helps with the maintenance of the suspended beds before going to school, \u201cJer\u00ea\u201d and Sueli have already become well-known names in the region for their achievements in the production of fine coffees. He was a finalist several times in the Cafuso\/UCC competition and, in 2021, he was ranked 2nd in the municipal competition and 3rd in the Coopeavi special coffee competition. At Bourbon\u2019s Microlot Contest, the family is a known face as well, and the most recent conquest was the 8th place in the 2022 competition, with a lot from the Catuca\u00ed 785\/15 variety that reached the score of 88 points. \u201cThe specialty coffee, in addition to improving my financial condition, increased my visibility and allowed me to meet many people. Friendship is the most important thing\u201d, says Jeremias.Common Brazilian Varieties"],["Mexico","MWP - CABONOCH - FLO ID 41509","20788",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with tart citric acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","MWP - CABONOCH - FLO ID 41509","20789",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and savory flavors with strong fruit-like sweetness and mellow tart acidity. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Qunqana","20790","Sidama",null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Buncho","20794","Sidama","Buncho","Honey","\n\t\t\t\t\t<\/a>","Fresh apple blossom, fresh bergamot, cooked citrus, and toffee flavors with juicy citric acidity and fruit-like sweetness. Buncho washing station is located in the Sidama of Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Hamasho - Mr. Asefa Dukamo","20792","Sidama","Hamasho","Natural","\n\t\t\t\t\t<\/a>","Cacao, fresh jasmine, perfumey jasmine, and cooked berry flavors with complex tartaric acidity and sugary sweetness. Hamasho washing station in located in the Sidama region of Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Michiti Sublot - Grade 1","20798","Limu","Tega & Tula Specialty Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked berry and potpourri flavors. Good sweetness and winey acidity. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Kasha Sublot - Grade 1","20799","Limu","Tega & Tula Specialty Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Spices with mild cocoa, and fresh fruit flavors. A soft mouthfeel and mellow tangy acidity. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Kewo Sublot - Grade 1","20796","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Mellow dried fruit and cocoa flavors with winey acidity and mild candy-like sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Gera Sublot - Grade 1","20797","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and potpourri flavors with tart citric acidity and mild fruit-like sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["El Salvador","Santa Ana","20803","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Smooth and creamy with noticeable cooked cantaloupe flavor. Bourbon, Caturra, Pacas, Pacamara"],["El Salvador","Santa Ana","20804","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Definite pecan flavors. Soft acidity and sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Honduras","Carlos Mejia - Finca La Valentina - IHCAFE 90 - Red Honey","20809","La Paz","Finca La Valentina","Red Honey","\n\t\t\t\t\t<\/a>","Delicate, sweet, and savory with lots of winey acidity, almond, praline, and chocolate flavors. Carlos Mejias owns the 25-hectare farm La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days.IHCAFE 90"],["Honduras","Carlos Mejia - Finca La Valentina - IHCAFE 90 - Red Honey","20810","La Paz","Carlos Mejia","Red Honey","\n\t\t\t\t\t<\/a>","Delicate, sweet, and savory with lots of winey acidity, almond, praline, and chocolate flavors. Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. IHCAFE 90"],["Honduras","Miguel Alfonso Lopez - Finca La Joya - Catuai - Natural","20811","La Paz","Finca La Joya","Natural","\n\t\t\t\t\t<\/a>","Definite winey acidity and sugary sweetness. Remarkable cooked berry, nutmeg, and amaretto flavors. Miguel Alfonso Lopez owns and operates this 11 hectare farm called Finca La Joya in the Guajiquiro region of La Paz. He has roughly 40,000 trees planted and also produces corn and bananas on his farm. He harvests from December to March and produces both washed and natural coffees, all dried on patios. Finca La Joya produces roughly 14,000 kgs of coffee annuallyCatuai"],["Honduras","Selvin Lopez - Finca El Coyote - Catuai & IHCAFE 90 - Natural","20812","La Paz","Finca El Coyote","Natural","\n\t\t\t\t\t<\/a>","Sweet with lots of winey fruit acidity, cocoa, toffee, baking spices, and cooked berry flavors. Selvin Lopez owns and operates this 7-hectare farm called Finca El Coyote in the Guajiquiro region of La Paz. He has 44,000 coffee trees planted and also grows corn and bananas here. Selvin harvests coffee from December through March and produces both washed and natural coffees, all dried on patios. Finca El Coyote produces roughly 11,000 kgs of coffee annually.Catuai, IHCAFE 90"],["Honduras","Selvin Lopez - Finca El Coyote - Catuai & IHCAFE 90 - Natural","20813","La Paz","Finca El Coyote","Natural","\n\t\t\t\t\t<\/a>","Sweet with lots of winey fruit acidity, cocoa, toffee, baking spices, and cooked berry flavors. Selvin Lopez owns and operates this 7-hectare farm called Finca El Coyote in the Guajiquiro region of La Paz. He has 44,000 coffee trees planted and also grows corn and bananas here. Selvin harvests coffee from December through March and produces both washed and natural coffees, all dried on patios. Finca El Coyote produces roughly 11,000 kgs of coffee annually.Catuai, IHCAFE 90"],["Honduras","Comayagua - Las Botijas","20806",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, with tart and tangy fruit acidity, rich brown sugar, lemon and cocoa flavors. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Comayagua - Las Botijas","20807",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, with tart and tangy fruit acidity, rich brown sugar, lemon, pecan, and cocoa flavors. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","La Paz - Agua Fria","20808","La Paz",null,"Washed","\n\t\t\t\t\t<\/a>","Tart, sweet, and smooth with fresh grapefruit and chocolate flavors. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056","20815","Tolima",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. Castillo, Caturra"],["Peru","Lima Coffee - FLO ID 34573(2021 Harvest)","20814",null,null,"Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet and savory with tangy fruit acidity, toffee, chamomile and lemon flavors. Catimor, Caturra, Bourbon, Typica"],["Colombia","EA Decaf de Ca\u00f1a","20817",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow and smooth with fruit acidity. Castillo, Caturra, Colombia"],["Tanzania","PB - Southern Blend - Fully Washed","20818",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and savory with nutty, cocoa, and citrus fruit flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Ethiopia","Tega & Tula Farm - Kasha Sublot - Grade 3","20820","Limu","Tega & Tula Specialty Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart acidity, lots of praline flavor with potpourri floral and mild stone fruit flavors. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Kewo Sublot - Grade 1","20819","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart, malic acidity, pecan, fresh apple, fresh stone fruit, and praline flavors. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Colombia","Pitalito - Huila - Castillo","20829","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with tart, citric acidity, and fresh fruit flavor. Castillo"],["Colombia","Suaza - Huila - Castillo","20830","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Soft tangy acidity with fresh citrus fruit, praline, and cocoa flavors. Castillo"],["Colombia","Huila","20831","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with tart, citric acidity, and fresh fruit flavor. Castillo, Caturra, Colombia"],["Colombia","Huila","20832","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Soft tangy acidity with fresh citrus fruit, praline, and cocoa flavors. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Castillo - Natural","20833","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, sweet and tangy with rich dark chocolate, clove, and cooked cranberry flavors. Castillo"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Castillo - Natural","20834","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, sweet and tangy with rich dark chocolate, clove, and cooked cranberry flavors. Castillo"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Castillo - Natural","20835","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, sweet and tangy with rich dark chocolate, clove, and cooked cranberry flavors. Castillo"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Castillo - Natural","20836","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, sweet and tangy with rich dark chocolate, clove, and cooked cranberry flavors. Castillo"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Castillo - Natural","20837","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of winey fruit acidity, sweet and tangy with rich dark chocolate, clove, and cooked cranberry flavors. Castillo"],["Ethiopia","Grade 1 - Arsosala","20825","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Profuse fresh apple blossom flavours. Significant fresh peach, fresh blackberry, and potpourri-like jasmine flavours. Obvious juicy citric acidity. Some tangy malic acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Uraga","20827","Guji","Uraga","Washed","\n\t\t\t\t\t<\/a>","Fresh black tea with mellow dried orange flavors. Mild balanced acidity and sweetness. Uraga is a woreda in the Guji zone, where coffee is grown on very small farms (less than 1\/2 hectare each on average) alongside corn, barley, beans, and wheat. Both Washed and Natural coffees are produced at the Uraga washing station.According to the washing station manager, most of the coffee delivered to the factory is Bourbon: While Bourbon is a variety better-known in Central and South America, the same term is used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian \"Bourbon\" is typically genetically removed from the ones found elsewhere around the world.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha","20821","Yirgacheffe","Aricha","Washed","\n\t\t\t\t\t<\/a>","Substantial tangy malic acidity and fruit-like sweetness. Significant perfumey jasmine, bergamot, citrus fruit, and golden raisin flavors. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gogogu","20838","Guji","Gogogu","Natural","\n\t\t\t\t\t<\/a>","Potpourri, fresh berry, cooked citrus, and mellow amaretto flavors with winey acidity and a creamy mouthfeel. This coffee comes from the Gogogu washing station in the Kofee district of Guji, Ethiopia. This washing station produces both washed and natural coffees in the traditional Ethiopian way of processing ripe cherries. Over 700 farmers deliver cherry here from roughly 5km in each direction from the mill. Average farm size is roughly 2 hectares and coffee is the main source of income in this region. Average rainfall here is 1600-200mm and they typically are picking coffee from mid-December through the end of February. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","CABONOCH - FLO ID 41509","20839","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Shanta Golba","20853","Sidama","Shanta Golba","Natural","\n\t\t\t\t\t<\/a>","Jammy strawberry, jasmine, lime, and lemon flavors with winey acidity and fruit-like sweetness. Shanta Golba is a washing station in the Bensa region of Sidama Ethiopia, closeby to Daye Bensa Village. Coffee here is harvested November through January. Over 1200 small-holder farmers deliver coffee to this washing station. In addition to coffee, most farmers also grow Enset, Banana, Organges, and have various other indigenous natural shade trees covering the property. Shanta Golba uses strict ripe cherry specifications and typically only uses the middle to end of harvest for the highest grades as these are typically the highest elevation coffees. Coffee usually dries for roughly 18 days here due to the use of natural shade trees over the raised beds. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Nensebo","20852","West Arsi","Nensebo","Natural","\n\t\t\t\t\t<\/a>","Potpourri-like jasmine and fresh stone fruit with mild cooked berry flavors. Winey acidity and mellow fruit-like sweetness. The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area, the Nansebo woreda. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24\u201348 hours, and washed before being dried on raised beds for 12\u201315 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Worka","20854","West Arsi","Worka","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine, fresh apricot, and mellow cooked berry flavors with winey acidity and candy-like sweetness. The Worka Cooperative in Worka operates the Halo Fafate Washing Station in Yirgacheffe, which serves around 900 smallholder farmers in the area. Coffee is typically grown on small garden-size plots and is used to supplement a family's income in addition to being grown for personal use. At this washing station, coffee is delivered in cherry form by producers, and it will be dried on raised beds. Coffees are then separated into \"lots\" of 150 bags of parchment coffee. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers\u2014many of whom own less than 1\/2 hectare of land, and as little as 1\/8 hectare on average\u2014deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["DR Congo","SOPACDI - Luhihi Micro-Station - Washed - FLO ID 26275","20855",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Juicy sweetness and acidity with molasses, caramel, apple, and cooked fruit flavors. Bourbon, Caturra, Catuai"],["Peru","Patricio Rubio - Finca La Babilla - Huabal","20856","Cajamarca","La Babilia","Washed","\n\t\t\t\t\t<\/a>","Sweet with citric acidity and a heavy mouthfeel; dark chocolate, baking spices, toffee, and fruity flavors. Patricio Rubio Saucedo is a member of the cooperative Lima Coffees and owns a 6.25-hectare farm where he grows 3.5 hectares of Caturra coffee. He has about 11,500 trees in total.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","20857",null,null,"Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet and savory with tangy fruit acidity, toffee, chamomile and lemon flavors. Catimor, Caturra, Bourbon, Typica"],["Costa Rica","Las Lajas Micromill - Finca San Isidro - Caturra & Catuai - Alma Negra - Natural","20887","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Jammy blackberry, fresh basil, and potpourri-like rose flavors with tons of winey acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra, Catuai"],["Costa Rica","Las Lajas Micromill - Finca Calle Lajas - Caturra & Catuai - Yellow Honey","20888","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Lots of balanced acidity with syrupy sweetness, rich dark chocolate caramel, cola, and cranberry flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca La Esperanza - Caturra & Catuai - Alma Negra - Natural","20889","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Intense cooked blackberry and jammy raspberry with toffee and spices flavors. Strong boozy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Los Angeles - Caturra & Catuai - Perla Negra - Natural","20890","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Tons of cooked strawberry with toffee, cooked blackberry, and spices flavors. Boozy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca San Isidro - Caturra & Catuai - Alma Negra - Natural","20891","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Definite winey acidity and some candy-like sweetness with big, cooked blackberry and some cooked berry flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Guachipelin - Caturra & Catuai - Perla Negra - Natural","20892","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Lots of dried berry with cooked blackberry and spices and mellow caramel flavors. Strong winey acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Caturra & Catuai - Alma Negra - Natural","20893","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Intense dried cranberry with chocolate, clove, and cooked cranberry flavors. Lots of boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra"],["Costa Rica","Las Lajas Micromill - Finca Calle Lajas - Caturra & Catuai - Perla Negra - Natural","20894","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and cooked blackberry flavors with strong winey acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Cerro - Caturra & Catuai - Red Honey","20895","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Juicy and winey acidity, soft, smooth, and sweet with cocoa, and cooked cranberry flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Chilamate - Caturra & Catuai - Yellow Honey","20896","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Intense cocoa with cooked cranberry and mellow caramel flavors. Winey acidity and candy-like sweetness Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Guachipelin - Caturra & Catuai - Perla Negra - Natural","20897","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Lots of dried cranberry, potpourri-like rose, and cooked cranberry flavors with intense boozy acidity and mellow sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Tajo lot - Catuai - Red Honey","20899","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Significant candy-like sweetness and big winey acidity with huge jammy cranberry and cooked blackberry flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Guachipilin lot - Catuai - Natural","20900","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Intense cooked blackberry, potpourri-like rose, and cooked cranberry flavors with tons of boozy malic acidity and candy-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Miramar lot - Red Catuai - Natural","20901","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Huge boozy acidity with profuse cooked raspberry, cooked blackberry, and cooked cranberry flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Los Limones lot - Red Catuai - Red Honey","20902","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Lots of winey acidity and sugary sweetness with intense cooked cranberry, jammy blueberry, and cocoa flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Las Nubes lot - Red Catuai - Red Honey","20903","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry, fresh citrus zest, and potpourri rose flavor. Strong boozy acidity and mellow sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Miramar lot - Red Catuai - Red Honey","20904","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Strong fresh nectarine and cooked berry with vanilla and dark chocolate flavors. Juicy malic acidity and syrupy sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Guachipilin lot - Catuai - Red Honey","20905","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Substantial winey and boozy acidity with some sugary sweetness and huge jammy berry flavors Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Las Ca\u00f1as lot - Catuai - Red Honey","20906","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Significant sugary sweetness with cooked blackberry, jammy berry, and clove flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Encino lot - Yellow & Red Catuai -Red Honey","20907","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Substantial winey and tart acidity with candy-like sweetness; chocolate, cooked cranberry, and praline flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Common Costa Rican Varieties"],["Costa Rica","Aguilera Brothers Micromill - Finca Chayote - Villa Sarchi - Honey","20909","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Jammy citrus with mellow toffee, and kahlua flavors. Juicy acidity and sugary sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oVilla Sarchi"],["Costa Rica","Aguilera Brothers Micromill - Finca Licho - Pacamara - Honey","20910","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Juicy acidity and sugary sweetness with cacao, praline, and toffee flavors. This specific lot is a Pacamara Separation from the Aguilera Brothers. Our very own Green Buyer Piero Cristiani actually brought them these seeds in 2015. These were certified seeds that were purchased from Procafe in El Salvador. The Aguileras planted these and grew seedlings and upon testing the cup quality, determined that this was a high performing variety in the cup on their farm. Pacamara is an extremely rare variety in Costa Rica, but very common in El Salvador. This work by Piero is part of our ongoing effort to test and share new varieties across the coffee growing community in regions that may not traditionally have access to them. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oPacamara"],["Costa Rica","Las Lajas Micromill - Finca Las Lajas - Caturra & Catuai -White Honey","20911","Central Valley","Las Lajas","White Honey","\n\t\t\t\t\t<\/a>","Panela, cocoa, dried grapefruit, and cooked cascara flavors with tangy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","La Chumeca Micromill - Finca La Trinidad - H3 - Anaerobic - Natural","20912",null,"La Chumeca Micromill","Natural","\n\t\t\t\t\t<\/a>","Tons of clove and cooked cranberry with cocoa and basil flavors. Strong boozy acidity and mild sugary sweetness. La Chumeca Micromill is owned and operated by Mart\u00edn Ure\u00f1a, one of three brothers who have been coffee producers for their entire lives. Mart\u00edn's \"next door\" neighbor is his brother Edgar's El Pilon Mircromill. Mart\u00edn and Edgar have developed a simple, effective, and inexpensive technique to ensure their Naturals always comprise only the very best, ripest cherry: They have rigged two large blue tanks with some piping and fresh water in order to not only do a quick and thorough float sort, but also to divert the damaged and defective beans out of the way using gravity and the force of the water. This method has improved the brothers' quality tremendously since they began producing Naturals in the early 2010s.La Chumeca is an idyllic place, and Mart\u00edn takes great pride in both the gorgeous view and the perfect coffees. There are 50 drying beds (with more added every year), and since 2018 Mart\u00edn has also been experimenting with anaerobic-environment fermentation: For certain lots, he places the freshly harvested cherry into sealed distillery tanks that he special-ordered from Korea. Fermenting coffee without the presence of oxygen keeps the temperature in the coffee bed low, which slows the fermentation and can create unique flavors.Common Costa Rican Varieties"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - La Laguna lot - Pink Bourbon - Red Honey","20913","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Obvious winey acidity and soft, sugary, sweetness with remarkable clove, cooked cranberry, and fresh apple flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Pink Bourbon"],["Ethiopia","Grade 1 - Anderacha","20915","Limu",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Anderacha","20916","Limu",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelbessa","20922","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gigesa","20923","Guji","Gigesa","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Nicaragua","PRODECOOP - Jose Alfredo Zeledon- FLO ID 832","20919","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Candy-like sweetness with tart acidity, mild citrus fruit, praline, and fresh coffee cherry flavors. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - Renacer - FLO ID 832","20920","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mild burnt sugar, dried citrus zest, coffee, and cocoa flavors with tart acidity. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - Zacarias Padilla - FLO ID 832","20921","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mild, tart acidity and sweetness with cocoa and pecan flavors. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Ethiopia","Grade 3 - Abaya","20924","Yirgacheffe","Abaya","Natural","\n\t\t\t\t\t<\/a>","Spices and potpourri with mild cocoa flavors. Winey acidity and mellow fruit-like sweetness. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya.Gelana AbayaLocal tribe: ToreLanguage: OmoromicNumber of producers: 9000\u201310,000Annual Production: 100+ containersAverage farm size: 3.5 hectaresNumber of mills in the area: 5Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three monthsGelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Sumatra","Andi - Armiyadi - Aceh - Gayo - Wet-Hulled","20927","Aceh","Andi","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh papaya, fresh bell pepper, sugar cane juice, and savory flavors with tart citric acidity and candy-like sweetness. This coffee is from a 3-hectare farm that grows a disease-resistant variety called Ateng Super, which is a hybrid made with Timor Hybrid for its hardiness.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","20928","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, panela, and fresh citrus with mild cola flavors. Tangy acidity and candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","20929","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","20930","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Caramel and cooked mango with mild fresh pear and sugar cane juice flavors. Strong syrupy sweetness and tangy acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","20931","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato, cola, dark chocolate, and cooked grapefruit flavors with tart citric acidity and mellow sugary sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","20932","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh papaya with sugar cane juice and mellow spices flavors. Delicate fruit-like sweetness and tart acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","20933","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, cola, and oolong tea flavors with tangy malic acidity and syrupy sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","20934","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry, cocoa, and savory flavors with winey acidity and mild sugary sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","20935","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Strong cooked blackberry with toffee, jammy stone fruit, and clove flavors. Sugary sweetness and boozy acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","20936","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Jammy berry with dark chocolate and mellow cocoa flavors. Winey malic acidity and sugary sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Aceh DP","20926","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Pecan with mild fresh fruit, cedar, and malt flavors. Tart acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Grade 2 - Gigesa","20939","Guji","Gigesa","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, fresh orange, and dark chocolate with mellow milk chocolate flavours. Juicy citric acidity and mild clean fruit-like sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Gigesa","20940","Guji","Gigesa","Washed","\n\t\t\t\t\t<\/a>","Molasses and cocoa with mellow cooked grapefruit flavors. Tart citric acidity and mild sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango - Waykan","20938","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","APROCAFE","20937","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh fruit and pecan flavors. Mellow tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","20949","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Mellow fresh apple blossom, milk chocolate, and toffee flavors with balanced acidity and fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","20950","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Fresh melon, dried grapefruit, and dried floral flavors with boozy acidity and mellow fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Danse Mormora","20945","Guji","Danse Mormora","Washed","\n\t\t\t\t\t<\/a>","Fresh bergamot and toffee with mellow fresh apple blossom flavors. Mild delicate fruit-like sweetness and balanced acidity. Danse Mormora is located about 5 kilometers from the town of Haro Lebetu, and the farmers grow coffee in fertile clay soil at high elevation. The variety most commonly called \"Bourbon\" here is not the same as that type that is better-known in Central and South America: Coffees called \"Bourbon\" colloquially in Ethiopia are typical coffee-berry-disease-resistant cultivars.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Danse Mormora","20946","Guji","Danse Mormora","Washed","\n\t\t\t\t\t<\/a>","Dried citrus fruit and fresh melon with mild praline flavors. Mellow acidity and sweetness. Danse Mormora is located about 5 kilometers from the town of Haro Lebetu, and the farmers grow coffee in fertile clay soil at high elevation. The variety most commonly called \"Bourbon\" here is not the same as that type that is better-known in Central and South America: Coffees called \"Bourbon\" colloquially in Ethiopia are typical coffee-berry-disease-resistant cultivars.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","20941","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Significant complex and tart acidity with fruit-like sweetness. Some fresh green grape and perfumed jasmine flavors. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Gesha - Natural","20969","Tarraz\u00fa","La Candelilla Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy orange with mellow green tea, toffee, and cooked cascara flavors. Juicy citric acidity and delicate fruit-like sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Gesha"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Typica - Fully Washed","20970","Tarraz\u00fa","La Candelilla Micromill","Fully Washed","\n\t\t\t\t\t<\/a>","Syrupy sweetness and tart, citric acidity with caramel, chocolate, and fresh fruit flavors. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Typica"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Typica - Honey","20971","Tarraz\u00fa","La Candelilla Micromill","Honey","\n\t\t\t\t\t<\/a>","Brown sugar with mellow toffee, and oolong tea flavors. Tart malic acidity and candy-like sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Typica"],["Costa Rica","La Candelilla Micromill - Finca La Candelilla - Caturra & Catuai - Washed","20972","Tarraz\u00fa","La Candelilla Micromill","Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with tart acidity and pecan flavor. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai, Caturra"],["Ethiopia","Single Farmer Project - Mrs. Tigest Wako - Idedo","20961","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Panela, malt and fresh floral flavors with tart acidity and fruit-like sweetness Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Ephrem Mulugeta - Gushe","20962","Limu","Mr. Ephrem Mulugeta","Natural","\n\t\t\t\t\t<\/a>","Lots of juicy, malic acidity, praline, chocolate, and amaretto flavors. Ephrem Mulugeta owns and produces coffee on a 300-hectare farm in the village of Gundira Shela in the Kaffa region. At some of the highest elevations in this region, his farm contains Nitisols, a red tropical soil. After delivering to the local mill, this coffee was kept separate as a single-producer coffee, rare for Ethiopia. It was naturally dried on Raised African Beds for 21 days. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mrs. Butu Galcha - Idedo","20964","Yirgacheffe","Mrs. Butu Galcha","Natural","\n\t\t\t\t\t<\/a>","Significant tangy acidity, caramel, jammy raspberry, toffee, and fresh pear flavors. Mrs. Butu Galcha who is a lifelong resident of Idedo, Yirgacheffe has always been a coffee farmer. She started working in her father\u2019s coffee farm in her early age, and later she inhereted a small size farmland from her father. The farm now is 6.6 hecatares. The soil here is Nitisols, a red tropical soil. Coffee is picked as ripe cherry and dry fermented then dried on raised beds. Drying usually takes between 12-14 days.In 2022, She was the 16th place winner of COE Ethiopia. Mrs. Galcha is a mother of six children. Her oldest son Mr. Habtamu Wako who is a teacher and coffee producer himself helps his mother in managing her farm. His youngest sister, Mrs. Tigist Wako is also a coffee producer, and she has been selling her coffees to Caf\u00e9 Imports since 2019. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Suleman Denboba - Nensebo","20965","West Arsi","Mr. Suleman Denboba","Natural","\n\t\t\t\t\t<\/a>","Potpourri-like apple blossom with mellow milk chocolate and toffee flavors. Mild tart acidity. Mr. Sulaman who is also the woreda government employee is one of few farmers with higher education. The young farmer is practicing coffee farming on a land he inherited from his family while still being agovernment employee in his local district. This is roughly a 6 hectare farm. He has been processing his own coffee for the last four year, and this is the third year since he started working with Lulo Coffee. Suleman was the 22nd place winner of the COE competition in 2020Coffee is picked as ripe cherry, dry fermented, then dried on raised beds for 12-14 days depending on weather. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Alemu Beraso - Chelchele","20966","Yirgacheffe","Mr. Alemu Beraso","Natural","\n\t\t\t\t\t<\/a>","Complex acidity with definite perfumey jasmine, some toffee, apple blossom and panela flavors. Mr. Alemu Berasso is one of the earlier settlers of Banco Gotiti. He remembers when government people first introduced coffee farming in the 1960s. He produces around 7000 kg of exportable green coffee from his seven hectares garden style organic farm. Though most of his trees are now replaced by newer verities, Mr. Berasso proudly shows some of his 40 plus years old coffee trees that are as tall as a two-story building. He mainly kept themfor their historical purpose, but he does think those old trees sometimes give more cherries than the younger trees.Coffee is picked as ripe cherry then dry fermented and dried on raised beds for 12-14 days depending on weather. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Alemu Beraso - Chelchele","20967","Yirgacheffe","Mr. Alemu Beraso","Natural","\n\t\t\t\t\t<\/a>","Perfumey apple blossom, cooked red grape, and fresh raspberry flavors with clean fruit-like sweetness and lots of winey acidity. Mr. Alemu Berasso is one of the earlier settlers of Banco Gotiti. He remembers when government people first introduced coffee farming in the 1960s. He produces around 7000 kg of exportable green coffee from his seven hectares garden style organic farm. Though most of his trees are now replaced by newer verities, Mr. Berasso proudly shows some of his 40 plus years old coffee trees that are as tall as a two-story building. He mainly kept themfor their historical purpose, but he does think those old trees sometimes give more cherries than the younger trees.Coffee is picked as ripe cherry then dry fermented and dried on raised beds for 12-14 days depending on weather. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","20973","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","Cristal","20974",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh fruit, herbal, and almond flavors with tart acidity and mellow sweetness Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20975",null,null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and mellow praline flavors. Mild sugary sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","20976",null,null,"Washed","\n\t\t\t\t\t<\/a>","Vegetal and fresh coffee cherry flavors. Tart acidity and mild sweetness Bourbon, Typica, Mundo Novo"],["Brazil","Amizade - Screen 17\/18","20979",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and coffee flavors with mellow acidy acidity. Common Brazilian Varieties"],["Java","Washed","20980",null,null,"Washed","\n\t\t\t\t\t<\/a>","Herbaceous and earthy with mellow cocoa and spices flavors. Tart acidity and fruit-like sweetness. Andungasari, Bor Bor, Katrika, Ateng"],["Mexico","Finca Nueva Linda","20977","Chiapas","Nueva Linda","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow toffee and cooked fruit flavors. Clean fruit-like sweetness and mild balanced acidity. Finca Nueva Linda is a specialty-coffee estate managed by producer Juan Jose Moguel. It is located in the Sierra Madre mountains of southern Mexico, in the state of Chiapas. The farm shares a buffer with the Triunfo Biosphere Reserve, a 50,000-acre tropical cloud forest which helps to temper a changing climate and provide rich soil and clean water. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary, which requires continued protection. Don Juan Jose depulps his coffee at Nueva Linda, uses demucilaging machines to remove the fruit and sugar, washes in clean water, and dries in the sun on patios.Bourbon, Typica, Mundo Novo"],["Mexico","Chiapas - Nuevo Leon","20978","Chiapas",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh citrus and almond flavors. Clean fruit-like sweetness and tart acidity. Bourbon, Typica, Mundo Novo"],["El Salvador","Finca Plan del Hoyo - Kenya - Natural","20981","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Lots of jammy red grape with brown sugar and fresh mango flavors. Tangy malic acidity and syrupy sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["El Salvador","Finca Plan del Hoyo - Natural","20982","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Cocoa and peanut butter with mild dried berry flavors. Tart acidity and mellow candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","20983","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and pecan with mild cocoa flavors. Tangy acidity and mellow sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Ethiopia","Grade 3 - Adado","20984","Yirgacheffe","Adado","Natural","\n\t\t\t\t\t<\/a>","Fresh melon and potpourri with mellow cooked fruit flavors. Winey acidity and fruit-like sweetness. 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Sumatra","KSU Gayo Antara - FLO ID 33743","20986","Aceh","KSU Gayo Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh citrus, praline, vegetal, and coffee cherry with mellow malt flavors. Tart acidity and fruit-like sweetness. There are 363 members of the Serba Usaha Qahwah Tanoh Gayo cooperative, 105 of whom are women. The co-op is located in the Aceh Province of Indonesia. Most farms are no more than 10 years old and consistently maintain a high yield; the rich volcanic soil, desirable elevation, and proper balance of shade trees throughout the farms prove a direct positive effect on the coffee. Once harvested, all coffee is Wet-Hulled, sun-dried, and cupped by the co-op's quality control team.For more information about coffee production in Sumatra, visit our Sumatra page.Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Finca Alejandrina","20987","Huehuetenango","Finca Alejandrina","Washed","\n\t\t\t\t\t<\/a>","Mellow toffee with pecan flavors. Tart acidity and good sweetness. Herman Tello Alverado is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. His farm, Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. He grows Bourbon, Catura, and Green and Red Pache. The coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 4\u20136 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Guatemala","Finca El Durazno","20988","Huehuetenango","Finca El Durazno","Washed","\n\t\t\t\t\t<\/a>","Pecan flavor with mild acidity. Finca El Durazno is a 40 hectare farm owned by husband and wife Jose Higinio G\u00f3mez and Aura Libia de Jes\u00fas G\u00f3mez Garcia. These two started their first farm in the late 1980s and have continued coffee production ever since. True pioneers in the region, now this area is filled with coffee production following their lead. This particular farm stands out due to its steep terraces and gorgeous views of the valley below. Coffee is harvested then taken to the La Esperanza mill for processing. They take a methodical approach to processing here and keep fermentation to a consistent 36 hours by utilizing heat from their mechanical dryers to keep water temperatures up during the typical cold nights. Drying occurs on patios and in mechanical dryers here then it is milled at a dry mill in Guatemala city prior to export. Caturra, Bourbon"],["Guatemala","Finca El Durazno","20989","Huehuetenango","Finca El Durazno","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and praline with mellow fresh berry flavors. Strong syrupy sweetness and tart citric acidity. Finca El Durazno is a 40 hectare farm owned by husband and wife Jose Higinio G\u00f3mez and Aura Libia de Jes\u00fas G\u00f3mez Garcia. These two started their first farm in the late 1980s and have continued coffee production ever since. True pioneers in the region, now this area is filled with coffee production following their lead. This particular farm stands out due to its steep terraces and gorgeous views of the valley below. Coffee is harvested then taken to the La Esperanza mill for processing. They take a methodical approach to processing here and keep fermentation to a consistent 36 hours by utilizing heat from their mechanical dryers to keep water temperatures up during the typical cold nights. Drying occurs on patios and in mechanical dryers here then it is milled at a dry mill in Guatemala city prior to export. Caturra, Bourbon"],["Guatemala","Finca Alejandrina","20990","Huehuetenango","Finca Alejandrina","Washed","\n\t\t\t\t\t<\/a>","Perfume and savory with mild fresh orange flavors. Lots of tangy tartaric acidity and mellow sugary sweetness. Herman Tello Alverado is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. His farm, Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. He grows Bourbon, Catura, and Green and Red Pache. The coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 4\u20136 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Sumatra","Aceh DP","20991","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Almond with mild fresh citrus fruit, vegetal, and malt flavors. Tart acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Clara Isabel Moncanut - Finca Sal Sipuedes - Timbio - Cauca - Castillo - Double Fermentation Honey","21022","Cauca","Clara Isabel Moncanut","Honey","\n\t\t\t\t\t<\/a>","Fresh hibiscus, dried apricot, and cooked passion fruit flavours with boozy acidity and mellow fruit-like sweetness. Clara Moncanut owns a 5-hectare farm called Salsipuedes, where she grows Castillo coffee. Harvesting happens when the cherries ripen to purple, and they are depulped the same day they're picked. After depulping, the cherries are put in a concrete fermentation tank and monitored closely until they reach 7\u00b0 or 8\u00b0 Bx. Typically this takes 14\u201320 hours, depending on the weather. The coffee is dried in the sun on patios, or in a casa elba (rooftop drying structure) or a drying structure that has a plastic gable roof.Castillo"],["Colombia","Neftaly Fajardo - Finca La Estrella - Inza - Cauca - Castillo - Double Fermentation Honey","21023","Cauca","Neftaly Fajardo","Honey","\n\t\t\t\t\t<\/a>","Cola and fresh currant with mild brown sugar and cooked lime flavours. Sparkling malic acidity and mellow clean fruit-like sweetness. Neftaly Fajardo Salazar has a farm in Inz\u00e1, Cauca, where his farm Finca La Estrella sits on about 3.4 hectares of land. The coffee is picked at full maturation by hand, and the cherries are sorted initially by floating them in a tank and removing the ones that bob to the surface, in a process called \"balseo.\" The coffee is fermented in its intact cherry for 18 hours in a hopper, then depulped and open fermented in a cement-and-ceramic fermentation tank for 36 more hours. The coffee is washed twice and spread in parabolic dryers for 10\u201318 days. Castillo"],["Colombia","Liliana Gembuel Paja - Finca El Pinal - Jambalo - Cauca - Castillo - Washed","21024","Cauca","Finca El Pinal","Washed","\n\t\t\t\t\t<\/a>","Mild fresh plum, brown sugar, toffee, and cooked cranberry flavours with tangy malic acidity and mellow clean fruit-like sweetness. \"I live with my husband in Jambal\u00f3. We both work in coffee production and we do social work with the community. We have a daughter who is committed to study. The farm is an inheritance from my mother, she lives there with my younger brother, each of us have land to produce coffee. My husband and I began growing coffee twelve years ago, and since then we have been improving to the point of entering the specialty coffee market five years ago. We have very good weather conditions and we are very motivated with our production.I believe that in this region we have a very beautiful history - a history of social reconstruction. The cultivation of coffee in the region is relatively new; people have been integrating this crop as a production system. Before this, illicit crops were very common. Thinking of the future of our children, as a community, we raised awareness and from there the change began.Liliana's farm, Finca El Pinal, is 2 hectares large. Over 20 people from the village are employed during harvest season. The cherry is held in a plastic tank overnight after harvest, and then depulped the following morning, and fermented in polyethelyne tanks. The coffee is then washed, sorted again, and dried for 20 days in a parabolic dryer. Castillo"],["Colombia","La Union - Nari\u00f1o - Castillo & Colombia","21011","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked pineapple and caramel with mellow dried currant flavours. Mild sparkling acidity and fruit-like sweetness. Castillo, Colombia"],["Colombia","Pitalito - Huila - Castillo","21012","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo"],["Colombia","Nari\u00f1o","21013","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mellow cooked pome and pecan flavors. Tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","21014","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and cocoa flavors with balanced acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","21031","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua and dried coffee cherry flavors with mild acidity. Castillo, Caturra, Colombia"],["Colombia","Cauca","21032","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Remarkable pecan with mild vanilla, and clove flavors. Noticeable acidity and candy-like sweetness Castillo, Caturra, Colombia"],["Colombia","San Agustin - Huila - Castillo","21010","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Significant tart citric, winey acidity and sweetness with mild fresh berry, fresh citrus fruit, and cooked fruit flavors. Castillo"],["Colombia","Pitalito - Huila - Castillo","21030","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cacao and panela with mild dried fruit and savory flavors. Complex acidity and candy-like sweetness. Castillo"],["Colombia","Jorge Solarte Finca Buena Vista - Pitalito - Huila - Caturra - Washed","21019","Huila","Jorge Solarte Finca Buena Vista","Washed","\n\t\t\t\t\t<\/a>","Jammy stone fruit with mild fresh mango and chocolate flavours. Syrupy sweetness and mellow juicy acidity. Jorge Enrique Solarte owns this beautiful two hectare farm in Pitalito Huila. He began coffee production in 2010 and began with mostly Tabi variety but did not have success with this variety and has since transitioned to Caturra, Pink Bourbon, and Colombia with much better results. Jorge fertilizes his land every four months and clears the land around the trees of debris monthly. He takes a very meticulous approach to land maintenance. Main harvest here usually runs from September through November with a fly crop \u201cmitaca\u201d from March-April. They pick every 15 days during these timeframes for optimal cherry maturation. After coffee is picked, it is pulped with a traditional pulper and fermented for 72-80 hours in water tanks followed by two washes with clean water. Jorge dries on raised beds under parabolic dryers. Caturra"],["Colombia","Neftaly Fajardo - Finca La Estrella - Inza - Cauca - Gesha - Washed","21020","Cauca","Neftaly Fajardo","Washed","\n\t\t\t\t\t<\/a>","Perfume lavender with mild cooked blackberry and fresh blueberry flavours. Winey phosphoric acidity and clean fruit-like sweetness. Neftaly Fajardo Salazar has a farm in Inz\u00e1, Cauca, where his farm Finca La Estrella sits on about 3.4 hectares of land. The coffee is picked at full maturation by hand, and the cherries are sorted initially by floating them in a tank and removing the ones that bob to the surface, in a process called \"balseo.\" The coffee is fermented in its intact cherry for 18 hours in a hopper, then depulped and open fermented in a cement-and-ceramic fermentation tank for 36 more hours. The coffee is washed twice and spread in parabolic dryers for 10\u201318 days. Gesha"],["Colombia","Favio Valenzuela - Finca La Primavera - Salado Blanco - Huila - Pink Bourbon","21026","Huila","Favio Valenzuela","Washed","\n\t\t\t\t\t<\/a>","Amaretto with mellow cooked fruit flavors. Intense tart acidity and mellow syrupy sweetness. Fabio Valenzuela Artunduaga owns an 8-hectare farm called Primavera, where 5 hectares are planted with coffee, including the Pink Bourbon variety that comprises this lot. The coffee is picked when the cherries turn dark pink and are given a \"double\" fermentation: First the cherries are kept in a hopper for 24 hours, then they are depulped and fermented in a tank for 24 hours. The coffee is washed 2\u20133 times, then dried in parabolic driers in thin layers, where they stay for 15\u201318 days.Pink Bourbon"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","21015","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate with mild cooked pear, caramel, and fresh stone fruit flavours. Mellow syrupy sweetness and balanced acidity. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","21017","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Clove with mild cocoa and herbaceous flavors. Good acidity and mellow sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","21025","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Tart acidity and mild candy-like sweetness with cocoa and mellow cooked citrus fruit flavors. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21018","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Chocolate, fresh melon, and spices flavors with tart acidity and mellow sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21027","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked honeydew flavors with acidy acidity and mild sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21028","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart acidity, fresh green grape, savory, and mild pecan flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["India","Ratnagiri Estate - Cauvery Variety - Anaerobic - Natural","20992","Karnataka","Ratnagiri Estate","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry and cooked cranberry with mild caramel and cocoa flavors. Tons of juicy acidity and mellow sugary sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery"],["India","Ratnagiri Estate - Cauvery Variety - Carbonic - Natural","20993","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Loaded with cooked cranberry with mellow vanilla, cooked berry, and graham flavors. Some syrupy sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery"],["India","Ratnagiri Estate - Catuai - Carbonic - Natural","20994","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Big winey and boozy acidity with syrupy sweetness; tons of fresh red grape and fresh blueberry flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Anaerobic - Natural","20995","Karnataka","Ratnagiri Estate","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked cherry, fresh blackberry, clove, and perfumey lavender flavors with sugary sweetness and winey acidity. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Carbonic - Natural","20996","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Huge cooked blackberry with jammy grape, potpourri-like floral, and soft spices flavors and winey acidity. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - SL-9 - Carbonic - Natural","20997","Karnataka","Ratnagiri Estate","Carbonic Yeast-Fermented Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with potpourri-like elderflower, cooked blackberry, and mellow basil flavors with lots of boozy acidity and mild candy-like sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. SL-9"],["India","Ratnagiri Estate - Hemavathi Variety - Carbonic - Natural","20998","Karnataka","Ratnagiri Estate","Yeast-Fermented Natural","\n\t\t\t\t\t<\/a>","Lots of jammy cranberry, basil, and clove flavors with lots of boozy acidity and mellow candy-like sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Hemavathi"],["India","Ratnagiri Estate - Catuai - Anaerobic - Natural","20999","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Tons of cooked strawberry and jammy blackberry with dark chocolate and mellow potpourri flavors. Sugary sweetness and winey malic acidity. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Carbonic - Natural","21000","Karnataka","Ratnagiri Estate","Yeast-Fermented Natural","\n\t\t\t\t\t<\/a>","Fresh strawberry, graham cracker, and malt flavors with winey acidity and mild delicate fruit-like sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Cauvery Variety - Carbonic - Natural","21001","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Delicate sweetness and tart, winey acidity with intense cooked cranberry, some toffee and amaretto flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery"],["India","Ratnagiri Estate - Catuai - Carbonic - Washed","21002","Karnataka","Ratnagiri Estate","Carbonic Macerated Natural","\n\t\t\t\t\t<\/a>","Mild almond, fruit, and malt flavors. Tart citric acidity and mellow fruit-like sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Carbonic - Washed","21003","Karnataka","Ratnagiri Estate","Carbonic Macerated Washed","\n\t\t\t\t\t<\/a>","Boozy acidity and sugary sweetness with berry, caramel, and cola flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Carbonic - Washed","21004","Karnataka","Ratnagiri Estate","Carbonic Macerated Washed","\n\t\t\t\t\t<\/a>","Perfumey hibiscus and cooked cranberry with mild fresh strawberry flavors. Mellow delicate fruit-like sweetness and winey acidity. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Carbonic - Washed","21005","Karnataka","Ratnagiri Estate","Carbonic Macerated Washed","\n\t\t\t\t\t<\/a>","Clean sweetness and winey acidity with mild jammy strawberry, kahlua, and cocoa flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Red Honey","21006","Karnataka","Ratnagiri Estate","Aerobic Red Honey","\n\t\t\t\t\t<\/a>","Delicate sweetness and winey acidity with praline, amaretto, and grape flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Catuai - Red Honey","21007","Karnataka","Ratnagiri Estate","Aerobic Red Honey","\n\t\t\t\t\t<\/a>","Candy-like sweetness with winey acidity, strawberry jam, and amaretto flavors. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Cherry AB","21009","Karnataka",null,"Natural","\n\t\t\t\t\t<\/a>","Intense popcorn and cedar with mild olive oil flavors. Robusta"],["Honduras","Cooperativa RAOS - FLO ID 905","21033","Marcala","Women Cooperativa RAOS","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with acidy acidity. Our first lots from Cooperativa RAOS (Regional de Agricultores Org\u00e1nicos 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 77 women.One of the reasons the cooperative is determined to market its women members' coffee is that 60 percent of the women face gender-based legal issues with regards to the ownership of their land, as well as limitations to the credit they can receive to finance the harvest every year. 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\u2014especially for organic coffee\u2014these 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\/womencoffeeproducers.For more information about coffee production in Honduras, visit our Honduras Origin Page.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","Alvaro Andres Roldan - Finca La Parcelita - Cajibio - Cauca - Castillo - Natural","21036","Cauca","Alvaro Andres Roldan","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with potpourri-like elderflower flavors. Boozy acidity and mild candy-like sweetness. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon.Alvardo has invested in new equipment to improve his processing, and he uses a sorting table called a zaranda to make sure his coffee is even and free of defects after it is depulped. He utilizes different fermentation styles for the various coffees on La Parcelita. Alvardo dries his coffee on patios, as well as on raised beds in a greenhouse and in parabolic dryers. The greenhouse is an iron structure with a blue polycarbonate roof and contains six raised beds; the parabolic dryer has a wooden frame with clear plastic covering, housing five raised beds. Alvardo says the blue polycarbonate roof on the greenhouse slows the drying process, which preserves the quality of the coffee over time.Castillo"],["Colombia","Mariana Figueroa Dicue - Finca El Paraiso - Inza - Cauca - Castillo - Washed","21037","Cauca","Mariana Figueroa Dicue","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, cocoa, and cooked fruit flavors with complex acidity and fruit-like sweetness. Mariana Figueroa Dicue owns Finca El Paraiso, which is a 3 hectare farm in the Yaquiva village of Inza, Cauca, ColombiaMariana takes deep care of her small farm and spoke to us about the importance of maintaining the trees by pruning and cleaning three to four times a year and being very diligent about managing Roya on her farm. She also actively applies organic fertilizers to improve the microbiological conditions of the soil. She picks selectively by variety and uses float tanks to separate out any under\/over ripes. From Banexport and Mariana:Mariana began her journey in the coffee industry at the tender age of 18, starting with 1500Caturra coffee plants. Having experienced the loss of her father at a young age, Mariana received guidance from her brother, who taught her the art of coffee growing. After graduating from high school, she dedicated herself wholeheartedly to the production of coffee. In time, Mariana started her own family and raised four children with her partner. Now, her aspirations revolve around expanding her coffee farm and working with her eldest son. Driven by hard work, determination, and the unwavering support of her loved ones, Mariana continues to pursue her dreams.Castillo"],["Colombia","Familia Palomino - Finca El Progresso - Totoro - Cauca - Castillo - Double Fermentation Washed","21034","Cauca","Familia Palomino","Washed","\n\t\t\t\t\t<\/a>","Cooked raspberry with some cacao and almond flavors. Significant winey acidity and mild fruit-like sweetness. Julian and Oscar Palomino farm 10 hectares in Totoro, Cauca, where they grow mostly Castillo. This coffee is part of the Farm Select program with Banexport in Colombia. This initiative aims to support producers with the tools they need to improve their coffee quality, gain access to better prices, and make lasting connections with committed specialty buyers. Through its Farm Select program standards and protocols, Banexport identifies producers who are willing to utilize advanced techniques and technology to produce a better cup; provides them with education and support toward that end; and, through a close and collaborative partnership with Cafe Imports, connects them with buyers who are interested in developing mutually beneficial, long-term and reliable buying relationships.Castillo"],["Colombia","Alvaro Andres Roldan - Finca La Parcelita - Cajibio - Cauca - Castillo - Double Fermentation Honey","21035","Cauca","Alvaro Andres Roldan","Honey","\n\t\t\t\t\t<\/a>","Panela, cocoa, and savory flavors with tart citric acidity and candy-like sweetness. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon.Alvardo has invested in new equipment to improve his processing, and he uses a sorting table called a zaranda to make sure his coffee is even and free of defects after it is depulped. He utilizes different fermentation styles for the various coffees on La Parcelita. Alvardo dries his coffee on patios, as well as on raised beds in a greenhouse and in parabolic dryers. The greenhouse is an iron structure with a blue polycarbonate roof and contains six raised beds; the parabolic dryer has a wooden frame with clear plastic covering, housing five raised beds. Alvardo says the blue polycarbonate roof on the greenhouse slows the drying process, which preserves the quality of the coffee over time.Castillo"],["Colombia","Neider Criollo Betancourt - Finca Virginia - Tarqui - Huila - Colombia","21039","Huila","La Virginia","Washed","\n\t\t\t\t\t<\/a>","Mellow milk chocolate and cooked fruit flavors with juicy acidity and good sweetness. Neider Criollo Betancourt is a second generation coffee producer from Tarqui, Huila. While he grew up around coffee, his family lost a lot of the tradition after his father passed away at the age of eight. In 2012, Neider traded his first motorcycle for his first hectare of land and re-ignited his passion for coffee. A few years later he traded his second motorcycle for his next 1.5 hectares and was able to purchase his first wet-mill shortly after. While he has owned and operated his Finca La Virginia for the past eight years with his partner Maribel Bermeo, he was limited to commercial coffee production because he did not have a way to properly dry his coffee. After hearing of the successes of his neighbors in producing and commercializing specialty coffee, he made it a mission to learn as much as he could and set out to build a dryer in early 2019. A very meticulous producer, Nieder spent all of 2019 (2 harvests) focused on refining his process. With the help of his sister, a cupper at a cooperative in San Agustin, and through a lot of trail-and-error, he was able to settle on a process and made his first delivery of quality focused coffee to Fairfield Trading in October of 2020. We\u2019re happy to report that every delivery of coffee he has prepared for export has cupped at 87+ points \u2013 quite an accomplishment for a beginner in specialty coffee production.THE FUTURE:Neider wants to build a siphon that brings cherries down from a collection point (where workers bring their pickings to be weighed and recorded) to the wet mill. He believes this will incentivize workers to come to his farm during harvest because it means less back and forth up steep hills carrying heavy amounts of coffee. He hopes to build a vermicompost facility to process cherry waste and household organic material to create organic soil and foliar fertilizers \u2013 saving him money as well as saving his land. He also wants build raised beds under his drying facility to extend his drying time \u2013 leaving the wet parchment to first dry in shade for up to 8 days before moving it up to the solar dryer for 10-20 days. Neider believes that this causes the coffee to \u201ctemper,\u201d or stabilize in the early process of drying, preventing the parchment from splitting open - something that often happens when wet parchment dries too quickly at high temperatures. This will also expand his capacity for drying, avoiding potential defects, like phenols, that occur in the drying process. Colombia"],["Colombia","Fernando Osorio Guarnizo - Finca El Retiro - Tarqui - Huila - Caturra","21040","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa, toffee, and fresh grapefruit flavors. Mellow delicate fruit-like sweetness and tart acidity. Caturra"],["Colombia","Juan Carlos Osorio Guarnizo - Finca Pedregal - Tarqui - Huila - Tabi","21041","Huila","Juan Carlos Osorio Guarnizo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked berry with mellow cocoa flavors. Winey acidity and candy-like sweetness. Juan Carlos Osorio Guarnizo owns Pedregal, a 1-hectare coffee farm with 4000 cultivated Tabi trees. Cherries are harvest from October through December, and washed. The coffee undergoes 50 hours of dry fermentation before drying for 25 days in a parabolic dryer. Castillo, Caturra, Colombia"],["Colombia","Arismendi Ramos - Finca Los Naranjos - Tarqui - Huila - Pink Bourbon","21043","Huila","Arismendi Ramos","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh green grape with cola, cooked blueberry, and dark chocolate flavors. Strong syrupy sweetness and tangy acidity. Arismendi operates Los Naranjos, a 1.5-hectare farm with 3000 pink bourbon trees. After harvest is finished in December, the coffee is dry fermented for 38 hours, washed, and dries for 20 days in parabolic dryers. Pink Bourbon"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Colombia","21045","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and cooked cascara with mellow vanilla and chocolate flavors. Tangy acidity and fruit-like sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Colombia"],["Colombia","Leydi Tatiana Su\u00e1rez Vargas - Finca El Pino - Tarqui - Huila - Colombia","21046","Huila","Leydi Tatiana Suarez Vargas","Washed","\n\t\t\t\t\t<\/a>","Chocolate with raisin and praline flavors. Tart acidity and mellow candy-like sweetness. Leydi owns El Pino, a fairly large 10.5-hectare farm with 4 hectares devoted to growing Colombia variety coffee. The rest is pasture and bean farm. After harvest, coffee is dry fermented for 48 hours, washed, and dried 20 days on African raised beds under parabolic shade. Colombia"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra","21049","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Caramel, chocolate, and savory flavors with juicy malic acidity and sugary sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi","21054","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape, dark chocolate, nutmeg, and toffee flavors with tangy malic acidity and sugary sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Edgar Cardenas Benavides - Finca La Esperanza - Acevedo - Huila - Papayo","21057","Huila","Edgar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Dried pineapple and vanilla with mild fresh watermelon flavors. Lots of balanced acidity and fruit-like sweetness. Lidian and her husband Edgar Antonio Cardenas own and operate 3 farms (El Rosario, LaEsperanza, and Finca \u2018Sin Nombre\u2019) across 4 hectares in the La Marimba neighborhood of Acevedo, Huila. Edgar manages the field operations while Lidian manages labor, allpost-harvest processing as well as sales and commercialization of the coffee. They focus on washed process coffees and enjoy the simplicity of the process and the clean cup it creates. On their farms they cultivate Ombligon, Caturra, Pink Bourbon and a few hundred Gesha trees. They process most varieties by leaving the cherry in a tank overnight after picking, then de-pulp, leaving the mucilage to breakdown over a 24 hour fermentation period after which the coffee is washed once before taking it to the dryers.Castillo, Caturra, Colombia"],["Colombia","Edgar Cardenas Benavides - Finca La Esperanza - Acevedo - Huila - Ombligon","21058","Huila","Edgar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Strong fresh green grape with dried papaya and sugar cane juice flavors. Sugary sweetness and tart citric acidity. Lidian and her husband Edgar Antonio Cardenas own and operate 3 farms (El Rosario, LaEsperanza, and Finca \u2018Sin Nombre\u2019) across 4 hectares in the La Marimba neighborhood of Acevedo, Huila. Edgar manages the field operations while Lidian manages labor, allpost-harvest processing as well as sales and commercialization of the coffee. They focus on washed process coffees and enjoy the simplicity of the process and the clean cup it creates. On their farms they cultivate Ombligon, Caturra, Pink Bourbon and a few hundred Gesha trees. They process most varieties by leaving the cherry in a tank overnight after picking, then de-pulp, leaving the mucilage to breakdown over a 24 hour fermentation period after which the coffee is washed once before taking it to the dryers.Ombligon"],["Colombia","Asociacion Rica Brisa - Tarqui - Huila","21048","Huila","Rica Brisa","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, cooked fruit, and pecan flavors with mild tart acidity and fruit-like sweetness. Asociaci\u00f3n Rica Brisa is a collective of coffee producers that started thanks to the leaders of the region and the training they gave with FNC (Federaci\u00f3n Nacional de Cafeteros). It started in 2022, and it has 35 associates with a main objective, to execute their own logistics and to be able to export specialty coffee by themselves. They want to expose all the traceability and richness of the coffee region to international markets and work hand in hand with coffee growers in Tarqui and in the surroundings.Tarqui is in the middle of Huila, has 54 townships in the middle of the mountain range and Magdalena River. The altitude varies between 1600 and 1900 masl and has average temperature of 25\u00b0C.Caturra, Castillo, Colombia, Bourbon"],["Colombia","Asociacion Los Naranjos - San Agustin - Huila","21055","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cooked coffee cherry flavors, tart acidity and mellow sweetness. Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Castillo, Caturra, Colombia"],["Colombia","Asociacion Primaveral - Acevedo - Huila","21063","Huila","Primaveral","Washed","\n\t\t\t\t\t<\/a>","Intense dried fruit with cooked citrus and cocoa and mellow praline flavors. Lots of fruit-like sweetness and mild tart acidity. The Primaveral coffee association is located in a pristine part of Huila, between the towns of San Agustin and Pitalito. This association has an incredible micro-climate and elevation at 1500-2000 masl. Upon visiting this region, it truly feels like you are walking through a rainforest most have only seen in movies. Clouds and mist often cover the area, contributing to the ideal climate for producing exceptional coffee. The association currently consists of 60 coffee growers of various sizes. Cafe Imports has worked with this association since 2010 and many of the producers here are close with the farmers from Los Naranjos in San Augustin. The association was founded in 2001. The total land these farmers work on is over 250 hectares planted with mostly Caturra, Castillo, Variedad de Colombia, Pink Bourbon, and Gesha. People from these farms are elected to serve as officials within the association, covering such roles as president and treasurer. The association has also hired a trained cupper, which has boosted their ability to produce coffees of the highest quality. All the association\u2019s coffee is brought to a central warehouse where the coffee is scored by the cupper. Lots are then separated by quality and either blended as a larger association specific lot or kept separate as a farmer specific microlot. Castillo, Caturra, Colombia"],["Colombia","Christiam Osorio Cruz - Finca La Vega - Tarqui - Huila - Pink Bourbon","21038","Huila","Christiam Osorio Cruz","Washed","\n\t\t\t\t\t<\/a>","Savory with caramel, raisin, and mild toffee flavors. Complex acidity and sugary sweetness. La Vega, Christian's farm, is a 2.5-hectare farm with 2,700 pink bourbon trees across the land among cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Pink Bourbon"],["Colombia","Arnulfo Osorio Ortiz - Finca Planada - Tarqui - Huila - Pink Bourbon","21042","Huila","Arnulfo Osorio Ortiz","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow cooked apple, burnt sugar, and raisin flavors. Clean fruit-like sweetness and tart malic acidity. Arnulfo's farm, Planada, is 7.5 hectares, with about 1.5 hectares of 4500 planted coffee trees by pastures of corn, and a trout farm. His pink bourbon is dry fermented for 60 hours, washed, and then dried for 25 days in parabolic dryers. Pink Bourbon"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Pink Bourbon","21044","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, jammy cherry, cola, dried fruit, toffee, and savory flavors with strong syrupy sweetness and complex malic acidity. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Faiver Nu\u00f1ez Pimentel - Finca Diamante - Tarqui - Huila - Pink Bourbon","21047","Huila","Faiver Nunez Pimentel","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and green grape with mellow cooked fruit flavors. Tangy malic acidity and candy-like sweetness. Faiver owns Diamante, a 1 hectare farm where he grows avocado, cassava, and plantain amongst half a hectare of Pink Bourbon coffee. After harvest, the coffee is dry-fermented for 30 hours, washed, and then dried for 20 days in a parabolic dryer. Pink Bourbon"],["Colombia","Arnulfo Leguizamo - Finca Primavera - San Agustin - Huila - Gesha & Sidra","21050","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and praline with mild toffee and fresh citrus flavors. Tart citric acidity and mellow clean fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Gesha, Sidra"],["Colombia","Arnulfo Leguizamo & Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon","21051","Huila","Finca El Faldon","Washed","\n\t\t\t\t\t<\/a>","Cocoa, milk chocolate, dried fruit, and pungent flavors with tart acidity and candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego and his brother Felipe, who have started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon"],["Colombia","Faiber Bola\u00f1os - Finca La Esperanza - San Agustin - Huila - Pink Bourbon","21052","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Tons of cooked fruit with dried berry and pecan and mild cocoa flavors. Mellow tart acidity and fruit-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon","21053","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and cocoa with mild spices flavors. Tangy citric acidity and mellow sugary sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Edgar Cardenas Benavides - Finca La Esperanza - Acevedo - Huila - Gesha & Papayo","21056","Huila","Edgar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato, cooked berry, cocoa, cola, and clove flavors with intense winey acidity and fruit-like sweetness Lidian and her husband Edgar Antonio Cardenas own and operate 3 farms (El Rosario, LaEsperanza, and Finca \u2018Sin Nombre\u2019) across 4 hectares in the La Marimba neighborhood of Acevedo, Huila. Edgar manages the field operations while Lidian manages labor, allpost-harvest processing as well as sales and commercialization of the coffee. They focus on washed process coffees and enjoy the simplicity of the process and the clean cup it creates. On their farms they cultivate Ombligon, Caturra, Pink Bourbon and a few hundred Gesha trees. They process most varieties by leaving the cherry in a tank overnight after picking, then de-pulp, leaving the mucilage to breakdown over a 24 hour fermentation period after which the coffee is washed once before taking it to the dryers.Gesha"],["Colombia","Natalia Lizama Ramires - Finca Alto Gracia - Acevedo - Huila - Gesha","21059","Huila","Natalia Lizama Ramires","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, dark chocolate, and jammy berry with mellow toffee flavors. Tangy malic acidity and fruit-like sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Gesha","21060","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, fresh green grape, and sugar cane juice flavors with tangy malic acidity and syrupy sweetness. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Gesha"],["Colombia","Oliver Berdugo Ruis - Finca La Floresta - Acevedo - Huila - Pink Bourbon","21061","Huila","Oliver Berdugo Ruis","Washed","\n\t\t\t\t\t<\/a>","Fresh grapefruit with mellow fresh apple, praline, and oolong tea flavors. Tangy malic acidity and mild clean fruit-like sweetness. Oliver's farm, Villa Camila, is 3 hectares, with multiple varieties growing amongst cassava and plantain. Around 11,000 coffee trees are cultivated. After harvest, coffee is dry fermented for 65 hours, washed, and dried for 20 days in parabolic dryers. Pink Bourbon"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon","21062","Huila","Lisandro Cardenas","Washed","\n\t\t\t\t\t<\/a>","Clove with mild amaretto and cooked fruit flavors. Tart acidity and mellow candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Mexico","MWP - CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21064",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt and almond flavors with mild tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Costa Rica","Las Lajas Micromill - Mariana - Anearobic - Natural","21065","Central Valley","Las Lajas","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - Sl-28 - Natural","21070","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - Catuai - Anaerobic - Natural","21071","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Alto El Vapor Micromill - El Zarzan - Catuai - Honey","21079","Tarraz\u00fa","Alto El Vapor Micromill","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Typica - Black Honey","21091","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Toffee with mild amaretto and fresh berry fruit flavors. Tangy acidity and mellow sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Typica"],["Costa Rica","Las Lajas Micromill - Finca Mirrella - Mariana - Double Diamond - Anaerobic - Natural","21092","Central Valley","Las Lajas","Double Diamond","\n\t\t\t\t\t<\/a>","Strong dried cranberry and cooked cranberry with potpourri-like rose and mellow fresh hibiscus flavors. Lots of boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca San Isidro - Java - Black Diamond - Natural","21093","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Intense cooked coffee cherry with cooked berry and mild cacao and nutmeg flavors. Tons of winey acidity with syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Java"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Villa Sarchi - White Honey","21094","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Pecan with mild toffee, chocolate, and fresh fruit flavors. Tart citric acidity and mellow sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Villa Sarchi"],["Costa Rica","Cerro San Luis Micromill - Finca La Amada - H1 - White Honey","21095","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Juicy with tart malic acidity, cooked apple, toffee, and praline flavors. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca La Amada - Las Guabas - Catuai - Yellow Honey","21096","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Lots of tart, juicy acidity, cooked tropical fruit, cooked citrus, and praline flavors. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Catuai"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Yellow Catuai - White Honey","21097","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Juicy, sweet, and tart with dark chocolate, toffee, almond, and fresh citrus fruit flavors. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Yellow Catuai"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Caturra & Catuai - Black Honey","21098","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Cocoa, oolong tea, and chocolate with mild cooked berry flavors. Winey acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Chilamate - Caturra & Catuai - Yellow Honey","21099","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Mild spices and cooked berry flavors with mellow winey acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra"],["Costa Rica","Alto El Vapor Micromill - El Zarzan - Catuai - Honey","21100","Tarraz\u00fa","Alto El Vapor Micromill","Honey","\n\t\t\t\t\t<\/a>","Mellow cocoa and fresh berry flavors with tart citric acidity and mild sweetness. Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai, Villa Sarchi"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - Catuai - Natural","21102","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mellow praline and chocolate flavors. Tart malic acidity and fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - Catuai - Anaerobic - Natural","21103","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Sugary, sweet, and tangy with winey fruit acidity, rich cola with clove and jammy blueberry flavors. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - La Caba\u00f1a - Catuai - Anaerobic - Natural\u00a0","21104","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Lots of boozy fruit acidity with candy-like sweetness, cocoa, and cooked cranberry flavors. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","La Margarita Micromill - Gesha - Natural","21106","Central Valley","La Margarita Micromill","Natural","\n\t\t\t\t\t<\/a>","Syrupy sweet with juicy, tangy acidity, fresh elderflower, jammy blueberry, caramel, and toffee flavors. Heinz Hoffman owns the 13-hectare farm La Margarita in Central Valley, where about 7.5 hectares are planted with a mix of coffee varieties. He has been farming coffee since 1987: Before then, he had focused on sugar cane. He has owned this property since 1976 and keeps meticulous weather records as well as detailed information about his crops. (He has studied the annual rainfall on his farm since 1978 and recently reported that these days he is seeing a 50% decrease in rain volume annually, which is a dramatic shift and has caused many obstacles.)Gesha"],["Costa Rica","La Margarita Micromill - Gesha - Washed","21107","Central Valley","La Margarita Micromill","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and amaretto with mild raisin and cooked fruit flavors. Clean fruit-like sweetness and tart malic acidity. Heinz Hoffman owns the 13-hectare farm La Margarita in Central Valley, where about 7.5 hectares are planted with a mix of coffee varieties. He has been farming coffee since 1987: Before then, he had focused on sugar cane. He has owned this property since 1976 and keeps meticulous weather records as well as detailed information about his crops. (He has studied the annual rainfall on his farm since 1978 and recently reported that these days he is seeing a 50% decrease in rain volume annually, which is a dramatic shift and has caused many obstacles.)Gesha"],["Costa Rica","Don Sabino Micromill - Finca El Llamaron - SL-28 - Natural","21108","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Amaretto with sugar cane juice, mellow toffee and red grape flavors. Tangy acidity and syrupy sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Costa Rica","Jhonnathan Camacho - Finca San Jose - Mundo Maya - Yellow Honey","21109","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Cacao, panela, and savory flavors with complex acidity and candy-like sweetness. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Mundo Maya"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - La Laguna lot - Gesha - Natural","21110","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Tons of jammy blueberry with burnt sugar, jammy cherry, and chocolate flavors. Intense sugary sweetness and winey acidity Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Gesha"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - Catuai - Natural","21111","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - Catuai - Anaerobic - Natural","21112","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - La Caba\u00f1a - Catuai - Anaerobic - Natural\u00a0","21113","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Don Sabino Micromill - Natural","21114","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","La Margarita Micromill - Gesha - Natural","21115","Central Valley","La Margarita Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heinz Hoffman owns the 13-hectare farm La Margarita in Central Valley, where about 7.5 hectares are planted with a mix of coffee varieties. He has been farming coffee since 1987: Before then, he had focused on sugar cane. He has owned this property since 1976 and keeps meticulous weather records as well as detailed information about his crops. (He has studied the annual rainfall on his farm since 1978 and recently reported that these days he is seeing a 50% decrease in rain volume annually, which is a dramatic shift and has caused many obstacles.)Gesha"],["Costa Rica","La Margarita Micromill - Gesha - Washed","21116","Central Valley","La Margarita Micromill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heinz Hoffman owns the 13-hectare farm La Margarita in Central Valley, where about 7.5 hectares are planted with a mix of coffee varieties. He has been farming coffee since 1987: Before then, he had focused on sugar cane. He has owned this property since 1976 and keeps meticulous weather records as well as detailed information about his crops. (He has studied the annual rainfall on his farm since 1978 and recently reported that these days he is seeing a 50% decrease in rain volume annually, which is a dramatic shift and has caused many obstacles.)Gesha"],["Costa Rica","Don Sabino Micromill - Finca El Llamaron - SL-28 - Natural","21117","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Costa Rica","Jhonnathan Camacho - Finca San Jose - Mundo Maya - Yellow Honey","21118","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Mundo Maya"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - La Laguna lot - Gesha - Natural","21119","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Gesha"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Los Aguacates lot - Catuai - Red Honey","21120","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, caramel, and cooked berry flavours with winey acidity and mellow fruit-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - La Laguna lot - Red Catuai - Red Honey","21121","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Mellow toffee and fresh tropical fruit flavours with tangy tartaric acidity and mild sweetness Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Aguilera Brothers Micromill - Finca To\u00f1o - Villa Sarchi - Natural","21122","West Valley","Aguilera Brothers Micromill","Natural","\n\t\t\t\t\t<\/a>","Caramel and praline with mellow cooked orange flavours. Fruit-like sweetness and mild tangy citric acidity. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oVilla Sarchi"],["Costa Rica","Las Lajas Micromill - Finca Las Lajas - Caturra & Catuai -White Honey","21123","Central Valley","Las Lajas","White Honey","\n\t\t\t\t\t<\/a>","Dark chocolate with mild cooked berry and jammy fruit flavours. Mellow juicy acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - Obata - Natural","21124","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked banana with mild chocolate, fresh peach, and almond flavours. Mellow sugary sweetness and balanced acidity. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Don Sabino Micromill - Finca Jord\u00e1n - SL - 28 - Natural","21125","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy peach with mild panela and fresh strawberry flavours. Mellow complex malic acidity and delicate fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca La Amada - El Palomar II - Caturra - Yellow Honey","21126","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee with mellow milk chocolate and cooked berry flavours. A creamy mouthfeel and mild winey malic acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Caturra"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Aguacates lot - Red Catuai - Natural","21127","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Obvious sugary sweetness, winey and boozy acidity. Big jammy raspberry, blackberry, and cooked cranberry flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Guayabo lot - Catuai - Red Honey","21128","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Significant sugary sweetness. Loaded with cooked blackberry, jammy berry, and clove with some dried cherry, and cocoa flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Typica - Black Honey","21129","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Mild caramel, dark chocolate, and raisin flavors with juicy acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Typica"],["Costa Rica","Las Lajas Micromill - Finca El Chilamate - Caturra & Catuai - Perla Negra","21132","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Significant fruit-like sweetness, boozy and tart acidity with substantial chocolate and clove flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Canal - Caturra & Catuai - Alma Negra","21133","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Definite fruit-like sweetness and lots of winey acidity. Big cooked cranberry with clove, some cocoa and pecan flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Don Sabino Micromill - Finca Las Vegas - Obata - Natural","21134","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Juicy and winey acidity with clean, delicate sweetness, baking spices, chocolate, and toffee flavors. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca La Amada - Las Piedras lot - San Isidro - Yellow Honey","21135","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Caramel, cooked tropical fruit, and fresh citrus flavors with mild tangy acidity and fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Caturra & Catuai - Black Honey","21136","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Tons of cooked berry with mellow potpourri-like rose and savory flavors. Boozy acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Don Sabino Micromill - Finca El Llamaron - Gesha - Natural","21137","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Tons of amaretto and strawberry with sugar cane juice flavors. Tangy acidity and syrupy sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsGesha"],["Costa Rica","Alto El Vapor Micromill - El Bajo - Catuai - Honey","21138","Tarraz\u00fa","Alto El Vapor Micromill","Honey","\n\t\t\t\t\t<\/a>","Obvious juicy acidity and sugary sweetness with rich caramel and toffee flavors. Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai"],["Costa Rica","Jhonnathan Camacho - Finca Llano Bonito - Milenio - Yellow Honey","21139","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Significant tangy acidity and syrupy sweetness with amaretto, toffee, and chocolate flavors. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Common Costa Rican Varieties"],["Honduras","Roger Dominguez - Finca Las Flores - Catuai - Washed","21141","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Jammy red grape with mellow floral and savory flavors. Tart acidity and candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Roger Dominguez \u2013 Finca San Francisco \u2013 Bourbon \u2013 Natural","21143","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Vanilla, cocoa, and cooked berry flavors. Remarkable winey acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Honduras","Santos Guevara - Finca La Montana - Lempira - Washed","21144","Marcala","Santos Guevara","Washed","\n\t\t\t\t\t<\/a>","Mild praline, apple, and fresh citrus zest flavors with mellow balanced acidity and fruit-like sweetness. Jose Santos Guevara Lopez owns this absolutely stunning 5 hectare farm in the Montecillos region of Marcala, Honduras. In addition to coffee (Jose has planted over 16,000 coffee trees), Jose also grows corn and beans on this farm. They harvest coffee here from December through April.Jose utilizes a dry fermentation and then dries for roughly 20 days on raised beds. Finca La Montana produces roughly 6000 kgs of coffee per year. Lempira"],["Honduras","Roger Dominguez - Finca La Cueva - Yellow Catuai - Anaerobic - Natural","21145","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Intense fresh watermelon with mellow caramel flavours. Mild sparkling malic acidity and syrupy sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Finca La Cueva - Catuai - Natural","21147","La Paz","La Cueva","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry with mellow caramelizing and cooked berry flavours. Winey acidity and mild candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 4.23-hectare plot called Finca De La Cueva. Roger met green-coffee buyer Piero Cristiani at a Specialty Coffee Association Expo event one year, and now he is one of our strongest partners in Honduras. He not only works with his family on his own farms, but he also sources coffee from his neighbors, paying them considerably higher than they would get otherwise from intermediary buyers; we source many of our Marcala Regional Select coffees through Roger, since he has a fantastic eye for quality. He grows Catuai on the farm and has about 18,000 coffee trees. He is interested in planting different varieties in the coming years, as well.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Finca Las Flores - Catuai & Bourbon - Natural","21149","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Dried mango with mellow chocolate flavours. Mild winey acidity and fruit-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Honduras","Finca San Francisco - Bourbon & Catuai - Washed","21150","La Paz","Finca San Francisco","Washed","\n\t\t\t\t\t<\/a>","Jammy berry and toffee with mild jammy stone fruit flavours. Good sweetness and mellow balanced acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 4.23-hectare plot called Finca De La Cueva. Roger met green-coffee buyer Piero Cristiani at a Specialty Coffee Association Expo event one year, and now he is one of our strongest partners in Honduras. He not only works with his family on his own farms, but he also sources coffee from his neighbors, paying them considerably higher than they would get otherwise from intermediary buyers; we source many of our Marcala Regional Select coffees through Roger, since he has a fantastic eye for quality. He grows Catuai and Bourbon on the farm and has about 18,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Bourbon"],["Honduras","Marcala - Washed","21142",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tart acidity with clove, cocoa, pecan, and cooked fruit flavors. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","MC","21152",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fruit and pungent flavors with mellow acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Guatemala","MC","21154",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham and dried fruit flavors with mild acidy acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","MC","21153",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Carrot flavor with tart acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21155","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21156","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Vietnam","Wet Polished - Grade 1","21162","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Strong popcorn and cedar flavors. Catimor, Typica, Bourbon"],["Brazil","Nossa","21166",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Honduras","Roger Dominguez - Finca Las Flores - Yellow Catuai - Anaerobic - Washed","21163","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Jammy berry, chocolate, herbal, and clove flavors with winey acidity and mild candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Roger Dominguez - Finca Las Acacias - Catuai & Bourbon - Washed","21164","La Paz","Finca Las Acacias","Washed","\n\t\t\t\t\t<\/a>","Coao, clove, and grapefruit with lots of acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Bourbon, Catuai"],["Honduras","Marcala - Washed","21165",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow pecan and praline flavors with mild tart citric acidity and sweetness. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Roger Dominguez - Finca Las Acacias - Parainema - Anaerobic - Natural","21167","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Fresh tomato, cooked cranberry, and potpourri-like rose flavors with strong boozy citric acidity and mellow sugary sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Parainema"],["Honduras","Roger Dominguez - Finca San Francisco - Yellow Catuai - Anaerobic - Honey","21168","La Paz","Roger Dominguez","Honey","\n\t\t\t\t\t<\/a>","Toffee, clove, cooked grapefruit, and cocoa flavors. Complex malic acidity and syrupy sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Roger Dominguez - Finca Las Acacias - Parainema - Natural","21169","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Clove with mellow cocoa and cooked coffee cherry flavors. Winey acidity and mild fruit-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Parainema"],["Honduras","Roger Dominguez - Finca Las Flores - Catuai - Natural","21170","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Toffee and fresh raspberry with mellow chocolate and fresh green grape flavors. Winey acidity and a soft mouthfeel. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Roger Dominguez - Finca Las Acacia - Gesha - Washed","21171","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Caramel and burnt sugar with mild raisin flavors. Juicy malic acidity and mellow sugary sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Gesha"],["Honduras","Roger Dominguez - Finca San Francisco - Catuai - Natural","21172","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate, nutty, and cooked berry flavors with winey acidity and mild candy-like sweetness Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Jaime Ventura - Finca El Caiman - Catuai - Natural","21174","La Paz","El Caim\u00e1n","Natural","\n\t\t\t\t\t<\/a>","Fresh grapefruit, caramel, and apple with mellow nutmeg flavors. Tart citric acidity and mild sweetness. Jaime Ventura owns a 3-hectare farm where 2.5 hectares are planted with coffee. Located at 1750 masl in the Santa Elena municipality of the La Paz department, this is an ideal area for coffee production. La Paz is known for high elevations and cool temperatures which cause coffees to ripen slowly, developing natural sugars. Catuai"],["Honduras","Roger Dominguez - Finca San Francisco - Bourbon - Natural","21176","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked berry with fresh coffee cherry, mild toffee and cocoa flavors. Strong boozy acidity and clean fruit-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Honduras","Santos Guevara - Finca La Montana - Lempira - Washed","21177","Marcala","Santos Guevara","Washed","\n\t\t\t\t\t<\/a>","Mild praline, almond, and fresh citrus zest flavors with mellow balanced acidity. Jose Santos Guevara Lopez owns this absolutely stunning 5 hectare farm in the Montecillos region of Marcala, Honduras. In addition to coffee (Jose has planted over 16,000 coffee trees), Jose also grows corn and beans on this farm. They harvest coffee here from December through April.Jose utilizes a dry fermentation and then dries for roughly 20 days on raised beds. Finca La Montana produces roughly 6000 kgs of coffee per year. Lempira"],["Honduras","Roger Dominguez - Finca La Cueva - Yellow Catuai - Anaerobic - Natural","21178","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Significant juicy, malic acidity, and candy-like sweetness. Big, jammy and fresh strawberry flavor with some fresh apple and caramel. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Honduras","Marcala - Washed","21175",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild Malt and savory flavors with mellow sweetness and a soft mouthfeel. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","Alejandro Martinez - Finca San Jose & Finca San Alfonso - H16","21180","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Mellow caramel, fresh fruit, and pecan flavors with mild tart acidity. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Bourbon, Typica, Mundo Novo"],["Mexico","Alejandro Martinez - Finca Zopilote & Finca San Alfonso - Marsellesa","21181","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Raisin, pecan, cocoa, and caramel flavors with mellow sugary sweetness and tart acidity. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Marsellesa"],["Mexico","Alejandro Martinez - Finca San Jose - Obata","21182","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and mild dried apple with tart acidity and mild sugary sweetness Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Bourbon, Typica, Mundo Novo"],["Mexico","Alejandro Martinez - Finca San Jose - Anacafe 14","21184","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Clove and cocoa with tangy acidity and mild sugary sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Mexico","Puebla - Chichiquila","21179","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Almond, vanilla, and cooked coffee cherry with mellow pecan flavors. Good acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","21185","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with toffee, cocoa, and pecan flavours. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Papua New Guinea","Keto Tapasi - FLO ID 19926","21186","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Praline and malt with mild fresh fruit flavors. Tart acidity and mellow sweetness. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21195","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cola, toffee, and cooked grapefruit flavors with lots of tangy malic acidity and sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - SL-28 - White Honey","21196","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Rich raisin with dark chocolate, and cooked grapefruit flavors. Tangy malic acidity and sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Las Cercas Lot - SL-28 - Yellow Honey","21197","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Caramel and dark chocolate with mellow cooked apple flavors. Tangy acidity and syrupy sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - SL-28 - Yellow Honey","21198","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy berry, and cooked lemon with mild almond flavors. Clean fruit-like sweetness and tart citric acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Gesha - Anaerobic - Natural","21199","West Valley","Cerro San Luis Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh jasmine and amaretto with mild caramel and cooked fruit flavors. Juicy acidity and clean fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Gesha"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Bourbon - White Honey","21200","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Caramel and oolong tea with mellow fresh apple and vanilla flavors. Clean fruit-like sweetness and tart malic acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Bourbon"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21201","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21202","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Altamira Micromill - Finca Alto de Abra - Gesha - Anaerobic - Natural","21203","Central Valley","Altamira Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Adri\u00e1n Hern\u00e1ndez is a fourth-generation producer who owns and operates Altamira Micromill and Finca Alto De Abra, an 8-hectare farm situated on the slopes of the Barva volcano in the central valley region of Costa Rica in the town of Buena Vista de Barva. The farm\u2019s name originates from the town\u2019s former name, \u201cAlto de abra\u201d before it was given its current name, \u201cBuena Vista de Barva,\u201d at the beginning of the 20th century. The fertile volcanic soil is ideal for coffee production, where mainly Caturra, Catua\u00cd, and Gesha varieties are grown. Coffees harvested at the farm are processed at Altamira Micromill, where Hern\u00e1ndez applies various processing methods, including Washed, Natural, Honey, and even some anaerobic and aerobic modulations.Over the last eight years, Hern\u00e1ndez has become increasingly more interested in cultivating specialty coffees, which is when they began to introduce varieties such as Gesha, Java, Centroamericano, and various other Ethiopian varieties. The Gesha variety, in particular, was introduced in 2015 after a long period of looking for the perfect strain. The Gesha cherries are sorted manually, fermented in a carefully controlled environment, and dried slowly in alternating periods of sunlight and shade.Adri\u00e1n Hern\u00e1ndez and the Finca Alto De Abra farm is dedicated to strict compliance with environmental and social sustainability standards that protect their workers, collaborators, and the environment which surrounds them. Gesha"],["Costa Rica","Las Lajas Micromill - Finca Calle Lajas - Caturra & Catuai - Perla Negra - Natural","21204","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Dried mango with mild dried passion fruit and caramel flavours. Tangy phosphoric acidity and mellow candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Villa Sarchi - Black Diamond - Natural","21205","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Burnt sugar and jammy passion fruit with mellow dark chocolate and cooked stone fruit flavours. Boozy acidity and mild candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Villa Sarchi"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Las Cercas Lot - SL-28 -Yellow Honey","21207","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Burnt sugar and chocolate with mild cooked nectarine and cooked berry flavours. Mellow balanced acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Brumas del Zurqui Micromill - Finca Brumas - Orange Bourbon - Natural","21208",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Costa Rica","La Chumeca Micromill - Finca La Loma - Caturra & Catuai - Natural","21209",null,"La Chumeca Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh nectarine and cooked tropical fruit with mild caramel flavours. Juicy acidity and delicate fruit-like sweetness. La Chumeca Micromill is owned and operated by Mart\u00edn Ure\u00f1a, one of three brothers who have been coffee producers for their entire lives. Mart\u00edn's \"next door\" neighbor is his brother Edgar's El Pilon Mircromill. Mart\u00edn and Edgar have developed a simple, effective, and inexpensive technique to ensure their Naturals always comprise only the very best, ripest cherry: They have rigged two large blue tanks with some piping and fresh water in order to not only do a quick and thorough float sort, but also to divert the damaged and defective beans out of the way using gravity and the force of the water. This method has improved the brothers' quality tremendously since they began producing Naturals in the early 2010s.La Chumeca is an idyllic place, and Mart\u00edn takes great pride in both the gorgeous view and the perfect coffees. There are 50 drying beds (with more added every year), and since 2018 Mart\u00edn has also been experimenting with anaerobic-environment fermentation: For certain lots, he places the freshly harvested cherry into sealed distillery tanks that he special-ordered from Korea. Fermenting coffee without the presence of oxygen keeps the temperature in the coffee bed low, which slows the fermentation and can create unique flavors.Caturra"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Catura & Catuai - Alma Negra","21210","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Intense fresh watermelon with toffee and jammy blueberry and mild vanilla flavours. Winey acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - SL-28 - Yellow Honey","21212","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cola, toffee, and cooked grapefruit flavors with tangy malic acidity and sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Altamira Micromill - Finca Alto de Abra - Gesha - Anaerobic - Natural","21213",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gesha"],["Costa Rica","Brumas del Zurqui Micromill - Finca Brumas - Orange Bourbon - Natural","21214","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh raspberry with mellow vanilla and dried apricot flavours. Sparkling citric acidity and mild clean fruit-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezBourbon"],["Guatemala","Finca Alejandrina","21215","Huehuetenango","Finca Alejandrina","Washed","\n\t\t\t\t\t<\/a>","Almond with mild dried fruit and cocoa flavors Herman Tello Alverado is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. His farm, Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. He grows Bourbon, Catura, and Green and Red Pache. The coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 4\u20136 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Guatemala","Finca El Durazno","21216","Huehuetenango","Finca El Durazno","Washed","\n\t\t\t\t\t<\/a>","Mellow dried citrus and praline flavors with juicy acidity. Finca El Durazno is a 40 hectare farm owned by husband and wife Jose Higinio G\u00f3mez and Aura Libia de Jes\u00fas G\u00f3mez Garcia. These two started their first farm in the late 1980s and have continued coffee production ever since. True pioneers in the region, now this area is filled with coffee production following their lead. This particular farm stands out due to its steep terraces and gorgeous views of the valley below. Coffee is harvested then taken to the La Esperanza mill for processing. They take a methodical approach to processing here and keep fermentation to a consistent 36 hours by utilizing heat from their mechanical dryers to keep water temperatures up during the typical cold nights. Drying occurs on patios and in mechanical dryers here then it is milled at a dry mill in Guatemala city prior to export. Caturra, Bourbon"],["Guatemala","Finca Alejandrina","21217","Huehuetenango","Finca Alejandrina","Washed","\n\t\t\t\t\t<\/a>","Fresh berry with mellow cooked tomato, cacao, and burnt sugar flavors. Tangy acidity and mild fruit-like sweetness. Herman Tello Alverado is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. His farm, Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. He grows Bourbon, Catura, and Green and Red Pache. The coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 4\u20136 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Guatemala","Finca El Durazno","21218","Huehuetenango","Finca El Durazno","Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mellow fresh citrus fruit flavors. Tart citric acidity and fruit-like sweetness. Finca El Durazno is a 40 hectare farm owned by husband and wife Jose Higinio G\u00f3mez and Aura Libia de Jes\u00fas G\u00f3mez Garcia. These two started their first farm in the late 1980s and have continued coffee production ever since. True pioneers in the region, now this area is filled with coffee production following their lead. This particular farm stands out due to its steep terraces and gorgeous views of the valley below. Coffee is harvested then taken to the La Esperanza mill for processing. They take a methodical approach to processing here and keep fermentation to a consistent 36 hours by utilizing heat from their mechanical dryers to keep water temperatures up during the typical cold nights. Drying occurs on patios and in mechanical dryers here then it is milled at a dry mill in Guatemala city prior to export. Caturra, Bourbon"],["Guatemala","Huehuetenango - La Democracia","21219","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow fruit and almond flavors. Balanced acidity and mild candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - La Democracia","21220","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh apple, raisin, praline, and almond flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Todos Santos","21221","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and praline flavors with mellow tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - San Pedro Necta","21222","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee with mellow fresh pome and milk chocolate flavors. Mild fruit-like sweetness and acidy acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - San Martin","21223","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked fruit flavors with tart acidity and mild candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - La Democracia","21224","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow cooked stone fruit and pecan flavors. Juicy acidity and syrupy sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehueteango - Petatan","21225",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee with mellow fresh honeydew flavors. Balanced acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056","21226","Tolima","ASOSPAC","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. The Association of Agricultural Producers and Marketers of Santiago P\u00e9rez (ASOSPAC) is a non-profit organization that was founded in 2017 in order to contribute to the growth of the production area of \u200b\u200bthe members of the region. This association started as a pilot project in Gaitania Village located in Ataco, Tolima; after trying different agricultural activities, they created ASOSPAC as we know it nowadays. Their experience, background, land and environmental advantages allowed them to focus on coffee growing. Their success in the field caught the attention of more people who joined the team. This way, a beautiful story of growing coffee began.It is their mission to defend the common interests and needs of their associates in the area of \u200b\u200bproduction and marketing of specialty coffee, to elevate the true development of the rural sector, in the same way we commit to working with our associates to achieve the objectives and values \u200b\u200bof fairtradeThey found in certifications a way to increase prices while improving quality and recognition and the rest of the members agreed on working on this. Their efforts are now reflected in their 57 producers certified in organic and fairtrade coffee. All of them dream to keep improving their coffee and creating fair conditions for the upcoming coffee-growing generations.Castillo, Caturra"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275 -","21227",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sweet, soft herbal notes with dark chocolate and grapefruit flavors. Bourbon, Caturra, Catuai"],["Java","Frinsa Collective - Washed","21229","West Java","Frinsa Collective","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Nicaragua","Cafetos de Nueva Segovia - Finca El Regino - Maracaturra - Honey","21232","Nueva Segovia","Cafetos de Nueva Segovia","Honey","\n\t\t\t\t\t<\/a>","Lots of toffee and vanilla with fresh cherry and mild fresh apple flavors. Clean fruit-like sweetness and winey acidity. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Maracaturra"],["Nicaragua","Cafetos de Nueva Segovia - Finca Bethania -Java - Anaerobic - Natural","21233","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Fresh peach and cooked berry with mellow vanilla, nutty, and cocoa flavors. Delicate fruit-like sweetness and winey acidity. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Java"],["Nicaragua","Cafetos de Nueva Segovia - Finca El Encino - Parainema - Anaerobic - Natural","21234","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Intense cooked berry with chocolate, caramel, and jammy berry flavors. Winey citric acidity and candy-like sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Parainema"],["Nicaragua","Cafetos de Nueva Segovia - Finca Agua Sarca - Catura & Red Catuai - Anaerobic - Natural","21235","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Toffee, fresh blueberry, and cooked stone fruit with mild praline flavors. Winey acidity and candy-like sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Red Catuai"],["Nicaragua","Cafetos de Nueva Segovia - Finca Casa Hacienda - Maracaturra - Anaerobic - Natural","21236","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Caramel and cooked berry with mellow dark chocolate flavors. Winey acidity and candy-like sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Maracaturra"],["Nicaragua","Cafetos de Nueva Segovia - Finca Montecristo - Red Catuai","21237","Nueva Segovia","Cafetos de Nueva Segovia","Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked citrus with mellow fresh apple and praline flavors. Tangy acidity and clean fruit-like sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Red Catuai"],["Mexico","Jose German Villagomez - Penas Negras - Pluma - Typica & Bourbon","21241","Oaxaca","Jose German Villagomez","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and malt flavors with tart acidity. Jose German Villagomez manages this project known as Penas Negras in Oaxaca Mexico. Penas Negras is a collective of small-holder farmers spanning over 250 hectares. They are mostly of Chatino descent. Jose mentioned that their dialect and culture is different from other local communities, so this project has allowed them to band together and sell their coffee as a group. They are beginning to plant and harvest some new varieties like Gesha and some rust-resistant varieties to help protect production and increase quality. Many of these producers have grown coffee for two or three generations. This location in Southern Oaxaca is particularly ideal for growing coffee with the nearby Pacific Ocean providing moisture and cool evenings. This group is motivated to continue to produce exceptional coffees and constantly seeking new quality standards. Specialty coffee has truly improved the lives of these producers and they mentioned they value long-term partnerships like this one. Bourbon, Typica"],["Mexico","MWP - Sierra Azul Cooperative - FLO ID 27403","21242","Chiapas","Sierra Azul Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors and mild tart acidity. Sierra Azul is a certified-organic and Fair Trade organization located in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. The smallholder members are dedicated to environmental protection as well as producing high-quality coffees organically.Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango - Santiago Chimaltenango","21244","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and toffee with mild fresh berry flavors. Balanced acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetanango - Todos Santos","21245",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried berry and milk chocolate with mellow pecan flavors. Fruit-like sweetness and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Las Lajas Micromill - Finca Los Pinitos - Laurina - Black Diamond - Natural -","21246","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Jammy cranberry with mild floral flavors. Winey acidity and mellow fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Laurina"],["Colombia","Didier Alexander Murillo Diosa - Asesi la Fortuna - Caicedo - Antioquia - Castillo - Washed, Double Long Fermentation","21258","Antioquia","Didier Alexander Murillo Diosa","Double Long Fermentation Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow cooked red grape and dried citrus flavors. Tart acidity and mild candy-like sweetness. This coffee participated in the 8th National Quality Contest called Land of Diversity, organized by FCN (Federacion Nacional de Cafeteros Colombia). The objectives of this contest are to identify the best producers within all of Colombia's regions, connecting them to roasters and better commercializing the coffees to provide more potential income for the participating producers. During the selection process, 750 samples were received on January 31st of 2023. 214 coffees were evaluated in a second round on March 13th, and only 24 were auctioned on May 12th. These 24 lots were from Antioqu\u00eda, Tolima, Huila, Cauca, Santander, and Cundinamarca regions. We participated as a judge during the final round of cupping and purchased this lot in the auction of the top 24 lots. Castillo"],["Mexico","Cristal","21247",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","21248","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","21249","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate with mild cacao, dried blueberry, and fresh lemon flavors. Strong winey acidity and mellow sugary sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","21250","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh watermelon with vanilla and jammy watermelon flavours. Juicy acidity and fruit-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","21251","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","21252","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","21253","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, burnt sugar, and cooked berry with mild dark chocolate flavours. Tangy citric acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","21254","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","21255","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry and sugar cane juice with mild cooked apple flavors. Winey acidity and mellow sugary sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","21257","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Toffee and dried papaya with mellow dark chocolate and cooked currant flavors. Mild juicy acidity and sugary sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Uganda","Screen 18+","21259",null,null,"Washed","\n\t\t\t\t\t<\/a>","Soy nut, coffee, and cedar flavors with mineral saltiness. SL14, SL28, Nyasaland, Bugisu"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","21260","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked berry, and mellow pecan flavors with winey acidity and mellow sugary sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","21261","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy blackberry, and fresh cherry flavors with syrupy sweetness and winey acidity. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 & Bourbon - Natural","21266","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Savory with mild praline flavors. Mellow acidity and a soft mouthfeel. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14, Bourbon"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Natural","21269","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Toffee, chocolate, red wine, and cooked fruit flavors with strong winey acidity and mild delicate fruit-like sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Gesha - Honey","21270","Chalatenango","Orlando Aguilar","Honey","\n\t\t\t\t\t<\/a>","Cooked apple, praline, amaretto, and fresh citrus flavors with juicy acidity and delicate fruit-like sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Gesha"],["El Salvador","Isaac Luna - Finca El Poso - Pacas - Natural","21271","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh coffee cherry with mild dark chocolate flavors. Tangy acidity and a smooth mouthfeel. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacas"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Honey","21272","Chalatenango","Marta Yaneth Lemus","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and cocoa with mild cooked red grape flavors. Tangy citric acidity and syrupy sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["El Salvador","Carlos Lemus - Finca Pena Redonda - Pacamara - Honey","21273","Chalatenango","Pena Redonda","Honey","\n\t\t\t\t\t<\/a>","Cocoa, cooked grape and praline flavors. Sugary sweetness and tart acidity. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","21274","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Rich dark chocolate with fresh green grape, berry, and citrus fruit flavors; tart and tangy acidity and candy-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["El Salvador","Edgardo Gutierrez - Finca San Nicolas - Pacamara - Natural","21275","Chalatenango","Edgardo Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Perfumey apple blossom, fresh hibiscus, jammy plum, and cooked red grape flavors with sugary sweetness and winey acidity. Finca San Nicol\u00e1s is a 5-manzana farm in the mountainous Chalatenango region, owned by Gilberto Gutierrez, planted with Pacas and Pacamara coffees.Chalatenango is not as well-known a region for coffee production as Santa Ana in El Salvador, but senior green-coffee buyer Piero Cristiani has spent years investing in and developing relationships with the community of smallholder farmers there in order to source some of the best, most dynamic coffees we've tasted. The average farm held by these producers is between 1\u20133 manzanas in size (1 manzana is slightly smaller than a hectare), and most yield fewer than 20 full-size bags of exportable coffee annually. They grow predominantly Bourbon, Pacas, and Pacamara variety coffees, and until the 2010s the producers with whom we're working had all been selling their lots on the local market for a low price, without any way to access better buyers.Piero and his green-buyer's associate, Alberto Reyes, have worked closely with these families for several years in order to build a solid foundation, being sure to bring them higher prices and reward their exceptional quality. Pieropurchases from these producers in parchment and has the coffee custom-milled on behalf of Cafe Imports, which takes some of the burden of processing off the farmers. These super-small lots are bagged in smaller increments (35 kilograms) and affectionately called \"peque\u00f1os,\" but don't let their size fool you: These are exquisite coffees grown by committed, passionate farmers, many of whom are seeing specialty prices for their lots for the first time in the area's history.For Naturals, Edgardo picks ripe cherries and dries them on raised beds for roughly 20 days depending on weather For his Honey lots, he picks the coffee ripe, depulps it, and puts it on raised beds to dry for 15\u201320 days.For his Washed lots, he depulps it immediately, ferments it dry for 20\u201324 hours, washes it twice, and puts it on raised beds for 12\u201315 daysPacamara"],["El Salvador","Isaac Luna - Finca El Plan - Pacamara - Natural","21276","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Lots of jammy raspberry with chocolate and blueberry with winey and tangy acidity. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","21277","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Cola and cooked cranberry with juicy, winey acidity with sugary sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["El Salvador","Ignacio Gutierrez - Finca Los Positos - Pacas - Natural","21278","Chalatenango","Ignacio Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, and cooked blueberry with mild cooked apple flavors. Sugary sweetness and winey acidity. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Pacas"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","21279","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Rich chocolate, jammy raspberry, and fresh cranberry with juicy and winey fruit acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Gesha - Natural","21280","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Vanilla, and chocolate with jammy berry flavors. Clean fruit-like sweetness and tart malic acidity. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Gesha"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Gesha - Natural","21281","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Lots of fresh strawberry and chocolate flavor with winey acidity and delicate sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Gesha"],["El Salvador","Jose Omar Lemus - Finca San Francisco - Gesha - Natural","21282","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Rich dark chocolate with milk chocolate and toffee flavors, winey acidity, and sugary sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Gesha"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","21283","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape and cooked strawberry with mellow spices and malt flavors. Tangy malic acidity and fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["El Salvador","Carlos Lemus - Finca Pe\u00f1a Redonda - Pacamara - Honey","21284","Chalatenango","Pena Redonda","Honey","\n\t\t\t\t\t<\/a>","Mellow chocolate, cooked cascara, and peanut butter flavors with tangy malic acidity and good sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["El Salvador","Maria Julia Pleitez - Finca Las Marias - Pacas - Washed","21285","Chalatenango","Maria Julia Pleitez","Washed","\n\t\t\t\t\t<\/a>","Tons of cacao with dark chocolate and fresh lemon flavors and complex, tart acidity. Mar\u00eda Julia Pleit\u00e9z has a very small farm called \u201cFinca Las Marias\u201d in the Chalatenango region of El Salvador. She is a long-time coffee producer and is committed to producing specialty coffee in the region. Often the several bag lots we get from Maria are here total production for the season.She grows Pacas, Pacamara, Bourbon, and Catuai varieties here and does both traditional washed and natural processing for El Salvador. Pacas"],["El Salvador","Isaac Luna - Finca El Poso - Gesha - Natural","21286","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate, cocoa, and jammy fruit flavors with complex acidity and sugary sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Gesha"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Natural","21287","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Intense cooked berry with rich cocoa and dark chocolate flavors. Big winey fruit acidity and sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Lempira - Washed","21288","Chalatenango","Luis Hernandez","Washed","\n\t\t\t\t\t<\/a>","Toffee and green grape with fresh lime flavors. Juicy acidity and good sweetness. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Lempira"],["El Salvador","Johny Lemus - Finca San Antonio - Pacas - Washed","21289","Chalatenango","San Antonio","Washed","\n\t\t\t\t\t<\/a>","Cocoa, praline, and fresh berry with mild almond flavor. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacas"],["El Salvador","Isaac Luna - Finca El Poso - Gesha - Natural","21290","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Perfumey apple blossom, fresh plum, and fresh grapefruit flavors with juicy acidity and delicate fruit-like sweetness Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Gesha"],["El Salvador","Maria Eva Rivera - Finca La Montanita - Pacamara - Honey","21291","Chalatenango","Maria Eva Rivera","Honey","\n\t\t\t\t\t<\/a>","Almond, praline, and chocolate flavors with juicy acidity and candy-like sweetness. Maria Rivera owns the 2-manzana farm La Montanita, where she grows Pacamara variety under a cover of shade. She has about 2,800 trees and is sure to pick the coffee ripe. After harvesting, the coffee is depulped the same day and fermented for 12\u201314 hours. It's washed twice to remove the mucilage, and dried on raised beds for 18\u201322 days, weather permitting.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Honey","21292","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Fresh jasmine, fresh bergamot, and cocoa with mellow vanilla flavors. Tart citric acidity and mild delicate fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","21293","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Mild praline and cooked berry flavors with tart acidity and candy-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","21294","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Amaretto, cooked fruit, and caramel flavors with tangy acidity and fruit-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacas - Anaerobic - Natural","21295","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape with mild dried strawberry and spices flavors. Sugary sweetness and winey acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacas"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","21296","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh lime flavors. Juicy acidity and fruit-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Natural","21297","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Fresh berry with mild cocoa and fresh lemon flavors. Complex acidity and mellow fruit-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","21267","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Cacao and milk chocolate with mild cooked grape flavors. Complex acidity and sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["El Salvador","Finca Plan del Hoyo - Gesha","21268","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and potpourri with mellow vanilla and fresh jasmine flavors. Tangy acidity and sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Gesha"],["Guatemala","Huehuetenango","21299","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate, toffee, praline, sweet and clean. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","21298","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness, clean, and balanced with cooked cranberry and cooked plum flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Cauca","21300","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and mild fresh coffee cherry flavors with mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Nicaragua","Cafetos de Nueva Segovia - Finca Agua Sarca - Maracaturra - Natural - Anaerobic","21301","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Maracaturra"],["Nicaragua","Cafetos de Nueva Segovia - Finca Bethania - Maracaturra","21302","Nueva Segovia","Cafetos de Nueva Segovia","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Maracaturra"],["Nicaragua","Cafetos de Nueva Segovia - Finca Bethania - Catuai","21303","Nueva Segovia","Cafetos de Nueva Segovia","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Catuai"],["Nicaragua","Cafetos de Nueva Segovia - Finca Agua Sarca - Red Catuai","21304","Nueva Segovia","Cafetos de Nueva Segovia","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Catuai"],["Nicaragua","Cafetos de Nueva Segovia - Finca Las Hortensias - Marselleza - Natural - Anaerobic","21305","Nueva Segovia","Cafetos de Nueva Segovia","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Peru","Zacarias Oblitas - Finca Santa Rosa - Huabal","21306","Cajamarca","Zacarias Oblitas","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and soft with toffee, apple, and cocoa flavors. Zacarias Oblitas owns Finca Santa Rosa in the Huabal district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca Santa Rosa is 2.5 hectares and has roughly 7,500 trees. He produces between 1300 and 2000 kgs of coffee annually.Zacarias utilizes a demucilaginator to remove part of the mucilage, followed by 48 hours of dry fermentation, finished by 15-20 days of patio drying.Catimor, Caturra, Bourbon, Typica"],["El Salvador","Carlos Lemus - Finca Pe\u00f1a Redonda - Pacamara - Honey","21313","Chalatenango","Pena Redonda","Honey","\n\t\t\t\t\t<\/a>","Brown sugar and cooked strawberry flavours with syrupy sweetness and mild juicy malic acidity. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["El Salvador","Ignacio Gutierrez - Finca La Roxanita - Pacamara - Natural","21314","Chalatenango","Ignacio Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Lots of fresh strawberry and fresh blueberry with red grape and chocolate flavors. Lots of winey fruit acidity and soft sweetness. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","21316","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Fresh citrus with mild toffee and cooked berry flavours. Juicy phosphoric acidity and clean fruit-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Maria Julia Pleitez - Finca Las Marias - Pacamara - Washed","21317","Chalatenango","Maria Julia Pleitez","Washed","\n\t\t\t\t\t<\/a>","Tons of jammy blackberry with cola flavours. Syrupy sweetness and winey acidity. Mar\u00eda Julia Pleit\u00e9z has a very small farm called \u201cFinca Las Marias\u201d in the Chalatenango region of El Salvador. She is a long-time coffee producer and is committed to producing specialty coffee in the region. Often the several bag lots we get from Maria are here total production for the season.She grows Pacas, Pacamara, Bourbon, and Catuai varieties here and does both traditional washed and natural processing for El Salvador. Pacamara"],["El Salvador","Cristian Rodriguez - Finca DR - Pacamara - Natural","21319","Chalatenango","DR","Natural","\n\t\t\t\t\t<\/a>","Toffee and cooked apple with mild vanilla flavours. Winey acidity and mellow clean fruit-like sweetness. Cristian Rodriguez owns an 8-manzana farm named Finca DR where he grows Pacas and Pacamara varieties of coffee. Rodriguez focuses on environmentally friendly practices and maintaining the health and quality of the land through a variety of methods. They avoid herbicides that could lead to soil erosion and contaminate the coffee plants. Using coffee pulp, they create an organic fertilizer through fermentation. This has helped with better foliage, even maturation, increased concentration of mucilage, and more developed grain.When processing their coffees, they sort the cherry by ripeness, keeping different varieties separate, and not mixing the crop of young and old plants. The coffee is dried in the shade to extend the drying time. They do few washed coffees, instead favoring an anaerobic natural process due to its lower environmental impact. They also use honey processing depending on the trends of the market each season.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","21320","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Vanilla and praline with mellow jammy apricot flavours. A creamy mouthfeel and mild juicy acidity. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","21321","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked raspberry with jammy berry, soft cacao, and dark chocolate flavors. Lots of winey acidity and sugary sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["El Salvador","Jose Omar Lemus - Finca San Francisco - Pacas - Natural","21322","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Big jammy raspberry with toffee and nutmeg flavors. Soft fruit-like sweetness and winey fruit acidity. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Pacas"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","21323","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Lots of caramelized sugar and toffee with chocolate flavors, tangy acidity and syrupy sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["El Salvador","Edgardo Gutierrez - Finca San Nicolas - Pacamara - Natural","21324","Chalatenango","Edgardo Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Vanilla, chocolate, and caramelized sugar flavors; balanced, sweet, and clean. Finca San Nicol\u00e1s is a 5-manzana farm in the mountainous Chalatenango region, owned by Gilberto Gutierrez, planted with Pacas and Pacamara coffees.Chalatenango is not as well-known a region for coffee production as Santa Ana in El Salvador, but senior green-coffee buyer Piero Cristiani has spent years investing in and developing relationships with the community of smallholder farmers there in order to source some of the best, most dynamic coffees we've tasted. The average farm held by these producers is between 1\u20133 manzanas in size (1 manzana is slightly smaller than a hectare), and most yield fewer than 20 full-size bags of exportable coffee annually. They grow predominantly Bourbon, Pacas, and Pacamara variety coffees, and until the 2010s the producers with whom we're working had all been selling their lots on the local market for a low price, without any way to access better buyers.Piero and his green-buyer's associate, Alberto Reyes, have worked closely with these families for several years in order to build a solid foundation, being sure to bring them higher prices and reward their exceptional quality. Pieropurchases from these producers in parchment and has the coffee custom-milled on behalf of Cafe Imports, which takes some of the burden of processing off the farmers. These super-small lots are bagged in smaller increments (35 kilograms) and affectionately called \"peque\u00f1os,\" but don't let their size fool you: These are exquisite coffees grown by committed, passionate farmers, many of whom are seeing specialty prices for their lots for the first time in the area's history.For Naturals, Edgardo picks ripe cherries and dries them on raised beds for roughly 20 days depending on weather For his Honey lots, he picks the coffee ripe, depulps it, and puts it on raised beds to dry for 15\u201320 days.For his Washed lots, he depulps it immediately, ferments it dry for 20\u201324 hours, washes it twice, and puts it on raised beds for 12\u201315 daysPacamara"],["El Salvador","Cristian Rodriguez - Finca DR - Pacamara - Honey","21325","Chalatenango","DR","Honey","\n\t\t\t\t\t<\/a>","Amaretto and cooked green grape with mellow caramel flavors. Lots of tart, tangy acidity and some candy-like sweetness. Cristian Rodriguez owns an 8-manzana farm named Finca DR where he grows Pacas and Pacamara varieties of coffee. Rodriguez focuses on environmentally friendly practices and maintaining the health and quality of the land through a variety of methods. They avoid herbicides that could lead to soil erosion and contaminate the coffee plants. Using coffee pulp, they create an organic fertilizer through fermentation. This has helped with better foliage, even maturation, increased concentration of mucilage, and more developed grain.When processing their coffees, they sort the cherry by ripeness, keeping different varieties separate, and not mixing the crop of young and old plants. The coffee is dried in the shade to extend the drying time. They do few washed coffees, instead favoring an anaerobic natural process due to its lower environmental impact. They also use honey processing depending on the trends of the market each season.Pacamara"],["El Salvador","Ricardo Reyes - Finca Potrerillos - Obata - Honey","21326","Chalatenango","Ricardo Reyes","Honey","\n\t\t\t\t\t<\/a>","Milk chocolate, caramel, and cooked raspberry flavors with lots of winey, tart acidity and syrupy sweetness. Ricardo Alberto Reyes is the owner of Finca Potrerios, a farm covering 14 manzanas in San Ignacio of the Chalatenango region. Ricardo cultivates 4200 coffee trees of the Obata and Pacamara variety. He specializes in honey processing. He dry-ferments the coffee for 16 hours to partially remove mucilage, and dries the coffee on raised beds for over two weeks and then dries the seeds on raised beds. Pacamara, Obata"],["El Salvador","Maria Eva Rivera - Finca La Montanita - Pacas - Honey","21327","Chalatenango","Maria Eva Rivera","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, fresh banana, and cooked cranberry flavors with lots of tangy and winey acidity. Maria Rivera owns the 2-manzana farm La Montanita, where she grows Pacamara variety under a cover of shade. She has about 2,800 trees and is sure to pick the coffee ripe. After harvesting, the coffee is depulped the same day and fermented for 12\u201314 hours. It's washed twice to remove the mucilage, and dried on raised beds for 18\u201322 days, weather permitting.Pacas"],["El Salvador","Isaac Luna - Finca La Golondrina - Pacamara - Honey","21328","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow praline, cocoa, and amaretto flavors. Tangy acidity and fruit-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Honey","21329","Chalatenango","Marta Yaneth Lemus","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, cocoa, and cooked berry flavors. Tart acidity and mild sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Pacas - Honey","21331","Chalatenango","Luis Hernandez","Honey","\n\t\t\t\t\t<\/a>","Mellow chocolate, toffee, and praline flavors with lots of juicy acidity and some candy-like sweetness. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Pacas"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Pacas - Honey","21332","Chalatenango","Orlando Aguilar","Honey","\n\t\t\t\t\t<\/a>","Cooked green grape and pecan with mild vanilla flavors. Mild tart citric acidity and candy-like sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacas"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Washed","21333",null,"Roberto Deraz","Washed","\n\t\t\t\t\t<\/a>","Panela with mild dark chocolate and dried grapefruit flavors. Mellow winey acidity and candy-like sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Washed","21334",null,"Roberto Deraz","Washed","\n\t\t\t\t\t<\/a>","Fresh orange with mellow fresh melon, soft fresh berry, and dark chocolate flavors. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["Colombia","Cauca","21337","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and cooked coffee cherry flavors. Mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","21338","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Lemongrass with mellow pecan flavors. Mild acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","21339","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and chocolate with mellow dried fruit flavors. Tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","21341","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, mellow fresh citrus, and praline flavors with tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","21342","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, cocoa, raisin, and savory flavors with sugary sweetness and tart acidity. Castillo, Caturra, Colombia"],["Colombia","La Uni\u00f3n - Nari\u00f1o- Castillo","21343","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow cooked fruit flavours. Lots of tart citric acidity and mild sugary sweetness. Castillo"],["Mexico","Cristal","21344",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and nutty flavors with mellow tart acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21345",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow almond and cocoa flavors with mild acidy acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21346",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow cooked citrus flavors. Tart citric acidity and mild sugary sweetness Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21347",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa flavors with mild acidy acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21348",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow savory flavors with mild acidy acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21349",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild herbaceous flavors and mellow acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21350",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21351",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh coffee cherry flavors with tart acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21352",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow fresh coffee cherry flavors and tart acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21353",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild praline and fresh melon flavors and citric acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21354",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mellow malt flavors. Mild acidy acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21355",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline, and almond flavors with good sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21356",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutty with mellow cooked citrus flavors, tart acidity, and mild sweetness Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21357",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and nutty flavors with tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21358",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fruit flavors. Mellow tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Peru","Lima Coffee - FLO ID 34573","21360","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors with mellow acidy acidity and sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Guatemala","Pablo Bamaca - Finca Nohelia","21365","Huehuetenango","Finca Nohelia","Washed","\n\t\t\t\t\t<\/a>","Mild toffee, cooked citrus, and praline flavors with tart citric acidity and mellow sugary sweetness. Pablo Bamaca owns a 1.68-hectare farm called Finca Noelia, where he grows Bourbon and Caturra varieties under cover of shade. His farm is certified organic and butts right up against a mountain range at a high elevation: over 2,200 meters. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18\u201328 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Finca La Joya - Francisco Lorenzo","21366","La Paz","Finca La Joya","Washed","\n\t\t\t\t\t<\/a>","Fresh honeydew with mellow cocoa and praline flavors. Tart acidity and good sweetness. Miguel Alfonso Lopez owns and operates this 11 hectare farm called Finca La Joya in the Guajiquiro region of La Paz. He has roughly 40,000 trees planted and also produces corn and bananas on his farm. He harvests from December to March and produces both washed and natural coffees, all dried on patios. Finca La Joya produces roughly 14,000 kgs of coffee annuallyCatuai, IHCAFE 90"],["Guatemala","Finca El Chalum - Francisco Lorenzo","21368","Huehuetenango","Finca El Chalum","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and cooked citrus with mild dried berry flavors. Tart citric acidity and mellow fruit-like sweetness. Francisco Lorenzo Pablo owns and operated Finca El Chalum in the Huehuetenango region of Guatemala. This nearly 10 hectare farm is planted with only Caturra and BourbonFrancisco picks ripe cherries, uses a wet fermentation technique for 18-24 hours for washed coffees, and patio dries all of his coffee.Caturra, Bourbon"],["Guatemala","Vidal Perez Ambrocio - Finca Genaro","21369","Sipacapa","Finca Genaro","Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and pecan flavors with tart citric acidity and mild sweetness. Vidal P\u00e9rez Ambrocio owns the roughly 1.5-hectare farm called Finca Genaro, where he grows coffee in the view of the town of Sipacapa. Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Finca Rio 8 Grande - Francisco Lorenzo","21370","Huehuetenango","Finca Rio 8 Grande","Washed","\n\t\t\t\t\t<\/a>","Kahlua with mild burnt sugar and dried fruit flavors. Mellow tart acidity and fruit-like sweetness. Francisco Lorenzo owns and operated Finca Rio 8 Grande in the Huehuetenango region of Guatemala. This nearly 40 hectare farm is planted with only Caturra and BourbonFrancisco picks ripe cherries, uses a wet fermentation technique for 18-24 hours for washed coffees, and patio dries all of his coffee.Caturra, Bourbon"],["Guatemala","Carmelino Moralez - Finca Maria","21371","Huehuetenango","Finca Maria","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cooked citrus, amaretto, and fresh melon flavors. Candy-like sweetness and mellow balanced acidity. Carmelino Moralez owns this 10 hectare farm named Finca Maria in the Colotenango region of Huehuetenango. They have planted nearly 5000 trees of traditional varieties such as Caturra and Bourbon. Carmelino does mostly washed coffees here utilizing a wet fermentation for roughly 24 hours followed by patio drying for 4-7 days depending on weather. Total production here is roughly 50 69kg bags of exportable coffee. Caturra, Bourbon"],["Guatemala","Maria Velasquez - Finca El Rinconcito","21372","Huehuetenango","Maria Velasquez","Washed","\n\t\t\t\t\t<\/a>","Almond with mild fresh berry and praline flavors. Tart acidity and mellow clean fruit-like sweetness. Mar\u00eda Vel\u00e1squez Cruz owns the 1.5-hectare farm El Rinconcito, where there's 1 hectare planted in a mix of coffee varieties including Typica, Bourbon, and Caturra. Coffee is picked and depulped the same day, then fermented for 24 hours and washed three times before being dried on nylon spread over patios. Drying takes 32\u201340 hours.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guadalupe Bautista - Finca Alejandrina","21373","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and pecan with mellow cocoa flavors. Mild winey acidity and candy-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Guatemala","Miguel Gonzalez - Finca Santa Clara - Maragogype","21374","Huehuetenango","Miguel Gonzalez","Washed","\n\t\t\t\t\t<\/a>","Cola and malt with mild fresh apple and cooked apple flavors. Syrupy sweetness and tart acidity. Miguel Gonzalez manages this 3.9 hectare farm called Finca Santa Clara which has roughly 26,000 trees, 25% of which are Maragogype.Miguel has been experimenting with variety separations and found some really remarkable cupping results with the giant \u201cMaragogype\u201d For washed coffees, Miguel utilizes a 24-30 hour wet fermentation followed by 4-8 days of patio drying depending on weather. Miguel produces roughly 2300 kgs of exportable coffee annually here. His farm sits atop an absolutely gorgeous mountain side in Huehuetenango and Miguel and his family have a deep connection to the land. He hopes to continue to invest in infrastructure on the farm to continue to produce exceptional microlots. Maragogype"],["Java","Frinsa Collective - Wet-Hulled","21375","West Java","Frinsa Collective","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked honeydew and mild nutmeg flavors. Tart citric acidity and mellow sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Nicaragua","Aldea Global - Finca Los Pedernales - Natural","21380","Jinotega","Aldea Global","Natural","\n\t\t\t\t\t<\/a>","Mellow spices and cooked coffee cherry flavors with mild winey acidity and sweetness. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Nicaragua","Finca Monte Sinai - Aldea Global - Tierra Madre - Parainema - Natural","21378","Jinotega","Finca Monte Sinai","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked red grape and kahlua flavors with boozy acidity and mild sugary sweetness. Monte Sinai is the result of a life plan that began in 2001 by owner Ivania Rivera. Ivania started her coffee journey at an early stage as a coffee picker. She used to spend her school breaks working on different farms, wondering what was before and next in the process, marveling at where is all the coffee going, and dreaming about someday owning her farm to produce coffee.After years of effort and hard work, the dream became real, and in 2022 she bought Monte Sinai. It was already a coffee farm but had poor management and low yields. Supported by the technical assistance provided by Aldea Coffee, she started implementing a business plan to increase productivity, including soil analysis, shade management, coffee renovation with new varieties focused on specialty coffees, effective fertilization, and a preventive plan for pest and disease control. As a result, the total production was doubled in the first year of management and the quality of the coffee beans has also improved. In the future, the producer plans to diversify and establish other crops for family consumption, such as vegetables, basic grains, fruit trees, and small livestock.The farm is nestled in Asturias, a small community located in the municipality of Jinotega, in northern Nicaragua; characterized by its rural setting, where agriculture plays a central role in daily life. This area\u2019s climate and soil conditions are favorable for growing vegetables, cattle, basic grains, and high-quality coffee, which is a key economic driver for the region.Asturias is strategically located around Apanas Lake, which is a scenic spot with natural beauty, it also provides a habitat for wildlife and contributes to the community\u2019s ecological balance. Nevertheless, the infrastructure is basic compared to larger towns or cities, with local amenities and services being more limited; however, the sense of community and the natural environment contribute to a unique and fulfilling way of life for its people.One of the issues faced in the area is the lack of access to water, which is why the family decided to use a natural process for the coffee produced. To face this issue and improve the quality of life for the family and workers, they have started to develop and reforest a conservation area and water harvesting system, planting 1,500 wood trees including Tabebuia rosea (Pink Poui), Cedar, Black Walnut, Bay, Rosewood and Bamboos.Monte Sinai is a family coffee farm with a focus on sustainability, combining traditional practices with technology to ensure productivity and biodiversity, and to provide fair and safe conditions for workers. Some of these practices include soil analysis to make informed decisions and improve crop productivity at a reduced cost and the use of weather forecasting to improve decision-making, minimize costs, and maximize agricultural yields and profits. They also provide shade with native trees, integrate organic manures into the soil, reduce reliance on synthetic fertilizers, increase moisture retention, prevent the use of herbicides, and provide habitat for wildlife. This is one of the reasons why Monte Sinai is a safe home for a large variety of wildlife including hummingbirds, golden-hooded tanager, boat-billed flycatcher, turquoise-browed motmot, slot, deer, red-eyed tree frogs, etc. The farm collaborates with other farmers to share knowledge, infrastructure, and labor resources; this practice guarantees workers are always employed and labor is administered efficiently.---In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Finca Monte Sinai is a farm within with cooperative. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, and soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Parainema"],["Nicaragua","Finca El Sacrificio - Aldea Global - Tierra Madre - Parainema - Natural","21379",null,"Finca El Sacrificio","Natural","\n\t\t\t\t\t<\/a>","Mild floral, almond, and dried fruit flavors with tart acidity and mellow fruit-like sweetness. Parainema"],["Sumatra","Aceh DP","21377","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Savory with mild herbs, cooked tomato, and dried melon flavors. Tart acidity and mellow candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","San Pedro - Nari\u00f1o - Castillo","21381","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar and fresh coffee cherry with mellow malt flavors. Sugary sweetness and tangy malic acidity Castillo"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21385","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow savory flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21386","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild dried pome, milk chocolate, fresh tropical fruit, and toffee flavours with tart malic acidity and mellow fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21387","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh fruit and malt flavors with mild sweetness and good acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21389","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mellow balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21390","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and praline with mild fresh green grape flavours. Balanced acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21391-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with mild tart acidity and sweetness. Castillo, Caturra, Colombia"],["Guatemala","ASPROCDEGUA - Huehuetenango - FLO ID 37849","21383","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet and clean with praline and lemon flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Finca Cerro Azul - Guerrero - Anaerobic - Natural - Bourbon, Typica, & Oro Azteca","21394","Guerrero","Finca Cerro Azul","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry with jammy berry, lavender, and potpourri flavors. Intense winey acidity and mellow sugary sweetness. Feliciano Adame is the producer of this exceptional lot. His farm, Finca Cerro Azul is situated on the southeast coast of Mexico in the Guerrero region near the city of Atoyec De \u00c1lvarez. This area, although lower in elevation, is very tropical and diverse benefitting the coffee. The combination of humidity, rains, shade, and nutrient-rich soil results in sugar-dense cherries that are then processed meticulously by Feliciano and his team. This coffee was dry-fermented anaerobically for 36 hours and then dried with the cherry skin and pulp intact for the following 15 days. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile. Bourbon, Typica"],["Guatemala","Alejandro Lainez - Finca Chejoj","21397","Huehuetenango","Alejandro Lainez","Washed","\n\t\t\t\t\t<\/a>","Chocolate, fresh cascara, and sugar cane juice flavors with tangy acidity and mellow sugary sweetness. Alejandro Laines Sales owns nearly 2 hectares of farmland in San Pedro Necta, Huehuetenango. He grows a combination of varieties including Bourbon, Typica, Caturra, and Catuai on his family farm, which is at the base of the mountains. \"Chejoj,\" the farm's name, means \"land of horses and large birds\" in the Mam, or spoken Mayan language. Coffee on his farm is picked ripe and depulped the same day, then fermented for 24\u201335 hours before being washed three times, until the parchment is clean. It's dried on concrete patios for 3.5\u20135 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Vides Farms - Finca Terrazas - Natural","21398","Huehuetenango","Finca Terrazas","Natural","\n\t\t\t\t\t<\/a>","Caramel, fresh blackberry, and jammy raspberry with mild cocoa flavors. Winey acidity and fruit-like sweetness. Finca Terrazas sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This 132 hectare farm is home to an impressive array of varieties and center for progressive processing techniques in the region. For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca Terrazas produces roughly 20,000 quintales of cherry annuallyCaturra, Bourbon, Pacamara, Gesha, Mokka, Java, Catuai, Castillo"],["Guatemala","Yolanda Molina - Finca El Rincon - Natural","21399","Huehuetenango","Finca El Rincon","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, fresh raspberry, and cocoa with mellow caramel flavors. Clean fruit-like sweetness and winey acidity. Finca El Rincon sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This 32 hectare farm is home to an impressive array of varieties and center for progressive processing techniques in the region. It is managed by Yolanda Molina.This farm has nearly 75,000 treesFor washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca El Rincon produces roughly 3000 quintales of cherry annuallyBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Maria Elena Vides - Finca La Bolsa","21401","Huehuetenango","Finca La Bolsa","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow cooked apple flavors. Juicy acidity and mild sugary sweetness. The farm was purchased in 1956 by Dr. Jorge Vides Molina; it was given the name \"La Bolsa\" because it is located between two mountains, and it is bisected by two rivers that cross the property, creating a kind of island where the mill, farmhouse, school, and drying patios are.This world-famous 132 hectare farm has won multiple awards for quality globally and also been featured at global barista competitions. Finca La Bolsa is a lightning rod in the Huehuetenango community and a true leader in quality. It is managed by Maria Elenda Vides. This farm has nearly 312,000 trees of traditional and experimental varieties. For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca La Bolsa produces roughly 20,000 quintales of cherry annuallyBourbon, Caturra"],["Guatemala","CODECH - FLO ID 2892","21402","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Fresh blueberry with mellow praline and amaretto flavors. Juicy acidity and clean fruit-like sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Puebla - Chichiquila - Typica & Bourbon & Garnica - Natural","21404","Puebla","Puebla Coffees","Natural","\n\t\t\t\t\t<\/a>","Dried berry, cooked cranberry, and potpourri flavors with winey acidity and fruit-like sweetness. In an effort to create more access to high-quality coffees from Mexico's Puebla region, we partnered with an exporting company to purchase cherries directly from small-scale producers. Offerings such as this are the result of this idea and represent the great potential for the future of Mexican specialty coffee. Here, cherries are purchased directly from producers and processed at the wet mill. Lots are then blended based on factors such as time of delivery, quality, and variety. Our long-term goals with buying models like this are always rooted in relationships and we hope that through creating market access for producers in this area, we can continue to develop traceable offerings through to the farm level. Bourbon, Garnica, Typica"],["Mexico","Puebla - Chichiquila","21405","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Mild toffee, chocolate, and fresh citrus flavors with lots of tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Puebla - Chichiquila","21406","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked grape and cooked berry with mellow cocoa and praline flavors. Mild winey acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Alejandro Martinez - Finca Zopilote & Finca San Alfonso - Marsellesa","21403","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Mellow pecan flavors with a smooth mouthfeel. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Marsellesa"],["Hawaii","Typica","21407",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and green tea flavors with good acidity and mellow sweetness. Typica"],["Guatemala","Alejandro Lainez - Finca Chejoj","21408","Huehuetenango","Alejandro Lainez","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked nectarine, fresh tropical fruit, and caramel flavours with juicy acidity and mild fruit-like sweetness. Alejandro Laines Sales owns nearly 2 hectares of farmland in San Pedro Necta, Huehuetenango. He grows a combination of varieties including Bourbon, Typica, Caturra, and Catuai on his family farm, which is at the base of the mountains. \"Chejoj,\" the farm's name, means \"land of horses and large birds\" in the Mam, or spoken Mayan language. Coffee on his farm is picked ripe and depulped the same day, then fermented for 24\u201335 hours before being washed three times, until the parchment is clean. It's dried on concrete patios for 3.5\u20135 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guadalupe Bautista - Finca Alejandrina","21409","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mild cooked apple, dried grapefruit, and nutmeg flavours. Mellow balanced acidity and candy-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon, Caturra, Pache"],["Guatemala","Virgilio Martinez - Finca Los Chorros","21410","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Cooked currant and fresh apple with mild milk chocolate and toffee flavours. Clean fruit-like sweetness and mellow juicy malic acidity. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Vides Farms - Finca Terrazas - Granada - Natural","21413","Huehuetenango","Finca Terrazas","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus and cooked strawberry flavours with clean fruit-like sweetness and winey acidity. Finca Terrazas sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This 132 hectare farm is home to an impressive array of varieties and center for progressive processing techniques in the region. For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca Terrazas produces roughly 20,000 quintales of cherry annuallyCaturra, Bourbon, Pacamara, Gesha, Mokka, Java, Catuai, Castillo"],["Costa Rica","SHB EP","21417",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and malt flavors with mild acidity and sweetness. Common Costa Rican Varieties"],["Mexico","HG EP","21418",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt flavors with mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Peru","Cajamarca Microlots TBD","21423","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca Microlots TBD","21425","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca Microlots TBD","21426","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","21419","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Savory with dark chocolate flavors. Tangy acidity and mellow sugary sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","SHB EP","21427",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mellow cooked citrus flavors. Tart acidity and mild sweetness. Catimor, Caturra, Bourbon, Typica"],["Guatemala","Maria Elena Vides - Finca La Bolsa - Gesha - Natural","21428","Huehuetenango","Finca La Bolsa","Natural","\n\t\t\t\t\t<\/a>","Fresh apple blossom and fresh peach with mild dried stone fruit flavours. Juicy citric acidity and clean fruit-like sweetness. The farm was purchased in 1956 by Dr. Jorge Vides Molina; it was given the name \"La Bolsa\" because it is located between two mountains, and it is bisected by two rivers that cross the property, creating a kind of island where the mill, farmhouse, school, and drying patios are.This world-famous 132 hectare farm has won multiple awards for quality globally and also been featured at global barista competitions. Finca La Bolsa is a lightning rod in the Huehuetenango community and a true leader in quality. It is managed by Maria Elenda Vides. This farm has nearly 312,000 trees of traditional and experimental varieties. For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca La Bolsa produces roughly 20,000 quintales of cherry annuallyGesha"],["Brazil","Yellow Bourbon","21429",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Yellow Bourbon"],["Brazil","Natural","21430",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","21431",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21432",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild acidity with mild peanut flavor. Common Brazilian Varieties"],["Mexico","Puebla - Chichiquila","21433","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cola, fresh orange, toffee, and fresh cranberry flavors with winey acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Puebla - Chichiquila","21434","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Dried berry, kahlua, and fresh grapefruit with mild toffee flavors. Winey acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","21435",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow pecan flavor with tart acidity. Common Brazilian Varieties"],["Brazil","Natural","21436",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow acidy acidity and peanut flavor. Common Brazilian Varieties"],["Brazil","Natural","21437","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond and soynut flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21438","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow malt flavors with tart citric acidity. Common Brazilian Varieties"],["Brazil","Natural","21439",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan and coffee cherry flavors with mellow winey acidity. Common Brazilian Varieties"],["Brazil","Natural","21440","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond with mild cocoa flavors and acidity. Common Brazilian Varieties"],["Colombia","El Tambo - Cauca","21441","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, cooked tomato, and savory flavors with strong tart acidity and mellow syrupy sweetness. Castillo, Caturra, Colombia"],["Colombia","Caldono - Cauca","21442","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow cooked fruit flavors. Tart citric acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","21443","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Jammy passion fruit and dark chocolate with mellow savory flavors. Sugary sweetness and tart malic acidity. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","21444","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Raisin and burnt sugar with mild dark chocolate flavours. Mellow tangy acidity and syrupy sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","21447","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked plum, caramel, and dried citrus flavours with a creamy mouthfeel and mild juicy acidity. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21449","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline with mild cooked fruit flavors. Fruit-like sweetness and mellow tart acidity Castillo, Caturra, Colombia"],["Papua New Guinea","Kindeng Mill - Natural","21452","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked plum with mellow caramel, burnt sugar, and jammy nectarine flavours. Juicy malic acidity and sugary sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275 - (CBC CD-BIO-154)","21460",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sweet, soft herbal notes with dark chocolate and grapefruit flavors. Bourbon, Caturra, Catuai"],["Colombia","Manos de Mujeres - FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","21461","Nari\u00f1o","Manos de Mujeres","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, molasses, and cocoa flavors with sugary sweetness and tart acidity. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.This specific lot is produced by FUDAM's own Manos de Mujeres, a subgroup of women who are all FUDAM members.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried in small \"casa elbas,\" mechanical dryers, or parabolic dryers. Mechanical drying takes 25\u201340 hours, while other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Nicaragua","Cooperativa Integral de Productores Agroecol\u00f3gicos R.L. - FLO ID 34959","21466",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond flavors with mellow tart citric acidity Bourbon, Catimor, Caturra, Typica"],["DR Congo","SOPACDI - Nyabirehe Micro-Station - Washed - FLO ID 26275","21467","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mild fresh orange, cooked pome, and cocoa flavors. Tangy acidity and mellow sugary sweetness. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Brazil","Natural","21483","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond flavors with mild sweetness and tart acidity. Common Brazilian Varieties"],["Brazil","Natural","21484","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild pecan and cocoa flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21485","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and almond flavours with a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","21486","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow malt flavours with a smooth mouthfeel Common Brazilian Varieties"],["Brazil","Natural","21487","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild fruit flavor with a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","21488","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Nutty and sweet with tart acidity. Common Brazilian Varieties"],["Rwanda","Abadatezuka COOP - Cyato - Rwumba - Anaerobic Natural","21470","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Chocolate, dried raspberry, and nutmeg flavors with winey acidity and mellow candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Natural","21471","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry with mellow chocolate flavors. WIney acidity and candy-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rebero - Anaerobic Natural","21472","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry with mellow panela and caramel flavors. Winey acidity and syrupy sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rebero - Anaerobic Natural","21473","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Dried berry with mellow milk chocolate flavors. Boozy acidity and a smooth mouthfeel. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kavumu - Natural","21474","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar and cooked citrus with mellow cocoa flavors. Mild balanced acidity and sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rwumba - Honey","21475","Western Province","Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, cacao, and cooked papaya flavors with candy-like sweetness and tangy acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gatebe - Anaerobic Natural","21476","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Toffee, dried raspberry, and jammy strawberry with mellow cocoa flavors. Tons of sugary sweetness and winey acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Honey","21481","Western Province","Women Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Caramel and savory with mild green tea and fresh blueberry flavors. Sugary sweetness and tart citric acidity. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Colombia","EP","21491",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline, nutty, and savory flavors with tart acidity and mellow sweetness Castillo, Caturra, Colombia"],["Colombia","EP","21492",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clove with mellow fresh citrus zest flavors. Mild balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21493",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild kahlua and cocoa flavors with tart citric acidity. Castillo, Caturra, Colombia"],["Colombia","EP","21494",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked fruit with mellow nutty and cocoa flavors. Tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","(GrainPro)","21489",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and malt with mellow fresh fruit flavors. Tart acidity. Castillo, Caturra, Colombia"],["Java","Frinsa Collective - Anaerobic - Natural","21495","West Java","Frinsa Collective","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry, potpourri-like rose, and mild clove flavors. Intense boozy acidity and mellow sugary sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Ethiopia","MC","21498",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit and malt flavors with tart citric acidity and mild sweetness. Heirloom Ethiopian Varieties"],["Sumatra","MC","21497",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Carrot flavor with tart acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Finca Chanjul - H16 - Natural","21499","Chiapas","Finca Chanjul","Natural","\n\t\t\t\t\t<\/a>","Potpourri-like rose, cooked cranberry, and amaretto with boozy acidity and candy-like sweetness. Finca Chanjul was founded by the Luethje family in 1925 in the province of Motozintla, Chiapas, south of the slopes of the Biosphere Reserve of Tacana Volcano.Today, the farm is owned by the exporter group Ecom, which continues the tradition of maintaining the family's high respect for nature; because of this respect, ECOM has implemented many conservation best practices, like a waste-water treatment plant, conservation of soil, and diverse shade throughout the coffee plantation with trees like guaba, walnut, mahogany, Spanish cedar, inga, and nispero, among others.The farm\u2019s production area is 212 hectares, and 10% of the land is primary forest and river buffer zones. During the eight of harvest season, the farm has a temporary population of up to 400 people, all of whom help to produce the annual coffee yield of 330,400 pounds.We have been working with Finca Chanjul since 2014 where they took part in our inaugural \u201cLo Mejor de Mexico\" which was an internal competition in Mexico that resulting in quite simply some of the best Mexican coffees we have ever tasted. After a tough battle with \u201croya\u201d we are so excited to see some of these old friends quality back to the levels we saw back then. Bourbon, Typica, Mundo Novo"],["Brazil","Amizade - Screen 17\/18","21520",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow acidy acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21500",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and almond flavors with mild piquant acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21501",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow sugar browning and peanut flavors with a soft mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","21502",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild clove flavors. Mellow acidy acidity. Common Brazilian Varieties"],["Brazil","Natural","21503",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow pecan flavors with tart acidity. Common Brazilian Varieties"],["Brazil","Natural","21505",null,null,"Natural","\n\t\t\t\t\t<\/a>","Nutty with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21508",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa and dried fruit flavors. Tart acidity. Common Brazilian Varieties"],["Brazil","Natural - Fazenda Furnas - Yellow Bourbon","21509","Minas Gerais","Furnas","Natural","\n\t\t\t\t\t<\/a>","Mellow savory flavors with mild acidity. Rinaldo de Castro Junqueria (aka Pipoca) is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. There are Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai planted on the farm, which also grows some bananas. Rinaldo's great-grandfather was a laborer on a coffee farm, and his grandfather was the first in the family to own a coffee farm, which was inherited in segments to the family. Rinaldo's father took over a piece of his father's land, and after several years of cultivating standard-quality Brazilian coffee, he turned his attention to specialty lots. It was this decision that inspired Rinaldo and his father to sell the original farm and invest in a new piece, Fazenda Furnas, which was a 100-year-old plot with better potential for producing. Rinaldo initially pursued a career in engineering before making his way back to the family coffee business, and he has been involved in growing coffee since the early 1990s. Initially, he wasn't interested in following in the family footsteps, carving himself out a different path. When his father called him back to work on the farm during a long illness, Rinaldo was surprised at how quickly he fell in love with coffee, and his passion caused him to gain a strong reputation and recognition. He was elected president of the local coffee-growers cooperative association, COCARIVE, and was a finalist in several Cup of Excellence competitions. Fazenda Furnas was also one of the first facilities to experiment with Pulped Natural processing.Yellow Bourbon"],["Brazil","Natural - Fazenda Sertao - Yellow Bourbon","21510","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21513","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and peanut flavors. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","21518","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Mild toffee, praline, and cooked berry flavors with candy-like sweetness and tart acidity. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Guatemala","SHB EP","21521",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with tart acidity and mild candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","21522","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mild nutmeg and pecan flavors with mellow tart acidity and sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Sumatra","Grade 1","21523",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow caramelizing, cooked bell pepper, and cedar flavors with mild tart acidity and fruit-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Aceh DP","21524","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cocoa and cooked bell pepper with mellow malt flavors. Tart acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Cristal","21525",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and cocoa flavors with balanced acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21526",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow pecan flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21527",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and nutty flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21528",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline and pecan flavors with citric acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21529",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond and cocoa flavors with winey acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21530",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild citrus fruit and nutty flavors with mellow sweetness and acidity. Bourbon, Typica, Mundo Novo"],["Rwanda","COOPAC - Kirorero - Kaganza - Washed - FLO ID 35306","21532","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Buhoro - Natural - FLO ID 35306","21534","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Kaganza - Natural - FLO ID 35306","21535","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Gisiza - Natural - FLO ID 35306","21536","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kigeyo - Karambi - Washed - FLO ID 33687","21537","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kabirizi - Nganzo - Washed - FLO ID 35350","21538","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kabirizi - Rwinyoni - Washed - FLO ID 35350","21539","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Remera - Washed - FLO ID 35306","21540","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Buhoro - Natural - FLO ID 35306","21544","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Cooked tropical fruit and cooked cranberry with mellow dark chocolate and malt flavors. Tangy acidity and candy-like sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Kaganza - Natural - FLO ID 35306","21545","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Spices flavors with tart acidity and mellow sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Kaganza - Washed - FLO ID 35306","21533","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Gisiza - Anaerobic Natural - FLO ID 35306","21541","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Honduras","Maria Delfina Mancia - Finca Las Palmeras - Parainema - Anaerobic - Natural - FLO ID 33378","21558","Copan","Maria Delfina Mancia","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked red grape, and cooked berry with mellow praline flavors. Winey acidity and sugary sweetness. Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces. Parainema"],["Honduras","Roel Edgardo Henriquez Romero - Finca El Ajagual - Parainema & IHCAFE90 - Anaerobic - Honey - FLO ID 33378","21559",null,"Roel Edgardo Henriquez Romero","Honey","\n\t\t\t\t\t<\/a>","Caramel and fresh cherry with mellow fresh rose and cooked tropical fruit flavors. Tangy malic acidity and candy-like sweetness. Roel Edgardo Henriquez Romero owns the 17-hectare farm called El Ajagual, where he grows IHCAFE 90 variety coffee. The coffee is picked ripe and depulped the following day, then fermented dry for 36 hours before being put on the patio to dry. It's finished in the solar drier. The drying time for this Honey lot takes 31 days.Parainema"],["Honduras","Juan Jose Ventura - Finca La Esquinada - IHCAFE90 - Anaerobic - Honey - FLO ID 33378","21560","La Paz","Juan Jose Ventura","Honey","\n\t\t\t\t\t<\/a>","dark chocolate and cooked strawberry with mellow fresh apple flavors. Strong winey acidity and candy-like sweetness. Juan Jos\u00e9 Ventura Fuentes owns a 1-hectare farm that's planted with about 4,000 trees of IHCAFE 90 variety. For this Honey process, the coffee is harvested ripe and depulped the following day, then fermented for 25 hours dry. It's spread in solar driers and dried for up to 30 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Maria Delfina Mancia - Finca Las Palmeras - Parainema - Anaerobic - Natural - FLO ID 33378","21561","Copan","Maria Delfina Mancia","Natural","\n\t\t\t\t\t<\/a>","Chocolate and cooked red grape flavors with strong winey acidity and sugary sweetness. Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces. Parainema"],["Honduras","Juan Jose Ventura - Finca La Esquinada - IHCAFE90 - Anaerobic - Natural - FLO ID 33378","21562","La Paz","Juan Jose Ventura","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape and potpourri-like rose with mellow fresh blueberry flavors. Winey acidity and fruit-like sweetness. Juan Jos\u00e9 Ventura Fuentes owns a 1-hectare farm that's planted with about 4,000 trees of IHCAFE 90 variety. For this Honey process, the coffee is harvested ripe and depulped the following day, then fermented for 25 hours dry. It's spread in solar driers and dried for up to 30 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Maria Delfina Mancia - Finca Las Palmeras - Parainema - Anaerobic - Natural - FLO ID 33378","21563","Copan","Maria Delfina Mancia","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and clove flavors with tart acidity and mild sweetness. Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces. Parainema"],["Honduras","Juan Jose Ventura - Finca La Esquinada - IHCAFE90 - Anaerobic - Honey - FLO ID 33378","21564","La Paz","Juan Jose Ventura","Honey","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy papaya, and dark chocolate flavors. Winey acidity and candy-like sweetness. Juan Jos\u00e9 Ventura Fuentes owns a 1-hectare farm that's planted with about 4,000 trees of IHCAFE 90 variety. For this Honey process, the coffee is harvested ripe and depulped the following day, then fermented for 25 hours dry. It's spread in solar driers and dried for up to 30 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Juan Jose Ventura - Finca La Esquinada - IHCAFE90 - Anaerobic - Double Washed - FLO ID 33378","21565","La Paz","Juan Jose Ventura","Washed","\n\t\t\t\t\t<\/a>","Cocoa, chocolate, and cooked berry flavors with winey acidity and clean fruit-like sweetness. Juan Jos\u00e9 Ventura Fuentes owns a 1-hectare farm that's planted with about 4,000 trees of IHCAFE 90 variety. For this Honey process, the coffee is harvested ripe and depulped the following day, then fermented for 25 hours dry. It's spread in solar driers and dried for up to 30 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["India","Monsoon Malabar","21566","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Soy nut, cedar, and popcorn. Commonly Cultivated Varieties"],["Costa Rica","Central Valley","21567","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus zest and malt flavors with mild tart citric acidity and fruit-like sweetness. Common Costa Rican Varieties"],["Brazil","Natural \u2013 Fazenda Cachoeira da Grama \u2013 Yellow Bourbon","21586","Mogiana","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Cooked cascara and peanut butter flavors with winey acidity and mild sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda Recreio \u2013 Yellow Bourbon","21589-2","Mogiana","Recreio","Natural","\n\t\t\t\t\t<\/a>","Chocolate with mild praline flavours. Mellow sweetness and a smooth mouthfeel. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Yellow Bourbon"],["Brazil","Natural - Fazenda Cachoeira da Grama - Yellow Bourbon","21592-2","Mogiana","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mellow vanilla, chocolate, and cooked grape flavours with mild fruit-like sweetness and balanced acidity. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Brazil","Natural","21571",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mellow cocoa flavors and mild sweetness. Common Brazilian Varieties"],["Brazil","Natural","21572",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan with mild almond flavors and mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21574",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow clove flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21575-2",null,null,"Natural","\n\t\t\t\t\t<\/a>","Caramelizing with mild pecan flavours. Mellow acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21576",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond flavors. Common Brazilian Varieties"],["Brazil","Natural","21577",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21579",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and peanut flavors. Common Brazilian Varieties"],["Brazil","Natural","21580",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cereal flavors with mild acidity. Common Brazilian Varieties"],["Brazil","Natural","21582",null,null,"Natural","\n\t\t\t\t\t<\/a>","Praline with mild chocolate flavors; mellow acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21583",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild amaretto and almond flavors with mellow acidity and sweetness Common Brazilian Varieties"],["Uganda","Gorilla Summit Coffee - Bwindi - SL28 - Natural","21568","Bwindi, Kanungu District","Various smallholder farmers","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gorilla Summit Coffee is a project founded by Gerald K. Mbabazi in 2012 with the express mission to allow farmers to earn better income on their coffee. The initiative began in the village of Kanugu, where local producers were only able to find local buyers at exceptionally low prices\u2014sometimes less than $0.05 per pound. By offering training in order to improve farming and harvesting techniques, as well as building a cherry receiving station and installing modern processing equipment, Gorilla Summit Coffee was able to help farmers produce higher-quality coffee, and has helped bring this region of Uganda to the forefront of specialty coffee in the country. In addition to higher overall prices for their coffee, farmers are also eligible for other livelihood-improvement programs such as educational opportunities for youth, diversification projects like chicken farming, and access to community health care. These coffees are grown in an area near Bwindi Impenetrable National Park and forest, a protected primeval forest that reaches elevations up to 2,600 meters.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Gorilla Summit Coffee - Bwindi - SL28 - Natural","21569","Bwindi, Kanungu District","Various smallholder farmers","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gorilla Summit Coffee is a project founded by Gerald K. Mbabazi in 2012 with the express mission to allow farmers to earn better income on their coffee. The initiative began in the village of Kanugu, where local producers were only able to find local buyers at exceptionally low prices\u2014sometimes less than $0.05 per pound. By offering training in order to improve farming and harvesting techniques, as well as building a cherry receiving station and installing modern processing equipment, Gorilla Summit Coffee was able to help farmers produce higher-quality coffee, and has helped bring this region of Uganda to the forefront of specialty coffee in the country. In addition to higher overall prices for their coffee, farmers are also eligible for other livelihood-improvement programs such as educational opportunities for youth, diversification projects like chicken farming, and access to community health care. These coffees are grown in an area near Bwindi Impenetrable National Park and forest, a protected primeval forest that reaches elevations up to 2,600 meters.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Gorilla Summit Coffee - Bwindi - SL28 - Washed","21570","Bwindi, Kanungu District","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gorilla Summit Coffee is a project founded by Gerald K. Mbabazi in 2012 with the express mission to allow farmers to earn better income on their coffee. The initiative began in the village of Kanugu, where local producers were only able to find local buyers at exceptionally low prices\u2014sometimes less than $0.05 per pound. By offering training in order to improve farming and harvesting techniques, as well as building a cherry receiving station and installing modern processing equipment, Gorilla Summit Coffee was able to help farmers produce higher-quality coffee, and has helped bring this region of Uganda to the forefront of specialty coffee in the country. In addition to higher overall prices for their coffee, farmers are also eligible for other livelihood-improvement programs such as educational opportunities for youth, diversification projects like chicken farming, and access to community health care. These coffees are grown in an area near Bwindi Impenetrable National Park and forest, a protected primeval forest that reaches elevations up to 2,600 meters.SL14, SL28, Nyasaland, Bugisu"],["Colombia","Huila","21599","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, dark chocolate, and mild cooked fruit flavors. Balanced acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","El Tambo - Cauca - Castillo","21600","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked orange with mellow chocolate and cooked berry flavours. Good sweetness and mild winey acidity. Castillo"],["Colombia","Huila \u2013 Pitalito","21601","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, praline, and clove flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","El Tambo - Cauca","21602","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, cooked orange, and toffee flavours with fruit-like sweetness and mild juicy acidity. Castillo, Caturra, Colombia"],["Colombia","Pitalito - Huila","21603","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow fresh apple, cooked blackberry, and brown sugar flavours. Juicy acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","El Tambo - Cauca","21604","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mild cooked fruit flavors. Tart citric acidity and sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Pitalito - Huila","21605","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with brown sugar and savory flavors. Sugary sweetness and balanced acidity. Castillo, Caturra, Colombia"],["Colombia","La Union - Nari\u00f1o","21598","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and cocoa with mellow cooked pome flavors. Tart citric acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Burundi","Rimiro - Ngozi - Natural","21607","Ngozi","Rimiro","Natural","\n\t\t\t\t\t<\/a>","Amaretto with mellow spices and cooked berry flavors. Tart acidity and mild candy-like sweetness. The Rimiro washing station in Burundi includes roughly 1500 small producing families that deliver cherry to the washing station, although only 10 live on the hill itself. Each producer is quite small, having only just over 200 trees each. This washing station can process over 1300 metric tons of cherry per season. The Rimiro washing station also does some important capacity building with the farmers it works with including cattle and livestock education and agronomy education. Bourbon"],["Burundi","Kibingo - Kayanza - Washed","21608","Kayanza","Kibingo","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit and savory flavors with tart citric acidity and mellow sugary sweetness. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Burundi","Masha - Kayanza - Honey","21610","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh white wine with mellow milk chocolate and cooked plum flavours. Delicate fruit-like sweetness and mild tart phosphoric acidity. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Kibingo - Kayanza - Anaerobic Natural Oro Yeast","21611","Kayanza","Kibingo","Natural","\n\t\t\t\t\t<\/a>","Dried passion fruit and cooked papaya with mild brown sugar and spices flavours. Intense boozy phosphoric acidity and mellow candy-like sweetness. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Burundi","Gakenke - Kayanza - Washed","21613","Kayanza","Gakenke","Washed","\n\t\t\t\t\t<\/a>","Fresh lemon with mellow cacao, brown sugar, and cooked stone fruit flavours. Juicy citric acidity and mild candy-like sweetness. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["Burundi","Masha - Kayanza - Washed","21615","Kayanza","Masha","Washed","\n\t\t\t\t\t<\/a>","Mild dark chocolate, cooked stone fruit, and fresh berry flavours with mellow juicy acidity and candy-like sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Brazil","Natural P21500","21618",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and almond flavors with mild piquant acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural P21500","21619",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and almond flavors with mild piquant acidity and sweetness. Common Brazilian Varieties"],["Colombia","MC","21623",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild kahlua flavors with mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","21625","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate and almond flavours Common Brazilian Varieties"],["Brazil","Natural","21626","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing flavours with a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","21627","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Caramelizing with mild malt flavours. Mellow sweetness and mineral saltiness. Common Brazilian Varieties"],["Brazil","Natural","21628","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow fruit flavours with mild balanced acidity and sweetness. Common Brazilian Varieties"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056 (CBC CO-BIO-154)","21629","Tolima",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. Castillo, Caturra"],["Sumatra","Aceh DP","21630","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow sugar browning and cooked bell pepper flavors with good sweetness and mild tart acidity. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21631","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee flavors with tangy acidity and fruit-like sweetness Castillo, Caturra, Colombia"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140)","21632","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Colombia","Huila","21633","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus, praline, and spices flavors with tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","21634","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Mild praline and fresh coffee cherry flavors with mellow balanced acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Amizade - Screen 17\/18","21636",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow peanut flavor and acidity. Common Brazilian Varieties"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140)","21638","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Toffee, praline, and savory flavors with tangy acidity and fruit-like sweetness. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Colombia","EP","21640",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua, cocoa, and savory flavors with mild tart acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21641",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow malt and cooked coffee cherry flavors with mild winey acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21642",null,null,"Washed","\n\t\t\t\t\t<\/a>","Oolong tea, fresh citrus zest, and malt flavors. Good acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21643",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow kahlua flavors. Tart acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","MC","21644",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21646-2","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow toffee, cooked fruit, and malt flavors with fruit-like sweetness and tart acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Colombia","Nari\u00f1o","21648","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mild cooked fruit and malt flavors. Tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","MC","21649",null,null,"Washed","\n\t\t\t\t\t<\/a>","Potpourri-like lavender with mellow malt and caramel flavors. Mild acidity and a smooth mouthfeel Heirloom Ethiopian Varieties"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","21650","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Mild cooked fruit and malt flavors with tangy acidity and mellow candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","21652","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried blackberry and sugar cane juice with mellow cooked fruit flavors. Winey acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","21653","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked berry and praline flavors. Winey acidity and mild candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Yusra - Aceh - Gayo - Washed","21654","Aceh","Yusra","Washed","\n\t\t\t\t\t<\/a>","Caramel with mellow fresh grape, cooked fruit, and nutmeg flavors. Tangy malic acidity and candy-like sweetness. This 1 hectare farm is owned and operated by Yusra in the Takengon village. The coffee trees on this farm are fairly young, planted in 2015 and Yusra also grows Banana, Citrus, Avocado, and Lamtoro on the property. It is very rare for coffees to be sold as individual farmer lots from this region and Yusra expressed his hope that he can continue to produce exceptional coffees and continue to highlight his farm and the traditional practices being done there. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","21655","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with clove and mellow praline flavors. Intense boozy acidity Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Dimas Victor - Aceh - Gayo - Washed","21656","Aceh","Dimas Victor","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and cooked grapefruit flavors with tart citric acidity and mellow sugary sweetness. This 1 hectare farm is owned and operated by Dimas Victor in the Takengon village. The coffee trees on this farm are fairly young, planted in 2015 and Dimas also grows Banana, Citrus, Avocado, and Lamtoro on the property. It is very rare for coffees to be sold as individual farmer lots from this region and Dimas mentioned to green buyer Piero Cristiani that he is honored to be highlighted as a microlot and has great hopes for his farm in the future. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Zakiah - Aceh - Gayo - Natural","21657","Aceh","Zakiah","Natural","\n\t\t\t\t\t<\/a>","Spices and cooked cranberry with mellow toffee flavors. Strong boozy acidity and mild candy-like sweetness. This 1 hectare farm is owned and operated by Zakiah in the Takengon village. The coffee trees on this farm are fairly young, planted in 2015 and Zakiah also grows Banana, Citrus, Avocado, and Lamtoro on the property. It is very rare for coffees to be sold as individual farmer lots from this region and Zakiah mentioned to green buyer Piero Cristiani that he hopes to continue to understand and implement better techniques to produce consistently delicious coffee from his small farm. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Natural","21658","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cocoa, clove, and cooked cranberry flavors with winey acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","21659","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cocoa, toffee, and cooked grapefruit flavors with tart citric acidity and mellow sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Aceh DP","21660","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Spices and fresh coffee cherry with mild cocoa and vegetal flavors. Tart acidity and mellow sugary sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Tanzania","AB Lungwa - Washed","21661","Songwe","Lungwa","Washed","\n\t\t\t\t\t<\/a>","Fresh melon and dried chamomile with mellow fresh citrus flavors. Tart acidity and mild sugary sweetness. The Lungwa AMCOS started by producing home-processed coffees. After seeing the benefit and the opportunity of switching to fully washed, they decided to buy a pulper and build fermentation tanks. In future, they want to acquire a bigger Ecopulper in order to process more cherries.The farmers of Lungwa deliver the cherries and they are put through the pulper. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels. The parchment is then fermented for 24-34 hours, before it gets washed in the washing channels. It is then soaked for 8 hours and dried on the tables for 7-10 days. Because of the hot climate, the fermenting and drying process do not require a long time.Lungwa harvests coffee from June to August.Bourbon"],["Tanzania","AA Insani - Washed","21662","Insani, Mboji, Itaka, Hamwelo and Isela villages","Insani","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and savory with mellow cooked citrus flavors. Tangy malic acidity and good sweetness. About 250 smallholder farmers from several local villages are served by the Insani AMCOS. This AMCOS was registered in 2001 and build its coffee-processing unit in 2015. The farmers deliver their coffee as cherry and it is depulped throughout the afternoon and evening. Then it is graded in water channels and soaked for 8\u201312 hours, then dried on tables for 7-10 days.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AA Itumpi - Washed","21664","Mbozi","Itumpi","Washed","\n\t\t\t\t\t<\/a>","Cooked berry, dried apple, and toffee flavors with tangy acidity and mellow candy-like sweetness. The AMCOS started in the 1970\u2019s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Costa Rica","Tarrazu","21670",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and cocoa flavors with acidity and mellow sweetness. Common Costa Rican Varieties"],["Brazil","Natural - Anaerobic - Fazenda Samambaia - Sancoffee - Yellow Bourbon - Yeast Inoculated","21674","Sul de Minas","Fazenda Samambaia","Yeast-Inoculated Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cola, toffee, and chocolate with mellow dried fruit flavors. Sugary sweetness and tangy acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Bourbon"],["Brazil","Natural - Anaerobic - Fazenda Samambaia - Sancoffee - Yellow Catuai - Barrel Fermented","21675","Sul de Minas","Fazenda Samambaia","Barrel-Fermented Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked red grape and cooked blueberry and clove flavors with winey acidity and sugary sweetness. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catuai"],["Brazil","Natural - Anaerobic - Fazenda Samambaia -Sancoffee - Yellow Catuai","21676","Sul de Minas","Fazenda Samambaia","Yeast-Inoculated Anaerobic Natural","\n\t\t\t\t\t<\/a>","Tons of jammy red grape with cooked strawberry and mild malt flavors. Winey acidity and good sweetness Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Catuai"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Topazio","21678","Campo das Vertentes","Fazenda do Cruzeiro","Yeast-Inoculated Anaerobic Natural","\n\t\t\t\t\t<\/a>","Praline, toffee, and cooked berry flavors with winey acidity and mellow delicate fruit-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo, Rubi, Yellow Bourbon, Red Catuai, Arara, Topacio, Yellow Catucai, Acaia"],["Brazil","Natural - Fazenda do Cruzeiro - Sancoffee - Catigua","21679","Campo das Vertentes","Fazenda do Cruzeiro","Aerobic Natural","\n\t\t\t\t\t<\/a>","Praline with mellow toffee and dried pome flavors. Mild balanced acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo, Rubi, Yellow Bourbon, Red Catuai, Arara, Topacio, Yellow Catucai, Acaia"],["Brazil","Natural - Fazenda Cerrado Grande - Sancoffee - Arara","21680","Campo das Vertentes","Fazenda Cerrado Grande","Aerobic Natural","\n\t\t\t\t\t<\/a>","Toffee, caramel and cooked cherry flavors with soft winey acidity and sweetness. Raquel Ribeiro Aguiar was raised on her family's coffee farm. After studying business administration in the city, she returned to her hometown and took over Fazenda Cerrado Grande from her father. With support from her family and coworkers, she gained confidence in the management role, improving processes and shifting the focus to specialty coffee. The 523-hectare farm is located in Campo das Vertentes near the city of Santo Ant\u00f4nio do Amparo. This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop. Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower. Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world, keeping loyal to our history and values. Arara"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catuca\u00ed","21685","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Pecan flavors with tart acidity. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Guatemala","MC","21686",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter and mellow kahlua flavor with tart acidity and mild fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","MC","21687",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Miled graham flavor with mellow tart acidity. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Cristal","21688",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and fruit flavors with good acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21689",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and fresh citrus zest flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21690",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and spices flavors with good acidity. Bourbon, Typica, Mundo Novo"],["Ecuador","FAPECAFES - FLO ID 2406","21702","Loja","FAPECAFES","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Regional Federation of Associations of Small Organic Coffee Growers of Southern Ecuador (FAPECAFES) is a coop in the Loja region of Ecuador that was founded in 2002. FAPECAFES is made up of mostly small-scale farmers who might also cultivate other products such as honey and various fruits. The coop emphasizes sustainability and is Fair Trade certified and organic. Its mission is to produce quality coffee while being both environmentally and socially responsible, hoping to improve the quality of life of its members.Bourbon, Caturra, Typica"],["Guatemala","Huehuetenango - Waykan","21703","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild toffee and fruit flavors. Good sweetness and mellow acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural - Anaerobic - Fazenda Sertao - Yellow Catucai","21707","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with mild clove flavors. Boozy acidity and mellow candy-like sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Catucai, Catucai"],["Brazil","Natural - Anaerobic - Fazenda Capim Seco - Red Bourbon","21708","Minas Gerais","Capim Seco","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with mellow chocolate and malt flavors. Winey lactic acidity and mellow sweetness. Sitio Capim Seco is owned and operated by Rafael Dias Pereira, who comes from a long line of coffee producers: His grandparents Isidro and Nazareth Pereira were among the first coffee producers in the region, and Rafael's mother and aunt own the nearby Fazenda Irm\u0103s Pereira. Rafael has three passions: family, horses, and specialty coffee. His passion for horses is partially how he got interested in managing farms: Before he was a coffee producer, he actually established a horse farm, where he breeds Brazilian Mangalarga Marchadors, a horse-racing favorite. When his equestrian endeavor became successful, he decided to invest some of the profits to the passion he shares with his family\u2014coffee. He bought a small plot of land near his family's coffee lands, and since his first harvest in 2007, he has earned high cup scores for his lots. \"Coffee is what makes my family stay tightly bonded, up since the past until nowadays,\" Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible.\" Because Sitio Capim Seco is relatively small (35 hectares of coffee\u2014large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irm\u0103s Pereira to process his coffee. There, he dries his cherry on raised beds or patios, and he produces both Naturals and Pulped Naturals. He has even tried some experimental processes like Black Honey.Bourbon"],["Peru","Lima Coffee - FLO ID 34573","21711","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Irmas Pereira \u2013 Red Bourbon","21712-2","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Praline with mellow dark chocolate flavours. Mild acidity and sweetness. Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Bourbon"],["Guatemala","Huehuetenango - Waykan","21714","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh pome and savory flavors with good sweetness and mild tart citric acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","21716","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua and malt flavors with mild acidity and sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Guatemala","ASPROCDEGUA - Huehuetenango - FLO ID 37849","21718","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet and clean with praline and lemon flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural - Fazenda Santa Lucia - Yellow Bourbon","21721","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Peru","Cajamarca","21722","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Brazil","Natural - Anaerobic - Fazenda Irm\u00e3s Pereira","21723","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Common Brazilian Varieties"],["Brazil","Wanusa Rodriguez - Sancoffee","21724",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Vania Aparecida - Sancoffee","21725",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Santa Clara - Sancoffee","21726",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Papua New Guinea","Kunjin","21728",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Arusha, Bourbon, Typica"],["Colombia","Manos Juntas Micromill - Sotora - Cauca - Pink Bourbon","21731","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa, fresh cranberry, and dried cascara flavors with boozy acidity and mellow fruit-like sweetness. Pink Bourbon"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21735","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and fruit flavors with candy-like sweetness and mellow tart acidity. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Brazil","Natural - Fazenda Santuario Sul - SL-28","21739","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.SL-28"],["Sumatra","KSU Gayo Antara - FLO ID 33743","21742","Aceh","KSU Gayo Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild malt flavors with good acidity and mellow sweetness. There are 363 members of the Serba Usaha Qahwah Tanoh Gayo cooperative, 105 of whom are women. The co-op is located in the Aceh Province of Indonesia. Most farms are no more than 10 years old and consistently maintain a high yield; the rich volcanic soil, desirable elevation, and proper balance of shade trees throughout the farms prove a direct positive effect on the coffee. Once harvested, all coffee is Wet-Hulled, sun-dried, and cupped by the co-op's quality control team.For more information about coffee production in Sumatra, visit our Sumatra page.Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","21752","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Mild peanut and lemongrass flavors with mellow acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21757-2","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked fruit and almond flavors with mild winey acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Brazil","Natural","21743","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa flavors with mild winey acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21744","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing flavours with a smooth mouthfeel Common Brazilian Varieties"],["Brazil","Natural","21745","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Pecan with mild peanut flavors. Mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","21746","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing flavours with mellow acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21747","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing and fresh pome flavours with mellow acidity Common Brazilian Varieties"],["Brazil","Natural","21748","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild praline flavours with mellow sweetness and a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","21749","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow sweetness Common Brazilian Varieties"],["Sumatra","North Sumatra TP","21759",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow fresh coffee cherry and malt flavors. Tart acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Peru","MWP - Cajamarca - Lima Coffees","21766","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild tart acidity and a soft mouthfeel Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca - Lima Coffees","21765","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Brazil","Pulped Natural - Anaerobic - Fazenda Guariroba - Sancoffee - Yellow Catuai","21770","Campo das Vertentes","Fazenda Guariroba","Pulped Natural","\n\t\t\t\t\t<\/a>","Fresh jasmine and fresh lemon flavours with sugary sweetness and mild sparkling acidity. Fazenda Guariroba is a family operation currently ran by Homero Aguiar PaivaThis 547 hectare red latosol farm is planted with 203 hectares of coffee and employees nearly 30 full time workers. Homero produces both Natural, Pulped Natural, and Anaerobic coffees here. He has planted an impressive array of varieties on the farm and is continuously experimenting with optimal growing and processing techniques. From SanCoffee:The fascination with the land and the care for the coffee plantation are still present in the Paiva family even after 5 generations of coffee growers. Since the 19th century, patriarch Jo\u00e3o Ferreira cultivated coffee in the Santo Ant\u00f4nio do Amparo municipality, and all his dedication was an inspiration for the following generations, leading the civil engineer, Homero Aguiar Paiva, to continue the family history. Homero acquired part of the historic Fazenda Cachoeira from his uncle Fernando Paiva, and with the support of his brother and agronomist Renato Paiva, he started planting coffee on Fazenda Guariroba, named in honor of his maternal grandparents' lands. Since then, the constant search for excellence and the preservation of the puresttraditions have been the watchwords of the farm. Homero has the support of hissister Elisa Paiva and brother-in-law Gabriel Lamounier in managing the property.Together, they seek to reinvent themselves every day by investing in innovations,while keeping the family tradition alive.Homero Paiva Aguiar, Elisa Paiva Lamounierand Gabriel LamounierYellow Catuai"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Topazio","21771","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Cooked nectarine and caramel flavours with mellow juicy acidity and fruit-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo, Rubi, Yellow Bourbon, Red Catuai, Arara, Topacio, Yellow Catucai, Acaia"],["Brazil","Pulped Natural - Anaerobic - Fazenda Guariroba - Sancoffee - Yellow Catuai","21772","Campo das Vertentes","Fazenda Guariroba","Pulped Natural","\n\t\t\t\t\t<\/a>","Caramel and fresh citrus flavours with mild balanced acidity and fruit-like sweetness. Fazenda Guariroba is a family operation currently ran by Homero Aguiar PaivaThis 547 hectare red latosol farm is planted with 203 hectares of coffee and employees nearly 30 full time workers. Homero produces both Natural, Pulped Natural, and Anaerobic coffees here. He has planted an impressive array of varieties on the farm and is continuously experimenting with optimal growing and processing techniques. From SanCoffee:The fascination with the land and the care for the coffee plantation are still present in the Paiva family even after 5 generations of coffee growers. Since the 19th century, patriarch Jo\u00e3o Ferreira cultivated coffee in the Santo Ant\u00f4nio do Amparo municipality, and all his dedication was an inspiration for the following generations, leading the civil engineer, Homero Aguiar Paiva, to continue the family history. Homero acquired part of the historic Fazenda Cachoeira from his uncle Fernando Paiva, and with the support of his brother and agronomist Renato Paiva, he started planting coffee on Fazenda Guariroba, named in honor of his maternal grandparents' lands. Since then, the constant search for excellence and the preservation of the puresttraditions have been the watchwords of the farm. Homero has the support of hissister Elisa Paiva and brother-in-law Gabriel Lamounier in managing the property.Together, they seek to reinvent themselves every day by investing in innovations,while keeping the family tradition alive.Homero Paiva Aguiar, Elisa Paiva Lamounierand Gabriel LamounierYellow Catuai"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21783","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and malt flavors with acidy acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21785","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mellow malt flavors and a soft mouthfeel. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21786","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21787","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Malt and graham with mild fruit flavors. Balanced acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21790","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked pear and graham flavors with mellow sweetness. Castillo, Caturra, Colombia"],["Guatemala","Huehuetenango","21671","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow caramel flavors. Tart acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","21672","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild caramel, almond, and savory flavors with mellow acidy acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","21673","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow cocoa flavors. Mild acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural - Fazenda Ama - Gesha","21795","Carmo De Minas","Fazenda Ama","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with spices flavors. Mild acidity and sweetness. Fazenda Ama is a run by Luiz Paulo Dias Pereira Filho in the Carmo de Minas region of Brazil. Born in Carmo de Minas, Luiz Paulo is part of his family's fourth generation of coffee producers and, together with his brothers and cousins, helps to carry much of the local coffee culture history over the years.Luiz graduated in Business from Faculdade Santa Marta, in Sa\u0303o Lourenc\u0327o, before returning to Carmo de Minas, where he took over part of the family business.Working in the farms, in 2004, he joined one of his cousins, Jacques Pereira Carneiro, to start a pioneering project: the valorization of the special coffees of Carmo de Minas and the region. During this period, Luiz Paulo married Mariana Poli, a dentist in the city, who also supported her husband's steps a lot.What Luiz Paulo realized, however, was that the region had a unique identity and a set of specific attributes that gave local coffee distinct flavors, which placed it among the best in the world. He also noted that the lack of appreciation of coffee in the region affected the entire production chain and the lives of thousands of families that depend on cultivation in Mantiqueira. Knowing how this identity could impact the entire region, they began to focus on specialty coffee.The project grew and little by little, Luiz was able to transform the world's perspective on the specialty coffees produced in the region (and in Brazil). Then, in 2007, he and his cousin Jacques founded CarmoCoffees. The company emerged intending to explore the possibilities of a sustainable coffee business. Not only exporting coffee through direct trade channels but also boosting research on specialty coffees in the Mantiqueira de Minas region. With a greater appreciation of coffee, many coffee growers and families that depend on the cultivation of the plant were able to improve their lives.Gesha"],["Colombia","EA Decaf de Ca\u00f1a - CRECER - Armenia Mantequilla - Antioquia","21797","Antioquia","CRECER","Washed","\n\t\t\t\t\t<\/a>","Mild brown sugar and cooked orange flavours with mellow sugary sweetness and a creamy mouthfeel. This traceable coffee comes from the municipality of Armenia (also known as Armenia Mantequilla) in the Antioquia region of Colombia. This is a blended lot from roughly two dozen producers that participate in the CRECER program with Racafe. CRECER is an internal sustainability standard developed by Racafe in Colombia to best support the rural communities in which they operate. This process involves an evaluation of the current state of a producer's farm, a comprehensive improvement plan, and a recognition of improvements. Coffee in this region has two distinct harvest periods: from March-June Fly Crop and from October-December main crop Castillo, Caturra, Colombia"],["Ethiopia","MC","21799",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow acidity and sweetness. Heirloom Ethiopian Varieties"],["Brazil","Natural - Cerrado - Catua\u00ed & Mundo Novo & Top\u00e1zio","21809","Minas Gerais","Cerrado","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry with mild malt flavors. Strong boozy acidity and mellow candy-like sweetness. Coffee was first cultivated in Cerrado in the 1970s by farmers from Paran\u00e1 and S\u00e3o Paulo. Through a technique that corrects soil acidity (liming) and irrigation, large-scale cultivation has become possible. The region has around 4500 farmers cultivating a combined area of 210,000ha. The Cerrado presents a dry climate during the harvest period, which causes the coffee to suffer less from humidity after harvesting, allowing for a consistent drying process.The region, which covers 55 municipalities in total, achieved the Denomination of Origin in 2013 and was the first region in the country to receive this recognition.Mundo Novo"],["Brazil","Natural & Pulped Natural - Fazenda Cachoeira da Grama - Peaberry","21804","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Brazil","Natural","21803",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond and pecan flavors with mellow acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21807",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural - Organic Peaberry","21806",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Ecuador","Finca La Josefina - Bourbon Tekisic - Honey","21812",null,"Finca La Josefina","Honey","\n\t\t\t\t\t<\/a>","Cooked apple, caramel and fresh strawberry flavors with winey acidity and fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Bourbon, Tekisic"],["Ecuador","Finca La Josefina - Pacamara - Anaerobic - Washed","21813",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Cooked raspberry, burnt sugar, and cooked lemon with mellow nutmeg flavours. Tangy tartaric acidity and candy-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Ecuador","Segundo Abad - Quilanga - Bourbon - Anaerobic - Washed","21814","Loja","Segundo Abad","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, jammy red grape, and fresh hibiscus flavors with winey acidity and clean fruit-like sweetness. Segundo Abad owns a 7-hectare farm in Quilanga in the Loja Region of Ecuador. Located in the Andes, the farm sits at an elevation of 1800 masl. Harvest typically runs from May to September. Once the coffee is harvested, it is fermented for 48-96 hours. For processing, they use either washed or honey methods. Finally, it is dried on African beds for 10 to 12 days. Bourbon"],["Ecuador","Finca La Josefina - Pacamara - Washed","21815",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with fresh green grape and caramel and mild cooked berry flavors. Tangy acidity and syrupy sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Ecuador","Finca La Josefina - Typica - Honey","21817",null,"Finca La Josefina","Honey","\n\t\t\t\t\t<\/a>","Jammy red grape, potpourri-like rose, and cooked cranberry flavors with tons of winey acidity and mellow sugary sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","William Abad - Zamora - Typica - Washed","21818","Zamora","William Abad","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and fresh cranberry with mellow brown sugar flavours. Tangy citric acidity and sugary sweetness. Rosa and William Abad own Finca El Pino in Zamora. This farm sits at 1700 meters and is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually. Typica"],["Ecuador","Finca La Josefina - Typica - Natural","21819",null,"Finca La Josefina","Natural","\n\t\t\t\t\t<\/a>","Floral, cooked red grape, and dried berry with mild toffee flavors. Syrupy sweetness and winey acidity. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","Wilma Ramon - Zamora - Typica - Washed","21820","Pichincha","Wilma Ramon","Washed","\n\t\t\t\t\t<\/a>","Jammy strawberry and fresh hibiscus with mellow caramel flavors. Clean fruit-like sweetness and tart acidity. Wilma Ramon owns Las Toles Estate in Pichincha. This farm sits at 1700 meters and is roughly 100 hectares, 75 of which are planted in coffee. Wilma also grows bananas on this farm. They utilize a dry fermentation here and produce exclusively washed coffees. Fermentation time is 36 hours and drying on raised beds can take up to 28 days depending on weather. Las Toles Estate produces roughly 10,000 kilos of coffee annually. Their biggest challenges are climate change and excess rain along with the fungus \u201cOjo de gallo\u201d Wilma is dedicated to specialty coffee and we are proud to continue to work with them through these challenges!Typica"],["Ecuador","Finca Terrazas del Pisque - Yellow Caturra - Natural","21822","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Cooked apple with caramel, dark chocolate, and jammy berry flavors. Winey acidity and fruit-like sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Sidra - Natural","21823","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, lime, and cooked apple flavors with clean fruit-like sweetness and winey acidity. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Sidra"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","21824","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Jammy plum and cola with mellow cooked blackberry and dark chocolate flavours. Syrupy sweetness and mild juicy malic acidity. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Finca Terrazas del Pisque - Pacamara - Washed","21825","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Cooked pear and toffee with mellow golden raisin flavors. Tangy malic acidity and sugary sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Ecuador","Finca Las Tolas - Java - Washed","21826","Pichincha","Finca Las Tolas","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and cooked grapefruit flavors with tangy acidity and mild sugary sweetness. Finca Las Tolas is a 103 hectare farm in the Pichincha region of Ecuador owned by AGROINDUSTRIA TOMARDIE SA. Approximately 160,000 trees are planted on 75 hectares, and in the remaining 28 they grow Bananas and have built their housing and processing facilities. They utilize a dry fermentation here for 36 hours, followed by 28 days of drying on raised African beds. Finca Las Tolas produces roughly 10,000 kgs annuallyJava"],["Ecuador","Finca Terrazas del Pisque - Sidra - Washed","21827","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, pecan, and praline flavors. Clean fruit-like sweetness and a smooth mouthfeel. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Sidra"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","21830","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Cola, cooked orange, and dried papaya flavors with sugary sweetness and juicy malic acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Lactic Fermentation - Washed","21832","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Caramel and praline with mild cooked fruit flavors. Good acidity and sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Maputo - Typica - Washed","21833","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit with mellow perfumey bergamot and fresh citrus flavours. Complex acidity and a creamy mouthfeel. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","21834","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Toffee, praline, and mild cooked fruit flavors. Clean fruit-like sweetness and tart citric acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Washed","21835","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Panela and burnt sugar with mild dried tropical fruit and cooked fruit flavors. Tangy acidity and sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","21836","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fruit flavors. Good acidity and sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - SL-28 - Washed","21837","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Toffee, and fresh cranberry with mellow praline flavors. Tart acidity and mellow sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.SL-28"],["Ecuador","Maputo - Finca Maputo - Typica - Washed","21838","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, toffee, and cooked fruit flavors with tart acidity and mild sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Hakuna Matata - Typica - Honey","21839","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Perfumey hibiscus, fresh cherry, and cooked grape flavors with clean fruit-like sweetness and winey acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Hakuna Matata - Typica - Lactic Fermentation - Washed","21840","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild chocolate and cooked tropical fruit flavors. Juicy malic acidity and sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Milton Villavicencio - Finca Cahuasqui - Caturra - Washed","21843","Imbabura","Milton Villavicencio","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, panela, and cooked citrus fruit flavors with juicy malic acidity and syrupy sweetness. Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining.Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.Caturra"],["Colombia","Nari\u00f1o","21844-2","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and cocoa with brown sugar flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","21849","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and dark chocolate with mild cooked tropical fruit flavors. Tart acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Bolivia","Juan Carlos Mamani - Finca Las Lomas - Red Catuai - Natural","21851","Caranavi","Juan Carlos Mamani","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mellow dark chocolate and dried currant flavours. Mild winey acidity and candy-like sweetness. Las Lomas was founded in 2004 by Juan Carlos Mamani in the Caranavi region of Bolivia. The 5-hectare farm contains 1.5 hectares of coffee plants and sits at an elevation of 1700 masl. Coffee is harvested manually from July through September and is dried naturally on raised beds.Red Catuai"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai - Natural","21853","La Paz","Roxana Chambi","Natural","\n\t\t\t\t\t<\/a>","Mild cola, toffee, and cooked nectarine flavours with tart acidity and mellow candy-like sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Bolivia","Caro y Tom - Finca Cholopata - Natural - Anaerobic","21858","La Paz","Caro y Tom","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mild cocoa and floral flavors. Winey acidity and mellow fruit-like sweetness. Tomas and Carolina, husband and wife, are the owners of Finca Cholopata, a farm established in 2021 after the couple moved from the city of La Paz to the Caranavi subregion to cultivate coffee along with operating their graphic design business, Contento Estudio. The farm is approximately six hectares, with four hectares planted in coffee, amongst other products like oranges, plantains, corn, and more. Tomas and Carolina have dived into coffee production to produce fantastic microlots. After planting the once-abandoned lot, they began fermentation experiments on the farm to develop processing recipes. The surrounding community is comprised of indigenous Andean and Aymara cultures, with which they participate in social functions and share knowledge amongst their neighboring producers. Like their neighbors, they are focused on using both old and new methods of production that are in harmony with the environment. In practice, this means retaining the surrounding forest, growing diverse products amongst the coffee, and generating their own fertilizers that keep the soil rich with micro-organisms. Tomas best says the objective of Finca Cholopata:\u201cOur main objective is to conserve the fauna and flora of the region, generating a biodynamic farm where we can produce, taste, and live off of what we love to do; produce coffee. We would love to be able to meet our customers, so they can visit the farm and see the work we are doing on the land, as well as get to know them and be part of their roasteries or cafes. We always seek to improve and optimize production, which is why one of our objectives is to be able to process coffees for international competitions. The future of specialty coffee, beyond its quality, lies in conservation. We are sure that it is a difficult task, but not impossible if we have allies who value our product and our beautiful country of Bolivia.\u201dRed Catuai, Pacamara, Sarchimor (T5296), Maragogype"],["Bolivia","Asociaci\u00f3n de Productores de Caf\u00e9 Ecol\u00f3gico Regional Larecaja - APCERL \u2013 Bird Friendly Program","21857","La Paz","Asociacion de Productores de Cafe Ecologico Regional Larecaja","Washed","\n\t\t\t\t\t<\/a>","Mellow toffee, chocolate, and fresh fruit flavors with balanced acidity and mild fruit-like sweetness. APCERL was founded on July 30, 2001, by 120 coffee producers. In 2003, the association participated in the Tasting the Peak of the Mountain event, achieving a score of 85.78 points, marking the beginning of their entrance into the Specialty Coffee market. In 2006, with the collaboration of the Federation of Bolivian Coffee Growers, the association exported three containers with Organic Certification to Holland, Germany, and the United States. This association has long been an example of specialty production in Bolivia.The seven coffee-producing communities of APCERL are located within a subtropical region of valleys that are part of Madidi National Park. The association has been Organic Certified since 2002, and since 2014, they have obtained the \"Bird Friendly\" distinction, awarded by the Smithsonian Institution. They believe that shade-grown coffee production is an effective tool for environmental conservation, and hope to establish business links with coffee buyers and roasters who appreciate and recognize the conservation efforts made by coffee producers within protected areas and national parks. Coffee cultivation, under agroforestry systems, is a sustainable way to conserve the area\u2019s fragile biodiversity and create connection corridors for wildlife.For processing, coffees are harvested, pulped that day, and fermented for 12-18 hours before being washed and dried.APCERL describes the association as valuable in terms of members\u2019 experience and solvency in the management of coffee cultivation and, above all, the commitment they demonstrate in establishing environmentally sustainable production systems.Catimor, Catuai, Caturra"],["Bolivia","Asociaci\u00f3n de Productores de Caf\u00e9 Ecol\u00f3gico Regional Larecaja - APCERL \u2013 Bird Friendly Program","21859","La Paz","Asociacion de Productores de Cafe Ecologico Regional Larecaja","Washed","\n\t\t\t\t\t<\/a>","Mellow jammy apple, raisin, milk chocolate, and toffee flavours with mild juicy acidity and clean fruit-like sweetness. APCERL was founded on July 30, 2001, by 120 coffee producers. In 2003, the association participated in the Tasting the Peak of the Mountain event, achieving a score of 85.78 points, marking the beginning of their entrance into the Specialty Coffee market. In 2006, with the collaboration of the Federation of Bolivian Coffee Growers, the association exported three containers with Organic Certification to Holland, Germany, and the United States. This association has long been an example of specialty production in Bolivia.The seven coffee-producing communities of APCERL are located within a subtropical region of valleys that are part of Madidi National Park. The association has been Organic Certified since 2002, and since 2014, they have obtained the \"Bird Friendly\" distinction, awarded by the Smithsonian Institution. They believe that shade-grown coffee production is an effective tool for environmental conservation, and hope to establish business links with coffee buyers and roasters who appreciate and recognize the conservation efforts made by coffee producers within protected areas and national parks. Coffee cultivation, under agroforestry systems, is a sustainable way to conserve the area\u2019s fragile biodiversity and create connection corridors for wildlife.For processing, coffees are harvested, pulped that day, and fermented for 12-18 hours before being washed and dried.APCERL describes the association as valuable in terms of members\u2019 experience and solvency in the management of coffee cultivation and, above all, the commitment they demonstrate in establishing environmentally sustainable production systems.Catimor, Catuai, Caturra"],["Brazil","Natural \u2013 Anaerobic \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catucai","21861","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and nutmeg flavors with boozy acidity and candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai, Catucai"],["Brazil","Natural","21864",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","21865",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Mexico","Cristal","21868",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh citrus and almond flavors with mellow acidity. Bourbon, Typica, Mundo Novo"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","21872","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, cacao, and cooked blueberry with mild vanilla flavours. Sugary sweetness and mellow juicy malic acidity. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Peru","Cajamarca","21874","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild dried melon flavors. Mellow, tart acidity and sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Juan Velasco - Finca La Mandarina - Chirinos - Extended Fermentation","21877","Cajamarca","Juan Velasco","Washed","\n\t\t\t\t\t<\/a>","Jammy red grape, dark chocolate, and praline flavors with lots of winey acidity and candy-like sweetness. Juan Velasco owns Finca La Mandarina near Chirinos in the San Ignacio Province in Cajamarca, Peru. The farm is located in a forested, mountainous region with rich, fertile clay soil. Velasco has 1 ha of land and around 5,000 coffee trees. The harvest period is from May to November. The coffee is depulped within a day of being harvested and dried on raised beds for 20-30 days. Rainy conditions present challenges delaying ripening and causing slower transportation. Thanks to the cooler climate and high altitude of La Mandarina, they face fewer issues with pests. Velasco's goal in the following years is to continue innovating in the quality and post-harvest processing of coffee. This allows them to invest more in their production methods and their children's educations.Caturra, Gesha, Mundo Novo"],["Peru","Oscar Abad - Finca La Palma - San Ignacio - Gesha","21879","Cajamarca","Oscar Abad","Washed","\n\t\t\t\t\t<\/a>","Cooked apricot, fresh peach, and fresh floral flavours with sparkling citric acidity and clean fruit-like sweetness. Finca La Palma is owned by Oscar Abad and is located in the San Ignacio Province in Cajamarca, Peru. The 1-ha farm has around 5,000 coffee trees and fertile soil with rich organic matter. The coffee is typically washed within a day of being harvested and dry fermented for up to 48 hours. It is then dried on raised beds for 30-40 days until the desired moisture content is reached. Recently, unseasonal rains have been a challenge. Oscar has invested heavily in infrastructure for the post-harvest process, with drying modules and fermentation tanks.Gesha"],["Peru","Patricio Rubio - Finca La Babilla - Huabal","21880","Cajamarca","La Babilia","Washed","\n\t\t\t\t\t<\/a>","Cooked green grape, toffee, and chocolate flavors with clean fruit-like sweetness and tart acidity. Patricio Rubio Saucedo is a member of the cooperative Lima Coffees and owns a 6.25-hectare farm where he grows 3.5 hectares of Caturra coffee. He has about 11,500 trees in total.Catimor, Caturra, Bourbon, Typica"],["Peru","Apolinar Arevalo - Finca La Perla - San Jose de Lourdes","21881","Cajamarca","Apolinar Arevalo","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow fresh grape, toffee, and cooked berry flavors. Tart citric acidity and mild candy-like sweetness. Apolinar Rafael Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. He dries it under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.Catimor, Caturra, Bourbon, Typica"],["Peru","Lelis Banda - Finca La Arena y La Chonta - Chirinos","21882","Cajamarca","La Arena\u2013La Chonta","Washed","\n\t\t\t\t\t<\/a>","Clove and toffee with mellow fresh citrus flavors. Tangy acidity and mild candy-like sweetness. Lelis Bandis Corrales owns a 3-hectare farm where 2.75 hectares are planted with coffee, Caturra and Catimor varieties. Like many of his fellow members of the cooperative Lima Coffee, Lelis has his organic certification and grows his coffee under a cover of shade.Catimor, Caturra, Bourbon, Typica"],["Peru","Roberto Herrera - Finca El Ojo de Agua - Chirinos","21883","Cajamarca","Roberto Herrera","Washed","\n\t\t\t\t\t<\/a>","Cooked apple with mellow chocolate and brown sugar flavors. Tangy tartaric acidity and fruit-like sweetness. Roberto Herrera owns and operates Finca Ojo de Agua, a 1.5 hectare farm planted with about 6,000 Caturra plants. Located in the La Palma town of the Chirinos municipality, this farm has sandy, loamy soil, and a tropical climate. During harvest, only the ripest of cherries are selected for processing and depulped on the same day. Once depulped, the coffee is fermented without water for an average period of 28-35 hours and then fully washed 3 times with clean, spring water. For drying, coffee is moved to raised beds inside a covered dryer and a patio is also used for overflow drying. After the 15-20 day period that it takes to fully dry these coffees, Roberto then places his coffee into bags and stores them in a cool, dark room before delivering them to Lima Coffees for cupping, milling, and exportation.Catimor, Caturra, Bourbon, Typica"],["Peru","Eduard Fernandez - Finca El Limon - Huabal","21885","Cajamarca","Eduard Fernandez","Washed","\n\t\t\t\t\t<\/a>","Caramel and cooked fruit flavors with tangy acidity and mellow fruit-like sweetness. Finca El Limon is owned by producer Eduard Fernandez and is located in the Huabal district of the Ja\u00e9n province in Cajamarca, Peru. The farm is 7.5 hectares with 3 hectares containing around 15,000 coffee plants. The land boasts rich clay soil full of native vegetation and trees. Harvest takes place each year from May to November. Once picked, the coffee is depulped within a day. It is then dried for 20 to 30 days on shaded beds. Fernandez is dedicated to producing high-quality coffee, which is why he has invested in the renewal of varieties and improved post-harvest practices. The resulting economic benefit has gone toward increasing quality of life and improvements in housing and education.Caturra, Gesha"],["Peru","Wilson Centurion - Finca La Palma - San Jose de Lourdes","21886","Cajamarca","Wilson Centurion","Washed","\n\t\t\t\t\t<\/a>","Amaretto with mellow chocolate and fresh coffee cherry flavors. Winey acidity and mild sweetness. Wilson Centurion is a member of the cooperative Lima Coffees and owns a 1-hectare farm where he grows Caturra and Bourbon varieties. Wilson is dedicated to Organic farming practices, and his farm is certified. Wilson believes that his care for the land translates to the quality of his coffee. The coffee is picked ripe and depulped either the same day or the following day, depending on when it's delivered to the wet mill. It's then fermented for 30 hours dry before being washed three times, after which it's spread on raised beds to dry for 20\u201330 days.Bourbon, Caturra"],["Peru","Percy Pintado - Finca Rayos del Sol - San Ignacio","21887","Cajamarca","Percy Pintado","Washed","\n\t\t\t\t\t<\/a>","Amaretto, cooked pome, and oolong tea flavors with winey acidity and candy-like sweetness. Percy Pintado is one of the leading producers of high-quality coffee for Lima Coffees. His 5-hectare farm is called Rayos Del Sol, and he grows 100 percent Bourbon variety coffee on his land. Percy is a leader for Organic farming practices in the region and other producers look to Percy for best practices in their care for their own land and environment. After selective picking and depulping the same day, he ferments the coffee for 26 hours before it is washed and laid out to dry slowly, for 20\u201330 days.Bourbon"],["Peru","Benedicto Cotrina - Finca El Cedro - Chirinos","21888","Cajamarca","Benedicto Cotrina","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and caramel with mild chocolate flavours. Fruit-like sweetness and mellow juicy acidity. Benedicto Cotrina owns a 6-hectare farm, where 2 hectares are planted with Bourbon and Caturra variety coffees. Like many of the members of the cooperative Lima Coffees, Benedicto has organic certification for this farm, and grows the coffee under a cover of shade. Coffee is picked ripe and depulped the same or the following day, then fermented dry for 70 hours before being washed three times. It's spread out on a roofed terrace to dry, which takes 25\u201330 days.Bourbon, Caturra"],["Peru","Ysidro Banda - Finca La Palta - Chirinos","21889","Cajamarca","Ysidro Banda","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mild cooked mango, jammy blueberry, and chocolate flavours. Juicy acidity and mellow fruit-like sweetness. Finca La Palta is a farm owned by Isidro Banda near Chirinos in the San Ignacio Province within the Cajamarca Department of Peru. The certified organic farm is 1 ha and has around 5000 coffee plants. La Palta is located in a forested and mountainous area full of native flora and fauna. Harvest takes place from May to November. The coffee is washed three times with clean water on the day it is harvested or the following day. It is then dried on beds for 20-30 days. Isidro has increased the quality of coffee over the years and has improved the farm's infrastructure. He plans to continue to increase quality through the renewal of coffee plants.Bourbon, Caturra"],["Peru","Tomas Fernandez - Finca La Salina - Huabal","21890","Cajamarca","Tomas Fernandez","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow dried berry and praline flavors. Winey acidity and mild sweetness. Tomas Fernandez Ramirez owns the 1.5-hectare farm called La Salina, where he grows Caturra in rich clay soil. While this farm is relatively young, the coffees Tomas are producing have been exceptional quality. The coffees at La Salina are picked ripe and depulped throughout the night, after which they are fermented dry for about 25 hours give or take. In general, Tomas washes the coffee three times before it's dried for about 25 days. Catimor, Caturra, Bourbon, Typica"],["Peru","Odar Velazco - Finca La Bolaina - Chirinos","21891","Cajamarca","Odar Velazco","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and jammy tropical fruit with mild caramel flavours. Juicy tartaric acidity and fruit-like sweetness. Odar Valazco owns Finca La Bolania in the Chirinos region of Cajamarca, Peru. This farm was founded in 2017 and is certified as Organic and Fair Trade. Odar started in traditional farming and, after several years, switched to organic practices to take better care of the environment. The farm now focuses on sustainable and environmentally friendly practices, preventing deforestation and protecting native species of flora and fauna. It is located in a protected forest supported by the Peruvian government.Finca La Bolania is 2 hectares and has roughly 7,000 trees. Valazco produces between 800 and 1150 kgs of coffee annually. The farm is also home to Eucalyptus Saligna, Deglupta, and pine, which help create humid, beneficial microclimates for the coffee plants. This fosters biodiversity that directly and indirectly influences productivity and the environmental balance of the coffee ecosystem.Valazco has also developed post-harvest practices that have allowed him to achieve very competitive and consistent cup qualities. Using tools and inputs from the area and carefully managing and using different types of fermentation, he has been able to develop exciting, high-quality cups for each variety. He does this while carrying out soil conservation practices focused on maintaining and improving the productivity of the soil. In addition, Valazco carries out quality experiments, creating micro batches of single varieties or blends of multiple to produce better results in the cup. Overall his goal is to produce 86+ point coffees to continue growing as a producer and to support his vision of growth and expansion for his farm.Odar typically utilizes a 30-hour wet fermentation followed by 12 days of patio drying. Caturra, Bourbon, Gesha"],["Peru","Olga Calle - Finca El Romerillo - San Ignacio","21892","Cajamarca","El Romerillo","Washed","\n\t\t\t\t\t<\/a>","Cooked berry, caramel, and cocoa flavors with sugary sweetness and winey acidity. Olga Calle is a very passionate producer who is dedicated 100 percent to coffee production and to her family. She has 2 hectares of Caturra and Bourbon variety coffee on her farm, El Romerillo.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Gesha","21893","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Lots of perfumey jasmine with cooked apricot, fresh pear flavors. Tart citric acidity and sugary sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Gesha"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Natural","21894","Cajamarca","Ecol\u00f3gica","Natural","\n\t\t\t\t\t<\/a>","Praline and cooked cranberry with mellow fresh pear flavors. Soft mouthfeel and mild winey acidity. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21895","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Amaretto with mellow raisin flavors. Good acidity and sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21897","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Mellow pecan and spices flavors with tart acidity and good sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21898","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow fresh green grape flavors. Candy-like sweetness and mild balanced acidity. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21899","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Amaretto and fresh papaya flavors with winey acidity and mellow sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal","21902","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh citrus, and spices flavors with tart citric acidity and good sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal","21904","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Mild toffee, praline, and graham flavors with good acidity and sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Cesar Lopez - Finca El Acerillo - San Ignacio","21905","Cajamarca","El Acerillo","Washed","\n\t\t\t\t\t<\/a>","Caramel and amaretto with mild cooked fruit flavors. Tangy acidity and candy-like sweetness. C\u00e9sar Lopez Cordova owns a 1.5-hectare farm near a nature reserve called Santuario Nacional Tabaconas-Namballe. He grows about 5,500 coffee trees, a mix of Bourbon and Caturra varieties. Catimor, Caturra, Bourbon, Typica"],["Peru","Rolando Lopez - Finca El Cedro - San Ignacio","21906","Cajamarca","El Cedro\u2013La Granadilla","Washed","\n\t\t\t\t\t<\/a>","Raisin, dark chocolate, and clove flavors with tangy acidity and candy-like sweetness. Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Ja\u00e9n, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he's interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying. Catimor, Caturra, Bourbon, Typica"],["Peru","Rolando Lopez - Finca El Cedro - San Ignacio","21907","Cajamarca","El Cedro\u2013La Granadilla","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and toffee with mild praline flavors. Tangy citric acidity and mellow candy-like sweetness. Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Ja\u00e9n, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he's interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying. Catimor, Caturra, Bourbon, Typica"],["Peru","Rolando Lopez - Finca El Cedro - San Ignacio","21908","Cajamarca","El Cedro\u2013La Granadilla","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow cooked grape and cocoa flavors. Tart acidity and candy-like sweetness. Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Ja\u00e9n, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he's interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying. Catimor, Caturra, Bourbon, Typica"],["Mexico","Cristal","21915",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and amaretto flavors with tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21916",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and savory flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21917",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow caramelizing and malt flavors. Tangy acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21919",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua flavors with mild acidity. Bourbon, Typica, Mundo Novo"],["Colombia","EP","21923",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut and mild cocoa flavor with mild acidity. Castillo, Caturra, Colombia"],["Colombia","EP","21924",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow malt and cooked fruit flavors with mild acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21925",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh fruit flavors. Mellow tart acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","21926","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Intense dried cranberry with mellow amaretto and clove flavors. Tons of boozy acidity and mellow candy-like sweetness. Castillo"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","21927","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of jammy blackberry and dried cranberry with potpourri-like rose flavors. Winey acidity and fruit-like sweetness. Castillo"],["Brazil","Amizade - Screen 17\/18","21933",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow soy nut and herbaceous flavors Common Brazilian Varieties"],["Brazil","Amizade - Screen 17\/18","21934",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut flavors with good acidity. Common Brazilian Varieties"],["Brazil","Washed \u2013 Fazenda Novo Horizonte \u2013 Yellow Catua\u00ed","21808","Minas Gerais","Fazenda Novo Horizonte","Washed","\n\t\t\t\t\t<\/a>","Fresh melon with mellow praline and pecan flavors. Tart acidity and mild fruit-like sweetness. Fazenda Novo Horizonte is owned and operated by Lu\u00eds Ot\u00e1vio Turati and was founded in the year 2000. Luis is a third generation coffee producer. His father Jose Afonso owns a farm in Guaxupe, and as a young and motivated producer, Luis decided to start his own operation to really focus on specialty coffee. Luis hand selected a plot of land which is around 120 hectares, all above 1100 meters and planted the entire farm with Yellow Catuai after meeting with local agronomists and experts in the area on the best performing varieties. Yellow Catuai"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","21940","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, dark chocolate, cooked stone fruit, and caramel flavors with tart malic acidity and good sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","21941","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Dried blackberry, dark chocolate, and nutmeg flavors with juicy malic acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Red Striped Bourbon - Washed","21942","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, fresh green grape, and caramel flavors with complex acidity and fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Bourbon"],["Colombia","Tolima","21938","Tolima",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with mild cooked fruit flavors. Mellow tart acidity. Castillo, Caturra, Colombia"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056 (CBC CO-BIO-154)","21948","Tolima","ASOSPAC","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. The Association of Agricultural Producers and Marketers of Santiago P\u00e9rez (ASOSPAC) is a non-profit organization that was founded in 2017 in order to contribute to the growth of the production area of \u200b\u200bthe members of the region. This association started as a pilot project in Gaitania Village located in Ataco, Tolima; after trying different agricultural activities, they created ASOSPAC as we know it nowadays. Their experience, background, land and environmental advantages allowed them to focus on coffee growing. Their success in the field caught the attention of more people who joined the team. This way, a beautiful story of growing coffee began.It is their mission to defend the common interests and needs of their associates in the area of \u200b\u200bproduction and marketing of specialty coffee, to elevate the true development of the rural sector, in the same way we commit to working with our associates to achieve the objectives and values \u200b\u200bof fairtradeThey found in certifications a way to increase prices while improving quality and recognition and the rest of the members agreed on working on this. Their efforts are now reflected in their 57 producers certified in organic and fairtrade coffee. All of them dream to keep improving their coffee and creating fair conditions for the upcoming coffee-growing generations.Castillo, Caturra"],["DR Congo","SOPACDI - Pygmies' Coffee Project Micro-Station - Washed - FLO ID 26275 - (CBC CD-BIO-154)","21947",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Mellow dried fruit flavors with mild acidy acidity and sweetness. Bourbon, Caturra, Catuai"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275 - (CBC CD-BIO-154)","21946",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Soft herbal notes with dark chocolate and ceder flavors. Bourbon, Caturra, Catuai"],["Mexico","Cristal","21951",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","21952",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Colombia","EP","21955",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg and sunflower seed with mild malt flavors. Good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21957",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and malt flavors with mild tart acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21961",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clove and cooked coffee cherry flavors with winey acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21962",null,null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto with mild fresh coffee cherry flavors. Mellow sweetness and mineral saltiness. Castillo, Caturra, Colombia"],["Brazil","Amizade - Screen 17\/18","21966",null,null,"Natural","\n\t\t\t\t\t<\/a>","Nutty flavors. Common Brazilian Varieties"],["Ethiopia","MC","21967",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow sweetness. Heirloom Ethiopian Varieties"],["Sumatra","MC","21968",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow green tea flavors with good acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Central Valley","21971","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus and pecan flavors with balanced acidity and sweetness. Common Costa Rican Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21972-2","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate, molasses, and dried fruit with good acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21978","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21979","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CABONOCH - FLO ID 41509","21980","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Almond flavors with tart acidity and mellow sweetness. CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Vietnam","Dung K'No - Duc Trong Mill - Anaerobic - Natural","21982","Lam Dong","Dung K'No","Vietnam Natural","\n\t\t\t\t\t<\/a>","Fresh strawberry with cooked melon and mild toffee flavors. Sugary sweetness and winey acidity. Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Vietnam","Dung K'No - Duc Trong Mill","21981","Lam Dong","Dung K'No","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked cascara and hops flavors with tart citric acidity and mellow sweetness Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Ethiopia","Grade 1 - Ayla Bombe","21995","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Caramel, cooked strawberry, and jammy red grape flavors with clean fruit-like sweetness and winey acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Mundayo","21990","West Arsi","Mundayo","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry with mellow toffee flavours. Complex phosphoric acidity and clean fruit-like sweetness. The Mundayo Washing Station is located in the Oromia Region in the zone of West Arsi and serves about 750 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is floated to remove damaged and underripe cherries before being dried on raised beds for 21 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275 - (CBC CD-BIO-154)","22003",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Soft herbal notes with dark chocolate and ceder flavors. Bourbon, Caturra, Catuai"],["Hawaii","Kona Prime","22004",null,null,"Washed","\n\t\t\t\t\t<\/a>","Oolong tea with mild cooked citrus flavors. Mellow piquant acidity and sweetness. Kona"],["Nicaragua","PRODECOOP - FLO ID 832","22011","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Ethiopia","Grade 1 \u2013 Shanta Genet","22012","Sidama","Shanta Genet","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, fresh apricot, and dried floral flavors with winey acidity and mellow fruit-like sweetness. Heirloom Ethiopian Varieties"],["Colombia","Jairo Quinones - Finca Nueva Zelandia - Palestina - Huila - Colombia","22022","Huila","Jairo Quinones","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and savory flavors with lots of tangy acidity and syrupy sweetness. Jairo Qui\u00f1ones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago, his father gave Don Jairo a piece of land for planting his crop. He expanded his landholdings with the earnings from the coffee, and he says that even though the work is hard, he has made a good living by farming. He emphasizes the importance of picking only ripe cherries, and after experimenting with his fermentation process, he found that using water gave him better quality and more control.Jairo grows his coffee on 4.5 hectares of a 5-hectare farm with about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6 am the following day, and fermented for 24 hours underwater before being washed three to four times. The coffee is then moved to parabolic driers for 3\u201315 days.Colombia"],["Colombia","Jairo Quinones - Finca Nueva Zelandia - Palestina - Huila - Colombia","22023","Huila","Jairo Quinones","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, praline, and pecan flavors with balanced acidity and candy-like sweetness. Jairo Qui\u00f1ones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago, his father gave Don Jairo a piece of land for planting his crop. He expanded his landholdings with the earnings from the coffee, and he says that even though the work is hard, he has made a good living by farming. He emphasizes the importance of picking only ripe cherries, and after experimenting with his fermentation process, he found that using water gave him better quality and more control.Jairo grows his coffee on 4.5 hectares of a 5-hectare farm with about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6 am the following day, and fermented for 24 hours underwater before being washed three to four times. The coffee is then moved to parabolic driers for 3\u201315 days.Colombia"],["Mexico","Cristal","22024",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow almond and pecan flavors with tart acidity and mild fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22025",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond and mild cocoa flavors with mild tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22027",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and praline flavors. Balanced acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22028",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked citrus and almond flavors with tangy acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22030",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fruit and pecan flavors. Mellow fruit-like sweetness and acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22033",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh fruit and almond flavors mellow sweetness. Bourbon, Typica, Mundo Novo"],["Peru","Sol & Caf\u00e9 - FLO ID 23765","22052","Cajamarca","Cooperativa Sol y Cafe","Washed","\n\t\t\t\t\t<\/a>","Mellow malt and cocoa flavors with tart acidity and a soft mouthfeel. Cooperativa Sol y Cafe is an accomplished coop established in 2008 spanning over 3000 hectares and including nearly 800 individual small-holder farmers. They won the 2021 Golden Cup quality competition in Peru and placed in the top 3 ever since. The lands for coffee production are used under an agroforestry system (SAF) which supports generating and conserving organic matter, managing shade and creating an environment that supports exceptional coffee production. In addition to coffee, many of the members also produce cacao and other fruits. The members have expressed to us a desire to seek out long-term partnerships with good buyers and we are proud to be part of that list! Catimor, Caturra, Bourbon, Typica"],["Guatemala","Huehuetenango","22053","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow caramel, cooked citrus, and praline flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Single Farmer Project \u2013 Mr. Bekele Gemeda \u2013 Halo Beriti \u2013 Grade 1 \u2013 Yirgacheffe \u2013 Washed","22063","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, fresh lime, and perfume flavors with delicate fruit-like sweetness and tart citric acidity. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","22069-2","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit, toffee, perfume, and fresh citrus flavors with clean fruit-like sweetness and tart acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Anderacha","22076","Limu","Anderacha","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Anderacha","22077","Limu","Anderacha","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Anderacha","22075","Limu","Anderacha","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Guatemala","Lots TBD","22084",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Lots TBD","22085",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Lots TBD","22086",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Lots TBD","22087",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","SWP - FLO ID 2604","22093",null,"SWP","Washed","\n\t\t\t\t\t<\/a>","Mild graham flavors. Mellow tart acidity and sweetness. Catimor, Caturra, Bourbon, Typica"],["Guatemala","Huehuetenango - Waykan","22099","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild praline and cooked fruit flavors with balanced acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22100","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Molasses with mild cooked citrus and pecan flavors. Tart acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22101","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked citrus, and praline flavors with balanced acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22102","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh berry, toffee, and oolong tea flavors with good sweetness and sparkling acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22103","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and amaretto with mild fresh citrus and praline flavors. Tart acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22104","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow toffee and fruit flavors with mild balanced acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22105","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked fruit, and mild almond flavors with tangy acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22106","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mild fresh fruit flavors. Good sweetness and acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Kii - AB - Kirinyaga","22121","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, cooked grapefruit, and graham with mellow cooked apple flavors. Sugary sweetness and strong tart acidity. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kii - AB - Kirinyaga","22125","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Tons of cooked currant with cola and burnt sugar flavors. Juicy citric acidity and sugary sweetness. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi - AB - Kirinyaga","22128","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, burnt sugar, and cocoa flavors with juicy acidity and syrupy sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu AA - Kirinyaga","22130","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Intense brown sugar with dark chocolate and mellow raisin flavors. Tangy acidity and sugary sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kevote - PB - Embu","22132","Embu","Kevote","Washed","\n\t\t\t\t\t<\/a>","Dried mango, caramel, fresh lime, and chocolate flavours with tons of sparkling phosphoric acidity and sugary sweetness. Kevote wet mill is located in Embu county on the slopes of Mount Kenya. This washing station serves nearly 2600 small-holder farmers in the region and was founded in 1957.This wet mill has expanded in recent years, now running three facilities in different towns to better support farmers across Embu. The organization is ran by a democratically elected five member board who are voted in based on local representation to the members. Ripe cherries are hand-picked by farmers and delivered to the mill in cherry. There they sort and clean the coffee in fresh water from a local tributary and process the coffee in traditional Kenyan style of double washing and drying on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatuya - AA - Muranga","22134","Muranga","Various smallholder farmer members of the New Murarandia Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, cooked apple, burnt sugar, and toffee flavors with tangy citric acidity and sugary sweetness. The Gatuya Coffee Factory is one of two washing stations operated by the New Murarandia Farmers Cooperative Society, which has a total of around 3,500 smallholder producer members. Each farmer owns about 1\/5th to 1\/3rd of a hectare and delivers coffee in cherry to the factory.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu - PB - Kirinyaga","22136","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, panela, vanilla, and jammy lemon flavors with juicy acidity and a creamy mouthfeel. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha - AA - Nyeri","22139","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Tart acidity and juicy sweetness with tomato, papaya, spices, and caramel flavors. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha - AA - Nyeri","22140","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Lots of panela and toffee with dried apple and mild cooked stone fruit flavors. Sugary sweetness and tart acidity. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Thunguri - AB - Kirinyaga","22143","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, brown sugar, and cooked grapefruit with mellow cola flavors. Tangy acidity and a creamy mouthfeel. Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Kenya","Getuya - AA - Kirinyaga","22146","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Strong toffee with fresh green grape, dried grapefruit, and burnt sugar flavors. Sugary sweetness and tart acidity. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kevote - AA - Embu","22149","Embu","Kevote","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, cooked nectarine, cola, and brown sugar flavors with juicy acidity and syrupy sweetness. Kevote wet mill is located in Embu county on the slopes of Mount Kenya. This washing station serves nearly 2600 small-holder farmers in the region and was founded in 1957.This wet mill has expanded in recent years, now running three facilities in different towns to better support farmers across Embu. The organization is ran by a democratically elected five member board who are voted in based on local representation to the members. Ripe cherries are hand-picked by farmers and delivered to the mill in cherry. There they sort and clean the coffee in fresh water from a local tributary and process the coffee in traditional Kenyan style of double washing and drying on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Karii - AA - Kirinyaga","22151","Kirinyaga","About 4,000 smallholder farmer members of the Mutira Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cola, panela, jammy citrus, and dried grapefruit flavors with intense tangy acidity and syrupy sweetness. On the border between the coffee regions of Nyeri and Kirinyaga, Karii factory serves 600 smallholder farmers, who have about 180 coffee trees each, on average. Most farmers grow SL-28 or SL-34 varieties, typical to Kenya, and they are also starting to use shade trees to combat the climate change happening throughout the area. Typical farm crops include beans, yams, cassava, and corn; macadamia and avocado are becoming more common as shade plants. The factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella over several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of whole society. The Karii factory was built in 1984, located about 70 miles from Nairobi and a mile and a half from Kerugoya town. The Rundu river provides water for the processing: Ripe cherry is brought by the farmer members, depulped on an Aagard disc pulper, and dried to just below 12% moisture. It is dry milled at a facility near Karatina town, at Central Kenya Coffee MillsBatian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui - PB - Kirinyaga","22157","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Tropical fruit, tomato, peach, blackberry, and honey flavors with tangy acidity. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui - AB - Kirinyaga","22160","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Intense panela and jammy lemon with fresh passion fruit and brown sugar flavors. Lots of tart citric acidity and syrupy sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamugumo - AB - Kirinyaga","22163","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Tons of toffee with cooked peach, cola, and fresh blackberry flavors. Juicy acidity and sugary sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu - AB - Kirinyaga","22166","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Mild dried stone fruit, dried citrus, and pecan flavors with tart acidity and mellow candy-like sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","22179","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, fresh bergamot, and fresh jasmine flavours with juicy malic acidity and clean fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","Jairo Quinones \u2013 Finca Nueva Zelandia \u2013 Palestina \u2013 Huila \u2013 Pink Bourbon","22181","Huila","Jairo Quinones","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and savory with mild fresh tropical fruit flavors. Syrupy sweetness and tart tartaric acidity. Jairo Qui\u00f1ones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago, his father gave Don Jairo a piece of land for planting his crop. He expanded his landholdings with the earnings from the coffee, and he says that even though the work is hard, he has made a good living by farming. He emphasizes the importance of picking only ripe cherries, and after experimenting with his fermentation process, he found that using water gave him better quality and more control.Jairo grows his coffee on 4.5 hectares of a 5-hectare farm with about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6 am the following day, and fermented for 24 hours underwater before being washed three to four times. The coffee is then moved to parabolic driers for 3\u201315 days.Pink Bourbon"],["Colombia","El Tambo - Cauca - Castillo","22182","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy orange with mild cacao flavours. Mellow juicy citric acidity and clean fruit-like sweetness. Castillo"],["Colombia","Palestina - Huila","22186","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, fresh cherry, and toffee with mild cacao flavours. Clean fruit-like sweetness and mellow juicy acidity. Castillo, Caturra, Colombia"],["Colombia","Raquel Lasso - Finca La Bohemia - Cartago - Nari\u00f1o - Gesha - Washed","22194","Nari\u00f1o","Raquel Lasso","Washed","\n\t\t\t\t\t<\/a>","Fresh bergamot and jammy papaya with mild jammy mango flavours. Juicy malic acidity and syrupy sweetness. This specific microlot is from Raquel Lasso, owner and operator of Finca La Bohemia and president of FUDAM. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Gesha"],["Ethiopia","Grade 1 - Chelchele","22191","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, cooked strawberry, and cooked stone fruit with mild toffee flavors. Juicy malic acidity and candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","22192","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, cooked strawberry, and cooked stone fruit with mild toffee flavors. Juicy malic acidity and candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","22193","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, cooked strawberry, and cooked stone fruit with mild toffee flavors. Juicy malic acidity and candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","22201",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow nutty and malt flavors with mild acidity. Common Brazilian Varieties"],["Brazil","Natural","22203",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild malt and fresh coffee cherry flavors with tart acidity and mellow sweetness. Common Brazilian Varieties"],["Brazil","Natural","22204",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow fresh citrus and peanut flavors with mild tart acidity. Common Brazilian Varieties"],["Brazil","Natural","22206",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted soynut and peanut with mild acidity. Common Brazilian Varieties"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","22209","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and cooked apple with mild caramel flavours. Clean fruit-like sweetness and mellow juicy phosphoric acidity. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - PB - Kirinyaga","22210","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry and toffee flavours with juicy phosphoric acidity and syrupy sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mugaya - AB - Kirinyaga","22211","Kirinyaga","Mugaya","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, caramel, panela, and dried grapefruit flavors with tangy acidity and sugary sweetness. Mugaya Coffee Factory was established in 1975 in the town of Kagumo, Kirinyaga Kenya. This washing station serves nearly 1000 small-holder farmers in the region who average roughly 200 trees each. These small-holder farmers also grow macadamia, avocado, corn, beans and potatoes on their farms. Coffee here is processed in the traditional Kenyan style of double washed utilizing fresh local water sources and dried on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gathaithi - AA - Nyeri","22214","Nyeri","1,117 smallholder farmer members of Gathaithi Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Strong dried apricot and dried nectarine with panela and caramel flavors. Tons of tangy acidity and sugary sweetness. Gathaithi Factory is operated by Gathaithi Farmers Cooperative Society, which has more than 1,100 active members, who farm on about 143 hectares of land in the area. The total production for the cooperative is around 102,000 kgs.Batian, SL28, SL34, Ruiru 11"],["Yemen","Haraaz Red - Mahal Aqeequl Yemen Drying Station - Screen 15+","22221","Haraaz","Mahal Aqeequl Yemen Drying Station","Natural","\n\t\t\t\t\t<\/a>","Graham and malt flavors with mellow potpourri. Mild winey acidity and sweetness. There is much to be excited about in the world of Yemen coffees: For one, the specialty-coffee market there has seen some improvement and growth in the past few years, as the quality-focused work of entrepreneurs (such as our partners, about whom we'll say more below) have gained attention. Another relatively recent development has been the discovery of and research surrounding the genetic diversity of varieties found in Yemen. Coffee researchers have classed a set of coffee varieties in Yemen as a genetic group called Yemenia, which are a collection of landrace types that have developed over centuries in Yemen and are particularly well-adapted to the arid, difficult climate there. This genetic information has potentially significant implications to the importance of Yemenia coffees for the future development of drought-resistant cultivars, as well as for research purposes into the origins of Arabica coffee and its historical mutation as it's been transplanted around the world.Now, about this specific coffee\u2026Once upon a time, Cafe Imports' head of sourcing, Jason Long, was on a long hunt for spectacular Yemen coffees\u2014the kind the coffee-history books are literally written about\u2014and he finally found some in the mid-2010s, when he met Shabbir Ezzi, an entrepreneur and the owner of exporting company Al-Ezzi Industries. Shabbir has invested not just money, time, and energy, but also his life by relocating to Yemen in order to make high-quality coffee a viable, sustainable, and empowering pursuit for the farmers in and around the coffee region of Haraaz. Shabbir had the passion for improving Yemeni coffee, but not necessarily the background in quality development: Jason requested that Al-Ezzi focus on buying fresh (not dried) cherries from producers and to dry the cherries evenly on raised beds rather than the traditional patios and rooftops. Shabbir agreed, and the collaboration has had remarkable results. Al-Ezzi still works with producers in the traditional way as well, and is able through their efforts in sourcing and sorting to buy coffee at different levels of quality and traceability from producers in Yemen. The ways that Al-Ezzi does business in Yemen's coffee market is substantially different from the norm. Here are the main points that make their model appealing to us at Cafe Imports.Farmers are paid a high base price for bringing their coffee to Al-Ezzi's own or participating receiving stations, and are given premiums for coffees that meet certain standards of moisture, quantity, and quality selection.Coffee farmers are voluntarily issued ID cards, which are used not only as a point of pride and respect but also to keep track of their deliveries and ensure proper, timely payment.Each farmer's individual contributions are meticulously recorded, which means the coffees are traceable down to individuals\u2014highly unusual in a country where the average farmer produces less than 100 kilos of cherry.Fresh, ripe red cherries earn an additional premium over dried cherries (how coffee is traditionally sold at market), as buying fresh cherries allows Al-Ezzi to ensure ripeness and quality before drying, and to control the drying process for evenness.Because of this alternative way of doing business with coffee farmers in Yemen, Al-Ezzi and Cafe Imports are able to offer different \"tiers\" of product from these growers, who are paid according to their quality and volume.Moka Yemeni -Workhorse coffees of reliably good quality purchased as dried cherry and milled in Sana'a at Al-Ezzi's facility. These coffees are a blend of different types and grades of coffees and have limited traceability but a classic Yemen profile.Haraaz Traceable-Dried cherries purchased directly from producers who hold Al-Ezzi\u2013issued producer ID cards in order to allow for both proper distribution of funds and full traceability.Haraaz Fresh -Fresh coffee cherries purchased directly from producers in the Sharqui Haraaz microregion, where Al-Ezzi receives coffee at local collection points. Fully traceable through the producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Red-Fresh cherries purchased directly from producers who have picked or sorted perfectly ripe fruit and delivered it immediately after harvest. Fully traceable through producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Microlot-Fresh red cherries purchased from a single producer or small cooperative in a quantity great enough (at least 5 bags) to keep isolated and marketed under the grower or growers' name.This lot comprises fresh coffee cherries collected at the Mahal Aqeequl Yemen Drying Station that collaborates with Al-Ezzi in the collection and tracing of high-quality coffee cherry from farmers in the area.To watch a video featuring our Yemen project and partner Shabbir Ezzi, visit our YouTube channel.Tuffahi, Dawairi, Jaaadi"],["Yemen","Haraaz Red - Rajeh Husein al Me'qabi - Screen 15+","22222","Haraaz","Rajeh Husein al Me'qabi","Natural","\n\t\t\t\t\t<\/a>","Cooked cascara with mellow nutmeg, coriander, and molasses flavors. Winey acidity and mild sweetness. There is much to be excited about in the world of Yemen coffees: For one, the specialty-coffee market there has seen some improvement and growth in the past few years, as the quality-focused work of entrepreneurs (such as our partners, about whom we'll say more below) have gained attention. Another relatively recent development has been the discovery of and research surrounding the genetic diversity of varieties found in Yemen. Coffee researchers have classed a set of coffee varieties in Yemen as a genetic group called Yemenia, which are a collection of landrace types that have developed over centuries in Yemen and are particularly well-adapted to the arid, difficult climate there. This genetic information has potentially significant implications to the importance of Yemenia coffees for the future development of drought-resistant cultivars, as well as for research purposes into the origins of Arabica coffee and its historical mutation as it's been transplanted around the world.Now, about this specific coffee\u2026A few years ago, Cafe Imports' head of sourcing, Jason Long, was on a long hunt for spectacular Yemen coffees\u2014the kind the coffee-history books are literally written about\u2014and he finally found some in the mid-2010s, when he met Shabbir Ezzi, an entrepreneur and the owner of exporting company Al-Ezzi Industries. Shabbir has invested not just money, time, and energy, but also his life by relocating to Yemen in order to make high-quality coffee a viable, sustainable, and empowering pursuit for the farmers in and around the coffee region of Haraaz. Shabbir had the passion for improving Yemeni coffee, but not necessarily the background in quality development: Jason requested that Al-Ezzi focus on buying fresh (not dried) cherries from producers and to dry the cherries evenly on raised beds rather than the traditional patios and rooftops. Shabbir agreed, and the collaboration has had remarkable results. Al-Ezzi still works with producers in the traditional way as well, and is able through their efforts in sourcing and sorting to buy coffee at different levels of quality and traceability from producers in Yemen. This particular lot is from individual producer Husein al Me'qabiThe ways that Al-Ezzi does business in Yemen's coffee market is substantially different from the norm. Here are the main points that make their model appealing to us at Cafe Imports.Farmers are paid a high base price for bringing their coffee to Al-Ezzi's own or participating receiving stations, and are given premiums for coffees that meet certain standards of moisture, quantity, and quality selection.Coffee farmers are voluntarily issued ID cards, which are used not only as a point of pride and respect but also to keep track of their deliveries and ensure proper, timely payment.Each farmer's individual contributions are meticulously recorded, which means the coffees are traceable down to individuals\u2014highly unusual in a country where the average farmer produces less than 100 kilos of cherry.Fresh, ripe red cherries earn an additional premium over dried cherries (how coffee is traditionally sold at market), as buying fresh cherries allows Al-Ezzi to ensure ripeness and quality before drying, and to control the drying process for evenness.Because of this alternative way of doing business with coffee farmers in Yemen, Al-Ezzi and Cafe Imports are able to offer different \"tiers\" of product from these growers, who are paid according to their quality and volume.Moka Yemeni -Workhorse coffees of reliably good quality purchased as dried cherry and milled in Sana'a at Al-Ezzi's facility. These coffees are a blend of different types and grades of coffees and have limited traceability but a classic Yemen profile.Haraaz Traceable-Dried cherries purchased directly from producers who hold Al-Ezzi\u2013issued producer ID cards in order to allow for both proper distribution of funds and full traceability.Haraaz Fresh -Fresh coffee cherries purchased directly from producers in the Sharqui Haraaz microregion, where Al-Ezzi receives coffee at local collection points. Fully traceable through the producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Red-Fresh cherries purchased directly from producers who have picked or sorted perfectly ripe fruit and delivered it immediately after harvest. Fully traceable through producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Microlot-Fresh red cherries purchased from a single producer or small cooperative in a quantity great enough (at least 5 bags) to keep isolated and marketed under the grower or growers' name.This lot comprises fresh coffee cherries collected at the Mahal Aqeequl Yemen Drying Station that collaborates with Al-Ezzi in the collection and tracing of high-quality coffee cherry from farmers in the area.To watch a video featuring our Yemen project and partner Shabbir Ezzi, visit our YouTube channel.Tuffahi, Dawairi, Jaaadi"],["Honduras","Carlos Mejia - Finca La Valentina - IHCAFE 90 - Red Honey","22232","La Paz","Carlos Mejia","Red Honey","\n\t\t\t\t\t<\/a>","Cocoa with mild spices and cooked berry flavors. Winey acidity and mellow candy-like sweetness. Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. IHCAFE 90"],["Honduras","Carlos Mejia - Finca La Valentina - Yellow Catuai - Natural","22233","La Paz","Carlos Mejia","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and jammy blueberry flavors with winey acidity and good sweetness. Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. Catuai"],["Ethiopia","Grade 1 - Chelchele","22242","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Praline, cooked orange and mellow toffee flavors with winey acidity and a soft mouthfeel. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","22243","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Praline, cooked orange and mellow toffee flavors with winey acidity and a soft mouthfeel. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Ayla Bombe","22261","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy blackberry, and cooked grapefruit flavors with sugary sweetness and tart acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Adnan - Special Prep","22268","Sidama","Adnan","Natural Special Prep","\n\t\t\t\t\t<\/a>","Caramel, amaretto, and cooked stone fruit with mild fresh cherry flavors. Tangy malic acidity and fruit-like sweetness. This lot comes to us from the Adnan Washing station in the Kebina village in Sidama. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adnan washing station, they process coffee in traditional Ethiopian fashion. Here they utilize shade nets to slow down drying time, at times taking up to 30 days which they believe allows them to have an extremely controlled and even drying, resulting in a very consistent and elevated cup profile. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Adnan - Special Prep","22268-2","Sidama","Adnan","Natural Special Prep","\n\t\t\t\t\t<\/a>","Caramel, amaretto, and cooked stone fruit with mild fresh cherry flavors. Tangy malic acidity and fruit-like sweetness. This lot comes to us from the Adnan Washing station in the Kebina village in Sidama. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adnan washing station, they process coffee in traditional Ethiopian fashion. Here they utilize shade nets to slow down drying time, at times taking up to 30 days which they believe allows them to have an extremely controlled and even drying, resulting in a very consistent and elevated cup profile. Heirloom Ethiopian Varieties"],["Guatemala","Octavio Lopez - Finca Pila Seca - Bourbon","22276","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Toffee and citrus zest with mellow fresh melon flavors. Tangy citric acidity and fruit-like sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon"],["Guatemala","Gustavo Lopez - Finca El Pozo - Bourbon","22278","Huehuetenango","Gustavo Lopez","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and amaretto with mild caramel flavors. Tart acidity and good sweetness. Gustavo Lopez owns El Pozo a 4.3-hectare farm in Huehuetenango. The farm grows Bourbon and Caturra and produces around 12,000-13,000 kg of coffee per year. Harvest typically runs from January through April. The coffee is picked ripe and left to ferment for 24 hours. It is then processed and dried on patios for around 7 days. Lopez has faced challenges with labor shortages for harvest and a disease known as Ojo de Gallo or Rooster\u2019s Eye.Bourbon"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 - (CBC ET-BIO-154)","22292","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Obvious winey, tart, citric acidity and candy-like sweetness. Significant fresh jasmine flavors and some potpourri flavors. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Burundi","SWP","22319",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild acidy acidity and sweetness. Bourbon"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - Nispero 1 lot - Villa Sarchi - Anaerobic - Honey","22306","West Valley","Cerro San Luis Micromill","Honey","\n\t\t\t\t\t<\/a>","Mellow cocoa, praline, and cooked fruit flavors with mild tart acidity and sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Villa Sarchi"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Targua lot - Gesha - Natural","22313","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry with mellow dark chocolate and toffee flavors. Winey acidity and mild sugary sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Gesha"],["El Salvador","Finca Plan del Hoyo - Kenya","22301","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, toffee, and fresh coffee cherry flavors with tart citric acidity and sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","22321","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mild cooked bell pepper and fruit flavors with mellow acidy acidity and sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Colombia","Huila","22335","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cocoa with mellow cooked berry flavors. Tart acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Gesha - Natural","22344","Tarraz\u00fa","La Candelilla Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Gesha"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - La Galera Lot - SL-28 - Anaerobic - Honey","22345","West Valley","Cerro San Luis Micromill","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Sumatra","Aceh TP","22349-2","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Molasses, fresh tropical fruit, and hops flavors with tart acidity and mild fruit-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Diego Fernando Leguizamo - Finca El Faldon - San Agustin - Huila - Tabi, Pink Bourbon - Washed","22382","Huila","Diego Fernando Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Dried blackberry, jammy tropical fruit, and dark chocolate flavors with tangy acidity and sugary sweetness. Diego Leguizamo is the son of fabled coffee producer Arnulfo Leguizamo. Arnulfo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who's name is on this lot as he has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo and Diego have become even more of an innovators and leaders in their community by opening a caf\u00e9.Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Diego manages.. Pink Bourbon"],["Colombia","Yoiner Andres Osorio - Finca El Manzano - Tarqui - Huila - Castillo - Washed","22384","Huila","Yoiner Andres Osorio","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh coffee cherry flavors with tangy acidity and candy-like sweetness. Yoiner Andres Osorio owns and runs the farm El Manzano in the Vereda el Triunfo area of Tarqui in Huila. This 4-hectare farm has 3 hectares planted with around 15,000 coffee trees. Fly crop runs from June to August with the main harvest from November to January. He notes that climate change and labor shortages have caused recent challenges for the farm. As for processing, the cherry is harvested and pulped on the same day. The harvest on Monday is combined with that on Tuesday and Wednesday. The coffee is then fermented for around 40 hours, washed, and taken to the drying room where it dries for about 20 days.Castillo"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Caturra - Washed","22400","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Panela, brown sugar, and savory flavors with tangy malic acidity and syrupy sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Caturra - Washed","22401","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, cooked papaya and amaretto flavors with tart acidity and syrupy sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Caturra - Washed","22402","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Caramel and oolong tea flavors with tangy acidity and good sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Arnulfo Leguizamo - El Faldon - San Agustin - Huila - Caturra - Washed","22411","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Panela with mellow cooked nectarine flavors.Ttangy acidity and candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra"],["Colombia","Yoiner Andres Osorio - Finca El Manzano - Tarqui - Huila - Castillo - Washed","22413","Huila","Yoiner Andres Osorio","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh coffee cherry flavors with tangy malic acidity and candy-like sweetness. Yoiner Andres Osorio owns and runs the farm El Manzano in the Vereda el Triunfo area of Tarqui in Huila. This 4-hectare farm has 3 hectares planted with around 15,000 coffee trees. Fly crop runs from June to August with the main harvest from November to January. He notes that climate change and labor shortages have caused recent challenges for the farm. As for processing, the cherry is harvested and pulped on the same day. The harvest on Monday is combined with that on Tuesday and Wednesday. The coffee is then fermented for around 40 hours, washed, and taken to the drying room where it dries for about 20 days.Castillo"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Aguistin - Huila - Caturra - Washed","22418","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, cooked apple, and toffee with mild fresh cherry flavours. Juicy malic acidity and clean fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra"],["Colombia","Jenaro Burbano Mu\u00f1oz - Finca Buena Vista - San Agustin - Huila - Pink Bourbon - Washed","22419","Huila","Jenaro Burbano Mu\u00f1oz","Washed","\n\t\t\t\t\t<\/a>","Intense dark chocolate with brown sugar and mellow fresh tomato and fresh green grape flavors. Sugary sweetness and tart acidity. Jenaro Burbano Mu\u00f1oz runs Finca Buena Vista near San Agustin in the Huila region of Colombia. This 3.5-hectare farm is home to around 9,500 coffee trees as well as cassava and bananas. For Bourbon, the cherries are picked and left for 24 hours in the cherry. Then the pulp is removed and the coffee is put in a tank for 48 hours to ferment. After that period, it is washed and taken to dry either by parabolic drying beds or a Casa Elba, a rooftop drying structure, for about 20 days. For Castillo coffee, the fermentation period is 60 days instead.Pink Bourbon"],["Colombia","Jose Alirio Lopez Hoyos - Finca Buena Vista - San Agustin - Huila - Pink Bourbon - Washed","22420","Huila","Jose Alirio Lopez Hoyos","Washed","\n\t\t\t\t\t<\/a>","Tons of cola with fresh lemon, cooked pome, and mellow toffee flavours. Tangy acidity and syrupy sweetness. Jose Alirio Lopez Hoyos runs Finca Buena Vista in the San Agustin area of Huila. The 2-hectare farm is home to about 4000 coffee trees. Fly crop takes place from June to August with the main harvest running from November through January.This batch is the result of three days' harvest. Cherries are depulped the same day they're picked and the batch from Monday is mixed with the ones from Tuesday and Wednesday. The depulped coffee is left in the tank for 50 hours to ferment. From there, it is washed and left for 12 hours so that the water can drain. Finally, it is moved to African beds in the drying room where it dries for around 20 days until the desired moisture content is reached.Pink Bourbon"],["Colombia","Misael Guarnizo - Finca El Mirador - Tarqui - Huila - Pink Bourbon - Washed","22421","Huila","Misael Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cacao, cooked pear, and panela with mellow toffee flavors. Candy-like sweetess and a smooth mouthfeel. Misael Guarnizo is the owner of Finca El Mirador near Tarqui in Huila. The 1-hectare farm is home to about 4200 coffee trees. This coffee is picked and left to rest in its cherry for 12 hours. It is then depulped and placed in sealed containers for 60 hours to ferment. Once fermentation is complete, the coffee is washed and taken to the stretchers for drying. Guarnizo uses both parabolic dryers and African raised beds. Drying typically takes around 25 days.Pink Bourbon"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra, Colombia - Washed","22425","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, caramel, and jammy berry flavors with juicy acidity and fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra, Colombia"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra, Pink Bourbon - Washed","22426","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Fresh raspberry and toffee with mellow fresh citrus zest flavors. Clean fruit-like sweetness and balanced acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Caturra"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","22430","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, dried blueberry, panela, and brown sugar flavors with tart acidity and mellow candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra"],["Colombia","Miguel Agusto Ortega - Finca Asturias - San Agustin - Huila - Caturra - Washed","22433","Huila","Miguel Agusto Ortega","Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mild cooked lime and cooked stone fruit flavors. Mellow sugary sweetness and balanced acidity. Miguel Agusto Ortega owns and runs Finca Asturias and is a member of Asociacion Los Naranjos, a group of producers around San Agustin, Huila. This 4-hectare farm is home to around 4500 coffee trees. They produce around 3000 kg of coffee per year. Some challenges the farm faces include the effects of climate change and diseases like rust.When the cherry is harvested, Monday's coffee is pulped at once and then mixed with Tuesday's. Together the coffee is fermented for 40 hours in a tank. Then it is washed and taken to the parabolic drying room where it dries for around 20 days.Caturra"],["Colombia","Neider Criollo Betancourt - Finca Virginia - Tarqui - Huila - Colombia - Washed","22436","Huila","La Virginia","Washed","\n\t\t\t\t\t<\/a>","Toffee and caramel with mellow cooked fruit flavors. Balanced acidity and mild candy-like sweetness. Neider Criollo Betancourt is a second generation coffee producer from Tarqui, Huila. While he grew up around coffee, his family lost a lot of the tradition after his father passed away at the age of eight. In 2012, Neider traded his first motorcycle for his first hectare of land and re-ignited his passion for coffee. A few years later he traded his second motorcycle for his next 1.5 hectares and was able to purchase his first wet-mill shortly after. While he has owned and operated his Finca La Virginia for the past eight years with his partner Maribel Bermeo, he was limited to commercial coffee production because he did not have a way to properly dry his coffee. After hearing of the successes of his neighbors in producing and commercializing specialty coffee, he made it a mission to learn as much as he could and set out to build a dryer in early 2019. A very meticulous producer, Nieder spent all of 2019 (2 harvests) focused on refining his process. With the help of his sister, a cupper at a cooperative in San Agustin, and through a lot of trail-and-error, he was able to settle on a process and made his first delivery of quality focused coffee to Fairfield Trading in October of 2020. We\u2019re happy to report that every delivery of coffee he has prepared for export has cupped at 87+ points \u2013 quite an accomplishment for a beginner in specialty coffee production.THE FUTURE:Neider wants to build a siphon that brings cherries down from a collection point (where workers bring their pickings to be weighed and recorded) to the wet mill. He believes this will incentivize workers to come to his farm during harvest because it means less back and forth up steep hills carrying heavy amounts of coffee. He hopes to build a vermicompost facility to process cherry waste and household organic material to create organic soil and foliar fertilizers \u2013 saving him money as well as saving his land. He also wants build raised beds under his drying facility to extend his drying time \u2013 leaving the wet parchment to first dry in shade for up to 8 days before moving it up to the solar dryer for 10-20 days. Neider believes that this causes the coffee to \u201ctemper,\u201d or stabilize in the early process of drying, preventing the parchment from splitting open - something that often happens when wet parchment dries too quickly at high temperatures. This will also expand his capacity for drying, avoiding potential defects, like phenols, that occur in the drying process. Colombia"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Castillo, Colombia - Washed","22437","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and cooked lemon flavors with tangy malic acidity and mellow sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Castillo, Colombia"],["Colombia","Jenaro Burbano Mu\u00f1oz - Finca Buena Vista - San Agustin - Huila - Castillo - Washed","22438","Huila","Jenaro Burbano Mu\u00f1oz","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and almond with mild cooked citrus and cocoa flavors. Tart acidity and good sweetness. Jenaro Burbano Mu\u00f1oz runs Finca Buena Vista near San Agustin in the Huila region of Colombia. This 3.5-hectare farm is home to around 9,500 coffee trees as well as cassava and bananas. For Bourbon, the cherries are picked and left for 24 hours in the cherry. Then the pulp is removed and the coffee is put in a tank for 48 hours to ferment. After that period, it is washed and taken to dry either by parabolic drying beds or a Casa Elba, a rooftop drying structure, for about 20 days. For Castillo coffee, the fermentation period is 60 days instead.Castillo"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","22356","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Praline, dried citrus zest and spices flavors with tart citric acidity and mild sugary sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","22374","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape, cooked blackberry, and dried floral flavors with tart acidity and fruit-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Jose Luis Herrera Tamayo - Finca Timaru - San Agustin - Huila - Pink Bourbon - Washed","22385","Huila","Jose Luis Herrera Tamayo","Washed","\n\t\t\t\t\t<\/a>","Cooked red grape with mellow chocolate and clove flavors. Juicy malic acidity and candy-like sweetness. Jose Luis Herrera Tamayo owns the 6-hectare farm Timaru in the San Agustin area of Huila. Here he grows Pink Bourbon alongside cane sugar and raising livestock. About 1 hectare is planted with around 3,000 coffee trees. Fly crop takes place from June to August with the main harvest from November through January. For the fermentation process, the cherries are collected and left in tow for 12 hours. Then the pulp is roasted and left in a tank for 48 hours. After that the coffee is washed and taken to the drying room where it dries for around 20 days on parabolic dryers.Jose Luis has faced challenges with climate change and diseases.Pink Bourbon"],["Colombia","Jose Luis Herrera Tamayo - Finca Timaru - San Agustin - Huila - Pink Bourbon - Washed","22385-2","Huila","Jose Luis Herrera Tamayo","Washed","\n\t\t\t\t\t<\/a>","Cooked red grape with mellow chocolate and clove flavors. Juicy malic acidity and candy-like sweetness. Jose Luis Herrera Tamayo owns the 6-hectare farm Timaru in the San Agustin area of Huila. Here he grows Pink Bourbon alongside cane sugar and raising livestock. About 1 hectare is planted with around 3,000 coffee trees. Fly crop takes place from June to August with the main harvest from November through January. For the fermentation process, the cherries are collected and left in tow for 12 hours. Then the pulp is roasted and left in a tank for 48 hours. After that the coffee is washed and taken to the drying room where it dries for around 20 days on parabolic dryers.Jose Luis has faced challenges with climate change and diseases.Pink Bourbon"],["Colombia","Arnulfo Osorio Ortiz - Finca Planada - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22386","Huila","Arnulfo Osorio Ortiz","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, green grape, and caramel flavors with juicy acidity and clean fruit-like sweetness. Arnulfo's farm, Planada, is 7.5 hectares, with about 1.5 hectares of 4500 planted coffee trees by pastures of corn, and a trout farm. His pink bourbon is dry fermented for 60 hours, washed, and then dried for 25 days in parabolic dryers. Pink Bourbon"],["Colombia","Wilson Jesus Ortega Mu\u00f1oz - Finca Los Naranjos - San Agustin - Huila - Pink Bourbon - Washed","22387","Huila","Wilson Jesus Ortega Mu\u00f1oz","Washed","\n\t\t\t\t\t<\/a>","Panela and dark chocolate with mellow fresh citrus flavors. Tangy malic acidity and mild sugary sweetness. Wilson Jesus Ortega Mu\u00f1oz runs a 2-hectare farm called Finca Los Naranjos in the San Agustin area of Huila. Alongside around 2000 coffee trees, he also grows corn, bananas, and arracacha. Fly crop runs from June through August with the main harvest taking place from November through January. He produces around 1500 kgs of coffee per year.When harvesting, the cherry is picked and left for 12 hours before depulping. Then it is put in tanks for 50 hours to ferment. From there the coffee is washed and taken to the drying room where it dries for around 20 days to reach the desired moisture content.In recent harvests, he has faced challenges from changes in the climate and the high costs of fertilizer and labor.Pink Bourbon"],["Colombia","Derly Yurani Burbano - Finca El Placer - San Agustin - Huila - Pink Bourbon - Washed","22390","Huila","Derly Yurani Burbano","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape with mild vanilla flavors. Balanced acidity and good sweetness. Derly Yurani Burbano runs the half-hectare farm Finca El Placer in the San Agustin area of Huila. The farm has around 1600 trees and produces about 1000 kg of coffee per year. Fly crop typically runs from June through August with the main harvest from November through January. When harvesting, the cherries are collected and left for 32 hours in the pulp. After the rest period, they are depulped and moved to a tank for 60 hours to ferment. From there the coffee is washed and taken to the parabolic drying room where it dries for about 20 days.Pink Bourbon"],["Colombia","Edison Martin Chito Ramos - Finca Buena Vista - San Agustin - Huila - Pink Bourbon - Washed","22391","Huila","Edison Martin Chito Ramos","Washed","\n\t\t\t\t\t<\/a>","Lots of dark chocolate with brown sugar and oolong tea flavors. Complex citric acidity and syrupy sweetness. Edison Martin Chilito runs Finca Buena Vista in the San Agustin region of Huila. The 1-hectare farm has about half a hectare planted with around 2100 trees. At the farm, fly crop takes place from June to August and the main harvest runs from November through January. Once harvested the cherries are left to rest for 12 hours before depulping. From there, they are moved to a tank for 36 hours to ferment. Finally, the coffee is washed and taken to the drying room where it dries for about 20 days.Pink Bourbon"],["Colombia","Robinson Guarnizo - Finca Planada - Tarqui - Huila - Gesha - Washed","22392","Huila","Robinson Guarnizo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, cocoa, and cooked grapefruit flavors with tart citric acidity and syrupy sweetness. Robinson Guarnizo runs Finca Planada in the Tarqui region of Huila. This 3-hectare farm is planted with around 1200 coffee trees covering half a hectare. Alongside the coffee trees, Guarnizo also grows bananas, yuca, and corn. In recent years, he's faced challenges with the changing climate and the high costs of fertilizer and labor.When the cherries are harvested, they're left to rest for 24 hours before being depulped. They are then moved to a tank where they ferment for 60 hours. Finally, the coffee is washed and taken to the drying room where it dries on African beds for around 25 days.Gesha"],["Colombia","Aristides Guarnizo Cruz - La Cumbre - Tarqui - Huila - Pink Bourbon - Washed","22399","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Panela, fresh citrus fruit, and savory flavors with tangy citric acidity and candy-like sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Pink Bourbon - Washed","22404","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Panela, toffee, and oolong tea flavors with juicy malic acidity and strong fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Pink Bourbon"],["Colombia","Yaved Guarnizo - Finca La Esperanza - Tarqui - Huila - Pink Bourbon - Washed","22406","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Caramel, cooked green grape, and praline flavors with tangy malic acidity and candy-like sweetness. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22407","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Jammy tomato, cooked red grape, and caramel flavors with sugary sweetness and strong tart acidity. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Pink Bourbon"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22414","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Lots of cola with cooked cherry, dried mango, and vanilla flavors. Intense sparkling malic acidity and syrupy sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Misael Guarnizo - Finca El Mirador - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22416","Huila","Misael Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and vanilla with mild cooked berry flavors. Tart citric acidity and syrupy sweetness. Misael Guarnizo is the owner of Finca El Mirador near Tarqui in Huila. The 1-hectare farm is home to about 4200 coffee trees. This coffee is picked and left to rest in its cherry for 12 hours. It is then depulped and placed in sealed containers for 60 hours to ferment. Once fermentation is complete, the coffee is washed and taken to the stretchers for drying. Guarnizo uses both parabolic dryers and African raised beds. Drying typically takes around 25 days.Pink Bourbon"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Sidra - Washed","22424","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Dried passion fruit, dried pineapple, cola, and dark chocolate flavors with intense tart acidity and clean fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","22431","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Dried blackberry and fresh honeydew with mellow cacao and vanilla flavors. Sugary sweetness and winey acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon"],["Colombia","Helemile Mu\u00f1oz Salamanca - Finca Guadual - San Agustin - Huila - Pink Bourbon - Washed","22442","Huila","Helemile Mu\u00f1oz Salamanca","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, cooked plum, cola, and caramel flavors with juicy malic acidity and syrupy sweetness. Elemile Mu\u00f1oz Salamanca runs Finca Guadual and is a member of Asociacion Los Naranjos, a group of producers surrounding San Agustin, Huila. This 2-hectare farm is home to around 3000 coffee trees as well as bananas, cassava, and arracha.The coffee is picked as ripe as possible and depulped the same day. It is then put in a tank for 40 hours to ferment before being washed and left to drain for 12 hours. Finally it is taken to the drying room where it dries for around 20 days until the desired moisture content is reached.Pink Bourbon"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Caturra - Washed","22359","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove flavors with tart acidity and mellow sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Caturra"],["Colombia","Yaved Guarnizo - Finca La Fuente - Tarqui - Huila - Colombia - Anaerobic Washed","22395","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Colombia"],["Colombia","Yaved Guarnizo - Finca La Fuente - Tarqui - Huila - Gesha - Anaerobic Washed","22396","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Gesha"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Papayo - Washed","22397","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Tabi - Washed","22398","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","EA Decaf de Ca\u00f1a - Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Caturra, Castillo, Colombia","22393","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee with mild fruit flavors. Tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Caturra, Castillo, Colombia","22393-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee with mild fruit flavors. Tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Asociacion Los Naranjos - San Agustin - Huila - Pink Bourbon","22410","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Pink Bourbon"],["Guatemala","Huehuetenango","22462","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22456-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow chocolate and fruit flavors. Good sweetness and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Maragogype - Honey","22484","Ahuachapan","Mauricio Salaverria","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked red grape and dried cranberry flavors with winey acidity and candy-like sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Maragogype"],["El Salvador","Mauricio Salaverria - Finca Himalaya - SL-28 - Honey","22485","Ahuachapan","Mauricio Salaverria","Honey","\n\t\t\t\t\t<\/a>","Cocoa and cooked tropical fruit with mellow toffee and fresh berry flavors. Winey acidity and mild candy-like sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.SL-28"],["Brazil","Natural","22501",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fruit flavors. Mellow acidity and sweetness. Common Brazilian Varieties"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","22520","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Costa Rica","Helsar de Zarcero - Cascara Tea","22536",null,null,"Cascara","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","22540","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Panela, jammy strawberry, and cooked citrus flavors with tangy acidity and good sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22541-2","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked berry and fresh melon with mellow apple blossom flavors. Sugary sweetness and winey acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Nicaragua","Finca Bethania - Cafetos de Segovia - Java - Honey","22546","Nueva Segovia","Finca Bethania","Honey","\n\t\t\t\t\t<\/a>","Mild chocolate, spices, and cooked fruit flavors with mellow tart citric acidity and fruit-like sweetness. Finca Bethania and Cafetos de Segovia micromill is a labor of love from the Albir family. It is currently managed by a thrid generation of coffee producers, sisters Ana and Martha Albir, who inherited their passion for coffee from their father. Their father bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family.Finca Bethania takes special care to preserve the natural forest and its ecosystem and wildlife. They work with an ecoforestry coffee model, supporting native flora and fauna and protecting water sources. The farm has allocated 3.5 hectares of forest for the protection of and conservation of the soil, water, and biodiversity.They also work to better the lives of their community by employing within the region and supporting educational programs for primary and preschool children.The Albir family hopes to make the farm a tourist attraction for national and foreign visitors to share their work and education. They also want to continue to implement ecoforestry production systems on the farm and better preserve the quality of harvested coffee. Java"],["El Salvador","Finca Plan del Hoyo - Kenya","22557","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato and toffee with mild praline flavors. Tangy citric acidity and good sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Costa Rica","Jhonnathan Camacho - Finca San Jos\u00e9 - Mundo Maya - Red Honey","22596","West Valley","Jhonnathan Camacho","Red Honey","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, dried lemon, and dried berry flavors with winey acidity and mellow clean fruit-like sweetness. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Mundo Maya"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - Gesha - Natural","22599","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Panela, toffee, and fresh plum with mellow cooked melon flavors. Tart acidity and candy-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsGesha"],["Colombia","Nari\u00f1o","22600","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","22601","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","La Uni\u00f3n \u2013 Nari\u00f1o","22603","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","22640","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry and dried lavender with cooked blackberry flavors. Lots of boozy acidity and candy-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["Colombia","Misael Guarnizo Cruz - Finca El Mirador - Tarqui - Huila - Pink Bourbon - Washed","22650","Huila","Misael Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, fresh apple, and fresh black tea flavours with mild juicy malic acidity and clean fruit-like sweetness. Misael Guarnizo is the owner of Finca El Mirador near Tarqui in Huila. The 1-hectare farm is home to about 4200 coffee trees. This coffee is picked and left to rest in its cherry for 12 hours. It is then depulped and placed in sealed containers for 60 hours to ferment. Once fermentation is complete, the coffee is washed and taken to the stretchers for drying. Guarnizo uses both parabolic dryers and African raised beds. Drying typically takes around 25 days.Pink Bourbon"],["Colombia","La Cruz - Nari\u00f1o","22644","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Molasses with mellow fresh tamarind, cooked cherry, and amaretto flavors. Tart malic acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","La Union - Nari\u00f1o - Castillo","22645","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and dark chocolate with mellow cooked orange flavors. Tart acidity and mellow syrupy sweetness. Castillo"],["Honduras","Roger Dominguez - Finca Las Acacias - Catuai & Bourbon","22660","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Praline and cooked citrus zest flavors with balanced acidity and good sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Guatemala","Guatemala - SHB - Oriente - Finca El Morito - Washed","22662","Oriente",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guatemala - SHB - Huehuetenango - Finca Naranja - Washed","22663","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guatemala - SHB - Huehuetenango - Finca el Coyolar - Washed","22664","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Puebla - Chichiquila","22668","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and cocoa with mellow cooked tomato and fresh citrus flavors. Tangy acidity and sugary sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Finca Concepcion Buena Vista - Yellow Bourbon - Honey","22674","Chimaltenango","Finca Concepcion Buena Vista","Honey","\n\t\t\t\t\t<\/a>","Raisin and dried coffee cherry flavors with mild chocolate and praline flavors. Winey acidity and fruit-like sweetness. Finca Concepcion Buena Vista is owned and operated by Bernardo Solano in the Chimaltenango region of Guatemala. This farm spans nearly 130 hectares and 100 of those are planted in coffee. Bernardo has planted many new varieties such as Gesha and Sidra and Anacafe 14 to help support his pursuit of exceptional quality from this farm. Washed coffee here is typically fermented for 36 hours then dried on raised beds and patios for roughly 7 days. Naturals are slow dried on covered raised beds for nearly 25 days. Yellow Bourbon"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","22701","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, toffee, chocolate, and fresh strawberry flavors with clean fruit-like sweetness and winey acidity. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","22702","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Toffee, jammy red grape, cocoa, and cooked berry flavors with winey acidity and candy-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Natural","22703","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Caramel, red wine, and cooked raspberry flavors with winey acidity and fruit-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["El Salvador","Jose Edgardo Gutierrez - Finca San Nicolas - Pacamara - Natural","22706","Chalatenango","San Nicolas","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked red grape flavors with juicy acidity and sugary sweetness. Finca San Nicol\u00e1s is a 5-manzana farm planted with Pacas and Pacamara coffees. Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Natural","22711","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with floral flavors. Tons of boozy acidity and mellow sugary sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacas - Natural","22715","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Toffee, fresh red grape, and cooked cranberry flavors with syrupy sweetness and winey acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacas"],["El Salvador","Jose Omar Lemus - Finca San Francisco - Gesha - Natural","22722","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Mellow red wine, cocoa, spices, and fresh coffee cherry flavors with winey acidity and sugary sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Gesha"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","22725","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked strawberry with toffee, cooked pear, and mild floral flavors. Syrupy sweetness and lots of tangy malic acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["Guatemala","Virgilio Martinez - Finca Los Chorros","22735","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Chocolate, praline, raisin, and fresh grapefruit flavors with tart acidity and candy-like sweetness. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Finca Noruega - Red Caturra - Natural","22741","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Red wine and cocoa flavors with intense tart malic acidity and sugary sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Caturra"],["El Salvador","Fredy Umana - Finca Fredy - Pacamara - Natural","22756","Chalatenango","Fredy Umana","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry and cooked papaya with mellow burnt sugar and cinnamon flavors. Winey acidity and mild sugary sweetness. Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the Chalatenango region of El Salvador. The farm is home to around 4500 pacamara trees. Umana's Natural coffees are dried for 25-30 days on African beds. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador. This makes selling more challenging. They also have faced labor shortages in recent years.Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","22758","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Fresh raspberry, red wine, and dark chocolate flavors with winey acidity and fruit-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Pacamara - Honey","22759","Chalatenango","Orlando Aguilar","Honey","\n\t\t\t\t\t<\/a>","Praline and green tea with mild brown sugar and floral flavors. Balanced acidity and good sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacamara"],["El Salvador","Fredy Umana - Finca Fredy - Pacamara - Natural","22760","Chalatenango","Fredy Umana","Natural","\n\t\t\t\t\t<\/a>","Fresh orange and pecan with mild caramelizing flavors. Sparkling acidity and fruit-like sweetness. Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the Chalatenango region of El Salvador. The farm is home to around 4500 pacamara trees. Umana's Natural coffees are dried for 25-30 days on African beds. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador. This makes selling more challenging. They also have faced labor shortages in recent years.Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacas - Natural","22762","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and cooked cranberry flavors with winey acidity and candy-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacas"],["El Salvador","Johny Lemus - Finca San Antonio - Pacas - Natural","22763","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Spices and dried coffee cherry with mellow vanilla flavors. Boozy acidity and fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacas"],["El Salvador","Johny Lemus - Finca San Antonio - Pacas - Natural","22763-2","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Spices and dried coffee cherry with mellow vanilla flavors. Boozy acidity and fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacas"],["El Salvador","Jaime Guevara - Finca Don Jaime - IHCAFE 90 - Natural","22764","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.IHCAFE 90"],["Java","Frinsa Collective","22766","West Java","Frinsa Collective","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","22770","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked nectarine, cooked blackberry, and fresh bergamot flavours with tangy citric acidity and mild delicate fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Elmer Lopez - Finca Los Pinos - Pacamara - Natural","22781","Huehuetenango","Finca Los Pinos","Natural","\n\t\t\t\t\t<\/a>","Cooked mango, panela, and toffee flavors with lots of tangy acidity and fruit-like sweetness. Finca Los Pinos sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This particular farm is managed by Elmer Lopez.This 24 hectare farm sits at astonishingly high altitudes and produces some of the most exceptional coffee in the region. This farm has nearly 57,000 trees of mostly traditional varieties.For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca Los Pinos produces roughly 2200 quintales of cherry annuallyPacamara"],["Guatemala","Samuel Escalante - Finca La Vega - Cuilco","22784","Huehuetenango","Samuel Escalante","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry and spices with mild chocolate flavors. Lots of boozy acidity and mellow sugary sweetness. Samuel Escalante owns Finca La Vega in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Ana Morales - Finca Plan Grande - Santa Barbara","22785","Huehuetenango","Ana Morales","Washed","\n\t\t\t\t\t<\/a>","Cooked red grape and toffee with mellow dried tropical fruit flavors. Winey acidity and candy-like sweetness. Ana Morales owns Finca Plan Grande in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. She primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is her livelihood and she takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Wilmer Barrios - Finca Ojo de Agua - Todos Santos Cuchumatanes","22787","Huehuetenango","Wilmer Barrios","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked berry with mild cooked red grape and clove flavors. Winey acidity and mellow sweetness. Wilmer Barrios owns Finca Ojo de Agua in Todos Santos Cuchumatanes, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Catuai varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catuai, Caturra, Pache, Maragogype, Catimor"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275 -","22800",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Soft herbal notes with dark chocolate and ceder flavors. Bourbon, Caturra, Catuai"],["Peru","Lima Coffee - FLO ID 34573","22802","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","22803","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Honey","22868","Cauca","Finca Juan Martin","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and cocoa with mellow fresh cherry and cooked tropical fruit flavors. Sugary sweetness and tart malic acidity. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Peru","Asociaci\u00f3n De Productores Sostenibles & Servicios Multiples de Caf\u00e9 y Cacao - FLO ID 35730","22881",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutty flavors with tart acidity. Catimor, Caturra, Bourbon, Typica"],["El Salvador","Santa Ana","22882","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked citrus, cocoa, and spices flavors with tart acidity and mild sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Burundi","Kayanza - Natural","22883","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Washed","22884","Kayanza",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Honey","22885","Kayanza",null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Anaerobic Natural","22886","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Natural","22887","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Washed","22888","Kayanza",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Honey","22889","Kayanza",null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza Anaerobic Natural","22890","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Natural","22891","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Washed","22892","Kayanza",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza - Honey","22893","Kayanza",null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Burundi","Kayanza Anaerobic Natural","22894","Kayanza",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Brazil","Amizade - Screen 17\/18","22913",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted peanut and cedar flavors with mellow sweetness. Common Brazilian Varieties"],["Peru","Asociaci\u00f3n De Productores Sostenibles & Servicios Multiples de Caf\u00e9 y Cacao - FLO ID 35730","22916",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutty flavors with tart acidity. Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","22922","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["DR Congo","SOPACDI - Luhihi Micro-Station - Washed - FLO ID 26275 -","22925",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Mild fruit flavors with mellow balanced acidity and sweetness. Bourbon, Caturra, Catuai"],["Peru","Central de Organizaciones Productoras de Caf\u00e9 y Cacao del Per\u00fa - FLO ID 4728","22976",null,"Central de Organizaciones Productoras de Cafe y Cacao del Peru","Washed","\n\t\t\t\t\t<\/a>","Mild clove and almond with mellow acidity. Central de Organizaciones Productoras de Cafe y Cacao del Peru is a group of around 9,000 small producer families and 11 partner coops from across Peru who aim to create the best quality coffee and chocolate. The organization holds a wide range of trainings, fosters projects, and provides additional services for its members. They work to improve the lives of producer families and make Peru a world leader in specialty coffee.Catimor, Caturra, Bourbon, Typica"],["Brazil","Anaerobic - Natural - Sitio Santa Catarina - Yellow Icatu","23082","Minas Gerais","Sitio Santa Catarina","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry, cooked cascara, praline, and lemongrass flavors with clean fruit-like sweetness and winey acidity. S\u00edtio Santa Catarina is planted on 5 hectares with coffee in a few different varieties, including Yellow Bourbon, Catuai, and Icat\u00fa. It is a relatively high elevation for the area, at 1,275 meters above sea level. The farm was inherited by the current owner, Sebasti\u0103o Alexandre da Silva through his father, Benedito Faustino da Silva, who planted the first coffee on the land in 1983. After a few years of disappointment by Benedito with the coffee, the family looked to replace the coffee trees at a much higher elevation on the property, which began their journey toward great quality. Now they are specialized in improving their quality by doing soil analysis, studying pruning techniques, and gaining advice from teh staff at the Pedra Branca mill, where the coffee is delivered for processing.Yellow Icatu"],["Brazil","Washed - Fazenda Santuario Sul - SL-28","21778","Minas Gerais","Fazenda Santuario Sul","Washed","\n\t\t\t\t\t<\/a>","Almond with mellow pecan and savory flavors. Tart acidity and mild sweetness. Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.SL-28"],["Colombia","ASEPROPAZ - Huila","22341","Huila","ASEPROPAZ","Washed","\n\t\t\t\t\t<\/a>","Mellow clove flavors. Piquant acidity and mild sweetness. The Ecological Association Producers of Peace Planadas Tolima \u201cASEPROPAZ\u201d was legally established on December 30, 2019 by a group of 63 producers from the neighboring villages of the municipalities of Planadas, Ataco (Tolima), Aipe (Huila) with the main objective to market and sell its coffee products at better prices in national and international markets.Currently our large ASEPROPAZ family has 63 families from the south of Tolima and is made up of 80% women heads of family.Castillo, Caturra, Colombia"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","21256","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit and cooked mango with mellow dark chocolate flavours. Boozy acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Yellow Catuai","21768","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Fresh red grape with mellow caramel, toffee, and cooked stone fruit flavours. Mild tangy tartaric acidity and syrupy sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Brazil","Natural \u2013 Anaerobic \u2013 Fazenda Samambaia \u2013 Sancoffee \u2013 Yellow Catuai","21773","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Vanilla and chocolate with mellow jammy strawberry flavours. Mild candy-like sweetness and acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catuai"],["Brazil","Natural \u2013 Fazenda Cachoeira da Grama \u2013 Yellow Bourbon","21587","Mogiana","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa and fresh coffee cherry flavors. Boozy acidity and mild sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Kenya","Getuya - PB - Kirinyaga","22216","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Intense cocoa with cola and mellow cooked cherry and dried citrus zest flavors. Tart citric acidity and mild syrupy sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural","21751","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Caramel with mellow chocolate flavours. Mild sweetness. Common Brazilian Varieties"],["Mexico","Cristal","22031",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mellow fresh fruit flavors. Tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Kenya","Gachatha - AA - Nyeri","22141","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and fresh blackberry with mellow toffee and cinnamon flavours. Juicy acidity and clean fruit-like sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20486","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Praline and amaretto with mellow potpourri floral flavors. Clean fruit-like sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["El Salvador","Walter Deraz - Finca Walter - Pacamara - Natural","22717","Chalatenango","Walter Deraz","Natural","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and cooked berry flavors with winey acidity and mellow candy-like sweetness. Walter Deraz owns a 0.5-manzana (about 0.35 hectares) farm in the Chalatenango department of El Salvador. The farm is home to around 1,400 pacamara trees. Deraz's Natural coffees are dried for 25 to 32 days on African beds.The farm faces the challenges of a difficult climate, recently experiencing a lack of rain. Deraz chooses to use Natural processing to reduce the amount of water needed and decrease the farm's environmental impact. He also notes labor shortages as a challenge.Pacamara"],["India","Cherry A","22845","Karnataka",null,"Natural","\n\t\t\t\t\t<\/a>","Soynut and cedar flavors. Robusta"],["Sulawesi","Toraja - Sapan & Awan Lots TBD","23132","Toraja",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon S795"],["Mexico","CABONOCH - FLO ID 41509","20136","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Mild, sweet, and savory with herbaceous and cocoa flavor and tart acidity. CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Brazil","Pulped Natural - Fazenda Corrego do Pinheiro - Red Catuai","20786","Esp\u00edrito Santo","Fazenda Corrego do Pinheiro","Pulped Natural","\n\t\t\t\t\t<\/a>","Definite praline flavor with milk chocolate, lemon, toffee, and malt flavors. Hidden in the mountains of C\u00f3rrego do Pinheiro community, lives a very simple family that has in the coffee its livelihood - the Costa family. Nelson Antonio da Costa and his brother, Marcos, were born in a small house that is kept until today to maintain alive the memories of the family. Marcos is the older brother of a family of 11 brothers and sisters. Not all of them continue to live in the countryside - only Marcos, Nelson, and a sister remain there, growing coffee and dedicating everything to each one's property.The 3 brothers are neighbors and conduct the coffee counting on the help of everyone in the family - husbands, and wives. Nelson's property is small, it has only 3 hectares, but despite being small in size it has excellent potential for quality coffee, a potential discovered and enhanced by Bourbon's quality team. In the first year of partnership with the team, Nelson subscribed a few lots in Bourbon Specialty Coffees' 2021 contest, and reached 3rd place, with a very exotic coffee of 90 points. \"I couldn't believe it when they announced. I have never imagined such achievement in my life. I'm very thankful to God and to Rondin\u00e9lio's and Eduardo's help, they were key pieces that made me believe in my work\" - described Nelson, after the announcement in the ceremony, in a very thrilling speech. Rondin\u00e9lio and Eduardo are responsible for Bourbon's office in the Mountains of Esp\u00edrito Santo, and pleased with the compliments say: \"The entire achievement is Nelson's hard work. We only showed him the path to trill. When we first visited the property in registration visit we saw the potential. The property already stays in a very good terroir, it has a unique microclimate and has altitudes that are breathtaking. We remember to joke in that visit that the property was a kind of Colombia in Brazil because it had a few plots that were almost impossible to harvest the coffees\". The producer won R$ 7.000,00 as a prize, which despite the prestige, made him feel certain of the next steps: continue to invest even more in the quality, and in the partnership with BSC. Red Catuai"],["Ethiopia","Single Farmer Project - Mrs. Burtukan Geremew - Grade 1 - Idedo","19182","Yirgacheffe","Mrs. Burtukan Geremew","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh floral flavors with balanced acidity and a creamy mouthfeel. Mrs. Burtukan's 2.6-hectare farm is located in Idedo, where she's lived her whole life. She inherited this farm from her parents, and her family now cultivates it. Old varieties have been replanted, and all coffee is processed naturally. Mrs. Burtukan is one of the few women participating in the single-producer program. Her coffee is dried naturally on raised beds for 12-14 days. Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Kewo Sublot - Grade 1","18914","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Dried apricot and fresh hibiscus flavors with tart acidity. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Kenya","Uteuzi Jimbo - Kiambu AA","18397","Kiambu",null,"Washed","\n\t\t\t\t\t<\/a>","Clove and cooked bell pepper flavors with tart citric acidity and mild sugary sweetness. Batian, SL28, SL34, Ruiru 11"],["Mexico","MWP","19402",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Rwanda","COOPAC - Kigeyo - Rukundo - Washed - FLO ID 33687","19481","Western Province","Kigeyo Washing Station","Washed","\n\t\t\t\t\t<\/a>","Definite tart acidity with appreciable sweetness; substantial clove, toffee, and praline flavors. Kigeyo Washing Station is located in the Rutsiro District in the Western Province and was founded in 2005. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["El Salvador","Franklin Alvarado - Finca Pinto - Pacamara - Natural","19646","Chalatenango","Franklin Alvarado","Natural","\n\t\t\t\t\t<\/a>","Mellow panela, pecan, and cooked fruit flavors with mild tart citric acidity. Franklin Alvarado and his brother own and operate Finca Pinto, a large 20-manzana farm at a high elevation in Chalatenango, El Salvador. They cultivate 22,500 coffee trees on half of the land. After harvesting, he uses honey or natural processes before drying the coffee slowly for the following three to four weeks. Pacamara"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Lote El Alto - SL-28 - Yellow Honey","19911","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Dark Berries, cacao, with mellow toffee notes. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - Etiope - Black Diamond - Natural","19914","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Mellow cacao, panela, and dried fruit flavors with mild balanced acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Caturra & Catuai - Alma Negra - Natural","19916","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Mild cooked grape flavors with mellow acidy acidity and sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra, Catuai"],["Peru","Cajamarca","19945","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with a heavy, creamy mouthfeel; cocoa, grapefruit, and brown sugar flavors. Catimor, Caturra, Bourbon, Typica"],["Guatemala","El Boqueron \u2013 Santa Rosa","18725",null,null,"Natural","\n\t\t\t\t\t<\/a>","Sweet and savory with berry, cocoa, and clove flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catucai","21622-2","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mellow almond, malt, and fruit flavors with balanced acidity and mild sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Costa Rica","Alto San Juan Micromill \u2013 Finca San Calletano \u2013 Catuai \u2013 Natural","22315","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with cocoa, clove, and mild fresh coffee cherry flavors. Intense boozy acidity and mellow sugary sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Cerro San Luis Micromill - Catua\u00ed - Yellow Honey","22537","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Almond and pecan with mild fresh citrus flavors. Tart acidity and mellow candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Catuai"],["Costa Rica","Jhonnathan Camacho - Finca Desamparados - Milenio - Red Honey","22597","West Valley","Jhonnathan Camacho","Red Honey","\n\t\t\t\t\t<\/a>","Brown sugar, toffee, and cooked apple flavors with candy-like sweetness and a smooth mouthfeel. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Milenio"],["Sulawesi","Toraja - Sapan & Awan Lots TBD","23089","Toraja",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon S795"],["Costa Rica","Aguilera Brothers Micromill - Finca To\u00f1o - Centroamericano - Yellow Honey","22304","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee and cocoa with mild cooked citrus fruit flavors. Balanced acidity and mellow sugary sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oCentroamericano"],["Colombia","Christiam Osorio - Finca La Vega - Tarqui - Huila - Pink Bourbon - Washed","22379","Huila","Christiam Osorio","Washed","\n\t\t\t\t\t<\/a>","Fresh orange and cooked papaya with mellow toffee flavors. Tart citric acidity and mild syrupy sweetness. Finca La Vega, Christiam's farm, is a 2.5-hectare farm at a soaring 1800 meters with 2,700 pink bourbon trees among traditional variedad de Colombia. Christiam also grows cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Pink Bourbon"],["Kenya","Karii - AA - Kirinyaga","22152","Kirinyaga","About 4,000 smallholder farmer members of the Mutira Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry, dark chocolate, and fresh lemon with mellow toffee flavours. Juicy citric acidity and syrupy sweetness. On the border between the coffee regions of Nyeri and Kirinyaga, Karii factory serves 600 smallholder farmers, who have about 180 coffee trees each, on average. Most farmers grow SL-28 or SL-34 varieties, typical to Kenya, and they are also starting to use shade trees to combat the climate change happening throughout the area. Typical farm crops include beans, yams, cassava, and corn; macadamia and avocado are becoming more common as shade plants. The factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella over several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of whole society. The Karii factory was built in 1984, located about 70 miles from Nairobi and a mile and a half from Kerugoya town. The Rundu river provides water for the processing: Ripe cherry is brought by the farmer members, depulped on an Aagard disc pulper, and dried to just below 12% moisture. It is dry milled at a facility near Karatina town, at Central Kenya Coffee MillsBatian, SL28, SL34, Ruiru 11"],["El Salvador","Fredy Umana - Finca Fredy - Pacamara - Natural","22710","Chalatenango","Fredy Umana","Natural","\n\t\t\t\t\t<\/a>","Praline, fresh strawberry, fresh coffee cherry, and spices flavors. Tart acidity and a smooth mouthfeel. Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the Chalatenango region of El Salvador. The farm is home to around 4500 pacamara trees. Umana's Natural coffees are dried for 25-30 days on African beds. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador. This makes selling more challenging. They also have faced labor shortages in recent years.Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","22716","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Toffee, almond, and cooked papaya flavors. Winey acidity and a smooth mouthfeel. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["Guatemala","ACODIHUE - FLO ID 5984","20550","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors with good acidity and mild sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Christiam Osorio - Finca La Vega - Tarqui - Huila - Colombia - Washed","22378","Huila","Christiam Osorio","Washed","\n\t\t\t\t\t<\/a>","Cacao, cooked papaya, and savory flavors with complex acidity and mild sugary sweetness. Finca La Vega, Christiam's farm, is a 2.5-hectare farm at a soaring 1800 meters with 2,700 pink bourbon trees among traditional variedad de Colombia. Christiam also grows cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Colombia"],["Guatemala","CODECH - FLO ID 2892","23170",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and caramel flavors with candy like sweetness and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","ASOPEP - Planadas - Tolima","21465","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh grapefruit with mild praline flavors. Tangy citric acidity and good sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Peru","Franco Silva - Finca Los Cocos - San Ignacio","21878","Cajamarca","Franco Silva","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mild cooked red grape, cacao, and cooked tropical fruit flavours. Syrupy sweetness and mellow boozy acidity. Franco Silva owns Finca Los Cocos in the San Ignacio district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca Los Cocos is 10 hectares, only 1.5 of which are planted with coffee and has roughly 5,000 trees. He produces between 2450 and 2700 kgs of coffee annually.Rogelio utilizes a 20 hour wet fermentation, finished by 10-15 days of patio drying.Caturra, Bourbon"],["Mexico","Cristal","22034",null,null,"Washed","\n\t\t\t\t\t<\/a>","Lemongrass and cocoa with mild pecan flavors. Mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Kenya","Uteuzi Jimbo - Kirinyaga AA","22040","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Cacao and brown sugar with mellow dried fruit and cooked grape flavors. Sugary sweetness and complex acidity. Batian, SL28, SL34, Ruiru 11"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 -","19544","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Praline, almond, toffee, and fresh coffee cherry flavors, with tart acidity. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Colombia","Geovany Obeimar Villota - Yacuanquer - Nari\u00f1o - Castillo","20172","Nari\u00f1o","Geovany Obeimar Villota","Washed","\n\t\t\t\t\t<\/a>","Clove with mellow cooked citrus fruit flavors. Fruit-like sweetness and lots of tart acidity. Geovany has been growing coffee for 15 years, slowly planting and replanting varieties to avoid coffee leaf rust. Today, he cultivates Castillo and Cenicafe on his 1.5 hectare farm, El Plan. He ferments his coffee in tanks for 30 hours, washes it twice to remove mucilage, and dries it in a vented gable roof. Castillo"],["Honduras","Comayagua - Las Botijas","20805",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow almond flavors. Mild acidy acidity. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","Jairo Quinones - Finca Nueva Zelandia - Palestina - Huila - Pink Bourbon","22021","Huila","Jairo Quinones","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh citrus zest with mellow fresh tropical fruit flavors. Tangy acidity and sugary sweetness. Jairo Qui\u00f1ones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago, his father gave Don Jairo a piece of land for planting his crop. He expanded his landholdings with the earnings from the coffee, and he says that even though the work is hard, he has made a good living by farming. He emphasizes the importance of picking only ripe cherries, and after experimenting with his fermentation process, he found that using water gave him better quality and more control.Jairo grows his coffee on 4.5 hectares of a 5-hectare farm with about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6 am the following day, and fermented for 24 hours underwater before being washed three to four times. The coffee is then moved to parabolic driers for 3\u201315 days.Pink Bourbon"],["Colombia","Nari\u00f1o","21848","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Almond and cocoa with mellow lemon flavors. Tart acidity and mild candy-like sweetness Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Cerrado \u2013 Catua\u00ed & Mundo Novo","21810","Minas Gerais","Cerrado","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with mellow acidity. Coffee was first cultivated in Cerrado in the 1970s by farmers from Paran\u00e1 and S\u00e3o Paulo. Through a technique that corrects soil acidity (liming) and irrigation, large-scale cultivation has become possible. The region has around 4500 farmers cultivating a combined area of 210,000ha. The Cerrado presents a dry climate during the harvest period, which causes the coffee to suffer less from humidity after harvesting, allowing for a consistent drying process.The region, which covers 55 municipalities in total, achieved the Denomination of Origin in 2013 and was the first region in the country to receive this recognition.Mundo Novo, Catuai"],["Colombia","MC","21876",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild malt flavors with mellow acidy acidity. Castillo, Caturra, Colombia"],["Colombia","Cauca","21340","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit, savory and cocoa flavors with tart citric acidity and good sweetness. Castillo, Caturra, Colombia"],["Guatemala","Concepcion Villatoro - Finca Los Dos Socios","22732","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Tons of panela with cooked red grape, jammy papaya, and dark chocolate flavors. Lots of juicy acidity and syrupy sweetness. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Caturra"],["Guatemala","ACODIHUE - FLO ID 5984","20551","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with mellow fruit flavors. Mild tart acidity and sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Bolivia","Alex Roque - Finca Roque - Red Catuai & Typica Natural - Anaerobic","21855","La Paz","Alex Roque","Natural","\n\t\t\t\t\t<\/a>","Fresh red wine and cooked coffee cherry with mellow cocoa flavors. Winey acidity and mild fruit-like sweetness. Alex Roque established Finca Roque, a seven-hectare farm, in 2017. On three hectares of the land, he cultivates 4,200 Red Catuai and Typica trees, harvesting them by hand from June to September. He processes his coffees at the farm applying many different methodologies, and dries the coffee on raised beds. Typica, Red Catuai"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20781","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape with mild toffee, chocolate, and raisin flavours. Mellow juicy tartaric acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Kenya","Kainamui - PB - Kirinyaga","22158","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh lemon with mellow cooked peach and cola flavours. Tangy malic acidity and clean fruit-like sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Samuel Barrios - Finca Bella Vista - Cuilco","22797","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry, toffee, and fresh watermelon with mellow cacao flavours. Juicy tartaric acidity and syrupy sweetness. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","Aceh - Gayo - Pantan Musara - Washed","18305","Aceh","Pantan Musara","Washed","\n\t\t\t\t\t<\/a>","Balanced, rich and sugary with juicy acidity dark chocolate, molasses, apple and grapefruit flavors. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region. The mill serves several small coffee producers within the Pantan Musara villages; several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals.Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Alejandro Martinez - Finca San Jose - Anacafe 14","21183","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa, almond, and cooked citrus flavors. Tangy acidity and good sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["El Salvador","Finca Plan del Hoyo - Natural","22558","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mellow malt and cocoa flavors. Tart citric acidity and fruit-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Ecuador","Mack Arthur Melchiade - Finca Melky - Caturra - Washed","21842",null,"Mack Arthur Melchiade","Washed","\n\t\t\t\t\t<\/a>","Jammy orange with mild fresh cherry and cacao flavours. Winey acidity and mellow candy-like sweetness. Finca Melky is owned and operated by Mack Arthur Melchiade and is located in Ecuador's Pichincha region. This farm is a total of 13 hectares, 8 of which are planted with a total of 11,000 Caturra coffee plants. The farm is in an area surrounded by cloud forests with prolific bird life and Mack has an abundance of shade trees on this farm. This coffee was picked at peak ripeness and promptly depulped on the same day. It was then placed to ferment dry for a period of 18 hours, after which it was washed four times with clean spring water. After it was completely washed, the coffee was placed on raised beds inside a solar dryer for a period of 8-12 days, depending on the climate to complete the drying process.Caturra"],["Colombia","Screen 17\/18","22619",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh coffee cherry and green tea flavors. Tart citric acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21490",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked fruit and savory flavors with tart malic acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Vietnam","Wet Polished Grade 1 - Screen 16","20618","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Cedar and vegetal flavors. Catimor, Typica, Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Mutiti - Natural","21478","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Toffee and cooked papaya flavors with sugary sweetness and tart citric acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kageyo - Washed","21479","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Praline and oolong tea flavors with mellow acidity and sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Kenya","Thunguri - AB - Kirinyaga","22142","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cocoa with mellow cooked citrus and dried fruit flavors. Tons of tart acidity and mild sugary sweetness. Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275","21469","Kivu","Women SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Cooked plum with mild jammy lime and burnt sugar flavours. Juicy acidity and mellow syrupy sweetness. Women Producer Program at SOPACDI:These specific offerings come from a group of 51 pygmy women who live and farm in the villages of Mishebere and Ruhunde in the Kahele territory. Historically, Pygmy people have faced terrible discrimination and disenfranchisement, including being forced into slavery and\/or low-paying work. SOPACDI has started this project to source and keep separate coffee from this group of growers in order to provide them a better income from specialty coffee as well as more financial independence and autonomy. The producers each own an average of 0.5 hectares and deliver coffee in cherry form to the washing station. There is a price premium paid directly to these women farmers to use as they see fit. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Brazil","Natural","21750","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond and pecan flavours with mild sweetness. Common Brazilian Varieties"],["Brazil","Natural","20056",null,null,"Natural","\n\t\t\t\t\t<\/a>","Appreciable tart acidity, herbal and almond flavors Common Brazilian Varieties"],["Guatemala","CODECH - FLO ID 2892","20658","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow savory flavors. Mild acidity and sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","21831","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked cranberry with mellow cocoa flavors. Sugary sweetness and winey acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Mexico","Cristal","21920",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow fruit flavors. Mild acidity and sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Washed","22704",null,"Roberto Deraz","Washed","\n\t\t\t\t\t<\/a>","Dried berry, red wine, and toffee flavors with winey acidity and delicate fruit-like sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo - Natural","22814","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, jammy blackberry, and fresh red wine flavors with syrupy sweetness and winey acidity. Castillo"],["Brazil","Natural","21596","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate, praline, and cooked fruit flavours with mild fruit-like sweetness and a creamy mouthfeel. Common Brazilian Varieties"],["Burundi","Mubuga - Ngozi - Natural","21617","Ngozi","Mubuga","Natural","\n\t\t\t\t\t<\/a>","Cooked nectarine with mellow burnt sugar, dark chocolate, and jammy grape flavours. Juicy citric acidity and clean fruit-like sweetness. Mubuga washing station in Ngozi Burundi accepts coffee from over 1900 local farmers. This washing station has 12 fermentation tanks, three soaking tanks, over 300 drying tables, and four selection tables. It has quite the impressive infrastructure for selecting and processing exceptional ripe cherries. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:The story of Mubuga washing station revolves around an engineer named Gasparino who would come to be known as Rutumba, a name which frightened children to the point where they couldn\u2019t even cry. He arrived in the commune of Gashikanwa and when he ascended the hill of Nini, he looked down and said this is where he would build the coffee washing station. The lack of roads meant he had to trek across a mountain in order to reach this site. Rutumba used Swahili to consult an old man named Gikere in a nearby house to clarify whether or not this was the area of Bweranka where he was meant to build the station. After surveying the land, he began construction on the roads and buildings that would make up the washing station. Rutumba\u2019s frightening reputation came from the way he stole goats from the local villagers who referred to him as a cannibal and tensions rose between him and the locals to the point where the old man Gihere even had to flee as he was accused of assisting the terrifying engineer. Shepard\u2019s were so scared of the man that when he approached they fled leaving him free to steal and eat their goats. Bourbon"],["Ethiopia","Grade 1 - Ayla Bombe","21996","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Cooked nectarine with mild caramelizing flavours. Syrupy sweetness and winey acidity. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Honduras","Jaime Ventura - Finca El Caiman - Catuai - Natural","22611","La Paz","El Caim\u00e1n","Natural","\n\t\t\t\t\t<\/a>","Jammy nectarine, toffee,\u00a0 and fresh stone fruit with mellow cola flavours. Tart acidity and mild clean fruit-like sweetness. Jaime Ventura owns a 3-hectare farm where 2.5 hectares are planted with coffee. Located at 1750 masl in the Santa Elena municipality of the La Paz department, this is an ideal area for coffee production. La Paz is known for high elevations and cool temperatures which cause coffees to ripen slowly, developing natural sugars. Ventura got started in coffee through his grandmother and his father inherited the family's passion for coffee cultivation. In 1990 his father began learning about pulping coffee to sell it as parchment. Mr. Jaime also learned from his father. They slept in caves during the coffee harvest season, primarily in December, because their home was several kilometers from the farm. They transported themselves and the coffee on horses for approximately 2 hours and then took a vehicle to bring the coffee on its final leg to Marcala.La Finca el Caim\u00e1n was founded in 2002 in a community that bears the same name. It began as a family inheritance to his wife of a plot of uncultivated land. Together they decided to plant coffee on that land due to its altitude and excellent climate for coffee cultivation. To obtain capital, he and his wife decided to sell a small calf they had seen born on their property. This sale allowed them to do the first work to begin planting the first coffee plants.Ventura's coffee is typically picked and left without depulping to dry in the sun for about 20 days.Catuai"],["Papua New Guinea","Kindeng Mill - Natural","18064","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry with mellow cocoa flavors, mild boozy acidity. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Colombia","ASOCAFE - Suaza - Huila","21945","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and cocoa with mellow fruit flavors and good acidity. Castillo, Caturra, Colombia"],["Colombia","Yaved Guarnizo - Finca La Esperanza - Tarqui - Huila - Pink Bourbon - Washed","22405","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Dried apple and burnt sugar flavors with sugary sweetness and tart malic acidity. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["Colombia","Yaved Guarnizo - Finca La Fuente - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22408","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Cooked papaya with mellow cocoa flavors. Winey citric acidity and good sweetness. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["El Salvador","Jaime Guevara \u2013 Finca Don Jaime \u2013 Pacamara - Natural","22718","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Cocoa, red wine,\u00a0and dried berry with mellow spices flavors. Boozy acidity and candy-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["Guatemala","Don Arturo - Finca Bromelias","22782","Huehuetenango","Don Arturo","Washed","\n\t\t\t\t\t<\/a>","Dried blueberry with mellow graham and praline flavors. Tart acidity and mild sweetness. Arturo Gabriel Lopez owns Cipresada and Finca Bromelias. He has 4 ha of farmland with around 15,000 coffee trees. Don Arturo's washed processed coffees pre-ferment for 36 hours and up to 12 hours in a tank. The washed coffee then dries for 15 days on patios.In recent years weather has been inconsistent. Recently, the flowering of the coffees was delayed by one month, so the picking started at the end of January. This can cause delays in processing and exporting the coffee. Rain patterns have varied causing differences in typical flowering periods. Don Artura says they are adding more organic material and covering the soils to prevent significant changes in the microclimate of the plantations.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","Koperasi Buana Mandiri - FLO ID 32985","23095",null,"Koperasi Buana Mandiri","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow fresh melon, cooked cucumber, cedar, and fresh coffee cherry flavors with tart acidity and mild fruit-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ecuador","Fausto Romo - Finca La Carolina - Gesha - Washed","21828","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Perfumey bergamot and dark chocolate with mild fresh tomato and vanilla flavors. Intense juicy acidity and mellow fruit-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Gesha"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","21829","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Fresh hibiscus, chocolate, and fresh red grape with mild fresh tropical fruit flavors. Tart acidity and mellow fruit-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Rwanda","Abadatezuka COOP - Cyato - Kavumu - Natural","19959","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Malt with mellow cooked berry and nutmeg flavors. Boozy acidity and fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Peru","Lima Coffee - FLO ID 34573","21362","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and malt flavors with mellow acidity and fruit-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21789","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with balanced acidity and good sweetness. Castillo, Caturra, Colombia"],["El Salvador","Jose Edgardo Gutierrez - Finca San Nicolas - Pacamara - Natural","22712","Chalatenango","San Nicolas","Natural","\n\t\t\t\t\t<\/a>","Caramel, red wine, and cooked berry flavors. Syrupy sweetness and winey acidity. Finca San Nicol\u00e1s is a 5-manzana farm planted with Pacas and Pacamara coffees. Pacamara"],["Colombia","Cauca","22643","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mellow molasses and fresh citrus zest flavors. Piquant acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Peru","Lots TBD","22875",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Sumatra","Aceh DP","21737","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild fresh coffee cherry and malt flavors with acidy acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Peru","Augusto Calle - Finca El Higueron - Huabal - Gesha","21901","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine with perfumey apple blossom and cooked apricot flavors. Tart citric acidity and good sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Gesha"],["Sumatra","GARMINDO - Peteri Bensu - Gayo - Aceh - FLO ID 18213","21310","Aceh","Women GARMINDO","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mellow cocoa and earthy flavors. Tart citric acidity. GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members, each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers.This coffee comes from the women coffee producers subgroup. A price premium is paid directly to the women above and beyond the quality premium. The women members typically bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2\u20133 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21392","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild kahlua and malt flavors with a soft mouthfeel. Castillo, Caturra, Colombia"],["DR Congo","SOPACDI - Bugarula Micro-Station - Washed - FLO ID 26275","21468","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Molasses and cocoa with mild cooked bell pepper flavors. Mellow acidity and sweetness. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Guatemala","Huehuetenango","21986","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mild fresh lemon and savory flavors. Tart acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Las Lajas Micromill - Las Lajas Estate - Honey","21131","Central Valley","Las Lajas","Honey","\n\t\t\t\t\t<\/a>","Rich toffee and cocoa flavors with tangy acidity and mellow sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Brazil","Natural - Anaerobic - Fazenda Capim Seco - Red Bourbon","21780","Minas Gerais","Capim Seco","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, cooked cranberry, and potpourri flavors with boozy acidity and mild candy-like sweetness. Sitio Capim Seco is owned and operated by Rafael Dias Pereira, who comes from a long line of coffee producers: His grandparents Isidro and Nazareth Pereira were among the first coffee producers in the region, and Rafael's mother and aunt own the nearby Fazenda Irm\u0103s Pereira. Rafael has three passions: family, horses, and specialty coffee. His passion for horses is partially how he got interested in managing farms: Before he was a coffee producer, he actually established a horse farm, where he breeds Brazilian Mangalarga Marchadors, a horse-racing favorite. When his equestrian endeavor became successful, he decided to invest some of the profits to the passion he shares with his family\u2014coffee. He bought a small plot of land near his family's coffee lands, and since his first harvest in 2007, he has earned high cup scores for his lots. \"Coffee is what makes my family stay tightly bonded, up since the past until nowadays,\" Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible.\" Because Sitio Capim Seco is relatively small (35 hectares of coffee\u2014large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irm\u0103s Pereira to process his coffee. There, he dries his cherry on raised beds or patios, and he produces both Naturals and Pulped Naturals. He has even tried some experimental processes like Black Honey.Bourbon"],["Mexico","Cristal","22029",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh fruit flavors and good acidity. Bourbon, Typica, Mundo Novo"],["Brazil","Amizade - Screen 17\/18","22912",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut and soynut flavors with mild acidity. Common Brazilian Varieties"],["Honduras","Finca Las Acacias - Catuai - Anaerobic - Natural","21146","La Paz","Finca Las Acacias","Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit with mellow caramelizing and dried berry flavours. Good sweetness and mild winey acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Catuai"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Pacas - Honey","21312","Chalatenango","Luis Hernandez","Honey","\n\t\t\t\t\t<\/a>","Milk chocolate and jammy grape with mellow dark chocolate flavours. Juicy tartaric acidity and candy-like sweetness. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Pacas"],["Ethiopia","Grade 1 - Hambela","21090","Guji","Hambela","Washed","\n\t\t\t\t\t<\/a>","Cooked berry with mild spices and dried lavender flavors. Tart citric acidity and mellow sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","Cristal","21869",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and pecan flavors with mellow acidity. Bourbon, Typica, Mundo Novo"],["Kenya","Mutitu AA - Kirinyaga","22131","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, fresh green grape, brown sugar, and toffee flavors with tangy acidity and syrupy sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Peru","Zacarias Oblitas - Finca Santa Rosa - Huabal - (CBC PE-BIO-149)","20344","Cajamarca","Zacarias Oblitas","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and soft with toffee, apple, and cocoa flavors. Zacarias Oblitas owns Finca Santa Rosa in the Huabal district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca Santa Rosa is 2.5 hectares and has roughly 7,500 trees. He produces between 1300 and 2000 kgs of coffee annually.Zacarias utilizes a demucilaginator to remove part of the mucilage, followed by 48 hours of dry fermentation, finished by 15-20 days of patio drying.Catimor, Caturra, Bourbon, Typica"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797 (CBC CO-BIO-169)","21462","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow pecan and savory flavors. Tart acidity and mild sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21896","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Spices with mild toffee and fresh citrus zest flavors. Mellow tart acidity and fruit-like sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","21445","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Caramel, toffee, and mellow fresh apple flavors. Tangy tartaric acidity and clean fruit-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","22381","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked tropical fruit flavors with piquant acidity and fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Guatemala","ACODIHUE - FLO ID 5984","20442","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus, almond, and malt flavors with mellow acidity and a soft mouthfeel. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Jose Alirio Lopez Hoyos \u2013 Finca Buena Vista \u2013 San Agustin \u2013 Huila \u2013 Pink Bourbon \u2013 Washed","22415","Huila","Jose Alirio Lopez Hoyos","Washed","\n\t\t\t\t\t<\/a>","Panela, brown sugar, and mellow dried tropical fruit flavors with sugary sweetness and tart malic acidity. Jose Alirio Lopez Hoyos runs Finca Buena Vista in the San Agustin area of Huila. The 2-hectare farm is home to about 4000 coffee trees. Fly crop takes place from June to August with the main harvest running from November through January.This batch is the result of three days' harvest. Cherries are depulped the same day they're picked and the batch from Monday is mixed with the ones from Tuesday and Wednesday. The depulped coffee is left in the tank for 50 hours to ferment. From there, it is washed and left for 12 hours so that the water can drain. Finally, it is moved to African beds in the drying room where it dries for around 20 days until the desired moisture content is reached.Pink Bourbon"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Gesha - Washed","22429","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Jammy plum with mellow cooked cherry and milk chocolate flavours. Syrupy sweetness and tart tartaric acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Gesha"],["Costa Rica","Don Sabino Micromill - Finca El Ap\u00f3stol - SL-28 - Natural","22584","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry, fresh grape, and perfumey lavender flavors with sugary sweetness and winey acidity. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Colombia","EP","21639",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow clove flavors with tart citric acidity and mild sweetness. Castillo, Caturra, Colombia"],["Peru","Lima Coffee - FLO ID 34573","21364","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Caramel, cocoa, and cooked fruit flavors with tart acidity and fruit-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Ecuador","Finca La Josefina - Pacamara - Washed","21816",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry and fresh hibiscus flavors with winey acidity and good sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Bolivia","Marcos Cabrera - Finca Genesis - Red Catuai - Natural","21854","La Paz","Marcos Cabrera","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, clove, and cooked coffee cherry flavors with tart acidity and mellow candy-like sweetness. Finca Genesis, owned and operated by Marco Cabrera, is a 10-hectare farm established in 2018. 3.5 hectares of the farm are planted with 5,000 coffee trees manually harvested from July to September. The farm focuses on ecologically-conscious practices through intercropping, and offerings are sundried naturally. Red Catuai"],["Brazil","Natural","21595","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and malt flavours with mild sweetness. Common Brazilian Varieties"],[null,"Wamena - A","20117",null,null,null,"\n\t\t\t\t\t<\/a>","Cupping notes coming soon "],[null,"Wamena - PB","20118",null,null,null,"\n\t\t\t\t\t<\/a>","Cupping notes coming soon "],[null,"Kintamani - Anaerobic - Natural","21764",null,null,null,"\n\t\t\t\t\t<\/a>","Lots of dried and cooked cranberry with potpourri-like rose flavors. Strong boozy acidity and sugary sweetness. "],["Colombia","EP","21958",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mellow almond and pecan flavors. Mild acidity and sweetness. Castillo, Caturra, Colombia"],[null,"Karana - Lots TBD","23131",null,null,null,"\n\t\t\t\t\t<\/a>","Cupping notes coming soon "],["Mexico","Cristal","22032",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fruit flavors. Tart acidity and mild fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","22202",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and spices flavors with mellow acidity. Common Brazilian Varieties"],["Colombia","Elias Roa \u2013 Finca Tamana \u2013 El Pital \u2013 Huila \u2013 Colombia, Castillo, Gesha \u2013 Washed","22355","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mild fresh berry flavors. Tart acidity and mellow sweetness. Elias Roa is a legendary producer in the Acevedo region of Huila Colombia. Acevedo is a truly stunning landscape on the edge of the Amazon. It is typical to see large rainclouds rolling in over the mountains, covering the farm for periods of the day. Elias has planted many different heirloom varieties, including some with African lineage on his farm. Finca Tamana is a family affair. His wife Bellanid, his son Diego Campos (Colombian Barista Champion), and his daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana and Finca Recuerdo. On both farms Elias utilizes a dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Castillo, Colombia, Gesha"],["Java","West Java - Preanger - Wet-Hulled\u00a0","22676","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked cherry, caramel, brown sugar, fresh apricot, and fresh citrus flavors. Tangy acidity and clean fruit-like sweetness Java"],["Kenya","Gatomboya AB","19025","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Mellow sugar browning and fresh melon flavors with fruit-like sweetness and tart acidity. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Makena Estate - PB - Kirinyaga","22170","Kirinyaga","Makena Estate","Washed","\n\t\t\t\t\t<\/a>","Lots of jammy raspberry with cacao and caramel and mellow cooked blackberry flavours. Intense tart acidity and sugary sweetness. Makena Estate is owned by Japheth Mwaura and is a true family operation. His 34 hectare farm sits on the slopes of Mount Kenya in truly ideal conditions for coffee production.Japheth spoke to us about the incredible resources of the nearby Nyamindi River where they source fresh water for coffee processing. The Mwaura family has planted predominantly SL28 on this estate and take meticulous care during processing, utilizing traditional Kenya double wash technique. Estate specific coffees are rare in Kenya, and we are very excited to be partnering with Japheth on these incredible microlots!Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatomboya AB","19014","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Lots of clove with burnt sugar flavors. Intense tart tartaric acidity and mellow sugary sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Honduras","Roger Dominguez - Finca La Cueva - Natural","22684","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Mild red wine, jammy berry, and cocoa flavors with winey acidity and mellow candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","HG EP","21782",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked melon flavor with mild acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","22373","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Cooked pear and cooked strawberry with mild toffee flavors. Juicy malic acidity and fruit-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","22375","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Chocolate and mellow dried fruit flavors with balanced acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","22377","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Molasses, and sugar cane juice with mellow fresh green grape flavors. Tart citric acidity and fruit-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Yensy Milena Galindez - La Esperanza - San Agustin - Huila - Tabi - Washed","22363","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Caramel and brown sugar with mild cooked fruit flavors. Tangy acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Castillo - Double Fermentation Honey","21021","Cauca","James Fernandez","Double Fermentation Honey","\n\t\t\t\t\t<\/a>","Jammy raspberry and cooked nectarine with mild cola flavours. Syrupy sweetness and winey acidity. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Pink Bourbon - Anaerobic Washed","22388","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, caramel, jammy plum, and vanilla flavors with balanced malic acidity and syrupy sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Mexico","Cristal","22919",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mellow cooked fruit flavors. Balanced acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Peru","Cajamarca","22923","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Costa Rica","Las Lajas Micromill - Finca Calle Lajas - Caturra & Catuai - Yellow Honey","20898","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Winey acidity with good sweetness, cooked cranberry, fresh red wine and toffee flavors. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Caturra, Catuai"],["Brazil","Amizade - Screen 17\/18","22914",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut, soynut, and herbal flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural - Fazenda Sao Paulo - Sancoffee - Arara","21863","Campo das Vertentes","Fazenda Sao Paulo","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate with mellow fresh red grape and almond flavors. Winey tartaric acidity and mild sugary sweetness. Fazenda S\u00e3o Paulo is owned by Jos\u00e9 Carlos Cepera in the Campo das Vertentes region of Brazil. The 1800-hectare farm contains 600 hectares containing coffee plants and gets around 1,500 mm of rainfall annually. They use natural, pulpled natural, and fermented processing and dry the coffee on raised beds, concrete patios, or rotating dryers. As part of a larger agribusiness group, Fazenda S\u00e3o Paulo started its history at the beginning of the 1980s. Coffee farming started small, but with a lot of dedication and passion, it has grown over time and now takes up an extension of 600 hectares making it one of the most prominent activities of the group nowadays. Cepera is quoted as saying, \"Years ago I bought Fazenda S\u00e3o Paulo as a form of investment in agriculture. Today I feel enormous satisfaction in providing work for hundreds of families, bringing development to their lives and to the region.\"Fazenda S\u00e3o Paulo has been long committed to coffee quality and sustainability, combining the agronomic expertise acquired in different fields with professional management and large use of technology. As a result, this farm has achieved multiple prizes, including a Cup of Excellence auction lot in the 2015 Naturals competition. The production systems take place under the highest standards and the farm is Rainforest Alliance certified.Arara"],["Colombia","EP","22177",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg and lemongrass with mellow malt flavors. Mild acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Neider Criollo Betancourt - Finca Virginia - Tarqui - Huila - Colombia - Washed","22360","Huila","La Virginia","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow fruit flavors. Good acidity and sweetness. Neider Criollo Betancourt is a second generation coffee producer from Tarqui, Huila. While he grew up around coffee, his family lost a lot of the tradition after his father passed away at the age of eight. In 2012, Neider traded his first motorcycle for his first hectare of land and re-ignited his passion for coffee. A few years later he traded his second motorcycle for his next 1.5 hectares and was able to purchase his first wet-mill shortly after. While he has owned and operated his Finca La Virginia for the past eight years with his partner Maribel Bermeo, he was limited to commercial coffee production because he did not have a way to properly dry his coffee. After hearing of the successes of his neighbors in producing and commercializing specialty coffee, he made it a mission to learn as much as he could and set out to build a dryer in early 2019. A very meticulous producer, Nieder spent all of 2019 (2 harvests) focused on refining his process. With the help of his sister, a cupper at a cooperative in San Agustin, and through a lot of trail-and-error, he was able to settle on a process and made his first delivery of quality focused coffee to Fairfield Trading in October of 2020. We\u2019re happy to report that every delivery of coffee he has prepared for export has cupped at 87+ points \u2013 quite an accomplishment for a beginner in specialty coffee production.THE FUTURE:Neider wants to build a siphon that brings cherries down from a collection point (where workers bring their pickings to be weighed and recorded) to the wet mill. He believes this will incentivize workers to come to his farm during harvest because it means less back and forth up steep hills carrying heavy amounts of coffee. He hopes to build a vermicompost facility to process cherry waste and household organic material to create organic soil and foliar fertilizers \u2013 saving him money as well as saving his land. He also wants build raised beds under his drying facility to extend his drying time \u2013 leaving the wet parchment to first dry in shade for up to 8 days before moving it up to the solar dryer for 10-20 days. Neider believes that this causes the coffee to \u201ctemper,\u201d or stabilize in the early process of drying, preventing the parchment from splitting open - something that often happens when wet parchment dries too quickly at high temperatures. This will also expand his capacity for drying, avoiding potential defects, like phenols, that occur in the drying process. Colombia"],["Honduras","Roger Dominguez - Finca La Cueva - Yellow Catuai - Anaerobic - Natural","22681","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cascara with cooked coffee cherry and mild cocoa flavors. boozy acidity and mellow candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Yellow Catuai"],["Guatemala","Idain Barrios - Finca La Paloma - Cuilco","22794","Huehuetenango","Idain Barrios","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, cooked stone fruit, and toffee with mild dark chocolate flavours. Juicy tartaric acidity and fruit-like sweetness. Idain Barrios owns Finca La Paloma in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Pacamara and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Pacamara, Bourbon, Catimor, Maragogype, Pache, Caturra"],["Guatemala","Santiago Morales - Finca El Mirador - Santa Barbara","22795","Huehuetenango","Santiago Morales","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine and cooked blackberry with mild cola and toffee flavours. Juicy acidity and mellow clean fruit-like sweetness. Santiago Morales owns Finca El Mirador in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Lots TBD for Duluth","22924",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Colombia","MC","22468",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mild syrupy sweetness and acidity. Castillo, Caturra, Colombia"],["Nicaragua","PRODECOOP - 15 de Septiembre - FLO ID 832","20918","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow spices flavors. Mild acidity and sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Papua New Guinea","Kindeng Mill - Natural","21450","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked blackberry flavors with lots of winey acidity and sugary sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Brazil","Natural","21506",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and almond flavors with mellow acidity and sweetness. Common Brazilian Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca Principe Azul - Bourbon - Anaerobic - Honey","22354","West Valley","Cerro San Luis Micromill","Anaerobic Honey","\n\t\t\t\t\t<\/a>","Chocolate and cooked berry flavors with winey acidity and fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Bourbon"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","21516","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Salted peanut flavor with mellow acidity. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Nicaragua","PRODECOOP - Zacarias Padilla - FLO ID 832","22247","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Almond with mild dark chocolate and fruit flavors. Mellow balanced acidity and sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Costa Rica","Central Valley","20299","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Soft tart citric acidity and sweetness. Noticeable fresh citrus flavors Common Costa Rican Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20675","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow malt and fruit flavors with mild sweetness and acidy acidity. Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21734","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow fresh tropical fruit and cocoa flavors. Tart acidity and mellow sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Guatemala","Huehuetenango","21987","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Malt and mild fruit flavors with mild tart acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","22207","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato, caramel, molasses, and dried fruit flavors. Intense tart citric acidity and candy-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Mexico","Cristal","22026",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors with mild tart acidity. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Adnan - Special Prep - Single Variety 74148","22269","Sidama","Adnan","Natural Special Prep","\n\t\t\t\t\t<\/a>","Brown sugar, cooked blueberry,\u00a0 and cooked watermelon with mild cacao flavours. Juicy acidity and sugary sweetness. This lot comes to us from the Adnan Washing station in the Kebina village in Sidama. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adnan washing station, they process coffee in traditional Ethiopian fashion. Here they utilize shade nets to slow down drying time, at times taking up to 30 days which they believe allows them to have an extremely controlled and even drying, resulting in a very consistent and elevated cup profile. 74148"],["Rwanda","COOPAC - Kirorero - Kaganza - Washed - FLO ID 35306","21542","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Caramel, dark chocolate, savory, and cooked citrus flavors with tart malic acidity and mild sugary sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Colombia","Pastor Ordo\u00f1ez - Finca El Placer - San Agustin - Huila - Pink Bourbon - Washed","22441","Huila","Pastor Ordonez","Washed","\n\t\t\t\t\t<\/a>","Panela, jammy berry and cooked tropical fruit and flavors with winey acidity and mellow candy-like sweetness. Asociaci\u00f3n Los Naranjos was founded by a small and tight-knit group of 52 coffee farmers in the area surrounding the town of San Agust\u00edn, Huila. Despite the small size of the farms\u20142.5 hectares or less, on average\u2014and the fact that most producers grow fewer than 12,000 trees, the coffees coming from Los Naranjos have consistently been some of the best and brightest on the cupping table, year after year. The farmers also have a very close kinship with one another and share information easily among their fellow growers: The overall philosophy among Los Naranjos is that anything that improves the lot for one producer can improve the lot for all\u2014which also means that individual discipline and attention to detail on the small farms can have a very strong impact on the group.Asociaci\u00f3n member Pastor Ordonez owns the farm called Finca El Placer, where he grows Caturra and Pink Bourbon.Pink Bourbon"],["Colombia","Wilson Jesus Ortega Mu\u00f1oz - Finca Los Naranjos - San Agustin - Huila - Pink Bourbon - Washed","22443","Huila","Wilson Jesus Ortega Mu\u00f1oz","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, burnt sugar, toffee, and fresh citrus flavors with sugary sweetness and winey acidity. Wilson Jesus Ortega Mu\u00f1oz runs a 2-hectare farm called Finca Los Naranjos in the San Agustin area of Huila. Alongside around 2000 coffee trees, he also grows corn, bananas, and arracacha. Fly crop runs from June through August with the main harvest taking place from November through January. He produces around 1500 kgs of coffee per year.When harvesting, the cherry is picked and left for 12 hours before depulping. Then it is put in tanks for 50 hours to ferment. From there the coffee is washed and taken to the drying room where it dries for around 20 days to reach the desired moisture content.In recent harvests, he has faced challenges from changes in the climate and the high costs of fertilizer and labor.Pink Bourbon"],["Papua New Guinea","Namugo","21454",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa flavors with mild acidity. Arusha, Bourbon, Typica"],["Papua New Guinea","Keto Tapasi \u2013 FLO ID 19926","19546","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and almond flavors with good acidity and mild sweetness. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Guatemala","Huehuetenango - Waykan","20539","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked berry with mellow fresh citrus flavors. Good sweetness and winey acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Octavio Lopez - Finca El Durazno","22622","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mellow cooked fruit flavors. Tart citric acidity and candy-like sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Nicaragua","Finca Montecristo - Cafetos de Segovia - Red Catuai","22545","Nueva Segovia","Finca Montecristo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, brown sugar, and cooked apple flavors with tart acidity and good sweetness. Finca Montecristo is a 3.8-hectare farm owned by Gustavo Emilio Nu\u00f1ez Ortez founded in 2009. This farm was affected in 1998 by Hurricane Mitch, in which there were landslides. In 2012, the Nu\u00f1ez Ortez bought the farm in lots from 5 different producers and began growing coffee accompanied by trees and live and dead barriers to restore the farm's environment. Currently, the farm is rich in biodiversity of fauna and floristic species. The focus is to harvest the farm in an eco-friendly way, so ecoforestry coffee is produced on the farm.The farm is located in the protected area Serranias Dipilto - Jalapa. Both the owner of this farm and other neighboring producers are concerned about the conservation of the ecozone, microclimate, and environment of the area.The farm is trying to provide an ecotourism approach, because it has scenic beauty, including views of the volcanic chain of the Pacific of Nicaragua, plus proximity to visit other tourist attractions within the ecozone (sightings of species of wild flora, water sources, and visits to other farms).Harvest takes place from January to March. For their Washed process, the ripe coffee is cut and then taken to another farm where it is wet milled. The coffee is sorted, then floated to remove bad cherries, and dry-pulped. It is then left to rest for 36 hours and finally is washed with clean water. The coffee is then placed in boxes to dry, and when they have a considerable amount of coffee, it is packed and transferred to the Cafetos de Segovia dry mill. Natural processes and Anaerobic Fermentation are also carried out on this farm.Red Catuai"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797 (CBC CO-BIO-169)","21016","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked passion fruit, brown sugar, and cooked orange with mild chocolate flavours. Juicy acidity and fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Washed - FLO ID 26275","19484","Kivu","Women SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mild cocoa, pungent flavor, and good acidity. Women Producer Program at SOPACDI:These specific offerings come from a group of 51 pygmy women who live and farm in the villages of Mishebere and Ruhunde in the Kahele territory. Historically, Pygmy people have faced terrible discrimination and disenfranchisement, including being forced into slavery and\/or low-paying work. SOPACDI has started this project to source and keep separate coffee from this group of growers in order to provide them a better income from specialty coffee as well as more financial independence and autonomy. The producers each own an average of 0.5 hectares and deliver coffee in cherry form to the washing station. There is a price premium paid directly to these women farmers to use as they see fit. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Brazil","Screen 17\/18","21781",null,null,"Natural","\n\t\t\t\t\t<\/a>","Nutty with mild cocoa flavors and good acidity. Common Brazilian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20501","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fruit flavors with tart acidity and mild sugary sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Colombia","James Fernandez - La Laja - El Tambo - Cauca - Sudan Rume - Washed","22648","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Cooked plum and fresh papaya with mild brown sugar flavours. Complex acidity and mellow sugary sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo, Caturra, Colombia"],["Colombia","James Fernandez - La Laja - El Tambo - Cauca - Sudan Rume - Washed","22648-2","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Cooked plum and fresh papaya with mild brown sugar flavours. Complex acidity and mellow sugary sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo, Caturra, Colombia"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Alto I lot - SL-28 - Yellow Honey","22308","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and brown sugar with mellow raisin flavors. Tangy malic acidity and syrupy sweetness Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Colombia","Huila","22675","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild toffee and cooked fruit flavors. Balanced acidity and mellow fruit-like sweetness. Castillo, Caturra, Colombia"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Natural","22747",null,"Roberto Deraz","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and praline with mellow burnt sugar flavours. Mild winey acidity and candy-like sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["Peru","Lots TBD","22877",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Catimor, Caturra, Bourbon, Typica"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","22769","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and cooked red grape with mellow cola and jammy stone fruit flavours. Winey acidity and mild syrupy sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Jaime Guevara - Finca Don Jaime - IHCAFE 90 - Natural","22720","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Lots of jammy cranberry with mellow dark chocolate flavors. Mellow syrupy sweetness and intense winey acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.IHCAFE 90"],["Ecuador","Milton Villavicencio - Finca Cahuasqui - Caturra - Washed","23397","Imbabura","Milton Villavicencio","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining.Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.Caturra"],["Ecuador","Milton Villavicencio - Finca Cahuasqui - Caturra - Washed","23398","Imbabura","Milton Villavicencio","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining.Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.Caturra"],["Tanzania","PB \u2013 Southern Blend - Washed","21668",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and almond with mild dried fruit flavors. Winey acidity and mellow candy-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","21315","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Vanilla and cooked blueberry with mellow dark chocolate and cooked cherry flavours. Winey acidity and mild syrupy sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["Guatemala","Cuilco - Huehuetenango","22789","Huehuetenango","Cuilco","Washed","\n\t\t\t\t\t<\/a>","Cooked peach with mild dried plum and fresh hibiscus flavours. Sugary sweetness and winey acidity. This coffee comes from the Cuilco region in Huehuetenango, an area home to many beautiful coffee farms. Farmers in this region typically grow Caturra, Bourbon, and Pacamara varieties, but also explore the creation of hybrids. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly of their work.Bourbon, Caturra, Pacamara, Maragogype, Pache, Catimor"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","21779","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Peanut flavors. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Natural","20180","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Significant candy-like sweetness and winey acidity; big, cooked blackberry and cooked cranberry flavors. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","20462","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mild cooked citrus flavors. Mellow fruit-like sweetness and tart acidity. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Colombia","Carlos Cerquera - Finca La Esperanza - Pitalito - Huila - Gesha - Washed","22866","Huila","Carlos Cerquera","Washed","\n\t\t\t\t\t<\/a>","Toffee and praline with mellow cooked fruit flavors. Balanced acidity and good sweetness. Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the varieties he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the coffee shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22\u00b0 brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release. Gesha"],["Ethiopia","Grade 1 - Arsosala - Special Prep","20947","Guji","Arsosala","Natural Special Prep","\n\t\t\t\t\t<\/a>","Potpourri-like apple blossom with soft milk chocolate flavors. Mellow balanced acidity and fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20780","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and dark chocolate with mellow cooked cherry and cocoa flavours. Mild juicy citric acidity and clean fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Guatemala","Pablo Bamaca - Finca Nohelia","21367","Huehuetenango","Finca Nohelia","Washed","\n\t\t\t\t\t<\/a>","Caramel and pecan with mild cooked citrus and fresh fruit flavors. Tart acidity and mellow sweetness. Pablo Bamaca owns a 1.68-hectare farm called Finca Noelia, where he grows Bourbon and Caturra varieties under cover of shade. His farm is certified organic and butts right up against a mountain range at a high elevation: over 2,200 meters. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18\u201328 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Ibonia Estate - AA - Kiambu","22120","Kiambu","Ibonia Estate","Washed","\n\t\t\t\t\t<\/a>","Panela, sugar cane juice, and cooked stone fruit with syrupy sweetness and sparkling acidity. Ibonia Estate is a beautiful 200 hectare estate located just outside Kiambu town in Kenya. Nearly 60% of the total land here is wild natural forest. The estate has a strong focus on preserving the local ecosystem and it is common to see wild deer, bunnies, owls, hawks, and reptiles on the property. It truly feels like this is where coffee was meant to be grown when you visit this farm. There is a huge respect for the land and the coffee grown here and that shows in the cup.The management of this estate have stressed to us their belief on the exceptional performance of the SL28 variety on this farm, and the majority of the trees here are of that lineage. Coffee here is picked as ripe cherry and processed in the traditional Kenyan way of float tanks and double washing with fresh local water. Coffee is then dried on raised beds. SL-28, SL-14, Ruiru 11"],["Kenya","Kevote - AA - Embu","22148","Embu","Kevote","Washed","\n\t\t\t\t\t<\/a>","Intense burnt sugar with cooked papaya and mild golden raisin flavors. Sugary sweetness and lots of tart malic acidity. Kevote wet mill is located in Embu county on the slopes of Mount Kenya. This washing station serves nearly 2600 small-holder farmers in the region and was founded in 1957.This wet mill has expanded in recent years, now running three facilities in different towns to better support farmers across Embu. The organization is ran by a democratically elected five member board who are voted in based on local representation to the members. Ripe cherries are hand-picked by farmers and delivered to the mill in cherry. There they sort and clean the coffee in fresh water from a local tributary and process the coffee in traditional Kenyan style of double washing and drying on raised beds. Batian, SL28, SL34, Ruiru 11"],["Kenya","Karii - AA - Kirinyaga","22150","Kirinyaga","About 4,000 smallholder farmer members of the Mutira Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Caramel and brown sugar with mild cooked tropical fruit and fresh melon flavors. Sugary sweetness and tons of juicy acidity. On the border between the coffee regions of Nyeri and Kirinyaga, Karii factory serves 600 smallholder farmers, who have about 180 coffee trees each, on average. Most farmers grow SL-28 or SL-34 varieties, typical to Kenya, and they are also starting to use shade trees to combat the climate change happening throughout the area. Typical farm crops include beans, yams, cassava, and corn; macadamia and avocado are becoming more common as shade plants. The factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella over several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of whole society. The Karii factory was built in 1984, located about 70 miles from Nairobi and a mile and a half from Kerugoya town. The Rundu river provides water for the processing: Ripe cherry is brought by the farmer members, depulped on an Aagard disc pulper, and dried to just below 12% moisture. It is dry milled at a facility near Karatina town, at Central Kenya Coffee MillsBatian, SL28, SL34, Ruiru 11"],["Colombia","Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Caturra, Castillo, Colombia - Washed","22422","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Cocoa, cooked citrus, and amaretto flavors with tangy acidity and candy-like sweetness. Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Castillo, Caturra, Colombia"],["Nicaragua","Finca El Encino - Cafetos de Segovia - Parainema - Anaerobic - Natural","22617","Nueva Segovia","Finca El Encino","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked coffee cherry with papaya and mild praline flavors. Intense boozy acidity and candy-like sweetness. Finca El Encino is a 27-hectare farm owned by Martha Lucia Albir Sotomayor (who also owns Finca Bethania).Finca Bethania and Cafetos de Segovia micromill is a labor of love from the Albir family. It is currently managed by a thrid generation of coffee producers, sisters Ana and Martha Albir, who inherited their passion for coffee from their father. Their father bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family.Finca Bethania takes special care to preserve the natural forest and its ecosystem and wildlife. They work with an ecoforestry coffee model, supporting native flora and fauna and protecting water sources. The farm has allocated 3.5 hectares of forest for the protection of and conservation of the soil, water, and biodiversity.They also work to better the lives of their community by employing within the region and supporting educational programs for primary and preschool children.The Albir family hopes to make the farm a tourist attraction for national and foreign visitors to share their work and education. They also want to continue to implement ecoforestry production systems on the farm and better preserve the quality of harvested coffee. Parainema"],["Mexico","Cristal","22920",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild chocolate, cocoa, and cooked fruit flavors with tart acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Arsosala - Special Prep","20948","Guji","Arsosala","Natural Special Prep","\n\t\t\t\t\t<\/a>","Jammy blueberry and floral flavours with winey acidity and mellow syrupy sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","21998","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry, floral, and fresh lemon flavors with clean fruit-like sweetness and balanced acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda Furnas \u2013 Yellow Bourbon","20040","Minas Gerais","Furnas","Natural","\n\t\t\t\t\t<\/a>","Sweet, savory, and soft with almond and cocoa flavors and a heavy mouthfeel. Rinaldo de Castro Junqueria (aka Pipoca) is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. There are Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai planted on the farm, which also grows some bananas. Rinaldo's great-grandfather was a laborer on a coffee farm, and his grandfather was the first in the family to own a coffee farm, which was inherited in segments to the family. Rinaldo's father took over a piece of his father's land, and after several years of cultivating standard-quality Brazilian coffee, he turned his attention to specialty lots. It was this decision that inspired Rinaldo and his father to sell the original farm and invest in a new piece, Fazenda Furnas, which was a 100-year-old plot with better potential for producing. Rinaldo initially pursued a career in engineering before making his way back to the family coffee business, and he has been involved in growing coffee since the early 1990s. Initially, he wasn't interested in following in the family footsteps, carving himself out a different path. When his father called him back to work on the farm during a long illness, Rinaldo was surprised at how quickly he fell in love with coffee, and his passion caused him to gain a strong reputation and recognition. He was elected president of the local coffee-growers cooperative association, COCARIVE, and was a finalist in several Cup of Excellence competitions. Fazenda Furnas was also one of the first facilities to experiment with Pulped Natural processing.Yellow Bourbon"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21029","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Mellow dark chocolate flavors with tart citric acidity and mild sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","Mujeres del Huila - COAGROBRISAS - EA Decaf de Ca\u00f1a","21140","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow fresh citrus and chocolate flavors. Mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","21573",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan and malt flavors with mild acidity. Common Brazilian Varieties"],["Costa Rica","Central Valley","21914","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Mild graham and fresh coffee cherry flavors with tart citric acidity and mellow sweetness. Common Costa Rican Varieties"],["Kenya","Karimikui - PB - Kirinyaga","22138","Kirinyaga","Karimikui","Washed","\n\t\t\t\t\t<\/a>","Molasses, cocoa, and cooked grapefruit flavors with sugary sweetness and tart acidity. RUNG\u2019ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background: Farmers in Rung\u2019eto planted their first coffee trees in I953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.Management & Membership: The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung\u2019eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.The three wet mills in the co-op have a combined membership of 2,858 active farmers.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Huehuetenango","22054","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline flavors with tart citric acidity and mild sugary sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21388","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Panela and dried citrus flavors with mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Nicaragua","Finca El Cipres - Cafetos de Segovia - Marcelleza","22548","Nueva Segovia","Finca El Cipres","Washed","\n\t\t\t\t\t<\/a>","Strong pecan with popcorn and mild fruit flavors. Mellow tart acidity. Finca El Cipres is a 20-hectare farm in Nueva Segovia that was founded in 2000. It is owned by Isacio Javier Albir Vilchez. Originally a cattle ranch, in 2004 the owner decided to convert it to a coffee farm to restore the native vegetation cover of the farm and conserve the coniferous forests that still exist on the land. The farm employs members of the local community in an effort to help reduce poverty. It is their goal to continue producing quality specialty coffees while supporting their community.Their wet processed coffee is harvested only when ripe. It is then transferred to the Agua Sarca farm where the wet mill is located. Here it is cleaned and floated with recycled water before being dry pulped. Then the coffee is left to ferment for 36 hours and washed, packed in polypropylene sacks, and sent to Cafetos de Segovia. Natural, anaerobic fermentation, and other processes are also carried out.Bourbon, Catimor, Caturra, Typica"],["Sulawesi","Malino - Lots TBD","23339",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon S795"],["Costa Rica","Aguilera Brothers Micromill - Finca Tacacal - Villa Sarchi - Honey","21130","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Dried lemon with mellow panela, cocoa, and cooked lemon flavors. Mild winey acidity and candy-like sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oVilla Sarchi"],["Kenya","Kainamui - AA - Kirinyaga","22155","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cola, cooked blackberry, and cacao flavours with clean fruit-like sweetness and winey acidity. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Rwanda","COOPAC - Kabirizi - Nganzo - Washed - FLO ID 35350","19471","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh fruit and almond flavors with mild acidy acidity and sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Colombia","Asociacion Primaveral - Acevedo - Huila - Washed","20625","Huila","Asociaci\u00f3n Primaveral","Washed","\n\t\t\t\t\t<\/a>","Definite tangy acidity and fruit-like sweetness. Big fresh green grape, jam like stone fruit, and vanilla flavors. Asociaci\u00f3n Primaveral is located in a pristine part of Huila, between the towns of San Agustin and Pitalito. This association has an incredible micro-climate and elevation at 1500-2000 masl. Upon visiting this region, it truly feels like you are walking through a rainforest most have only seen in movies. Clouds and mist often cover the area, contributing to the ideal climate for producing exceptional coffee. The association currently consists of 60 coffee growers of various sizes. Cafe Imports has worked with this association since 2010 and many of the producers here are close with the farmers from Los Naranjos in San Augustin. The association was founded in 2001. The total land these farmers work on is over 250 hectares planted with mostly Caturra, Castillo, Variedad de Colombia, Pink Bourbon, and Gesha. People from these farms are elected to serve as officials within the association, covering such roles as president and treasurer. The association has also hired a trained cupper, which has boosted its ability to produce coffees of the highest quality. All the association\u2019s coffee is brought to a central warehouse where the coffee is scored by the cupper. Lots are then separated by quality and either blended as a larger association specific lot or kept separate as a farmer specific microlot. Castillo, Caturra, Colombia"],["Burundi","Mubuga - Ngozi - Natural","21616","Ngozi","Mubuga","Natural","\n\t\t\t\t\t<\/a>","Nutmeg and cooked strawberry flavors with winey acidity and mild candy-like sweetness. Mubuga washing station in Ngozi Burundi accepts coffee from over 1900 local farmers. This washing station has 12 fermentation tanks, three soaking tanks, over 300 drying tables, and four selection tables. It has quite the impressive infrastructure for selecting and processing exceptional ripe cherries. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:The story of Mubuga washing station revolves around an engineer named Gasparino who would come to be known as Rutumba, a name which frightened children to the point where they couldn\u2019t even cry. He arrived in the commune of Gashikanwa and when he ascended the hill of Nini, he looked down and said this is where he would build the coffee washing station. The lack of roads meant he had to trek across a mountain in order to reach this site. Rutumba used Swahili to consult an old man named Gikere in a nearby house to clarify whether or not this was the area of Bweranka where he was meant to build the station. After surveying the land, he began construction on the roads and buildings that would make up the washing station. Rutumba\u2019s frightening reputation came from the way he stole goats from the local villagers who referred to him as a cannibal and tensions rose between him and the locals to the point where the old man Gihere even had to flee as he was accused of assisting the terrifying engineer. Shepard\u2019s were so scared of the man that when he approached they fled leaving him free to steal and eat their goats. Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Sidra - Washed","21943","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, dark chocolate, and cooked pear flavors with juicy acidity and syrupy sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Sidra"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Caturra - Washed","22368","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Cooked cranberry and clove flavors with winey acidity and mild candy-like sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Caturra"],["Colombia","Francisco Arlen Gomez Ortega - Finca El Tesoro - San Agustin - Huila - Pink Bourbon - Washed","22440","Huila","Francisco Arlen G\u00f3mez Ortega","Washed","\n\t\t\t\t\t<\/a>","Lots of caramel and vanilla with mellow cooked fruit flavors. Tangy acidity and syrupy sweetness. Francisco Arley Gomes runs Finca El Tesoro and is a member of Asociacion Los Naranjos, a group of producers near San Agustin, Huila. This 2-hectare farm is home to around 2200 coffee trees. Fly crop runs from June through August with the main harvest from November through January.During harvest the cherries are picked and depulped on the same day. Then they are left for 36 hours in the tank to ferment before being washed and left for 12 hours. Finally the coffee is moved to parabolic dryers for around 20 days until the desired moisture content is reached.Pink Bourbon"],["El Salvador","Roberto Deraz - Finca El Roble - Pacas - Washed","22707",null,"Roberto Deraz","Washed","\n\t\t\t\t\t<\/a>","Red wine, jammy cranberry, cocoa, and peanut butter flavors with winey acidity and a smooth mouthfeel. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacas"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20427","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Praline and fresh citrus with mild fresh stone fruit and graham flavors. Clean fruit-like sweetness and balanced acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Lalessa Gedeb","20968","Yirgacheffe","Lalessa Gedeb","Natural","\n\t\t\t\t\t<\/a>","Lots of perfumey lavender with cocoa and potpourri-like jasmine flavors. Winey acidity and mild fruit-like sweetness. This is a brand new in 2023 wet mill set up in Gedeb Yirgacheffe on 32 acres where future plans include a modern processing facility. This wet mill collects cherries from local small-holder farmers in the region.As of this writing, the station was set up on a temporary basis with the basic necessitates to process exceptional coffee, but this infrastructure will be taken down once permitting and licensing is complete for the official buildings. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Todos Santos Cuchumatanes - Huehuetenango","22775","Huehuetenango","Todos Santos Cuchumatanes","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, dark chocolate, and cooked papaya flavors with sugary sweetness and balanced acidity. This coffee comes from the community of Todos Santos Cuchumatanes, a beautiful coffee-growing region within Huehuetenango. Farmers in this region typically grow Caturra, Bourbon, and Catuai varieties, but also explore the creation of hybrids. They often grow other crops such as potatoes as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly for their work.Bourbon, Catimor, Maragogype, Pache, Catuai"],["Costa Rica","Jhonnathan Camacho - Finca Llano Bonito - Villa Sarch\u00ed - Yellow Honey","22598","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee with mild cooked citrus and graham flavors. Mellow tart acidity and sweetness. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Villa Sarchi"],["Brazil","Natural & Pulped Natural - Fazenda Cachoeira da Grama - Peaberry","21597","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh fruit and malt flavors. Mild acidy acidity and sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Costa Rica","Cerro San Luis Micromill \u2013 Finca El Venado \u2013 Las Cercas lot \u2013 SL-28 \u2013 Anaerobic \u2013 Honey","22307","West Valley","Cerro San Luis Micromill","Anaerobic Honey","\n\t\t\t\t\t<\/a>","Cola, milk chocolate, and cooked red grape flavors with sugary sweetness and piquant acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Guatemala","MC","22508",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tart citric acidity and a soft mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Single Farmer Project \u2013 Mrs. Tigest Wako \u2013 Grade 1 \u2013 Idedo","23461","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Papua New Guinea","Kunjin","21458",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, cooked fruit, and spices flavors with tart citric acidity and mild sweetness Arusha, Bourbon, Typica"],["Brazil","MWP - Serra Negra","21647",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Mild malt and fruit flavors with mellow tart acidity and sweetness. Common Brazilian Varieties"],["Colombia","Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Pink Bourbon - Washed","22423","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, caramel, and fresh orange flavors with tangy acidity and syrupy sweetness. Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Pink Bourbon"],["Brazil","Natural - Fazenda Mumbuca \u2013 SanCoffee - Yellow Catuai","21775","Campo das Vertentes","Fazenda Mumbuca","Natural","\n\t\t\t\t\t<\/a>","Panela and malt flavours with good sweetness. Marcelo Luiz Moreira Veneroso owns this 370 hectare farm in Santo Antonio do Amparo which has 126 hectares planted in coffee and 101 hectares preserved for biodiversity. Marcelo's farm is Rainforest Alliance certified and he has a deep connection to taking care of his land. Marcelo Veneroso had always been fascinated by the history of his ancestors, who were deeply involved with coffee growing at the beginning of the 20th century. However, life ended up taking Marcelo in a different direction and he built his professional career in a multinational company, away from the countryside. Only very recently he could revisit those memories and make plans to reconnect with coffee. His dream began at Fazenda Mumbuca, located in Santo Antonio do Amparo. His many years of experience at a larger coffee company have given Marcelo critical experience in matters of sustainability and also team leadership which has translated to developing a strong business at the farm. Fazenda Mumbuca has competed and shown well at Cup of Excellence. Marcelo's son, Henrique, has joined the team on the farm and is seeking out further improvements in post harvest techniques and sustainability and looking forward to a bright future with his father growing Fazenda Mumbuca. From Marcelo: Being a coffee grower brings me feelings at the same time ofsatisfaction and pride because I think this is a product that cantransform people\u2019s lives. I hope that in the future, FazendaMumbuca will be ever more recognized for the quality of itscoffees but also for the sustainability of its actions. Yellow Catuai"],["Ethiopia","Grade 1 - Chelbessa","21993","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mellow caramelizing and fresh melon flavours. Syrupy sweetness and winey acidity. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20430","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked blueberry, and fresh strawberry with mellow vanilla flavors. Winey malic acidity and clean fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Tanzania","PB Itumpi - Washed","21665","Mbozi","Itumpi","Washed","\n\t\t\t\t\t<\/a>","Strong clove with cooked citrus and cocoa flavors. Tangy citric acidity and good sweetness. The AMCOS started in the 1970\u2019s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","22656","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked fruit flavors with tangy acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Guatemala","Chimaltenango - Huehuetenango","22791","Huehuetenango","Chimaltenango","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and caramel with mild jammy apple and cacao flavours. Juicy malic acidity and fruit-like sweetness. This coffee comes from the community of Chimaltenango, a beautiful coffee-growing region within Huehuetenango. Farmers in this region typically grow Caturra, Maragogype, and Catuai varieties, but also explore the creation of hybrids. They often grow other crops such as corn and beans as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly for their work.Bourbon, Catimor, Caturra, Catuai, Maragogype, Pache"],["Mexico","Sierra Azul Cooperative - FLO ID 27403","20514","Chiapas","Sierra Azul Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and cocoa with mellow dried fruit flavors. Winey acidity and mild sweetness. Sierra Azul is a certified-organic and Fair Trade organization located in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. The smallholder members are dedicated to environmental protection as well as producing high-quality coffees organically.Bourbon, Typica, Mundo Novo"],["Costa Rica","Tarrazu","20604",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild praline and fruit flavors with tart citric acidity and mellow candy-like sweetness. Common Costa Rican Varieties"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21755","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Malt and cooked coffee cherry with mellow praline flavors. Winey acidity and fruit-like sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Kenya","Kamwangi - AB - Kirinyaga","22127","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Caramel and sugarcane juice with mild milk chocolate and cooked fruit flavors. Tangy acidity and sugary sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Peru","Cajamarca","23264","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate, molasses, and jammy papaya flavors with winey acidity and mellow candy-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Burundi","Gakenke - Kayanza - Washed","21612","Kayanza","Gakenke","Washed","\n\t\t\t\t\t<\/a>","Mellow nutmeg and cucumber flavors with mild sweetness. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["India","(Jute Bag Only)","22903","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Soynut with mellow cedar flavors and mild acidity. Commonly Cultivated Varieties"],["Brazil","Natural \u2013 Anaerobic \u2013 Fazenda Samambaia \u2013 Sancoffee \u2013 Yellow Catuai","21860","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Dried fruit, amaretto, and potpourri flavors with winey acidity and mellow sugary sweetness. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catuai"],["Brazil","Natural \u2013 Fazenda Cachoeira da Grama \u2013 Yellow Bourbon","20060","Mogiana","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked plum and pecan flavours with mild syrupy sweetness and balanced acidity. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Kenya","Gathaithi - AA - Nyeri","22215","Nyeri","1,117 smallholder farmer members of Gathaithi Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh pineapple, fresh blackberry, and brown sugar with mellow dark chocolate flavours. Juicy phosphoric acidity and sugary sweetness. Gathaithi Factory is operated by Gathaithi Farmers Cooperative Society, which has more than 1,100 active members, who farm on about 143 hectares of land in the area. The total production for the cooperative is around 102,000 kgs.Batian, SL28, SL34, Ruiru 11"],["DR Congo","SOPACDI - Birambo Micro-Station - Washed - FLO ID 26275 - (CBC CD-BIO-154)","19493","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Mellow dried stone fruit flavors with mild acidy acidity. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Burundi","SCOT Coffee Farm \u2013 Ngozi \u2013 Natural","20106","Ngozi","SCOT Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Toffee, golden raisin, and jammy blackberry with mellow vanilla flavours. Syrupy sweetness and mild balanced acidity. SCOT is owned by 5 coffee farmers who own coffee plantations in Kiremba commune, Ngozi province in Burundi. These plantations are located on 3 hills namely Canamo with 7,969 coffee trees, Musasa with 21,456 coffee trees and Buhuma with 10,499 coffee trees and are at an altitude between 1 550 m and 1700 m.The first plantings were carried out in 2017 and currently the total number of coffee trees is 39,924 SCOT processes all their coffee naturally Bourbon"],["Colombia","Piendam\u00f3 - Cauca","21847-2","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto, spices, and mild fresh fruit flavors. Tart acidity and mellow sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Piendam\u00f3 - Cauca","22224-2","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild caramel and cocoa flavors with mellow tart acidity. Castillo, Caturra, Colombia"],["Honduras","Jaime Ventura - Finca El Caiman - Catuai - Natural","19372","La Paz","El Caim\u00e1n","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with fruit acidity, berry, praline, and cocoa flavors. Jaime Ventura owns a 3-hectare farm where 2.5 hectares are planted with coffee. Located at 1750 masl in the Santa Elena municipality of the La Paz department, this is an ideal area for coffee production. La Paz is known for high elevations and cool temperatures which cause coffees to ripen slowly, developing natural sugars. Ventura got started in coffee through his grandmother and his father inherited the family's passion for coffee cultivation. In 1990 his father began learning about pulping coffee to sell it as parchment. Mr. Jaime also learned from his father. They slept in caves during the coffee harvest season, primarily in December, because their home was several kilometers from the farm. They transported themselves and the coffee on horses for approximately 2 hours and then took a vehicle to bring the coffee on its final leg to Marcala.La Finca el Caim\u00e1n was founded in 2002 in a community that bears the same name. It began as a family inheritance to his wife of a plot of uncultivated land. Together they decided to plant coffee on that land due to its altitude and excellent climate for coffee cultivation. To obtain capital, he and his wife decided to sell a small calf they had seen born on their property. This sale allowed them to do the first work to begin planting the first coffee plants.Ventura's coffee is typically picked and left without depulping to dry in the sun for about 20 days.Catuai"],["Costa Rica","Finca Higuerones - Coopelibertad - Caturra & Catuai & Obata - Washed","19809","Central Valley","Finca Higuerones","Washed","\n\t\t\t\t\t<\/a>","Juicy sweetness and acidity with berry, cacao, praline, and citrus fruit flavors. Finca Higuerones is an estate that was purchased by Coopelibertad in the mid-90's and is known in the community for the massive Higuerones trees that are on the property and shade the coffee. The farm is certified by the project Nama Cafe which works with producers to lower environmental impact. Coffees from this estate are processed either honey or fully-washed and then dried for 5-6 days on a patio followed by a final 24-hour mechanical drying. Leading into the 1960's, there was a growing problem for Costa Rica. Large, profit-focused coffee businesses we're dominating the coffee market in Costa Rica. Small producers were losing out on technical assistance and financing or faced with crushing interest for what financing could be obtained. Ultimately, these small producers couldn't compete, and we're losing their lands. The National Bank of Costa Rica noticed the problem and instituted the Department of Cooperatives to help small producers. In April of 1961, a group of over 200 coffee growers and bankers in the Central Valley came together to form a cooperative and appoint directors who would name the company Coopelibertad, signifying the new independence small producers had gained. Today, Coopelibertad is the largest cooperative in the Central Valley, collecting coffee from 2500 hectares of its lands, and another 500 independent producers. They provide education and welfare resources, farming assistance, and have many cherry collection points throughout the region. Caturra, Catuai"],["Ethiopia","Grade 1 \u2013 Chelbessa","21991","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Vanilla, cooked strawberry, cooked stone fruit, and fresh hibiscus flavors with juicy acidity and clean fruit-like sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Wondo","22239","Sidama","Wondo","Washed","\n\t\t\t\t\t<\/a>","Clove and fresh cucumber flavors with good sweetness. The Aleto Wondo district is in the Sidama zone of Ethiopia. Grown by the various small holder producers in the Aleta Wondo region at 1,950 - 2000 meters. 1022 farmers contribute to this washing station. Wondo Dukamo Daye Bensa washing station is located in a fertile and forested area near Lake Abaya in the upper Gidabo River basin, not far from the sources of the Ganale Dorya and Dawa Rivers in the Aleta Wendo Zone of the Sidama Regional State.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.Red Cherries are going to be floated so unripe cherries and dirt could be removed. Then the cherries are going to be depulped in a machinery and transferred to fermentation tanks. Depending on the weather the pulped beans are going to stay in the tanks from 24-36 hours. This process helps to detach the mucilage surrounding the beans. Then it is going to be washed on the tunnels with almost drinkable clean water. After the mucilage is cleaned the beans are transferred into raised African beds to dry. At the drying beds the cherries will be rotated for even dryness. And will be stored when they reach the desired moisture level.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","22376","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Amaretto, dark chocolate, and cooked fruit flavors with tangy malic acidity and mild sugary sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Gesha - Natural","22730","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked red grape, and jammy pome with mild praline flavors. Tangy acidity and clean fruit-like sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Gesha"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","22856","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and cooked pineapple with mild vanilla and toffee flavors. Candy-like sweetness and lots of tangy acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Huila","23268","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked melon and herbal flavors with good acidity and a mineral mouthfeel. Castillo, Caturra, Colombia"],["Peru","Alfonso Cordova - Finca La Montana - Chirinos","21884","Cajamarca","La Monta\u0144a","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild burnt sugar and cooked lime flavours. Tart acidity and mellow candy-like sweetness. Edgar Alfonzo Cordova Salda\u0144a owns a 2-hectare farm called La Monta\u0144a, where he grows Caturra variety coffee under a cover of shade trees. Like many of his fellow members of the cooperative Lima Coffees, Edgar holds organic certification for his farm.Catimor, Caturra, Bourbon, Typica"],["Mexico","MWP - Cristal","21336",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt and savory flavors with tart citric acidity. Bourbon, Typica, Mundo Novo"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","22471","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Panela, cooked green grape, and hops flavors with intense complex acidity and a creamy mouthfeel. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Rwanda","Gisiza Village - Kirorero Washing Station - Anaerobic Natural - FLO ID 35306","21551","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry and jammy blueberry with mellow cola and brown sugar flavours. Syrupy sweetness and mild juicy acidity. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","20500","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Clove with mild cocoa flavors. Mellow piquant acidity and sugary sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Rwanda","COOPAC - Kirorero - Bushaka - Washed - FLO ID 35306","21556","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Molasses and nutmeg flavors with tangy acidity and mild sugary sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["India","AA","21463","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Cedar and soynut. Commonly Cultivated Varieties"],["Rwanda","COOPAC - Kabirizi - Nganzo - Washed - FLO ID 35350","21548","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow cooked fruit and graham flavors. Tart acidity. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Flores","Tuang Coffee \u2013 Washed","21762","Manggarai",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh coffee cherry flavors. Tart citric acidity and mild sweetness. Kartika, Timor Hybrid, Caturra"],["Guatemala","Huehuetenango - Waykan","18978","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet with citric acidity, red grape, almond, cocoa, and chocolate flavors. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Cesar Lopez - Finca El Acerillo - San Ignacio","21903","Cajamarca","El Acerillo","Washed","\n\t\t\t\t\t<\/a>","Cacao with toffee and cooked fruit flavors. Tangy acidity and fruit-like sweetness. C\u00e9sar Lopez Cordova owns a 1.5-hectare farm near a nature reserve called Santuario Nacional Tabaconas-Namballe. He grows about 5,500 coffee trees, a mix of Bourbon and Caturra varieties. Catimor, Caturra, Bourbon, Typica"],["Guatemala","Octavio Lopez - Finca Pila Seca - Bourbon","22275","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and cooked grapefruit with mild fresh citrus zest flavors. Tart citric acidity and fruit-like sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Caturron - Washed","22361","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow cooked fruit flavors. Tart acidity and fruit-like sweetness. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Caturron"],["Burundi","Mpemba - Kayanza - Washed","20105","Kayanza","Kazozanikawa Coop","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine and cooked blackberry with mild cola and dark chocolate flavours. Winey acidity and mellow fruit-like sweetness. Kazozanikawa Coop is a group of small-holder farmers in the Kayanza region of Burundi. In Kirundi, the native language of Burundi, Kazozanikawa means \u201cthe future is coffee\u201d. This cooperative can also be known as \u201cMpemba\u201d. This cooperative was established in 2010. Farmers delivery cherry to the central washing station where coffee is floated and sorted before being pulped by their Penagos eco-pulper and soaked overnight before drying on raised beds. Drying can take up to two weeks depending on weather. Bourbon"],["Papua New Guinea","Namugo","19846",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried melon and pecan flavors with tart acidity and mild sweetness. Arusha, Bourbon, Typica"],["Ethiopia","Grade 3 - Abaya","20925","Yirgacheffe","Abaya","Natural","\n\t\t\t\t\t<\/a>","Mellow kahlua, floral, and spices flavors with mild sweetness. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya.Gelana AbayaLocal tribe: ToreLanguage: OmoromicNumber of producers: 9000\u201310,000Annual Production: 100+ containersAverage farm size: 3.5 hectaresNumber of mills in the area: 5Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three monthsGelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Papua New Guinea","Kenneth Opints - Kolum Opints Plantation & Micromill","21729","Western Highlands","Kolum Opints Plantation","Washed","\n\t\t\t\t\t<\/a>","Pecan and mellow burnt sugar flavors with tart acidity and mild sweetness. Kenneth Opints is the owner and operator of the Kolum Opints Plantation and Wet Mill, located in the Banz area of the Waghi Valley. The farm is 204 hectares in size, with about 500,000 coffee trees grown. Cheries are harvest from March to July, and then washed at the wet mill. For washing, the coffee is wet fermented for 24-48 hours, cleaned, and then dried 10-14 days on raised beds. Arusha, Bourbon, Typica"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Pacamara - Natural","22755","Chalatenango","Orlando Aguilar","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry with vanilla, jammy passion fruit, and chocolate flavors. Juicy malic acidity and fruit-like sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha - Natural","23202","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Tons of artificial grape with fresh hibiscus and cooked cherry flavors. Sugary sweetness and winey acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["Honduras","Ernelio Ortiz - Finca El Pedrero - Anaerobic - Natural","22522","Montecillos","Ernelio Ortiz","Natural","\n\t\t\t\t\t<\/a>","Mellow caramel, brown sugar, fresh peach,\u00a0 and cooked orange flavours with clean fruit-like sweetness and mild tangy malic acidity. Ernelio Ortiz owns and managed Finca El Pedrero in the Montecillos region of Honduras. This 12 hectare farm is almost completely planted in coffee, with some smaller sections also have Aguacate or Avocado trees. Ernelio estimates he has roughly 56,000 coffee trees, mostly Catuai and IHCAFE 90 varieties. Ernelio spoke to us about his gratitude for coffee and how it has improved the quality of life for his family. He believes that his care for the environment on his farm has led to increased quality production and better prices for his coffee. Catuai, IHCAFE 90"],["Colombia","EA Decaf de Ca\u00f1a - Huila","20674","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow fresh fruit flavors, balanced acidity and mild sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Arsosala","20826","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine, and dried citrus with mellow fresh coffee cherry and savory flavors. Tangy acidity and mild delicate fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Java","Blue Batavia - West Java Preanger - Grade 1 - Wet-Hulled - TP","21393","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh coffee cherry, olive oil, and graham cracker flavors with winey acidity. Java"],["Brazil","Natural","21504",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow savory flavors with good acidity and mild sweetness. Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21788","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and fresh fruit flavors with good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Kenya","Kiamugumo - AA - Kirinyaga","22117","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Molasses, clove, and cooked grapefruit flavors with piquant acidity and mellow sugary sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Colombia","Familia Leguizamo - El Faldon - San Agustin - Huila - Caturra - Washed","22380","Huila","Familia Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow cooked fruit flavors. Tangy acidity and candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father and uncle Luis Felipe. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9 in San Agustin.Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm they all manage together.Caturra"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","22469","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry, jammy berry, toffee, and cocoa flavors with winey acidity and candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Caf\u00e9 Juventud","22509","Central Valley","Caf\u00e9 Juventud","Washed","\n\t\t\t\t\t<\/a>","Almond with mild fresh citrus zest flavors. Mellow acidy acidity and sweetness. Cafe Juventud is an impactful project from Coopelibertad in the Central Valley to empower younger coffee growers and ensure generations to come feel included and encouraged by the prospect of staying in the coffee farming trade. This is the Cafe Vida quality you have come to love, now with an additional tangible social benefit in the region. A 10 cent premium is added to this coffee to directly support this program, allowing Coopelibertad to further reach more individuals. Buying this coffee directly supports empowering youth and gender equity in coffee in Costa Rica. From Coopelibertad:This program aims to renew the organizational, productive and commercial model of the Cooperative, in an innovative way with generational inclusion, gender equity, diversification and integral development, which promotes growth and economic, social and environmental sustainability of the coffee activity and other added services for the well being and improvement of the quality of life of associates, their families and collaborators.We aim to achieve this by developing a policy and program aimed at achieving greater equity and inclusion of women and youth in the work of the Cooperative, which includes a communication campaign for gender equity and generational inclusion that encourages the participation and incorporation of women and youth in positions decision making and management and the approach to initiatives that promote the issue of gender and offers attractive activities and programs (recreational activities, barista courses, alternative uses of by products) to attract the new generations related to coffee, using all possible means, both virtual and face to face.Common Costa Rican Varieties"],["Guatemala","Concepcion Villatoro - Finca Los Dos Socios","22733","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and dark chocolate with mellow cooked stone fruit flavors. Complex malic acidity and sugary sweetness. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Caturra"],["Rwanda","Abadatezuka COOP - Cyato - Gatebe - Natural","21477","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cocoa and cooked coffee cherry flavors with winey acidity and candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Tanzania","AB Sambewe - Washed","21663",null,"About 442 smallholder farmer members of Sambewe AMCOS","Washed","\n\t\t\t\t\t<\/a>","Mellow graham and fresh coffee cherry flavors with winey acidity and mild fruit-like sweetness. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Java","West Java - Preanger - Wet-Hulled","21228","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Malt with mild fresh bell pepper, cooked melon, and spices flavors. Tangy acidity and mellow candy-like sweetness. Java"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Colombia - Anaerobic Washed","22434","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Strong fresh nectarine with toffee, chocolate, and cooked coffee cherry flavors. Tangy acidity and syrupy sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Colombia"],["Kenya","Kiri - PB - Kirinyaga","22171","Kirinyaga","Kiri","Washed","\n\t\t\t\t\t<\/a>","Cooked green grape and caramel with mild milk chocolate and cooked tomato flavors. Tons of tart citric acidity and mellow sugary sweetness. BACKGROUNDKiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini,Kerere and Kaboia Villages. Currently it is affiliated to Ngiriambu Farmers Co-operative SocietyLtd and it houses the society head office.LOCATIONKiri Coffee Factory is located in Central Province, Kirinyaga County in Njukiini location ofGichugu Division near Kianyaga town. Its membership currently stands at 1400 which 1,200 areactive farmers while 200 are inactive farmers.SOILS AND CLIMATEThe factory lies at an altitude of about 1,450mm above sea level in a region with red soil. Thearea experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures rangingbetween 13-25 degrees Celsius. The long rains fall between March-May while the short rainscome between October and December.PRODUCTIONThe area experiences a biennial production cycle with the early harvest being from April-Juneand the late second season being from October-December. The main varieties of coffee grownare SL28, 34 and Ruiru 11, with SL28, 34 accounting to 99% of all coffee produced while Ruiru11 accounts to 1 % of all production.PROCESSINGFermentationAfter pulping, the coffee is fermented overnight to break down the sugars, before travelingthrough channels to the soaking tank where the coffee is carefully cleaned, soaked and spreadout on the raised drying tables.Drying processTime on the drying tables depends on climate, ambient temperature and total productionvolume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sortingand hand turning of the parchment takes place throughout the drying process.SUSTAINABLE FARMINGIn line with the rising awareness on the need to conserve the environment, the factory has dugthe waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Currently the factory does not engage in waste water treatment.Additionally the society encourages its members to plant trees on their farms.MANAGEMENTKiri Coffee factory is run by a factory manager who oversees all activities within the factory.Together with other staff members they carry out duties such as weighing coffee, selection andgrading of coffee, paying farmers and addressing farmers\u2019 complaints.AGRONOMYThe affiliate members of the factory carry out all agronomic activities associated with coffeeproduction i.e. they source coffee from the Coffee Research Station and plant it according tothe stipulated guidelines.Fieldwork carried out involves weeding, pruning, spraying, and application of fertilizer,mulching and technical advice. Technical advice is offered through farmer training programsand field visits\/days offered by ministry of agriculture.Compliance to the agreed guidelines is checked and supervised by the field committee whichgoes round the farms. They usually check that coffee is not inter-grown with other crops suchas maize and Beans, though they do allow intercropping with Macadamia.Batian, SL28, SL34, Ruiru 11"],["Honduras","Roger Dominguez - Finca San Francisco - Bourbon - Natural","22615","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked berry, almond, and pecan flavors with mild acidity and sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Brazil","Natural - Anaerobic - Fazenda Samambaia - Sancoffee - Yellow Catuai","21769","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Mellow brown sugar and almond flavours with mild juicy acidity and sweetness. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catuai"],["Brazil","Natural - Anaerobic - Fazenda Taquaral - Sancoffee - Yellow Catuai","21774","Campo das Vertentes","Fazenda Taquaral","Natural","\n\t\t\t\t\t<\/a>","Chocolate and caramel with mellow cooked grape flavours. Mild juicy acidity and fruit-like sweetness. Fazenda Taquaral, owned and run by Luis Framarion, is located near the town of Ibituruna in Campo das Vertentes. Luis grew up on a coffee farm where he developed a passion for the countryside and agriculture, which led him to study agronomic engineering at university. After graduating and working in another area for a couple of years, he found himself missing his hometown and being around coffee growing. By 2006, Luis decided to move back to Ibituruna and purchased a farm called Fazenda Taquaral not far from his father's. Luis has dedicated himself to producing quality coffees and has become a passionate coffee grower, just like his father.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop. Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower. Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world, keeping loyal to our history and values. Yellow Catuai"],["Mexico","Cristal","22906",null,null,"Washed","\n\t\t\t\t\t<\/a>","Citrus zest and malt with mellow chocolate flavors. Tangy acidity and mild fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Duwancho - Special Prep","22270","Sidama","Duwancho","Natural Special Prep","\n\t\t\t\t\t<\/a>","Dark chocolate, perfumey jasmine, toffee, and cooked cherry flavors with sugary sweetness and juicy malic acidity. This lot comes from us from the Duwancho washing station in Sidama.Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn't experienced prior to instituting it.During drying, they specifically told us that they try to keep the thickness of cherries as thin as possible to ensure consistency. They place the beds in areas of good airflow and dry slow for up to 30 days. Heirloom Ethiopian Varieties"],["Kenya","Kagumo PB","19012","Kirinyaga","Kagumo","Washed","\n\t\t\t\t\t<\/a>","Molasses and nutmeg with mellow cooked tomato flavors. Tart acidity and candy-like sweetness. The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.Batian, SL28, SL34, Ruiru 11"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22299","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Cocoa, praline, and savory flavors with sugary sweetness and tart acidity. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Guatemala","Cuilco - Huehuetenango","22774","Huehuetenango","Cuilco","Washed","\n\t\t\t\t\t<\/a>","Panela, dark chocolate and cooked pome with mild raisin flavors. Tangy acidity and candy-like sweetness. This coffee comes from the Cuilco region in Huehuetenango, an area home to many beautiful coffee farms. Farmers in this region typically grow Caturra, Bourbon, and Pacamara varieties, but also explore the creation of hybrids. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly of their work.Bourbon, Caturra, Pacamara, Maragogype, Pache, Catimor"],["DR Congo","SOPACDI - Makaelele Micro-Station - Washed - FLO ID 26275","19487","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Some sugary sweetness and tangy acidity with savory, cooked peppers flavors. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20484","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Pecan and perfumey lavender with mellow fresh apricot flavors. Tart citric acidity and mild fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","21511","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked fruit and almond flavors. Tart citric acidity and mild sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Brazil","Natural - Fazendas Dutra - Fazenda Jatob\u00e1 - Red Catuai","21635","Minas Gerais","Fazendas Dutra","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors with mild acidity. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Red Catuai"],["Colombia","Acevedo - Huila - Castillo","22016","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and pecan with mild fresh apple and cooked citrus flavours. Tart malic acidity and mellow candy-like sweetness. Castillo"],["Guatemala","Santa Barbara - Huehuetenango","22788","Huehuetenango","Santa Barbara","Washed","\n\t\t\t\t\t<\/a>","Cooked pear and fresh citrus with mellow caramel and milk chocolate flavours. Mild juicy malic acidity and syrupy sweetness. This coffee comes from the Santa Barbara region in Huehuetenango. Farmers in this region typically grow Caturra, Bourbon, and Red Pache varieties, but also explore the creation of hybrids. They often grow other crops such as corn and beans as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly of their work.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Vietnam","Dung K'No - Duc Trong Mill","21161","Lam Dong","Dung K'No","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with praline, malt, and cooked bell pepper flavors. Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Topazio","21862","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Malt and cooked cranberry with mild cocoa flavors. Winey acidity and candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo, Rubi, Yellow Bourbon, Red Catuai, Arara, Topacio, Yellow Catucai, Acaia"],["Kenya","Kainamui - PB - Kirinyaga","22156","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cooked grapefruit with mellow spices flavors. Tart acidity and mild syrupy sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 \u2013 Chelchele","22446","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, cooked stone fruit, and perfume flavors with juicy acidity and sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Jose Edgardo Gutierrez - Finca San Nicolas - Pacamara - Natural","22709","Chalatenango","San Nicolas","Natural","\n\t\t\t\t\t<\/a>","Toffee, jammy blackberry, and fresh green grape flavors with sugary sweetness and winey acidity. Finca San Nicol\u00e1s is a 5-manzana farm planted with Pacas and Pacamara coffees. Pacamara"],["Java","Frinsa Collective - Sunda Badak - West Java - Preanger - Wet-Hulled","23279","West Java","Frinsa Collective","Wet-Hulled","\n\t\t\t\t\t<\/a>","Caramel, sugar cane juice, jammy mango, and fresh hops with mellow cooked apple flavors. Tangy malic acidity and syrupy sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Java"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Natural","19979","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Sweet and savory with winey fruit acidity; raspberry, cherry, dark chocolate, and rose. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Kenya","Kiamugumo - AB - Kirinyaga","22164","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, jammy blueberry, dark chocolate, and milk chocolate flavours with tangy phosphoric acidity and syrupy sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Tarqui - Huila - Pink Bourbon - Washed","22403","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Tons of caramel with jammy papaya and fresh green grape flavors. Tangy tartaric acidity and syrupy sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Pink Bourbon"],["Mexico","Alejandro Martinez - Finca La Chiripa - Marsellesa - Honey","22878","Veracruz","Alejandro Martinez","Honey","\n\t\t\t\t\t<\/a>","Jammy papaya with cola, mellow fresh grapefruit, and savory flavors. Sugary sweetness and tart acidity. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Marsellesa"],["Brazil","Natural","22936",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","22955",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow amaretto and fruit flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Honduras","Mario Mejia - Finca El Jardin - Pacas & Catuai - Natural","20816","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and mild kahlua flavors with winey acidity and mellow sweetness. Mario Samuel Martinez owns the 15.5-hectare farm La Valentina, where he grows 14 hectares of coffee, citrus, and avocados. The coffee at Finca El Jardin is picked ripe, dry fermented for 3o hours, and then sun dried for 12 to 15 days. Pacas, Catuai"],["Ethiopia","Grade 1 - Arsosala - Special Prep","20951","Guji","Arsosala","Washed Special Prep","\n\t\t\t\t\t<\/a>","Mellow fresh stone fruit and toffee flavors with balanced acidity and mild fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EP","22176",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow cocoa and fresh citrus zest flavors. Good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Sumatra","Koperasi Pertanian Gayo Lauser Antara - FLO ID 33681","21741","Aceh","Koperasi Pertanian Gayo Lauser Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mild sugar browning and lemongrass flavors. Mellow sweetness. Koperasi Pertanian Gayo Lauser Antara is a cooperative in Northern Sumatra in the Aceh region. This particular coop is comprised of 771 members, mostly located in Jagong Jeget in central Aceh. Nearly 90% of the population in this part of Sumatra rely on coffee for their livlihoods. The Gayo Lauser Antara Cooperative, which these producers are all members, was founded in 2013 with a mission to improve the lives of its members by offering education and support to produce exceptional coffees through better farm and financial management. Coffee processing in Sumatra is complicated, as most farmers have less than 1 hectare of land and deliver cherry to a central point. Coffee is pulped and fermented, then dried for its first drying before being delivered to a central mill. This is where the coffee's outer layer of parchment is removed and dried again, resulting in the very traditional \u201cWet Hulled\u201d profile of Sumatra. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","MWP - Serra Negra","22173",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Mild fresh citrus and malt flavor with tart acidity and mild sweetness. Common Brazilian Varieties"],["Mexico","Cristal","22984",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, clove, cedar, and cooked coffee cherry flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Kenya","Gatuya - AA - Muranga","22133","Muranga","Various smallholder farmer members of the New Murarandia Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, spices, and fresh grapefruit with sugary sweetness and tart citric acidity. The Gatuya Coffee Factory is one of two washing stations operated by the New Murarandia Farmers Cooperative Society, which has a total of around 3,500 smallholder producer members. Each farmer owns about 1\/5th to 1\/3rd of a hectare and delivers coffee in cherry to the factory.Batian, SL28, SL34, Ruiru 11"],["Colombia","Cauca","22336","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and praline with mild fresh citrus flavors. Tart acidity and sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Colombia, Pink Bourbon, Tabi - Washed","23198","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Toffee, brown sugar, praline, and cooked papaya flavors with juicy acidity and candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Guatemala","ACODIHUE - FLO ID 5984","20547","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh citrus flavors. Mellow clean fruit-like sweetness and balanced acidity ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Aguilera Brothers Micromill - Finca To\u00f1o - Villa Sarchi - Natural","20908","West Valley","Aguilera Brothers Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, jammy berry, cooked cranberry and mild red wine flavors. Tons of winey acidity and good sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oVilla Sarchi"],["Costa Rica","Don Sabino Micromill - Natural","21105","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Sweet and tangy with praline, chocolate, and fresh fruit flavors. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Tanzania","AA Lungwa - Washed","21666","Songwe","Lungwa","Washed","\n\t\t\t\t\t<\/a>","Clove and cooked grapefruit flavors with tart acidity and mild sugary sweetness. The Lungwa AMCOS started by producing home-processed coffees. After seeing the benefit and the opportunity of switching to fully washed, they decided to buy a pulper and build fermentation tanks. In future, they want to acquire a bigger Ecopulper in order to process more cherries.The farmers of Lungwa deliver the cherries and they are put through the pulper. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels. The parchment is then fermented for 24-34 hours, before it gets washed in the washing channels. It is then soaked for 8 hours and dried on the tables for 7-10 days. Because of the hot climate, the fermenting and drying process do not require a long time.Lungwa harvests coffee from June to August.Bourbon"],["Brazil","Natural - Fazenda Santa Lucia - Yellow Bourbon","21710","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Dried berry with mellow malt and sugar browning flavors. Mild winey acidity. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Miramar lot - Catua\u00ed - Natural","22314","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cascara with mild cocoa and clove flavors. Winey acidity and mellow fruit-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - SL-28 - Black Diamond","22317","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Toffee, cooked apple, and dried cranberry flavors with strong winey acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - Catua\u00ed - Natural","22512","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh red grape with mellow toffee flavors. Winey acidity and mild fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Mexico","Cristal","22035",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond flavors with mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Arnulfo Leguizamo \u2013 Finca El Faldon \u2013 San Agustin \u2013 Huila \u2013 Sidra \u2013 Washed","22428","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Lots of burnt sugar, brown sugar, and savory flavors with tangy acidity and fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family. Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Guatemala","Octavio Lopez - Finca El Durazno","22734","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Panela, fresh green grape, and caramel flavors. Juicy acidity and syrupy sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Arsosala","20824","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","panela, fresh bergamot, and milk chocolate flavors with mellow delicate fruit-like sweetness and balanced acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Rwanda","COOPAC - Kirorero - Kaganza - Washed - FLO ID 35306","19477","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Amaretto and almond with mellow savory flavors. Tart acidity and candy-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Kenya","Uteuzi Jimbo - Kirinyaga AA","20623","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked pome and toffee with mild cooked tomato and brown sugar flavors. Syrupy sweetness and a creamy mouthfeel. Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural - Fazenda Sert\u00e3o - Yellow Bourbon","21719","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22300","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, cocoa, and dried grapefruit with mellow cooked fruit flavors. Tart citric acidity and mild sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Mexico","GRAPOS","22527",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and pecan flavors with mellow tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Castillo - Honey","22658","Cauca","Finca Juan Martin","Honey","\n\t\t\t\t\t<\/a>","Toffee and cocoa with mild fresh pear and fresh tropical fruit flavors. Tangy tartaric acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Castillo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Washed","22657","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked citrus fruit flavors with tangy malic acidity and syrupy sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Guatemala","Antulio Castillo - Finca El Coyolar","22737","Huehuetenango","Antulio Castillo","Washed","\n\t\t\t\t\t<\/a>","Amaretto and graham with mild green tea flavors. Tart acidity and good sweetness. Antulio Castillo owns Finca El Coyolar a 3.4-heactare farm in Huehuetenango. The farm sits at about 1400 masl and is home to around 960 trees of Bourbon, Caturra, and Catua\u00ed varieties. Harvest runs from December through March.The farm wet ferments its coffee for 12-24 before processing and dries the coffee on patios for around 7 days. Coffee production for the farm has been affected by the weather. Recently, there has not been enough rain, which has had a general negative impact on the region's crops. They also face challenges from labor shortages during the year and harvest to keep normal operations running.Castillo"],["Ethiopia","Grade 1 - Buncho","22116","Sidama","Buncho","Honey","\n\t\t\t\t\t<\/a>","Caramel, fresh raspberry, and dried cherry flavors with mellow cooked pear. Juicy acidity and candy-like sweetness. Buncho washing station is located in the Sidama of Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Getuya - AA - Kirinyaga","22145","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Kahlua and molasses with mellow cooked grapefruit flavors. Winey acidity and mild syrupy sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kanelite Estate - AA - Embu","22168","Embu","Kanelite Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked green grape and burnt sugar with mild dried fruit flavors. Strong tangy acidity and mellow sugary sweetness. BACKGROUNDKanelite estate farm is owned by Mr Njagi Muchiri and Mrs Irene Njagi. It was started in 1960\u2019s.Currently, it has an annual harvest of 30,000 Kgs and a total of 3,000 trees.LOCATIONKanelite farm is located at Ngandori west location, Kairuri sub \u2013location,Kambavara village inEmbu county one of the best coffee growing regions in Kenya.SOILS AND CLIMATEKanelite farm lies in the coffee - tea transition zone close to the Aberdare range.Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.Reliable bimodal rainfall and temperature range of 12-24 c give the coffee a \u201cbright, citrus acidicand full body\u201d.PROCESSINGAfter harvesting, coffee cherry is delivered to the factory, where it undergoes a fully washed orwet processing method. Water is pumped to reservoir tanks for pulping and recirculation. Afterpulping, the coffee is fermented overnight, before it cleaned, soaked and spread out on raisedbeds for drying.WELFAREKanelite Coffee estate receives assistance from the Coffee Management Services (CMS) group,who are on the ground directly helping producers improve their productivity and qualitythrough training and education programs.MANAGEMENTThe estate have approximately 3,000 trees of SL 28 and 2,000 of Ruiru 11. Coffee Managementservices does the marketing for the coffee from this farm.), which is professional farmManagement Company. An experienced senior agronomist from CMS Ltd provides advisorysupport for the farm.SL-28, Ruiru 11"],["Guatemala","Maria Velasquez - Finca El Rinconcito","22777","Huehuetenango","Maria Velasquez","Washed","\n\t\t\t\t\t<\/a>","Red wine, cocoa, and praline flavors with piquant acidity and good sweetness. Mar\u00eda Vel\u00e1squez Cruz owns the 1.5-hectare farm El Rinconcito, where there's 1 hectare planted in a mix of coffee varieties including Typica, Bourbon, and Caturra. Coffee is picked and depulped the same day, then fermented for 24 hours and washed three times before being dried on nylon spread over patios. Drying takes 32\u201340 hours.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Tarrazu","20313",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow pecan flavors. Mild acidity and sweetness. Common Costa Rican Varieties"],["Colombia","Best Cup #7 - Jorgelina Medina Quitumbo - Jambalo - Cauca - Castillo","20164","Cauca","Jorgelina Medina Quitumbo","Washed","\n\t\t\t\t\t<\/a>","Obvious syruppy sweetness and tart acidity Significant fresh coffee cherry flavors, and jammy red grape flavors. Jorgelina learned how to grow and process coffee from a brother-in-law 10 years ago. That family member split his farm with Jorgelina, and since then, they've been growing coffee of excellent quality thanks to the climate and improvements they've made. The 2-hectare farm is called El Mirador, and is harvested from July to October. Coffees are float sorted, fermented for 18 hours in a plastic tank, pulped, and then fermented again for 48 more hours. Once the coffee reaches 10\u00b0 Brix degrees, the seeds are washed three times and then dried for 13 days in a temperature-controlled parabolic dryer. Castillo"],["Kenya","Mutitu - AB - Kirinyaga","22165","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato, molasses, and nutmeg flavors with tart acidity and mellow sugary sweetness Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Cerro San Luis Micromill - Finca Espiritu San Luis - Los Anonos - SL-28 - Anaerobic - White Honey","22502","West Valley","Cerro San Luis Micromill","Anaerobic Honey","\n\t\t\t\t\t<\/a>","Cooked cranberry with cherry, cardamom, and mellow dark chocolate flavors. Boozy acidity and mellow sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas Lot - SL-28 - White Honey","22353","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Panela and cooked apricot with mild cocoa and cooked grapefruit flavors. Winey acidity and mellow delicate fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Brunca","21811","Brunca",null,"Washed","\n\t\t\t\t\t<\/a>","Malt flavors with mild sweetness. Common Costa Rican Varieties"],["Brazil","DID NOT SHIP DELETE","23326","Minas Gerais","Santa Ines","Pulped Natural","\n\t\t\t\t\t<\/a>","Toffee with mild praline and fresh pome flavors. Good sweetness and tart malic acidity] Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Common Brazilian Varieties"],["Brazil","DID NOT SHIP DELETE","23329","Minas Gerais","Fazenda IP","Pulped Natural","\n\t\t\t\t\t<\/a>","Pecan with mild praline and cooked fruit flavors. Mellow balanced acidity and sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Common Brazilian Varieties"],["Brazil","DID NOT SHIP DELETE","23330","Minas Gerais","Capim Seco","Pulped Natural","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mild fresh citrus zest flavors. Mellow balanced acidity and sweetness. Sitio Capim Seco is owned and operated by Rafael Dias Pereira, who comes from a long line of coffee producers: His grandparents Isidro and Nazareth Pereira were among the first coffee producers in the region, and Rafael's mother and aunt own the nearby Fazenda Irm\u0103s Pereira. Rafael has three passions: family, horses, and specialty coffee. His passion for horses is partially how he got interested in managing farms: Before he was a coffee producer, he actually established a horse farm, where he breeds Brazilian Mangalarga Marchadors, a horse-racing favorite. When his equestrian endeavor became successful, he decided to invest some of the profits to the passion he shares with his family\u2014coffee. He bought a small plot of land near his family's coffee lands, and since his first harvest in 2007, he has earned high cup scores for his lots. \"Coffee is what makes my family stay tightly bonded, up since the past until nowadays,\" Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible.\" Because Sitio Capim Seco is relatively small (35 hectares of coffee\u2014large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irm\u0103s Pereira to process his coffee. There, he dries his cherry on raised beds or patios, and he produces both Naturals and Pulped Naturals. He has even tried some experimental processes like Black Honey.Common Brazilian Varieties"],["Honduras","Jose Santos Lopez - Finca La Montana - Lempira - Washed","22613","Marcala","Jose Santos Lopez","Washed","\n\t\t\t\t\t<\/a>","Mild jammy apricot, cooked plum, brown sugar,\u00a0 and toffee flavours with tangy acidity and mellow clean fruit-like sweetness. Jose Santos Guevera Lopez is the owner and operator of La Montana, a 5-manzana farm in the Marcala region of Montecillos, Honduras. He cultivates 16,500 trees of coffee amongst corn and beans. Jose processes his coffee, both washed and natural, drying the coffee on raised beds for 2-3 weeks. Lempira"],["Kenya","Mugaya - AB - Kirinyaga","22212","Kirinyaga","Mugaya","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and fresh lemon with mellow toffee flavours. Juicy malic acidity and clean fruit-like sweetness. Mugaya Coffee Factory was established in 1975 in the town of Kagumo, Kirinyaga Kenya. This washing station serves nearly 1000 small-holder farmers in the region who average roughly 200 trees each. These small-holder farmers also grow macadamia, avocado, corn, beans and potatoes on their farms. Coffee here is processed in the traditional Kenyan style of double washed utilizing fresh local water sources and dried on raised beds. Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural - Fazenda Severino - Yellow Bourbon","21591","Minas Gerais","Fazenda Severino","Natural","\n\t\t\t\t\t<\/a>","Fresh strawberry and nutmeg with winey acidity and mellow fruit-like sweetness. Fazenda Severino is located in the Alto Parana\u00edba region in the state of Minas Gerais. It is characterized by well-defined climatic seasons, with good annual precipitation rates, creating ideal conditions for coffee production. Vicente Evangelista Salviano started with 70 ha of land in a remote area with no mechanical resources. Salviano and his wife Helena came from families with coffee in their blood and began the long, challenging journey of building up the farm. There was no trace of previous agricultural activity on the land, and the whole region was degraded after being previously used in rudimentary ways as a cattle pasture.There was no road or facilities to the farm, so everything had to come from afar over 18 kilometers of rough dirt road. However, they had a lot of hope and determination and persevered. Salviano first planted 30 ha of coffee plants. Over time the area was rebuilt and recovered from any previous degradation becoming green, fertile, and prosperous. Subsequently, they acquired six neighboring properties to increase capacity.Fazenda Severino aims to combine social, environmental, and economic factors to maintain their efforts and continue to see the farm thrive. Today, the entire region has more than three million coffee trees planted, reinforcing their belief that it had a prosperous future, where everything was cultivated with a lot of dedication, effort, and personal resources.Yellow Bourbon"],["Nicaragua","PRODECOOP - FLO ID 832","22007","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Graham, molasses, and cooked citrus fruit flavors with tart acidity and mellow candy-like sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Vietnam","Clean - Grade 1 - Screen 16+","21983","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Intense soynut flavors. Catimor, Typica, Bourbon"],["Uganda","Natural Rwenzori Silverback","20651","Rwenzori","Rwenzori Silverback","Natural","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mellow spices flavors. Winey acidity and fruit-like sweetness. This natural processed coffee comes from the Rwenzori region in Uganda. This is a collection of coffee from small-holder producers in the region.The cherries are selectively picked and brought to the processing station on the same day. It is then separated by floatation and put onto drying tables. The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.Coffee is typically harvested here from September to December.SL-34, K7, Blue Mountain"],["Colombia","EP","22981",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and green tea flavors with tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Honduras","Herly Urquia - Finca Villa Yolanda - Yellow Honey","22524","Montecillos","Herly Urquia","Yellow Honey","\n\t\t\t\t\t<\/a>","Mellow caramel, milk chocolate,\u00a0 and perfume flavours with juicy acidity and mild clean fruit-like sweetness. Herly Urquia owns and manages Finca Caviflor in the Montecillos region of Honduras. This 20 hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on his property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is common occurrence to see them around all the coffee and other fruits. Herly is in the process now of building new fermentation tanks to continue to experiment with new processing techniques. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["El Salvador","Ignacio Gutierrez - Finca Los Posos - Kenya Variety - Natural","19652","Chalatenango","Ignacio Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Mellow vanilla, malt and cocoa flavors. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Bourbon, Caturra, Pacas, Pacamara"],["Tanzania","AA Sambewe - Fully Washed","20267",null,"About 442 smallholder farmer members of Sambewe AMCOS","Washed","\n\t\t\t\t\t<\/a>","Strong nutmeg with mild fresh berry flavors. Good acidity and mellow sweetness. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Java","Frinsa - Riunggunung Estate - Washed","21230","West Java","Riunggunung Estate","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild burnt sugar and cooked papaya flavors. Complex acidity and mellow sweetness. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Guatemala","Huehuetenango","22089","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild cooked fruit flavors. Winey acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Halo Beriti","22450","Yirgacheffe","Halo Beriti","Natural","\n\t\t\t\t\t<\/a>","Fresh jasmine and fresh stone fruit with mellow cocoa flavors. Tangy acidity and fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a","22901",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tobacco with mild fresh fruit and malt flavors. Mellow balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Peru","Lima Coffee - FLO ID 34573 - (CBC PE-BIO-149)","19363","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and fresh fruit flavors with good acidity and mild sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","22705","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Mild chocolate, cooked apple and cooked berry flavors. Tangy acidity and mellow candy-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["Mexico","Cristal","21918",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and savory flavors with citric acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Cauca","22610","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cola and cacao flavors with balanced acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Pink Bourbon - Natural","21732","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry, potpourri-like elderflower and spices flavors with boozy acidity mild and fruit-like sweetness. Pink Bourbon"],["Costa Rica","Aguilera Brothers Micromill \u2013 Finca Tacacal \u2013 Sarchimor \u2013 Natural","22303","West Valley","Aguilera Brothers Micromill","Natural","\n\t\t\t\t\t<\/a>","Panela and cooked strawberry flavors with winey acidity and syrupy sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSarchimor (T5296)"],["Ethiopia","Grade 1 - Shanta Golba","22013","Sidama","Shanta Golba","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus fruit and toffee flavors. Fruit-like sweetness and a soft mouthfeel. Shanta Golba is a washing station in the Bensa region of Sidama Ethiopia, closeby to Daye Bensa Village. Coffee here is harvested November through January. Over 1200 small-holder farmers deliver coffee to this washing station. In addition to coffee, most farmers also grow Enset, Banana, Organges, and have various other indigenous natural shade trees covering the property. Shanta Golba uses strict ripe cherry specifications and typically only uses the middle to end of harvest for the highest grades as these are typically the highest elevation coffees. Coffee usually dries for roughly 18 days here due to the use of natural shade trees over the raised beds. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Octavio Lopez - Finca El Durazno - Bourbon","22281","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Mellow pecan flavors with good acidity and a soft mouthfeel. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon"],["Colombia","Daniel Mauricio Bola\u00f1os - Finca El Placer - San Agustin - Huila - Caturra - Anaerobic Washed","22357","Huila","Daniel Mauricio Bola\u00f1os Zuniga","Washed","\n\t\t\t\t\t<\/a>","Mild praline and savory flavors with tart acidity and mellow candy-like sweetness. Daniel Mauricio Bola\u00f1os owns and runs the farms El Pacer and La Esperanza both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.Caturra"],["Brazil","Natural","22205",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted peanut with mellow balanced acidity and sweetness. Common Brazilian Varieties"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","22719","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, toffee, and praline flavors. Tart citric acidity and mild fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["Sumatra","Aceh TP","22560","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Black tea with mellow fresh cascara flavors. Tart acidity and good sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Don Sabino Micromill - Finca El Llamar\u00f3n - SL-28 - Natural","22583","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong fresh strawberry with caramel and cooked pear and mellow praline flavors. Fruit-like sweetness and mild tangy acidity. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Java","Frinsa Collective - Natural","23037","West Java","Frinsa Collective","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry and red wine with mellow clove flavors. Boozy acidity and mild fruit-like sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Papayo - Washed","23216","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Praline and malt with mild fresh citrus zest flavors. Good sweetness and a creamy mouthfeel. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","Aristides Guarnizo Cruz - Finca La Esperanza - Tarqui - Huila - Colombia 50% Castillo 50% - Anaerobic Washed","23221","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, cooked coffee cherry, and toffee flavors with balanced acidity and fruit-like sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Castillo, Colombia"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Pink Bourbon - Anaerobic Washed - LOT 2","23214","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cocoa, cooked grapefruit, and hops flavors with balanced acidity and good sweetness. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Pink Bourbon"],["Peru","Lima Coffee - FLO ID 34573","21422","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Praline and clove flavors. Tart acidity and mellow candy-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","Huila","22020","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow cooked fruit flavors. Tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Tega & Tula Farm - Zingaj Sublot - Grade 2","21531","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with mild cooked cascara flavors. Tart citric acidity and mellow sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","23349","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Chocolate, spices, and cooked cascara with mellow cooked cranberry flavors. Boozy acidity and good sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Kenya","Kiamugumo - AA - Kirinyaga","22118","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Intense toffee with fresh green grape and dark chocolate and mellow cooked tropical fruit flavors. Winey tartaric acidity and sugary sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["El Salvador","Finca Ethiopia - Gesha - Anaerobic - Natural","22742","Apaneca","Finca Ethiopia","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar and fresh pineapple with mild caramel and jammy green grape flavours. Juicy malic acidity and delicate fruit-like sweetness. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["Peru","Cajamarca","21420","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest with mild praline and fresh coffee cherry flavors. Acidy acidity. Catimor, Caturra, Bourbon, Typica"],["Mexico","Cristal","22921",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clove flavor with mild acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Washed","23204","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Dried apple, cooked pear, cola, and panela flavors with juicy acidity and mild sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Brazil","Washed \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","21756","Minas Gerais","Sertao","Washed","\n\t\t\t\t\t<\/a>","Mellow clove and malt flavors with mild acidity and sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Colombia","Nari\u00f1o","22018","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mild cooked fruit flavors. Tart citric acidity and good sweetness. Castillo, Caturra, Colombia"],["El Salvador","Finca Plan del Hoyo - Kenya","22556","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Kahlua, cocoa, and fresh grapefruit flavors with boozy acidity and good sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Costa Rica","Ivan Sol\u00eds Micromill - Finca Cuatro Vientos - Red Catua\u00ed - Natural","22587","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong jammy cranberry, dried rose, and cooked cranberry with dried lavender flavors. Tons of boozy acidity and candy-like sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Red Catuai"],["Honduras","Jaime Ventura - Finca El Caiman - Catuai - Natural","22679","La Paz","El Caim\u00e1n","Natural","\n\t\t\t\t\t<\/a>","Mellow fruit and cooked bell pepper flavors with tart acidity and mild sweetness. Jaime Ventura owns a 3-hectare farm where 2.5 hectares are planted with coffee. Located at 1750 masl in the Santa Elena municipality of the La Paz department, this is an ideal area for coffee production. La Paz is known for high elevations and cool temperatures which cause coffees to ripen slowly, developing natural sugars. Ventura got started in coffee through his grandmother and his father inherited the family's passion for coffee cultivation. In 1990 his father began learning about pulping coffee to sell it as parchment. Mr. Jaime also learned from his father. They slept in caves during the coffee harvest season, primarily in December, because their home was several kilometers from the farm. They transported themselves and the coffee on horses for approximately 2 hours and then took a vehicle to bring the coffee on its final leg to Marcala.La Finca el Caim\u00e1n was founded in 2002 in a community that bears the same name. It began as a family inheritance to his wife of a plot of uncultivated land. Together they decided to plant coffee on that land due to its altitude and excellent climate for coffee cultivation. To obtain capital, he and his wife decided to sell a small calf they had seen born on their property. This sale allowed them to do the first work to begin planting the first coffee plants.Ventura's coffee is typically picked and left without depulping to dry in the sun for about 20 days.Catuai"],["Brazil","Natural - Fazenda IP - Red Bourbon","23516","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mild clove, almond, and fresh coffee cherry flavors with mellow winey acidity and sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Bourbon"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Black Honey","21265","Ahuachapan","Mauricio Salaverria","Black Honey","\n\t\t\t\t\t<\/a>","Toffee and savory with mild dark chocolate flavors. Tart acidity and mellow fruit-like sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Colombia","Arnulfo Leguizamo \u2013 Finca El Faldon \u2013 San Agustin \u2013 Huila \u2013 Sidra \u2013 Washed","22417","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Cooked berry with mellow nutmeg flavors. Mild winey acidity and sugary sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Honduras","Finca El Colibri - Lempira - Natural","22686","Marcala","Finca El Colibri","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape, cocoa, and clove with mellow cooked coffee cherry flavors. Winey acidity and mild candy-like sweetness. Mirna Lizeth Dominguez Marquez cultivates 16,000 coffee trees on her 5 manzana farm. After harvest, the coffee is fermented for 15 hours to remove the mucilage. It is cleaned and then dried for 13 days on African raised beds.Lempira"],["Ecuador","Anibal Lopez - Sidra - Washed","20421","Loja","Anibal Lopez","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, cooked blackberry,\u00a0 and toffee flavours with juicy acidity and sugary sweetness. An\u00edbal L\u00f3pez owns finca El Para\u00edso which is a 12 hectare farm in Loja, Ecuador. 4.5 hectares of this farm are planted with roughly 9000 trees. They utilize a wet fermentation here for 18-24 hours and then dry on raised African beds for 15-21 days. They produce roughly 5000kgs of coffee annually here. An\u00edbal spoke to us about her biggest challenges being finding labor and high costs of inputs like fertilizer. They are optimistic about the future due to the excellent performance on the cupping table of their coffee even under trying circumstances. Sidra"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","18512","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Sweet and tart with lots of jasmine flavor, potpourri, berry, cocoa and citrus fruits. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Brazil","Honey - Fazenda Guariroba - Pink Bourbon","23282","Campo das Vertentes","Fazenda Guariroba","Honey","\n\t\t\t\t\t<\/a>","Intense perfumey lavender and tropical fruit are prominent, complemented by dried citrus zest. The profile features tart acidity, a creamy mouthfeel, and spices like cardamom alongside fresh bergamot and vanilla, indicating high quality and complexity. Fazenda Guariroba is a family operation currently ran by Homero Aguiar PaivaThis 547 hectare red latosol farm is planted with 203 hectares of coffee and employees nearly 30 full time workers. Homero produces both Natural, Pulped Natural, and Anaerobic coffees here. He has planted an impressive array of varieties on the farm and is continuously experimenting with optimal growing and processing techniques. From SanCoffee:The fascination with the land and the care for the coffee plantation are still present in the Paiva family even after 5 generations of coffee growers. Since the 19th century, patriarch Jo\u00e3o Ferreira cultivated coffee in the Santo Ant\u00f4nio do Amparo municipality, and all his dedication was an inspiration for the following generations, leading the civil engineer, Homero Aguiar Paiva, to continue the family history. Homero acquired part of the historic Fazenda Cachoeira from his uncle Fernando Paiva, and with the support of his brother and agronomist Renato Paiva, he started planting coffee on Fazenda Guariroba, named in honor of his maternal grandparents' lands. Since then, the constant search for excellence and the preservation of the puresttraditions have been the watchwords of the farm. Homero has the support of hissister Elisa Paiva and brother-in-law Gabriel Lamounier in managing the property.Together, they seek to reinvent themselves every day by investing in innovations,while keeping the family tradition alive.Homero Paiva Aguiar, Elisa Paiva Lamounierand Gabriel LamounierPink Bourbon"],["Kenya","Kiamugumo - AA - Kirinyaga","22119","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cooked blueberry, fresh lime, dark chocolate, and caramel flavours with juicy citric acidity and fruit-like sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Rwanda","Abadatezuka COOP - Cyato - Gasasa - Washed","19961","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with mellow acidity and sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Tanzania","PB - Northern Blend - Fully Washed","20310",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked melon and spices flavors with tart acidity and mild sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Ethiopia","Grade 1 - Aricha","21089","Yirgacheffe","Aricha","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and amaretto with mild cocoa flavors. Winey acidity and mellow fruit-like sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Gesha - Natural","22350","Tarraz\u00fa","La Candelilla Micromill","Natural","\n\t\t\t\t\t<\/a>","Caramel, toffee, cooked pear, and jammy papaya flavors with clean fruit-like sweetness and a creamy mouthfeel. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Gesha"],["Costa Rica","Central Valley","22531","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors with mellow acidy acidity and sweetness. Common Costa Rican Varieties"],["Nicaragua","Finca El Cipres - Cafetos de Segovia - Parainema","22549","Nueva Segovia","Finca El Cipres","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh citrus and hops flavors. Tart citric acidity and mellow sweetness. Finca El Cipres is a 20-hectare farm in Nueva Segovia that was founded in 2000. It is owned by Isacio Javier Albir Vilchez. Originally a cattle ranch, in 2004 the owner decided to convert it to a coffee farm to restore the native vegetation cover of the farm and conserve the coniferous forests that still exist on the land. The farm employs members of the local community in an effort to help reduce poverty. It is their goal to continue producing quality specialty coffees while supporting their community.Their wet processed coffee is harvested only when ripe. It is then transferred to the Agua Sarca farm where the wet mill is located. Here it is cleaned and floated with recycled water before being dry pulped. Then the coffee is left to ferment for 36 hours and washed, packed in polypropylene sacks, and sent to Cafetos de Segovia. Natural, anaerobic fermentation, and other processes are also carried out.Parainema"],["Brazil","Natural","22950",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa flavors. Mellow acidity. Common Brazilian Varieties"],["Ecuador","Angel Moreno - Typica & Caturra - Honey","20420","Loja","Angel Moreno","Honey","\n\t\t\t\t\t<\/a>","Cooked nectarine and cooked tropical fruit with mild caramel and chocolate flavours. Complex acidity and fruit-like sweetness. \u00c1ngel Moreno owns Finca El Tigre in the Puyango subregion of Loja, Ecuador. This 40 hectare farm has 15 hectares planted with roughly 30,000 coffee trees.They utilize a wet fermentation here for 28-32 hours followed by 28-30 days of drying on raised African beds. \u00c1ngel spoke to us about crime, climate change, and fertilizer costs all being big challenges currently they are working through and he is happy that his coffee has found a good home. Finca El Tigre produces about 15,000kgs of coffee annually. Caturra, Typica"],["El Salvador","Jose Engilberto Hernandez - Finca El Barrancon - Pacas - Washed","22752","Chalatenango","Jose Engilberto Hernandez","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine with mild chocolate, caramel, and jammy melon flavours. Tart acidity and mellow clean fruit-like sweetness. Jose 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 ferments the coffee dry for about 28\u201330 hours before washing it, or transfers it straight to the beds for Semi-Washed process. It is then moved to the drying tiers: It spends 4 days on the lowest level, 5\u20136 days on the middle level, and 5 days in full sun on the top. It's moved roughly every 15 minutes for the duration, to maintain evenness.Pacas"],["El Salvador","Finca Plan del Hoyo - Kenya - Natural","22553","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Molasses and cocoa with mild cooked berry flavors. Boozy acidity and mellow sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21784","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild malt flavors. Mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Sidra - Honey","23375","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Milk chocolate, perfumey lavender, praline, and dried bergamot flavors. Tangy malic acidity and sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["El Salvador","Antonio Ulises Lemus - Finca Loma Pacha - Pacas - Honey","19653",null,"Antonio Ulises Lemus","Honey","\n\t\t\t\t\t<\/a>","Mellow kahlua, caramel, and fruit flavors with mild balanced acidity. Loma Pacha is a 2-manzana farm owned by Antonio Ulises Lemus, planted with Bourbon, Pacas, and Pacamara varieties.Pacas"],["India","Ratnagiri Estate - Plantation A","21008","Karnataka","Ratnagiri Estate",null,"\n\t\t\t\t\t<\/a>","Mellow fresh citrus fruit, peanut, and green tea flavors; tart acidity and mild sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery, Catuai, SL-9"],["Colombia","EP","21960",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mellow fresh fruit flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural - Fazenda Alta Vista - Yellow Bourbon","17960","Minas Gerais","Alta Vista","Natural","\n\t\t\t\t\t<\/a>","Balanced with almond, praline, toffee and citrus fruit flavors. Fazenda Alta Vista is Managed by Robson Vilela, who purchased the 84 ha. property in 2001. Robson was a dentist in his former life, and now he is an award-winning coffee producer: 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.Yellow Bourbon"],["Brazil","Natural","17956",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow, sweet and citric with almond and savory flavors. Common Brazilian Varieties"],["Brazil","Natural - Fazenda Cruz Alta - Yellow Bourbon","17978","Mogiana","Fazenda Cruz Alta","Natural","\n\t\t\t\t\t<\/a>","Sweet with a soft citric acidity. Malt, praline and toffee. Fazenda Cruz Alta is a 600-hectare farm that has coffee on 330 hectares, growing a mix of Bourbon, Catuai, Mundo Novo, and Catucai coffees. It is owned by Enison Lopes Ferreira, whose great-grandfather Lad\u00e1rio Deodoro da Silva, first planted crops here in 1923.Yellow Bourbon"],["DR Congo","SOPACDI - Karango Micro-Station - Washed - FLO ID 26275","19489","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Molasses with mild nutmeg and fresh melon flavors. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["El Salvador","Orlando Aguilar - Finca Biena Vista - Pacas - Honey","19558","Chalatenango","Orlando Aguilar","Honey","\n\t\t\t\t\t<\/a>","Elegant with a creamy chocolate body. Floral, peach tea, hazelnut chocolate with dried fig. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacas"],["El Salvador","Antonio Ulises Lemus - Finca Loma Pacha - Pacamara - Honey","19559",null,"Antonio Ulises Lemus","Honey","\n\t\t\t\t\t<\/a>","Sugary sweetness and balanced. Brown sugar, plum, honey, nectarine, and milk chocolate. Loma Pacha is a 2-manzana farm owned by Antonio Ulises Lemus, planted with Bourbon, Pacas, and Pacamara varieties.Pacamara"],["Ethiopia","Grade 2 - Halo Beriti","19081","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Creamy, balanced and floral. Stewed apple, nougat, cola and caramel sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango","18957","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Creamy, balanced with a smooth body. Stewed apple, toffee, and chocolate. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Tomas Fernandez - Finca La Salina - Huabal","18551","Cajamarca","Tomas Fernandez","Washed","\n\t\t\t\t\t<\/a>","Creamy body and a sugary sweetness. Brown sugar, cocoa butter, red grape and toffee. Tomas Fernandez Ramirez owns the 1.5-hectare farm called La Salina, where he grows Caturra in rich clay soil. While this farm is relatively young, the coffees Tomas are producing have been exceptional quality. The coffees at La Salina are picked ripe and depulped throughout the night, after which they are fermented dry for about 25 hours give or take. In general, Tomas washes the coffee three times before it's dried for about 25 days. Catimor, Caturra, Bourbon, Typica"],["Rwanda","Abadatezuka COOP \u2013 Cyato \u2013 Gwiza Women Coffee \u2013 Washed","17985","Western Province","Women Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Balanced and savory with toffee, floral and lemon flavors. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Sumatra","Aceh DP","19509","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, molasses and coffee cherry flavors. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Finca El Gobiado - Bourbon & Pacas - Black Honey","19568","Santa Ana","Finca El Gobiado","Black Honey","\n\t\t\t\t\t<\/a>","Cacao, with balanced acidity, almond, and toffee flavors. El Gobiado is a 13 hectare farm located in the Apaneca Illametepec mountain range region of El Salvador. There are 38,000 coffee trees planted, from various varieties of Bourbon and Pacas. The coffee at El Gobiado is picked ripe, dry fermented, and then put to dry on raised beds for 25 -28 days.Pacas, Bourbon"],["El Salvador","Luis Hernandaz - Finca Cerro Negro - Bourbon - Washed","19660","Chalatenango","Luis Hernandaz","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and tart with toffee, praline, and chocolate flavors. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows various varieties, including Pacas, Bourbon, and a small amount of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed processed, picked, and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm and plant more Pacamara and some Gesha trees.Bourbon"],["Papua New Guinea","Kunjin","19875",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh grapefruit, hops, and almond flavors with tart acidity and a soft mouthfeel. Arusha, Bourbon, Typica"],["Rwanda","Abadatezuka COOP - Cyato - Gatare - Natural","19968","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Fruity and spicy notes characterize this coffee, featuring mellow spices and tart acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gatare - Natural","19968-2","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Fruity and spicy notes characterize this coffee, featuring mellow spices and tart acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Washed","19984","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and brown sugar flavours with mild syrupy sweetness and balanced acidity. [Mellow cedar flavours.] Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Colombia","La Gaitania - ASOSPAC - Ataco - Tolima - Caturra & Castillo - FLO ID 25056 (CBC CO-BIO-154)","20093","Tolima","La Gaitania","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit, grape jam, coffee cherry, cacao, and fresh hops flavors with winey fruit acidity. The Association of Agricultural Producers and Marketers of Santiago P\u00e9rez (ASOSPAC) is a non-profit organization that was founded in 2017 in order to contribute to the growth of the production area of \u200b\u200bthe members of the region. This association started as a project in Gaitania Village located in Ataco, Tolima; after trying different agricultural activities, they created ASOSPAC as we know it nowadays. Their experience, background, land and environmental advantages allowed them to focus on coffee growing. Their success in the field caught the attention of more people who joined the team. This way, a beautiful story of growing coffee began.It is their mission to defend the common interests and needs of their associates in the area of \u200b\u200bproduction and marketing of specialty coffee, to elevate the true development of the rural sector, in the same way we commit to working with our associates to achieve the objectives and values \u200b\u200bof fairtradeThey found in certifications a way to increase prices while improving quality and recognition and the rest of the members agreed on working on this. Their efforts are now reflected in their 57 producers certified in organic and fairtrade coffee. All of them dream to keep improving their coffee and creating fair conditions for the upcoming coffee-growing generations.Castillo, Caturra"],["Burundi","Maruri - Kayanza - Washed","20103","Kayanza","Dusangirijambo Coop","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, fresh lemon, and caramel with mellow dark chocolate flavours. Mild delicate fruit-like sweetness and tart citric acidity. Dusangirijambo Coop is located in central Burundi in the Karuzi province. This coop was established in 2013 and is under the umbrella of COCOCA which is a union cooperative of coffee growers in Burundi. Coffee is delivered in cherry by small-holder farmers in the region to the Bugenyuzi washing station for processing. After a 12-18 hour fermentation, coffee is dried on raised beds for 10-14 days depending on weather. Bourbon"],["Colombia","Joaquin Alvaro Tunubala - Caldona - Cauca - Castillo","20192","Cauca","Joaquin Alvaro Tunubala","Washed","\n\t\t\t\t\t<\/a>","Molasses and mild carrot flavor with tart acidity and mild sweetness. Joaquin has been producing coffee all his life with his family. He now owns and operates his own farm, La Palestina. He grows 13 hectares of Castillo, harvesting from March to August. The coffee is harvested, float-sorted, fermented in cherry for 24 hours, pulped, and then fermented again for another 25 hours in plastic tanks. After this, the coffee is washed three times. The coffee is initially dried in a silo for 25 hours, moved to a parabolic dryer for 12 days. Castillo"],["Tanzania","AB Isaiso - Fully Washed","20260","Mbozi","Isaiso","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mild fresh tomato flavors. Tart acidity and a soft mouthfeel. Isaiso AMCOS was founded in 2018 and currently has 85 producer members. The annual production of this cooperative is 25 tonnes. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AA Ichesa - Fully Washed","20264","Ichesa, Ivugula, Shomola, and Mlowo villages","Ichesa","Washed","\n\t\t\t\t\t<\/a>","Malt with mild nutmeg and lemongrass flavors. Good sweetness and mellow acidity. Ichesa AMCOS coffee processing unit was built in 2012 and currently serves about 179 producers in the surrounding villages, each of whom own1 hectare of land or less, on average. There are several varieties grown in the area, including Bourbon derivatives. The producers deliver their cherry to the station, where it is processed using a Penagos depulper, and the coffee is immediately graded in washing channels before being fermented for 10\u201312 hours underwater. Drying takes about 9\u201314 days on average.This ACMOSCPU supports local smallholders by offering shade trees and soil inputs to improve farm health and coffee quality. Ichesaalso seeks to build a new warehouse for local storage, which will also improve quality and coffee stability.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AA Sambewe - Fully Washed","20266",null,"About 442 smallholder farmer members of Sambewe AMCOS","Washed","\n\t\t\t\t\t<\/a>","Cocoa, clove, citrus pith, and cooked grapefruit flavors with tart acidity and mild sweetness. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Costa Rica","La Trinidad","20316","Central Valley","La Trinidad","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow fresh citrus flavors. Tart acidity and mild sweetness. Nestled in the Central Valley, the La Trinidad community benefits from Costa Rica\u2019s volcanic soil, high altitudes, and a strong sense of community. The smallholder farmers of La Trinidad work collaboratively to grow and process their coffee, fostering a sense of shared purpose and commitment to quality. Farms in this community are typically located at altitudes ranging from 1,200 to 1,800 meters above sea level, where cool temperatures and misty mornings contribute to the slow maturation of coffee cherries. This slower growth allows the beans to develop complex flavor profiles, often characterized by bright acidity, floral notes, and hints of tropical fruits, and very sweet cups. The farmers of La Trinidad prioritize sustainability, employing environmentally friendly practices to protect the region\u2019s biodiversity. Shade-grown coffee is common, with native and fruit-bearing trees providing habitat for wildlife and enhancing soil health. Farmers often rely on organic fertilizers and composting techniques, minimizing chemical inputs to preserve the area\u2019s pristine natural resources.Processing is a critical focus for the La Trinidad community. Washed (fully washed) and honey processing methods are widely used, with meticulous attention to detail at every step. Coffee cherries are often hand-picked at peak ripeness, ensuring only the highest-quality beans are processed. Community-operated mills allow farmers to focus on the agricultural side of growing exceptional coffee and provide a platform for consistency in processing for community lots. Common Costa Rican Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20428","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild cooked fruit and potpourri floral flavors. Balanced acidity and delicate sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20426","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Cocoa and potpourri flavors with mild tart acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Rwanda","Abadatezuka COOP - Cyato - Gasasa - Washed","19962","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","A well-balanced coffee featuring hops complemented by nutmeg and cooked bell pepper notes. Tart citric acidity enhances the sweetness, while an underlying malt profile adds depth. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20487","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh peach with mild amaretto, cooked apple, and dried floral flavors. Mellow tangy acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Colombia","Tarqui - Huila - Castillo & Caturra","20513","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Substantial tart citric and balanced acidity. Soft candy-like sweetness with noticeable cooked citrus flavors. Castillo, Caturra"],["Guatemala","Huehuetenango - Waykan - Located at UK Warehouse","20534-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, fresh citrus zest, nutty, and cooked cascara flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Gilmer Cordova - Huabal","20619","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth and citric with lot of fruit flavor, grape jam, apple, toffee and rich chocolate. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Guatemala","Huehuetenango","20657","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine, dark chocolate, and toffee with mellow raisin flavours. Juicy malic acidity and mild clean fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892 - (CBC GT-BIO-141)","20660","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Complex cocoa and nutmeg notes intertwine with fresh cranberry. The flavor profile showcases tart acidity and a gentle, fruity sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Nensebo - Anaerobic","20702","West Arsi","Nensebo","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Toffee, fresh berry, and mild perfumey hibiscus flavors with tart malic acidity and mellow clean fruit-like sweetness. The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area, the Nansebo woreda. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24\u201348 hours, and washed before being dried on raised beds for 12\u201315 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","20700","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Remarkable tart citric acidity with perfumey apple blossom, toffee, and cooked cranberry flavors. Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","20685","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild caramel and dried fruit flavors. Mellow candy-like sweetness and acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","20685-2","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild caramel and dried fruit flavors. Mellow candy-like sweetness and acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango - Waykan - Located at UK Warehouse","20534","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, fresh citrus zest, nutty, and cooked cascara flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Rwanda","Abadatezuka COOP - Cyato - Rebero - Natural","19964","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Mellow cacao, burnt sugar, jammy currant,\u00a0 and cooked red grape flavours with tangy acidity and a creamy mouthfeel. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Guatemala","Huehuetenango - Waykan","20779","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, raisin, and cooked citrus flavors with mellow balanced acidity and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Tega & Tula Farm - Zingaj Sublot - Grade 1","20795","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Caramel, amaretto, and savory flavors with tangy acidity and mild fruit-like sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha","20822","Yirgacheffe","Aricha","Washed","\n\t\t\t\t\t<\/a>","Substantial tangy malic acidity and fruit-like sweetness. Significant perfumey jasmine, bergamot, citrus fruit, and golden raisin flavours. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Arsosala","20943","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh bergamot with mild burnt sugar, vanilla, and fresh rose flavors. Mellow clean fruit-like sweetness and piquant acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","20942","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Dried apricot and fresh peach with mild panela flavours. Delicate fruit-like sweetness and mellow juicy malic acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Hambela","20985","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mellow cooked pome and potpourri flavors. Clean fruit-like sweetness and winey acidity. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Honduras","Finca Las Acacias - Catuai - Natural","21148","La Paz","Finca Las Acacias","Natural","\n\t\t\t\t\t<\/a>","Mild chocolate, raisin, fresh citrus, and almond flavours with mellow balanced acidity and sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Catuai"],["Honduras","Roger Dominguez - Finca Las Acacias - Catuai & Bourbon - Natural","21173","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Mellow fresh red grape, almond, fresh coffee cherry, and savory flavors with winey acidity and mellow sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon, Catuai"],["Ethiopia","Grade 1 - Buku Hambela - Anaerobic","20963","Guji","Buku Hambela","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Potpourri-like bergamot with mild milk chocolate flavors. Mellow balanced acidity and fruit-like sweetness. The Buku Hambela Washing station is location in the Hambela woreda in Guji, Ethiopia. This washing station receives coffee from over 500 small farmers in the surrounding area. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.From our export partner in the region:This coffee, Buku Hambella Anaerobic is from Lulo Coffee\u2019s Natural processing site in Buku Hurufa Kebele in Hambela woreda of West Guji Zone. Hambela Guji is home to some of the well-known coffee growing localities; such as, Benti Nenka, Buku, Buleye, Bedesa, Dekitu, Deri, Dabaye, Rogicha , Siqqe Bukusa and so on. However, Buku produces by far some of the most popular and sought after cherries. Mill owners from across Hambela regularly send their cherry buying agents to Buku. This makes Cherries from this area very expensive. In addition, because of its high altitude, the harvest starts latter than most districts in Hambela; as a result, the cherry price always starts at peak. Buku is known its exotic profiles.Our Buku Natural processing mill is situated in the most remote part of Buku Hurufa and it requires us driving through dirt road and a river. Because of this road condition, the mill isn\u2019t accessible during rain. A pristine river passes through the mill. The river which is called Buku\/Mormora\/Awata within Hambela joins the Dawa river in eastern Ethiopia and crosses Kenya before it joins the Juba River in Somalia. It then drains to the Indian ocean.The mill has 140 African beds and a small warehouse. Natural coffees are processed at the mill, and selected good quality cherries bought at this mill are sent to our super mill in Dimtu Hambela which is about 7Km away. Those selected cherries are used for Anaerobic and other experimental processing. Our Buku Anaerobic was dried for 48 hours on African beds before it was fermented in a closed container for 120 hours. Then, fermented cherries were dried on shaded African beds for 24 days. The dry cherries then rested for the two months before they were hulled and shipped to the capital for export grading and bagging.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","21263","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","This coffee presents a unique blend of cocoa, spices, and cooked grapefruit flavors. The tart acidity is balanced by a mellow sweetness, contributing to a smooth overall experience. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Kenya","Kainamui AA - Kirinyaga","20724","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Lots of caramel, brown sugar, and fresh papaya flavors with tons of tangy malic acidity and sugary sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Peru","Cajamarca","21363","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cascara with mellow kahlua and chocolate flavors. Tart acidity and mild sugary sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","21361","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh apple and almond flavors. Tart citric acidity and mellow sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Guatemala","Elmer Lopez - Finca Los Pinos - Pacamara - Natural","21400","Huehuetenango","Finca Los Pinos","Natural","\n\t\t\t\t\t<\/a>","Praline and cooked cranberry with mild cocoa flavors. Winey acidity and mellow fruit-like sweetness. Finca Los Pinos sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This particular farm is managed by Elmer Lopez.This 24 hectare farm sits at astonishingly high altitudes and produces some of the most exceptional coffee in the region. This farm has nearly 57,000 trees of mostly traditional varieties.For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca Los Pinos produces roughly 2200 quintales of cherry annuallyPacamara"],["Peru","SHB EP","20090",null,null,"Washed","\n\t\t\t\t\t<\/a>","Soft tart citric acidity and candy-like sweetness. Some fresh lemon and praline flavors. Catimor, Caturra, Bourbon, Typica"],["Guatemala","Yolanda Molina - Finca El Rincon - Pena Roja - Natural","21414","Huehuetenango","Finca El Rincon","Natural","\n\t\t\t\t\t<\/a>","Fresh apricot with mellow cola and cooked berry flavours. A creamy mouthfeel and mild sparkling acidity. Finca El Rincon sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This 32 hectare farm is home to an impressive array of varieties and center for progressive processing techniques in the region. It is managed by Yolanda Molina.This farm has nearly 75,000 treesFor washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca El Rincon produces roughly 3000 quintales of cherry annuallyBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Maria Elena Vides - Finca La Bolsa","21416","Huehuetenango","Finca La Bolsa","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mild jammy orange and cola flavours. Tangy acidity and mellow sugary sweetness. The farm was purchased in 1956 by Dr. Jorge Vides Molina; it was given the name \"La Bolsa\" because it is located between two mountains, and it is bisected by two rivers that cross the property, creating a kind of island where the mill, farmhouse, school, and drying patios are.This world-famous 132 hectare farm has won multiple awards for quality globally and also been featured at global barista competitions. Finca La Bolsa is a lightning rod in the Huehuetenango community and a true leader in quality. It is managed by Maria Elenda Vides. This farm has nearly 312,000 trees of traditional and experimental varieties. For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca La Bolsa produces roughly 20,000 quintales of cherry annuallyCaturra, Bourbon, Pacamara, Gesha, Mokka, Catuai, Castillo"],["Peru","Lima Coffee - FLO ID 34573 - (CBC PE-BIO-149)","21424","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow dried fruit and pecan flavors. Mild tart acidity and sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Papua New Guinea","Keto Tapasi \u2013 FLO ID 19926","21457","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mild fresh tomato flavors and mellow acidy. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Papua New Guinea","Keto Tapasi \u2013 FLO ID 19926","21456","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Mild almond and pecan flavors with mellow acidity. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Santa Lucia \u2013 Yellow Bourbon","21512","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, cooked berry, and toffee flavors. Mellow winey acidity and sweetness Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Brazil","Natural \u2013 Beneficio Pedra Branca \u2013 Yellow Bourbon","21515","Minas Gerais","Beneficio Pedra Branca","Natural","\n\t\t\t\t\t<\/a>","Mellow nutty flavor with mild tart acidity. The Mantiqueira microregion is home to over 2,000 smallholder coffee farmers with a quality potential that urges to be explored. Our exporting partners at CarmoCoffees recognized this potential and decided to build two strategically placed mills (called \"beneficios\") with washing and processing capabilities, strategically selected for their accessibility to the region's coffee growers. Beneficio Pedra Branca is nestled in the Pedra Branca mountainside in Pedralva City, and the other, Beneficio Presente do Sol, is located in the city of Heliodora\u2014both beneficios were farms managed by their former owners before joining CarmoCoffees. Pedra Branca was the first of the beneficios, with CarmoCoffees' partnership starting in 2012. Carmo bought the farm in 2013, making it part of their official structure. Following the same model, Presente do Sol became part of CarmoCoffees in 2014. The proximity of the beneficios enables the region's quality potential with access to modern equipment for processing where there was otherwise a barrier to entry due to lack of knowledge, time, budget, infrastructure, and the price of labor involved with processing at a quality standard. The municipalities served by Pedra Branca are Pedralva, S\u0103o Jos\u00e9 do Alegre, Santa Rita do Sapuca\u00ed, Pouso Alegre, Cristina, Carea\u00e7u, Jesu\u00e2nia, Cachoeira de Minas, and Ol\u00edmio Noronha, among others. Yellow Bourbon"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","21446","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Cooked tomato with mild nutmeg flavor and mild sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Rwanda","COOPAC - Kigeyo - Karambi - Washed - FLO ID 33687","21547","Western Province","Kigeyo Washing Station","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild dried fruit flavors. Tart acidity and mellow sweetness Kigeyo Washing Station is located in the Rutsiro District in the Western Province and was founded in 2005. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","Remera Village - Kirorero Washing Station - Natural - FLO ID 35306","21555","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy blueberry,\u00a0 and cooked pome with mellow milk chocolate flavours. Mild tangy malic acidity and clean fruit-like sweetness Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21391","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with mild tart acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural - Fazenda Recreio \u2013 Yellow Bourbon","21588","Mogiana","Recreio","Natural","\n\t\t\t\t\t<\/a>","Mild almond and fruit flavors with mellow tart citric acidity and sweetness. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Yellow Bourbon"],["Brazil","Natural - Fazenda Cachoeira da Grama - Yellow Bourbon","21592","Mogiana","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mild cacao and jammy blueberry flavours with mellow winey acidity and fruit-like sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Papua New Guinea","Namugo","21451",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked pome, malt, and graham flavours with mild balanced acidity and sweetness. Arusha, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Recreio \u2013 Yellow Bourbon","21589","Mogiana","Recreio","Natural","\n\t\t\t\t\t<\/a>","Mellow pecan flavors with mild winey acidity and sweetness. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Yellow Bourbon"],["Brazil","Natural","21575",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and malt flavors with mellow acidy acidity. Common Brazilian Varieties"],["Brazil","Natural","21578-3",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild cocoa flavors and acidy acidity. Common Brazilian Varieties"],["Brazil","Natural","21507",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","21584-2",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut flavor with mild candy-like sweetness and balanced acidity. Common Brazilian Varieties"],["DR Congo","SOPACDI - Tsheya Micro-Station - Washed - FLO ID 26275","21606","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Molasses flavor with mild melon and coriander flavor. Tart acidity and mellow sweetness. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Brazil","Natural","21581",null,null,"Natural","\n\t\t\t\t\t<\/a>","Soynut with mild amaretto flavors with mellow winey acidity. Common Brazilian Varieties"],["Burundi","Masha - Kayanza - Honey","21609","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Nutmeg and cooked cascara with mellow chocolate flavors. Winey acidity and good sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Brazil","Natural","21584",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut flavor with mild candy-like sweetness and balanced acidity. Common Brazilian Varieties"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catucai","21622","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mellow almond, malt, and fruit flavors with balanced acidity and mild sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Yellow Catua\u00ed","21621","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mellow praline flavors with mild acidy acidity and sweetness.. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Brazil","Natural","21594","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate and almond flavours with mild acidity and sweetness. Common Brazilian Varieties"],["Tanzania","PB \u2013 Southern Blend - Washed","21705",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and mellow amaretto flavors. Mellow balanced acidity and sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Brazil","Natural \u2013 Fazenda Conesol \u2013 Yellow Bourbon","21590","Minas Gerais","Conesol","Natural","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa flavors. Mellow acidity and sweetness. Conesol Farm, or Agropecu\u00e1ria Conesol, is owned by Lindalva de Oliveira Dutra Vivenza and sons, a family of Italian-Brazilian coffee producers who has been working in the coffee sector since the late 19th century. Though those earliest farms were flooded during the construction of a hydroelectric facility, the call of coffee lasted through the generations, starting up again in the 1940s. By 1998 it was Antonio and Lindalva's turn: They bought their first parcel here in 1998, and now the family farm is 430 hectares in total, with 206 hectares planted with Bourbon and Yellow Bourbon variety coffees. The farm is separated into six lots, which allows for specification and tailored production that is part of the family's commitment to specialty-coffee. Today, day-to-day operations are overseen by Antonio and Lindalva's sons, Piero, Stefano, and Paulo. Conesol is Rainforest Alliance\/UTZ certified, and the family is passionate about using the best practices in order to protect the land and environment, as well as their staff.Yellow Bourbon"],["Tanzania","AA Mbilidino - Washed","21667","Mbozi","Mbilidino","Washed","\n\t\t\t\t\t<\/a>","Malt, mellow cooked cascara and pecan flavors with winey citric acidity and mild fruit-like sweetness. Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Sumatra","GARMINDO - Peteri Bensu - Gayo - Aceh - FLO ID 18213","21740","Aceh","Women GARMINDO","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh melon and fresh coffee cherry with mild herbal flavors. Tart acidity and mellow sweetness. GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members, each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers.This coffee comes from the women coffee producers subgroup. A price premium is paid directly to the women above and beyond the quality premium. The women members typically bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2\u20133 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid. Ateng, Bor Bor, Catimor, and Timor"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","21715","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, fruit, and pecan flavors with mild acidy acidity and sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Brazil","Natural \u2013 Fazenda Sertao \u2013 Yellow Bourbon","21758","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Mild almond and spices flavors with good acidity. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda Irmas Pereira \u2013 Red Bourbon","21712","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing and pecan flavours with mellow sweetness. Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Bourbon"],["Brazil","Natural \u2013 Fazenda Mumbuca \u2013 SanCoffee \u2013 Yellow Catuai","21776","Campo das Vertentes","Fazenda Mumbuca","Natural","\n\t\t\t\t\t<\/a>","Mild chocolate and malt flavours. Marcelo Luiz Moreira Veneroso owns this 370 hectare farm in Santo Antonio do Amparo which has 126 hectares planted in coffee and 101 hectares preserved for biodiversity. Marcelo's farm is Rainforest Alliance certified and he has a deep connection to taking care of his land. Marcelo Veneroso had always been fascinated by the history of his ancestors, who were deeply involved with coffee growing at the beginning of the 20th century. However, life ended up taking Marcelo in a different direction and he built his professional career in a multinational company, away from the countryside. Only very recently he could revisit those memories and make plans to reconnect with coffee. His dream began at Fazenda Mumbuca, located in Santo Antonio do Amparo. His many years of experience at a larger coffee company have given Marcelo critical experience in matters of sustainability and also team leadership which has translated to developing a strong business at the farm. Fazenda Mumbuca has competed and shown well at Cup of Excellence. Marcelo's son, Henrique, has joined the team on the farm and is seeking out further improvements in post harvest techniques and sustainability and looking forward to a bright future with his father growing Fazenda Mumbuca. From Marcelo: Being a coffee grower brings me feelings at the same time ofsatisfaction and pride because I think this is a product that cantransform people\u2019s lives. I hope that in the future, FazendaMumbuca will be ever more recognized for the quality of itscoffees but also for the sustainability of its actions. Yellow Catuai"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21794","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus with mellow malt flavors. Mild tart acidity and candy-like sweetness Castillo, Caturra, Colombia"],["Bolivia","La Cooperativa Corpus Cristhy Illampu R.L - Red Catuai & Typica - FLO ID 3645","21798","La Paz","La Cooperativa Corpus Cristhy Illampu R.L","Washed","\n\t\t\t\t\t<\/a>","Citrus zest and cooked bell pepper flavors with tart acidity and mild sugary sweetness. La Cooperativa Corpus Cristhy Illampu R.L is a coop from the Caranavi province of La Paz that was founded in 2001. Currently, they have around 40 contributing farms consisting of around 120 hectares of coffee plants. It is located in a mountainous area with an average temperature of 17-22 \u00b0C and a precipitation average of 1000 \u2013 2000 ml per year. The Cooperative has a business growth policy, made up of fundamental pillars to increase the quantity and quality of production.They aim to:Improve and expand coffee production plots with ecological and organic cultivation.Implement benefit money according to the needs of the Cooperative.Promote the finished product to the national market.The Cooperative has managed to increase new coffee production plots with technical assistance resulting in a gradual product increase. The current president of the coop is Severino Zanga Vizacarra.Typica, Red Catuai"],["Brazil","Natural & Pulped Natural - Fazenda Cachoeira da Grama - Peaberry","21800","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and spices flavours with mild acidity. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21793","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mellow dried citrus zest and graham flavors. Tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21757","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked fruit and almond flavors with mild winey acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Colombia","Piendam\u00f3 - Cauca","21847","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto, spices, and mild fresh fruit flavors. Tart acidity and mellow sugary sweetness. Castillo, Caturra, Colombia"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal","21900","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked grapefruit flavors with tart acidity and good sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","21909","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Amaretto and praline with mellow fruit flavors. Mild tart acidity and candy-like sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","21911","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow cooked berry flavors. Tart citric acidity and good sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","21912","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Toffee, malt, and savory flavors with tart citric acidity and fruit-like sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","21928","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and red wine with mellow chocolate and clove flavors. Intense tart malic acidity and sugary sweetness. Castillo"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo- Located at UK Warehouse","21931","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked strawberry flavors with winey malic acidity and mellow candy-like sweetness. Castillo"],["Colombia","Manos Juntas Micromill \u2013 Sotar\u00e1 \u2013 Cauca \u2013 Castillo","21932","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Jammy blueberry, praline, and jammy cranberry with mellow chocolate flavors. Winey acidity and mild sugary sweetness. Castillo"],["Brazil","Natural - Fazenda Taquaral - Sancoffee - Yellow Catuai","21677","Campo das Vertentes","Fazenda Taquaral","Aerobic Natural","\n\t\t\t\t\t<\/a>","Jammy tropical fruit and cooked berry with mellow toffee flavors. Winey acidity and mild sugary sweetness. Fazenda Taquaral, owned and run by Luis Framarion, is located near the town of Ibituruna in Campo das Vertentes. Luis grew up on a coffee farm where he developed a passion for the countryside and agriculture, which led him to study agronomic engineering at university. After graduating and working in another area for a couple of years, he found himself missing his hometown and being around coffee growing. By 2006, Luis decided to move back to Ibituruna and purchased a farm called Fazenda Taquaral not far from his father's. Luis has dedicated himself to producing quality coffees and has become a passionate coffee grower, just like his father.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop. Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower. Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world, keeping loyal to our history and values. Yellow Catuai"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21935","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfume, dried stone fruit, and cooked strawberry flavors with tart acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21935-2","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfume, dried stone fruit, and cooked strawberry flavors with tart acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21936","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine, and jammy stone fruit flavors with clean fruit-like sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21936-2","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine, and jammy stone fruit flavors with clean fruit-like sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Colombia","Nari\u00f1o","21844","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and cocoa with brown sugar flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21953","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh strawberry with mild dried hibiscus and cooked blueberry flavors. Fruit-like sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Colombia","EP","21956",null,null,"Washed","\n\t\t\t\t\t<\/a>","Lemongrass with mild cooked melon flavors. Mellow tart acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","21959",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow praline, cooked citrus, and malt flavors with balanced acidity and good sweetness. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","21929","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of clove with cooked berry and cocoa flavors. Boozy acidity and mellow candy-like sweetness. Castillo"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21963","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mild cooked stone fruit and spices flavours. Mellow winey acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21949","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Obvious winey, tart, citric acidity and candy-like sweetness. Significant fresh jasmine flavors and some potpourri flavors. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Mexico","Sierra Azul Cooperative - FLO ID 27403","21965","Chiapas","Sierra Azul Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow kahlua and peanut flavors and good acidity. Sierra Azul is a certified-organic and Fair Trade organization located in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. The smallholder members are dedicated to environmental protection as well as producing high-quality coffees organically.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21977","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa and peanut flavors with mellow tart acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21973","Chiapas","Women CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mellow fruit flavors. Mild tart acidity and sweetness. In 2005, a group of six women members of the CESMACH co-op, all of whom managed and worked their own farms, banded together in an effort to integrate more of the co-op\u2019s women members into educational workshops about coffee cultivation, and to highlight the contributions these women were making to the management and labor on their family farms while their husbands, many of which had emigrated to the U.S.A., held the title of CESMACH \u201cmember\u201d on paper. They realized that in order to create more equity among the group and to empower these women in farm-leadership roles, this practice had to change.By 2006, the grassroots group had grown to 23 women who had begun to formalize their memberships with CESMACH, becoming more involved in the cooperative and selling their coffee as \u201cCaf\u00e9 Feminino,\u201d a mark indicating that it was produced by women smallholders.In 2011, Caf\u00e9 Imports green buyer Piero Cristiani was sourcing coffees in Mexico through our producer partners at CESMACH and saw that there were a considerable number of women producers dropping off coffee for processing. On the heels of the success of our Women Producer program coffee with CODECH in Guatemala, Piero presented the program to CESMACH, proposing that coffee from individual women producers are kept separate. The creation of the women\u2019s lot incorporates a price premium, which is paid for those coffees in an effort to support these women who, more often than not, are single parents providing for their families.This program was initiated, and coffees contributed by the women producers of CESMACH was kept separate for the 2012 harvest. The CESMACH Women Producer offerings comprises hand-picked and sorted coffees grown on farms that average 4 hectares or less. There are 32 communities represented by these coffees, from the municipalities of \u00c1ngel Albino Corzo, La Concordia, Montecristo de Guerrero, and Siltepec.The 2014 premium went toward the construction of vegetable gardens. Recently, Silvia Roblero, who helps manage the women producers at CESMACH, said she hopes to start investing the premium into women's health programs, as the production volume continues to grow. Because of the high prevalence of cervical cancer in the community, a health initiative became a focus among the group to prevent and combat the disease. The women behind Cafe Feminino wanted to take care of mothers, recognizing that they hold the families together. The women, in partnership with Grounds For Health, were ultimately able to provide examinations for over 500 women.Today, the co-op boasts 224 women members: Some are widows, some are private landowners themselves, and some have partners and husbands that have emigrated for other work opportunities. As representation of the women in co-op, one women producer is on CESMACH\u2019s board of directors. This is a massive step toward increased empowerment for women, especially in Mexico \u2014 a state with traditionally machista culture. The CESMACH Women Producers are not just looking to produce just any coffee grown by women, they also adhere to CESMACH\u2019s quality standards and are pushing for that perfect cup.The story to tell isn\u2019t only one of women rising up together to improve their lives and the lives of others; it is also a story of passion and love. These women have been working with coffee for most of their lives. They understand its viability, the need for focused labor, and the importance of management in terms of both time and money.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Mundayo","21989","West Arsi","Mundayo","Natural","\n\t\t\t\t\t<\/a>","Fresh floral, cooked apple, and fresh strawberry flavors with tangy acidity and clean fruit-like sweetness. The Mundayo Washing Station is located in the Oromia Region in the zone of West Arsi and serves about 750 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is floated to remove damaged and underripe cherries before being dried on raised beds for 21 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelbessa","21992","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","; SPOT MAY24 86.40 Vanilla, cooked strawberry, and fresh bergamont flavors with juicy acidity and clean fruit-like sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 \u2013 Chelchele","21997","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Perfumey apple blossom, fresh stone fruit, and cooked berry flavors. Winey acidity and mellow clean fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","22000","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine and fresh lemon with mild cooked peach flavours. Candy-like sweetness and mellow juicy acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","22001","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry, cocoa, amaretto, and cooked grape flavors with winey acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","22001-2","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry, cocoa, amaretto, and cooked grape flavors with winey acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","22002","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, toffee, and fresh floral flavors with balanced acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gedeb","21969","Yirgacheffe","Gedeb","Natural","\n\t\t\t\t\t<\/a>","Caramel, fresh hibiscus, chocolate, and cooked berry flavors with clean fruit-like sweetness and tangy acidity. Gedeb is a district in Southern Yirgacheffe in the Gedeo zone. These districts are also known as \u201cworedas\u201d. This coffee comes from the Gedeb washing station. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 - (CBC ET-BIO-154)","22005","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, panela, dried blueberry, and cooked stone fruit flavors with clean fruit-like sweetness and a soft mouthfeel. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Guatemala","San Pedro","21985","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Praline and pecan with mild fruit flavors. Tart citric acidity and mild fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Keramo","22014","Sidama","Keramo","Natural","\n\t\t\t\t\t<\/a>","Dried bergamot, cooked coffee cherry, and cocoa flavors with winey acidity and mellow candy-like sweetness. Keramo Daye Bensa Station, owned by brothers Asefa and Mulugeta Dukamo, serves about 381 smallholder farmers growing and harvesting coffee in and around Keramo, Sidama, Ethiopia, a place known for its rich vegetation and climate. Keramo farmers have built a reputation for picking only red cherries, and in 2020 Daye Bensa Coffee earned a Cup of Excellence award.Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21975","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa flavors. Mellow balanced acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21975-2","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cocoa flavors. Mellow balanced acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Kenya","Uteuzi Jimbo - Nyeri - AA","22037","Nyeri",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, cocoa, amaretto, and dried citrus zest flavors with tangy acidity and good sweetness. Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Tega & Tula Farm - Block L2 - Grade 1","22043","Limu","Tega & Tula Specialty Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus and dried raspberry with mild chocolate and cooked fruit flavors. Winey acidity and fruit-like sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Block K - Grade 1","22045","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Cooked orange and caramel flavors with mellow cooked apple. Tart malic acidity and candy-like sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Nicaragua","PRODECOOP - FLO ID 832","22006","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow molasses and cooked fruit flavors. Tart citric acidity and mild sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Ethiopia","Tega & Tula Farm - Block E3 - Grade 1","22047","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Praline, vanilla, and fresh black tea flavors with syrupy sweetness and tart citric acidity. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","22049","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Praline with mild pecan flavors. Mellow balanced acidity and candy-like sweetness. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21972","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate, molasses, and dried fruit with good acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","22055","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, almond, and oolong tea flavors with good sweetness and a creamy mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22058","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh citrus zest with mild cocoa flavors. Balanced acidity and mellow candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Arsosala - Grade 1 - Guji - Natural","22059-2","Guji","Mr. Ocholo Bedecho","Natural","\n\t\t\t\t\t<\/a>","Dried citrus zest, cooked coffee cherry, amaretto, and dried lavender flavors. Delicate fruit-like sweetness and winey acidity. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Arsosala - Grade 1 - Guji - Natural","22060","Guji","Mr. Ocholo Bedecho","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry and fresh blueberry with mild cola and vanilla flavours. Juicy tartaric acidity and syrupy sweetness. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Arsosala","22066","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh lemon and dried floral with mellow cooked nectarine and fresh apricot flavors. Tart citric acidity and mild fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Arsosala","22068","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot, perfumey bergamot, fresh pome, and fresh floral flavours with delicate fruit-like sweetness and mellow juicy malic acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Shale - Grade 1 - Yirgacheffe - Washed","22061","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Fresh stone fruit and perfume with mellow cooked apple flavors. Juicy acidity and clean fruit-like sweetness. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Kenya","AA","22036",null,null,"Washed","\n\t\t\t\t\t<\/a>","Molasses with cooked tropical fruit, and cooked citrus flavors. Tangy acidity and a smooth mouthfeel. Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Single Farmer Project - Mr. Bekele Gemeda - Halo Beriti - Grade 1 - Yirgacheffe - Washed","22064","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Intense fresh elderflower with cooked plum, cooked peach, and fresh lavender flavors. Delicate fruit-like sweetness and mellow tangy acidity. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","22069","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit, toffee, perfume, and fresh citrus flavors with clean fruit-like sweetness and tart acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","22070","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, fresh apple blossom, cooked stone fruit, and dried apple blossom flavors with delicate fruit-like sweetness and a soft mouthfeel. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Arsosala - Grade 1 - Guji - Natural","22059","Guji","Mr. Ocholo Bedecho","Natural","\n\t\t\t\t\t<\/a>","Dried citrus zest, cooked coffee cherry, amaretto, and dried lavender flavors. Delicate fruit-like sweetness and winey acidity. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Mexico","MWP - CABONOCH - FLO ID 41509","22094","Chiapas","CABONOCH","Washed","\n\t\t\t\t\t<\/a>","Mellow graham flavors with mild acidy acidity and sweetness. CABONOCH is a fair-trade certified cooperative that stands for Cafeticultores de los Bosques del Norte de Chiapas. Located in the Altos de Chiapas region of Mexico, this cooperative represents smallholder producers in the surrounding areas that are harvesting ripe cherries, processing them washed on their own organic-certified farms, and delivering their coffee in parchment form to the warehouse for purchase and approval. Bourbon, Typica, Mundo Novo"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 2","22095","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh peach and fresh orange with mild chocolate flavours. Delicate fruit-like sweetness and mellow juicy acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango - Waykan","22090","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow fresh citrus zest flavors. Balanced acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22056","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mellow fresh fruit flavors. Mild balanced acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guaya'b Asociacion Civil - Bird Friendly Program - FLO ID 876","22111","Huehuetenango","Guaya'b Asociacion Civil","Washed","\n\t\t\t\t\t<\/a>","Pecan and malt with mellow fresh fruit flavors. Mellow tart acidity and a soft mouthfeel. Guaya'b Asociacion Civil is a group of coffee and honey producers in Jacaltenango, Huehuetenango, Guatemala. The association was established in 1998 with 54 producers and achieved their Fair Trade and Organic certifications in 1999. Their members are entirely from the Popti', Kanjobal and Mam ethnic groups, who practice ancestral practices that are respectful of the natural environment.This cooperative is also Bird Friendly\u00ae Certified, which is a certification developed in the late 1990s to conserve habitat and protect migratory songbirds by the Smithsonian Institute. Bird Friendly habitat ensures a mix of foliage cover, tree height, and biodiversity that creates quality habitat for birds and other wildlife. This certification provides farmers with a premium for their products, and because of stringent growing standards, the Bird Friendly program is also a critical asset in fighting climate change.From Guaya'b:Guaya'b is a term from the Mayan language Popti' which means \"mutual aid\". The ancestors did not use money to hire labor. Purchases were not made with coins, they based their trade and sustainability on mutual aid.The analogies with current operations are based on solidarity and the joint effort to combine volumes and qualities of competitive products in increasingly demanding markets.Our goals are to promote the economic, social, educational, technical and cultural development of the communities in the Association's coverage area in the department of Huehuetenango, especially coffee and honey and derivatives producers. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892 (CBC GT-BIO-141)(GrainPro)","22108","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Toffee and caramel flavors with candy like sweetness and a smooth mouthfeel. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892","22109","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked fruit, and amaretto flavors with tangy acidity and mild candy-like sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892","22107","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Caramel with mellow fruit and pecan flavors. Balanced acidity and mild syrupy sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22057","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Molasses and pecan with mellow cocoa flavors. Mild acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Guaya'b Asociacion Civil \u2013 Bird Friendly Program \u2013 FLO ID 876","22112","Huehuetenango","Guaya'b Asociacion Civil","Washed","\n\t\t\t\t\t<\/a>","Amaretto with mellow cooked citrus zest flavors. Mild fruit-like sweetness and tart acidity. Guaya'b Asociacion Civil is a group of coffee and honey producers in Jacaltenango, Huehuetenango, Guatemala. The association was established in 1998 with 54 producers and achieved their Fair Trade and Organic certifications in 1999. Their members are entirely from the Popti', Kanjobal and Mam ethnic groups, who practice ancestral practices that are respectful of the natural environment.This cooperative is also Bird Friendly\u00ae Certified, which is a certification developed in the late 1990s to conserve habitat and protect migratory songbirds by the Smithsonian Institute. Bird Friendly habitat ensures a mix of foliage cover, tree height, and biodiversity that creates quality habitat for birds and other wildlife. This certification provides farmers with a premium for their products, and because of stringent growing standards, the Bird Friendly program is also a critical asset in fighting climate change.From Guaya'b:Guaya'b is a term from the Mayan language Popti' which means \"mutual aid\". The ancestors did not use money to hire labor. Purchases were not made with coins, they based their trade and sustainability on mutual aid.The analogies with current operations are based on solidarity and the joint effort to combine volumes and qualities of competitive products in increasingly demanding markets.Our goals are to promote the economic, social, educational, technical and cultural development of the communities in the Association's coverage area in the department of Huehuetenango, especially coffee and honey and derivatives producers. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Kii - AB - Kirinyaga","22124","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Cola, burnt sugar, and savory flavors with sugary sweetness and tart acidity. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi - AB - Kirinyaga","22129","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Fresh lemon with mild fresh raspberry and toffee flavours. Juicy malic acidity and delicate fruit-like sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui - AA - Kirinyaga","22153","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and cooked grapefruit with mild dried citrus flavors. Sugary sweetness and tons of tart citric acidity. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamugumo - AB - Kirinyaga","22162","Kirinyaga","About 1,150 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Intense fresh citrus zest with burnt sugar, hops, and cooked tomato flavors. Tart acidity and candy-like sweetness. New Ngariama Farmers Cooperative Society operates the Kiamugumo Factory, which was founded in the 1970s. There are about 1,500 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8th a hectare each, average. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kanelite Estate - AA - Embu","22169","Embu","Kanelite Estate","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry and caramelizing with mellow fresh apple and pecan flavours. Sparkling acidity and fruit-like sweetness. BACKGROUNDKanelite estate farm is owned by Mr Njagi Muchiri and Mrs Irene Njagi. It was started in 1960\u2019s.Currently, it has an annual harvest of 30,000 Kgs and a total of 3,000 trees.LOCATIONKanelite farm is located at Ngandori west location, Kairuri sub \u2013location,Kambavara village inEmbu county one of the best coffee growing regions in Kenya.SOILS AND CLIMATEKanelite farm lies in the coffee - tea transition zone close to the Aberdare range.Soils are red volcanic and well-drained; therefore, the climate is ideal for coffee production.Reliable bimodal rainfall and temperature range of 12-24 c give the coffee a \u201cbright, citrus acidicand full body\u201d.PROCESSINGAfter harvesting, coffee cherry is delivered to the factory, where it undergoes a fully washed orwet processing method. Water is pumped to reservoir tanks for pulping and recirculation. Afterpulping, the coffee is fermented overnight, before it cleaned, soaked and spread out on raisedbeds for drying.WELFAREKanelite Coffee estate receives assistance from the Coffee Management Services (CMS) group,who are on the ground directly helping producers improve their productivity and qualitythrough training and education programs.MANAGEMENTThe estate have approximately 3,000 trees of SL 28 and 2,000 of Ruiru 11. Coffee Managementservices does the marketing for the coffee from this farm.), which is professional farmManagement Company. An experienced senior agronomist from CMS Ltd provides advisorysupport for the farm.SL-28, Ruiru 11"],["Kenya","Kiri - PB - Kirinyaga","22172","Kirinyaga","Kiri","Washed","\n\t\t\t\t\t<\/a>","Tons of cocoa with burnt sugar and dried grapefruit and mild cooked lemon flavors. Tangy acidity and mellow syrupy sweetness. BACKGROUNDKiri was established in 1997 and rests on a 5 acres piece of land serving Gitumbi, Kirunyuini,Kerere and Kaboia Villages. Currently it is affiliated to Ngiriambu Farmers Co-operative SocietyLtd and it houses the society head office.LOCATIONKiri Coffee Factory is located in Central Province, Kirinyaga County in Njukiini location ofGichugu Division near Kianyaga town. Its membership currently stands at 1400 which 1,200 areactive farmers while 200 are inactive farmers.SOILS AND CLIMATEThe factory lies at an altitude of about 1,450mm above sea level in a region with red soil. Thearea experiences Moderate bimodal rainfall of about 1200mm p.a. with temperatures rangingbetween 13-25 degrees Celsius. The long rains fall between March-May while the short rainscome between October and December.PRODUCTIONThe area experiences a biennial production cycle with the early harvest being from April-Juneand the late second season being from October-December. The main varieties of coffee grownare SL28, 34 and Ruiru 11, with SL28, 34 accounting to 99% of all coffee produced while Ruiru11 accounts to 1 % of all production.PROCESSINGFermentationAfter pulping, the coffee is fermented overnight to break down the sugars, before travelingthrough channels to the soaking tank where the coffee is carefully cleaned, soaked and spreadout on the raised drying tables.Drying processTime on the drying tables depends on climate, ambient temperature and total productionvolume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sortingand hand turning of the parchment takes place throughout the drying process.SUSTAINABLE FARMINGIn line with the rising awareness on the need to conserve the environment, the factory has dugthe waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Currently the factory does not engage in waste water treatment.Additionally the society encourages its members to plant trees on their farms.MANAGEMENTKiri Coffee factory is run by a factory manager who oversees all activities within the factory.Together with other staff members they carry out duties such as weighing coffee, selection andgrading of coffee, paying farmers and addressing farmers\u2019 complaints.AGRONOMYThe affiliate members of the factory carry out all agronomic activities associated with coffeeproduction i.e. they source coffee from the Coffee Research Station and plant it according tothe stipulated guidelines.Fieldwork carried out involves weeding, pruning, spraying, and application of fertilizer,mulching and technical advice. Technical advice is offered through farmer training programsand field visits\/days offered by ministry of agriculture.Compliance to the agreed guidelines is checked and supervised by the field committee whichgoes round the farms. They usually check that coffee is not inter-grown with other crops suchas maize and Beans, though they do allow intercropping with Macadamia.Batian, SL28, SL34, Ruiru 11"],["Brazil","MWP \u2013 Serra Negra","22174",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Nutty and toasted grain flavors with mild acidity. Common Brazilian Varieties"],["Brazil","MWP \u2013 Serra Negra","22174-2",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Nutty and toasted grain flavors with mild acidity. Common Brazilian Varieties"],["Ethiopia","Single Farmer Project \u2013 Mrs. Tigest Wako \u2013 Grade 1 \u2013 Idedo","22175","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Toffee, fresh nectarine, and cooked coffee cherry flavors with tangy malic acidity and a smooth mouthfeel. Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Colombia","Pitalito - Huila - Castillo & Colombia","22183","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy orange and cooked orange with mild caramel and milk chocolate flavours. Juicy malic acidity and clean fruit-like sweetness. Castillo, Colombia"],["Kenya","Kii - AB - Kirinyaga","22122","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Lots of panela with fresh nectarine, cooked pear, and cola flavors. Tangy acidity and sugary sweetness. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Colombia","Pitalito - Huila- Located at UK Warehouse","22184-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and cocoa flavors with tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","Guaya'b Asociacion Civil - Bird Friendly Program - FLO ID 876","22113","Huehuetenango","Guaya'b Asociacion Civil","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fruit flavors. Tart acidity and mellow candy-like sweetness. Guaya'b Asociacion Civil is a group of coffee and honey producers in Jacaltenango, Huehuetenango, Guatemala. The association was established in 1998 with 54 producers and achieved their Fair Trade and Organic certifications in 1999. Their members are entirely from the Popti', Kanjobal and Mam ethnic groups, who practice ancestral practices that are respectful of the natural environment.This cooperative is also Bird Friendly\u00ae Certified, which is a certification developed in the late 1990s to conserve habitat and protect migratory songbirds by the Smithsonian Institute. Bird Friendly habitat ensures a mix of foliage cover, tree height, and biodiversity that creates quality habitat for birds and other wildlife. This certification provides farmers with a premium for their products, and because of stringent growing standards, the Bird Friendly program is also a critical asset in fighting climate change.From Guaya'b:Guaya'b is a term from the Mayan language Popti' which means \"mutual aid\". The ancestors did not use money to hire labor. Purchases were not made with coins, they based their trade and sustainability on mutual aid.The analogies with current operations are based on solidarity and the joint effort to combine volumes and qualities of competitive products in increasingly demanding markets.Our goals are to promote the economic, social, educational, technical and cultural development of the communities in the Association's coverage area in the department of Huehuetenango, especially coffee and honey and derivatives producers. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Pitalito - Huila- Located at UK Warehouse","22184","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and cocoa flavors with tart acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","22198","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and almond with mild fruit flavors. Good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","ASOPEP - Planadas - Tolima","22195","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Almond and cocoa flavors with tart acidity and good sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Brazil","Natural - Fazendas Dutra - Fazenda Jatob\u00e1 - Red Catuai","22199","Minas Gerais","Fazendas Dutra","Natural","\n\t\t\t\t\t<\/a>","Mild almond and malt flavors with mellow acidity. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Red Catuai"],["Kenya","Karimikui - AA - Kirinyaga","22213","Kirinyaga","Karimikui","Washed","\n\t\t\t\t\t<\/a>","Strong panela with cooked nectarine, cola, and dried stone fruit flavors. Tons of tangy acidity and syrupy sweetness. RUNG\u2019ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background: Farmers in Rung\u2019eto planted their first coffee trees in I953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.Management & Membership: The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung\u2019eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.The three wet mills in the co-op have a combined membership of 2,858 active farmers.Batian, SL28, SL34, Ruiru 11"],["Colombia","Narino","22197",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow pecan and cooked coffee cherry flavors. Tart malic acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Piendam\u00f3 - Cauca","22224","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild caramel and cocoa flavors with mellow tart acidity. Castillo, Caturra, Colombia"],["Kenya","Getuya - AA - Kirinyaga","22147","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, dark chocolate, and caramel with mild cooked plum flavours. Juicy phosphoric acidity and mellow syrupy sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","22225","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fruit and pecan flavors. Tart acidity and mellow sweetness. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","22226","Chiapas","Women Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild lemongrass flavors. Mellow tart acidity and sweetness. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary which requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.The women's association for Triunfo Verde Co-op has 51 members who have come together in order to collectively face some of the issues that affect women farmers in Mexico, including gender-based domestic violence, legal obstacles to obtaining land ownership, limited opportunities to diversify the family income, fewer educational opportunities, and economic dependence on men. Specifically the group has come together to launch a financial program for women called FinMujer (Financing of the Coffee Woman). This initiative seeks to distribute funds for farm renovation, home improvements, the establishment of savings funds, and more.Bourbon, Typica, Mundo Novo"],["Guatemala","ACODIHUE - FLO ID 5984","22230","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Almond and pecan with mellow cooked fruit flavors. Tart acidity and mild sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 2 - Hambela","22240","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Dried peach, jammy blueberry,\u00a0 and fresh floral flavours with winey acidity and mellow syrupy sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Hambela","22241","Guji","Hambela","Washed","\n\t\t\t\t\t<\/a>","Caramel with mellow cooked apple, chocolate,\u00a0 and fresh citrus flavours. Mild juicy acidity and sugary sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Nicaragua","PRODECOOP - Renacer - FLO ID 832","22244","Nueva Segovia","PRODECOOP \u2013 Renacer","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow cocoa and fresh fruit flavors. Tart acidity and mild sugary sweetness. The Renacer Multifunctional Cooperative, R.L was founded by small coffee producers from the communities of Santo Domingo, Las Flores, Los Pinares, El Achote, and El Carbonal. These farms are at elevations ranging from 800 to 1,300 meters above sea level. The members have approximately 0.5 manzanas to 15 manzanas of coffee trees with predominantly clay loam soils. It obtained its legal status in 1993.Together they work an approximate area of \u200b\u200b140 manzanas of coffee with Catimor, Caturra, Parainema, Catuai Rojo and Icatu varieties (producing an average of 1,200 quintals of parchment coffee, which is marketed through the Central de Cooperativa de Servicios M\u00faltiples PRODECOOP, R.L. Coffee is one of the items that gives life and energy to the community, especially during harvest time. Harvest begins in the low areas from November and ends in March. Many producers in the area are also dedicated to planting basic grains, corn, and beans, and raising poultry and pigs to ensure food for families in times of scarcity and to meet some basic needs within the home.This cooperative has more than 35 years of experience managing and producing coffee and 26 years of selling and marketing its coffees through PRODECOOP, R.L. These relationships have allowed it to execute some projects as a grassroots cooperative through efforts carried out by the headquarters. Currently, the cooperative is carrying out projects that help in many areas. These include training on topics from disease control and treatment practices to issues on gender. Other programs help deliver supplies such as water tankers, organic materials for coffee production, or other tools.Through the projects, the coffee areas that were affected by rust have been renewed, training is provided to members on different topics (Comprehensive count of pests and diseases in coffee cultivation, productive diagnoses in coffee plantations, crop estimates, management of coffee tissues, management of shade in coffee plantations, preparation of organic products for the management of coffee cultivation, quality control in wet processing, diversifying small areas of coffee with the introduction of crops such as cocoa, citrus, etc., planting of sugar cane in compact areas, improvement of wet mills, and construction of infrastructure for water storage). All this helps generate other income and improves the quality of life of the coop members.With Fair Trade funds, programs and projects have been executed aimed at organizational and human development in the grassroots cooperative and the community in general. Since 2002, a dollar of premium has been generated for each quintal of coffee sold. Through the social premium, families of the cooperative receive these benefits, and so does the entire community. In recent years they have been able to repair and maintain roads and trails, support social activities for the members of the cooperative, and repair the cooperative's base house to hold events.Not all the benefits are physical. Improving access to education and health has also been a priority for the grassroots cooperatives associated with PRODECOOP. School supplies have been delivered to schools, and with the scholarship program, a son of a member of the Wistor Adri\u00e1n C\u00e1rdenas Roques cooperative is currently studying his second year of a bachelor's degree in English at the FAREM-ESTELI University. They also offer certain days that provide medical care for men and women in the community.The members of the Renacer cooperative have future plans to expand the cooperative's base house to hold training events, workshops, and assemblies of members. The construction of a perimeter wall around the base house will guarantee the security of the office. They plan to purchase a laptop for use by the management and work bodies of Promotoria, metal filing cabinets for receipts and associate files, and plastic chairs for the base house. Future construction plans include a micro plant for the production of organic inputs. They also are working to hold trainings on production issues and the philosophies of cooperatives. Coffee plantations with at least 75 mz are slated to plant new trees and several families' farms will be implementing new irrigation systems.The ProcessCoffee from Renacer is harvested once ripe by hand and transferred to the pulper. After removing the pulp, the beans are left for a certain amount of time to ferment before being washed. The washing removes the mucilage and stops any further fermentation. From there the coffee is moved to a sieve (a wooden and mesh structure) to carry out its drying and be sorted for defects. The drying process requires a lot of care to maintain the right level of humidity. Once drying is complete, the coffee is packaged and transferred to PRODECOOP where they move the coffee to mills to complete drying as needed and prepare the coffee for export.---PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support its members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium. The initiatives include supporting educational opportunities for children, providing loans to women in and affiliated with the organization, providing cervical-cancer screenings and other health-care services, offering member education regarding pest control and fertilization, and creating and supporting systems to increase food security for the communities.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Guatemala","ADIPY - FLO ID 2892","22228","Huehuetenango","ADIPY","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild cooked fruit flavors. Tart acidity and candy-like sweetness. For years, Huehuetenango has been one of Guatemala\u2019s most esteemed coffee-growing regions, lauded for its high altitude and many cultivated varieties. CODECH stands for Coordinator of Organizations for the Development of Concepcion Huista and is comprised of 10 different organizations in all, ADIPY being one. The goals and aspirations that CODECH works toward are varied and constantly developing. Below is a list of workshops and educational opportunities that CODECH provides for the farmers within their community:- Organic farming workshops- General agriculture workshops- National and international commercialization workshops- Teacher development workshops- Women-specific workshops- Political incidence- Women's rights and gender equity workshops- Self-esteem workshops- Leadership workshops- Medical aid- Household development- Classes available by mail and radio stationBourbon, Catimor, Caturra, Maragogype, Pache"],["Nicaragua","PRODECOOP - Jose Alfredo Zeledon- FLO ID 832","22250","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mild cooked fruit and pecan with tart acidity and a smooth mouthfeel. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - FLO ID 832","22253","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Molasses and mild fruit flavors with balanced acidity and good sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["El Salvador","Santa Ana","22223","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with mild tart acidity and sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Ethiopia","Grade 1 - Qunqana","22115","Sidama","Qunqana","Honey","\n\t\t\t\t\t<\/a>","Toffee, dried tropical fruit, and cooked pear flavors with lots of clean fruit-like sweetness and tart malic acidity. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Ayla Bombe","22260","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Perfumey bergamot with fresh nectarine, dried passion fruit, lime, and perfumey lavender flavors. Sparkling malic acidity and sugary sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Finca Los Naranjos - SL-28","22293","Apaneca","Finca Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Panela with dried fruit and cooked grapefruit flavors. Tart citric acidity and fruit-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.SL-28"],["Guatemala","Virgilio Martinez - Finca Los Chorros - Caturra","22274","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Praline and clove with mellow fresh grapefruit flavors. Tart citric acidity and good sweetness. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Caturra"],["El Salvador","Finca Ethiopia - Gesha - Anaerobic - Natural","22295","Apaneca","Finca Ethiopia","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry, fresh floral, and fresh red grape with mild cocoa flavors. Clean fruit-like sweetness and strong juicy acidity. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["El Salvador","Finca Los Angeles - Pacamara - Anaerobic - Natural","22296","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and red wine flavors with sugary sweetness and winey acidity. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - La Laguna lot - Gesha - Natural","22310","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Jammy cranberry with chocolate and cooked cherry flavors. Winey acidity and fruit-like sweetness Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Gesha"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Sarchimor - Alma Negra - Natural","22318","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with mellow clove and dried rose flavors. Intense boozy acidity and mild sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Sarchimor (T5296)"],["Guatemala","Guadalupe Bautista - Finca Alejandrina - Bourbon","22282","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Graham with mellow spices flavors. Balanced acidity and fruit-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon"],["Ethiopia","Grade 1 - Mundayo","22259","West Arsi","Mundayo","Natural","\n\t\t\t\t\t<\/a>","Fresh bergamot with mild caramel and dark chocolate flavors. Mellow clean fruit-like sweetness and winey acidity. The Mundayo Washing Station is located in the Oromia Region in the zone of West Arsi and serves about 750 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is floated to remove damaged and underripe cherries before being dried on raised beds for 21 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Don Sabino Micromill - Finca El Jordan - Catua\u00ed - Natural","22332","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Almond and peanut flavors with citric acidity and a soft mouthfeel. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Guatemala","Guadalupe Bautista - Finca Alejandrina - Bourbon","22277","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Toffee, cocoa, and oolong tea flavors with tart acidity and candy-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon"],["Costa Rica","Aguilera Brothers Micromill - Finca Monte - San Roque - Yellow Honey","22330","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cooked berry and cocoa flavors with tangy acidity and a creamy mouthfeel. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oCommon Costa Rican Varieties"],["Sumatra","Aceh TP","22349","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Molasses, fresh tropical fruit, and hops flavors with tart acidity and mild fruit-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Cerro San Luis Micromill - Finca La Amada - H1 - Anaerobic - Honey","22352","West Valley","Cerro San Luis Micromill","Anaerobic Honey","\n\t\t\t\t\t<\/a>","Praline with mellow almond and cooked melon flavors. Tart acidity and mild sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Colombia","Ferney Cruz - Finca El Prado - Tarqui - Huila - Colombia, Caturra - Washed","22383","Huila","Ferney Cruz","Washed","\n\t\t\t\t\t<\/a>","Dried Mango, amaretto, and spices flavors with strong tangy citric acidity and candy-like sweetness. Ferney and Cruz and Yenny Ramos are a husband-and-wife team working on a combined 5 hectares of coffee in the Ricabrisa vereda of Tarqui, Huila. Their farms are about an hour-long walk up the mountain from their home, way up in \u201cla cumbre,\u201d or \u201cthe summit.\u201dDuring harvest, they walk up to the farm every morning, then walk their wet parchment down to their drying facilities at their home in the vereda, 150 kilos at a time, on horseback. Their drying facilities are located at their home (1,400 masl)instead of at their farm to take advantage of the warmer weather and sunlight. A large portion of Finca El Prado was gifted to Ferney by his father\u2013a third-generation coffee-producer himself\u2013who came to these lands long ago after fleeing violence in Cauca. Here, Ferney\u2019s father started by planting \u201ccomun\u201d (Typica) and Caturra\u2013which still exists (and tastes great) some 40 years later. The rest of their land was purchased by Ferney and Yennyas they sought to grow their coffee business. One of the major challenges of having such a remote location to grow coffee, according to Ferney, is convincing people to take the hike up to the farm which is only accessible on foot or by horseback. Because of this, they must pay pickers far beyond the average rate and provide better than normal meals. With some of their remaining land still in pasture, Ferney and Yenny hope to expand their coffee plantation and experiment with new and exciting varieties. They also hope to expand their drying facilities in 2021.Caturra, Colombia"],["Colombia","Ferney Cruz - Finca El Prado - Tarqui - Huila - Colombia, Caturra - Washed","22412","Huila","Ferney Cruz","Washed","\n\t\t\t\t\t<\/a>","Panela with mellow white wine and dark chocolate flavors. Mild balanced acidity and sweetness. Ferney and Cruz and Yenny Ramos are a husband-and-wife team working on a combined 5 hectares of coffee in the Ricabrisa vereda of Tarqui, Huila. Their farms are about an hour-long walk up the mountain from their home, way up in \u201cla cumbre,\u201d or \u201cthe summit.\u201dDuring harvest, they walk up to the farm every morning, then walk their wet parchment down to their drying facilities at their home in the vereda, 150 kilos at a time, on horseback. Their drying facilities are located at their home (1,400 masl)instead of at their farm to take advantage of the warmer weather and sunlight. A large portion of Finca El Prado was gifted to Ferney by his father\u2013a third-generation coffee-producer himself\u2013who came to these lands long ago after fleeing violence in Cauca. Here, Ferney\u2019s father started by planting \u201ccomun\u201d (Typica) and Caturra\u2013which still exists (and tastes great) some 40 years later. The rest of their land was purchased by Ferney and Yennyas they sought to grow their coffee business. One of the major challenges of having such a remote location to grow coffee, according to Ferney, is convincing people to take the hike up to the farm which is only accessible on foot or by horseback. Because of this, they must pay pickers far beyond the average rate and provide better than normal meals. With some of their remaining land still in pasture, Ferney and Yenny hope to expand their coffee plantation and experiment with new and exciting varieties. They also hope to expand their drying facilities in 2021.Caturra, Colombia"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra, Colombia - Washed","22427","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, cooked orange, and cooked lemon flavors with juicy acidity and mild sugary sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra, Colombia"],["Colombia","Silvio Ordo\u00f1ez - Finca Los Naranjos - San Agustin - Huila - Caturra - Washed","22432","Huila","Silvio Ordo\u00f1ez","Washed","\n\t\t\t\t\t<\/a>","Fresh raspberry and fresh grapefruit with mellow vanilla flavours. Juicy malic acidity and sugary sweetness. Silvio Ordo\u00f1es runs at 1.5-hectare farm near San Augstin in Huila. In addition to around 7500 coffee trees, he also grows cassava and bananas. He says some challenges the farm faces include climate change and pests such as coffee borer.Cherries are picked and left to rest for 32 hours. Then the pulp is removed and the coffee is left in a tank for 40 hours to ferment. Finally, it is washed and taken to the Casa Elba, a rooftop drying structure, where it dries for around 15 days.Caturra"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Villa Sarchi - Yellow Diamond - Honey","22333","Central Valley","Las Lajas","Yellow Diamond Honey","\n\t\t\t\t\t<\/a>","Cooked apple and fresh cranberry flavors with lots of winey acidity and mellow sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Villa Sarchi"],["El Salvador","Finca Los Naranjos - SL-28 - Anaerobic - Natural","22294","Apaneca","Finca Los Naranjos","Natural","\n\t\t\t\t\t<\/a>","Fresh passion fruit with mellow brown sugar, dark chocolate, and dried blackberry flavours. Sugary sweetness and boozy acidity. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.SL-28"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Pink Bourbon - Washed","22367","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Lots of cola and panela with mellow dried fruit flavors. Tangy acidity and syrupy sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Pink Bourbon"],["Colombia","San Pablo \u2013 Nari\u00f1o","22339","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and pecan with mild cooked fruit and fresh coffee cherry flavors. Tart acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Natalia Lezama Ramirez - Finca Alto Gracia - Acevedo - Huila - Gesha - Washed","22372","Huila","Natalia Lezama Ramirez","Washed","\n\t\t\t\t\t<\/a>","Amaretto, clove, and sugar cane juice flavors with strong tart acidity and candy-like sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon - Natural","22371","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with clove flavors. Lots of boozy acidity and mild sugary sweetness A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Colombia","Faiber Bola\u00f1os - Finca La Esperanza - San Agustin - Huila - Caturra - Anaerobic Washed","22358","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and spices flavors with tart acidity. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Caturra"],["Colombia","EA Decaf de Ca\u00f1a - Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Caturra, Castillo, Colombia","22409","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild panela and cooked stone fruit flavors with mellow acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Natalia Lezama Ramirez - Finca Alto Gracia - Acevedo - Huila - Gesha - Natural","22370","Huila","Natalia Lezama Ramirez","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with cocoa and mild clove flavors. Strong boozy citric acidity and mellow sugary sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["El Salvador","Santa Ana","22452","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and peanut butter flavors with tart acidity and mellow sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Colombia","Daniel Mauricio Bola\u00f1os - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","22365","Huila","Daniel Mauricio Bola\u00f1os Zuniga","Washed","\n\t\t\t\t\t<\/a>","Praline flavors with good acidity and sweetness. Daniel Mauricio Bola\u00f1os owns and runs the farms El Pacer and La Esperanza both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.Pink Bourbon"],["Ethiopia","Grade 1 - Banko Gotiti","22444","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Perfumey jasmine, toffee, and fresh lemon with mild cooked stone fruit flavors. Tart citric acidity and fruit-like sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","22451-2","Yirgacheffe","Halo Beriti","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, fresh elderflower, and milk chocolate with mild fresh bergamot flavors. Mellow delicate fruit-like sweetness and balanced acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Adado","22448","Yirgacheffe","Adado","Washed","\n\t\t\t\t\t<\/a>","Fresh pear and praline with mild fresh apricot flavors. Clean fruit-like sweetness and tart 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Adado","22449","Yirgacheffe","Adado","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom, brown sugar, milk chocolate, and fresh black tea flavors with mellow clean fruit-like sweetness and piquant 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango","22458","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh citrus zest flavors. Tart acidity and mild candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22454","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked berry and chocolate with mild cooked grapefruit flavors. Tart acidity and fruit-like sweetness Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Chelchele","22447","Yirgacheffe","Chelchele","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and fresh black tea flavors with mellow tangy acidity and clean fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango - Waykan","22455","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow cooked berry and cocoa flavors. Good sweetness and winey acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22456","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow chocolate and fruit flavors. Good sweetness and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22459","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild praline and cooked fruit flavors. Tart citric acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22465","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee with mild cooked apple flavors. Balanced acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Senkole","22445","Guji","Senkole","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry with mellow fresh apple blossom, perfumey bergamot, and dried stone fruit flavors. Mild delicate fruit-like sweetness and boozy acidity. This coffee comes from the Senkole Washing station in West Guji, only 2km from Haro Wachu town. Coffee producers in this area typically are picking coffee January and February. Coffee is processed here in the traditional Ethiopian technique utilizing water tanks and raised beds. The soil in this region is sandy loam, which provides excellent drainage, creating very fertile soil for growing coffee. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango - Waykan","22465-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee with mild cooked apple flavors. Balanced acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","Aceh DP","22467","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow caramelizing and cedar flavors with good acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Alejandro Martinez - Finca San Jose - Anacafe 14","22481","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow amaretto and cooked berry flavors. Winey acidity and good sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Mexico","Puebla - Chichiquila","22479","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee with mild cooked citrus and almond flavors. Tart acidity and mellow fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Puebla - Chichiquila - Dos Rios","22480","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan, spiced, and almond flavors with tart citric acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Halo Beriti","22451","Yirgacheffe","Halo Beriti","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, fresh elderflower, and milk chocolate with mild fresh bergamot flavors. Mellow delicate fruit-like sweetness and balanced acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","22472","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry and cooked cascara with mellow chocolate flavors. Winey acidity and candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Cauca & Huila - Castillo","22486","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","praline with mellow dried cranberry flavors. Complex acidity and candy-like sweetness. Castillo"],["Colombia","Piendamo - Cauca - Castillo","22490","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh apple with mild dried orange and chocolate flavours. Mellow juicy citric acidity and fruit-like sweetness. Castillo"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22487","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mild dried plum and raisin flavors. Tart citric acidity and mellow candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22487-2","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mild dried plum and raisin flavors. Tart citric acidity and mellow candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Guatemala","Huehuetenango - Waykan","22455-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow cooked berry and cocoa flavors. Good sweetness and winey acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22496","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest with mild malt and graham flavors. tart citric acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Peru","Cajamarca","22342","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh melon and malt flavors with good acidity and a smooth mouthfeel. Catimor, Caturra, Bourbon, Typica"],["El Salvador","Finca Los Naranjos - Pacamara - Anaerobic - Natural","22475","Apaneca","Finca Los Naranjos","Natural","\n\t\t\t\t\t<\/a>","Red wine and fresh grapefruit with mild cacao flavors. Candy-like sweetness and lots of winey acidity. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Pacamara"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22497","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild spices flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 \u2013 Banko Gotiti","22505","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh hibiscus with mild fresh nectarine and fresh peach flavors. Tangy acidity and delicate fruit-like sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 \u2013 Banko Gotiti","22505-2","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh hibiscus with mild fresh nectarine and fresh peach flavors. Tangy acidity and delicate fruit-like sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","22506","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Perfumey jasmine, fresh apricot, and fresh pear with mild grapefruit flavors. Clean fruit-like sweetness and tart citric acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Konga","22507","Yirgacheffe","Konga","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine, fresh stone fruit, and fresh pome flavors with balanced acidity and mild delicate fruit-like sweetness. This coffee comes from our Sede 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Finca Miramar","22474","Santa Ana","Finca Miramar","Washed","\n\t\t\t\t\t<\/a>","Praline with mild caramel flavors. Mellow balanced acidity and candy-like sweetness. Finca Miramar I is owned by Calixto Catota Lapa, and Finca Miramar II is owned by Jaime Ernesto Catota Moreno. Miramar I has 3 manzanas of coffee, and there are 5.5 manzanas planted with coffee on Miamar II, all of the Bourbon variety. Both farms have shade trees planted around the coffee to protect it. This is a honey-process lot.Bourbon"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22498","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked fruit and graham flavors with mild sweetness and a soft mouthfeel. Castillo, Caturra, Colombia"],["Costa Rica","Central Valley","22530","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mellow fruit and soynut flavors. Mild acidity. Common Costa Rican Varieties"],["Costa Rica","Helsar de Zarcero - Cascara Tea","22510",null,null,"Cascara","\n\t\t\t\t\t<\/a>","Golden raisin, sour cherry, apple cider vinegar, white grape juice, and tangy with a thick and syrupy mouthfeel. Common Costa Rican Varieties"],["Costa Rica","Central Valley","22528","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild cooked citrus and pecan flavors. Tart acidity and mellow sweetness. Common Costa Rican Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22497-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild spices flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22538","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Toffee, jammy red grape, and cooked cascara with mild nutmeg flavors. Syrupy sweetness and boozy acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22539-2","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Chocolate, red wine, cooked berry, and clove flavors with intense winey acidity and good sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22541","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked berry and fresh melon with mellow apple blossom flavors. Sugary sweetness and winey acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Nicaragua","Finca Monte Sinai - Aldea Global - Tierra Madre - Parainema - Natural","22552","Jinotega","Finca Monte Sinai","Natural","\n\t\t\t\t\t<\/a>","Lemongrass with mild fresh berry flavors. Tart acidity and mellow sweetness. Monte Sinai is the result of a life plan that began in 2001 by owner Ivania Rivera. Ivania started her coffee journey at an early stage as a coffee picker. She used to spend her school breaks working on different farms, wondering what was before and next in the process, marveling at where is all the coffee going, and dreaming about someday owning her farm to produce coffee.After years of effort and hard work, the dream became real, and in 2022 she bought Monte Sinai. It was already a coffee farm but had poor management and low yields. Supported by the technical assistance provided by Aldea Coffee, she started implementing a business plan to increase productivity, including soil analysis, shade management, coffee renovation with new varieties focused on specialty coffees, effective fertilization, and a preventive plan for pest and disease control. As a result, the total production was doubled in the first year of management and the quality of the coffee beans has also improved. In the future, the producer plans to diversify and establish other crops for family consumption, such as vegetables, basic grains, fruit trees, and small livestock.The farm is nestled in Asturias, a small community located in the municipality of Jinotega, in northern Nicaragua; characterized by its rural setting, where agriculture plays a central role in daily life. This area\u2019s climate and soil conditions are favorable for growing vegetables, cattle, basic grains, and high-quality coffee, which is a key economic driver for the region.Asturias is strategically located around Apanas Lake, which is a scenic spot with natural beauty, it also provides a habitat for wildlife and contributes to the community\u2019s ecological balance. Nevertheless, the infrastructure is basic compared to larger towns or cities, with local amenities and services being more limited; however, the sense of community and the natural environment contribute to a unique and fulfilling way of life for its people.One of the issues faced in the area is the lack of access to water, which is why the family decided to use a natural process for the coffee produced. To face this issue and improve the quality of life for the family and workers, they have started to develop and reforest a conservation area and water harvesting system, planting 1,500 wood trees including Tabebuia rosea (Pink Poui), Cedar, Black Walnut, Bay, Rosewood and Bamboos.Monte Sinai is a family coffee farm with a focus on sustainability, combining traditional practices with technology to ensure productivity and biodiversity, and to provide fair and safe conditions for workers. Some of these practices include soil analysis to make informed decisions and improve crop productivity at a reduced cost and the use of weather forecasting to improve decision-making, minimize costs, and maximize agricultural yields and profits. They also provide shade with native trees, integrate organic manures into the soil, reduce reliance on synthetic fertilizers, increase moisture retention, prevent the use of herbicides, and provide habitat for wildlife. This is one of the reasons why Monte Sinai is a safe home for a large variety of wildlife including hummingbirds, golden-hooded tanager, boat-billed flycatcher, turquoise-browed motmot, slot, deer, red-eyed tree frogs, etc. The farm collaborates with other farmers to share knowledge, infrastructure, and labor resources; this practice guarantees workers are always employed and labor is administered efficiently.---In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Finca Monte Sinai is a farm within with cooperative. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, and soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Parainema"],["Nicaragua","Aldea Global - Plan VIVO","22533","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked fruit and graham flavors with mild tangy acidity and sweetness. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22539","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Chocolate, red wine, cooked berry, and clove flavors with intense winey acidity and good sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Ivan Sol\u00eds Micromill - Finca Voo - Red Catua\u00ed - Natural","22586","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Caramel, brown sugar, jammy nectarine, pear flavors with juicy acidity and syrupy sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Red Catuai"],["Colombia","Cauca","22605","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, cocoa, and cooked cantaloupe flavors with tangy acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","22608","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow kahlua and cooked tropical fruit flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","22607","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild graham and fresh coffee cherry flavors with tart acidity. Castillo, Caturra, Colombia"],["Colombia","La Cruz \u2013 Nari\u00f1o","22604","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, praline, and sugar cane juice flavors with tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Guatemala","Finca Pampojil\u00e1 \u2013 San Lucas Tolim\u00e1n \u2013 Anacafe 14","22620","Atitlan","Finca Pampojila","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow milk chocolate and fresh citrus flavors. Tart acidity and good sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Anacafe 14"],["Guatemala","Concepcion Villatoro - Finca Los Dos Socios","22624","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow dried citrus and praline flavors. Sugary sweetness and tart acidity. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Caturra"],["Guatemala","Virgilio Martinez \u2013 Finca Los Chorros","22625","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Cocoa and toffee with mild fresh berry flavors. Tart citric acidity and mellow sugary sweetness. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Cerro San Luis Micromill - Catuai - Honey","22634","West Valley","Cerro San Luis Micromill","Honey","\n\t\t\t\t\t<\/a>","Mild praline and cooked fruit flavors with good acidity and mellow sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Catuai"],["Costa Rica","Cerro San Luis Micromill - Catuai - Honey","22635","West Valley","Cerro San Luis Micromill","Honey","\n\t\t\t\t\t<\/a>","Mild chocolate and cooked fruit flavors with good acidity and mellow sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Catuai"],["Honduras","Roger Dominguez - Finca Las Flores - Catuai - Washed","22614","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked fruit with mild malt flavors. Tangy acidity and mellow candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Colombia","Palestina - Huila - Castillo & Colombia","22646","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild jammy stone fruit, cooked pome, chocolate,\u00a0 and almond flavours with mellow juicy malic acidity and delicate fruit-like sweetness Castillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","22654","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cocoa and kahlua with mild cooked grapefruit flavors. Good acidity and syrupy sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Honey","22659","Cauca","Finca Juan Martin","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy cherry, and toffee flavors. Tangy acidity and good sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Sumatra","Aceh DP","22559","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Lemongrass, fresh grapefruit, and mild fresh coffee cherry flavors with tart acidity and good sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Guatemala - Genuine Antigua - APCA - El Tempixque - Washed","22661","Antigua",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Gaudencio - Puebla - Chichiquila","22666","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Graham and fresh citrus with mellow pecan flavors. Tart acidity and mild candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Efrain Castillo - Finca El Frutal","22672","Huehuetenango","Efrain Castillo","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked grapefruit flavors with tart acidity and candy-like sweetness. Efra\u00edn Castillo owns a 10-manzana farm where he grows Caturra variety coffee alongside beans, lemons, and other crops. He purchased the farm in the year 2004.The coffee on El Frutal farm is picked ripe and depulped the same day using a traditional depulper, then fermented in tanks for 18 hours. It takes about 36 hours for the coffee to dry on concrete patios.Castillo"],["Mexico","Finca San Juan del Vesubio - Chiapas - Bourbon","22670","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Cooked berry, cocoa, and clove with mild fresh citrus flavors. Boozy acidity and mellow sugary sweetness. Finca San Juan del Vesubio is a beautiful farm located in the Yajalion region of Chiapas Mexico owned and operated by Elvira Trejo. This farm has won many awards in Cup of Excellence and other Mexican quality competitions since Elvira took over this farm in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Mexico","Puebla - Chichiquila","22669","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked berry, cocoa, and clove flavors with mellow winey acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Honduras","Selvin Lopez - Finca El Coyote - Natural","22688","La Paz","Selvin Lopez","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with mellow toffee and cocoa flavors. Winey acidity and sugary sweetness. Selvin Lopez owns and operates this 7-hectare farm called Finca El Coyote in the Guajiquiro region of La Paz. He has 44,000 coffee trees planted and also grows corn and bananas here. Selvin harvests coffee from December through March and produces both washed and natural coffees, all dried on patios. Finca El Coyote produces roughly 11,000 kgs of coffee annually.Catuai, IHCAFE 90"],["Sumatra","Aceh DP","22671","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild spices, kahlua, and dried coffee cherry flavors with acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Grade 3 - Konga","22693","Yirgacheffe","Konga","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine, cocoa, and nutmeg create a complex flavor profile. The coffee has tart acidity and mild sweetness. This coffee comes from our Sede 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Honduras","Roger Dominguez - Finca Las Flores - Red Catuai - Natural","22682","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh pome and cooked berry flavors. Mild winey acidity and candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Red Catuai"],["Ethiopia","Grade 2 - Adado","22692","Yirgacheffe","Adado","Washed","\n\t\t\t\t\t<\/a>","Tart grapefruit and cocoa complement pecan and dried jasmine notes. Juicy acidity balances mild sweetness, creating a pleasant and complex flavor profile. 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Valenton - San Martin - Women Producers Group - Huehuetenago","22673","Huehuetenango","Valent\u00f3n","Washed","\n\t\t\t\t\t<\/a>","Lemongrass and cooked coffee cherry flavors with tart acidity and mild sweetness. Valent\u00f3n or Mujeres de Valent\u00f3n is a group of women producers in Huehuetenango. They farm around 25 hectares of land containing Caturra, Bourbon, Red Pache, and Green Pache varieties. Harvest typically runs from January through April. Once picked the coffee is left to ferment for 24 hours. Then it is processed and dried on patios for 5 to 7 days.The group faces challenges with the price of fertilizers and a rust outbreak that increases the cost of maintaining their trees. Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","22699","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Cocoa and red wine flavors with sugary sweetness and winey acidity. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Honey","22700","Ahuachapan","Mauricio Salaverria","Honey","\n\t\t\t\t\t<\/a>","Cooked red grape with milk chocolate and mild praline flavors. Tart acidity and fruit-like sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Sumatra","Aceh DP","22671-2","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild spices, kahlua, and dried coffee cherry flavors with acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Ustiberta Alvarez - El Barrancon - Pacas - Washed","22713","Chalatenango","Ustiberta Alvarez","Washed","\n\t\t\t\t\t<\/a>","Cocoa and molasses with mellow fresh citrus flavors. Tart citric acidity and good sweetness. Ustiberta Alvarez owns a 4-manzana (about 2.8 ha) farm in the Chalatenago department. The farm is home to around 10,000 coffee trees in addition to banana and apple trees. Alvarez's Natural coffees are left to ferment for 12 to 14 hours before drying on African beds for 17 to 22 days. Alvarez says labor shortages have become quite common in recent years and the cost of harvesting has increased. Fighting pests is also a continuous challenge. Pacas"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","22696","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Clove and cooked grapefruit flavors with sugary sweetness and winey acidity. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Johny Lemus - Finca San Antonio - Pacas - Natural","22708","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Kahlua, cooked cranberry, and dried floral flavors with winey acidity and mild sugary sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacas"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","22726","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Jammy cherry with mellow cola and clove flavors. Winey acidity and fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacas - Washed","22727","Chalatenango","San Antonio","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate with mellow dried cranberry and toffee flavors. Good acidity and mild candy-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacas"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Natural","22728","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry with jammy stone fruit and mild dark chocolate flavors. Intense winey acidity and mellow sugary sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","22695","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Molasses and cooked grapefruit with mild dried plum flavors. Candy-like sweetness and tons of tart acidity Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Honduras","Roger Dominguez \u2013 Finca Las Flores \u2013 Parainema \u2013 Natural","22678","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, jammy red wine, and cooked plum flavors with sugary sweetness and tons of winey acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Parainema"],["Guatemala","Nicolas Ramirez - Finca Quejna","22736","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape and cocoa with mellow coffee cherry flavors. Tangy malic acidity and mild fruit-like sweetness. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Fredy Umana - Finca Fredy - Pacamara - Natural","22751","Chalatenango","Fredy Umana","Natural","\n\t\t\t\t\t<\/a>","Fresh mango with mellow perfumey rose and cooked grapefruit flavours. Winey acidity and fruit-like sweetness. Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the Chalatenango region of El Salvador. The farm is home to around 4500 pacamara trees. Umana's Natural coffees are dried for 25-30 days on African beds. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador. This makes selling more challenging. They also have faced labor shortages in recent years.Pacamara"],["El Salvador","Wilfredo Mena - Finca Mena - Parainema - Washed","22753","Chalatenango","Wilfredo Mena","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine and toffee with mellow brown sugar and cooked lime flavours. Sparkling acidity and mild clean fruit-like sweetness. Wilfredo Mena owns a 25-manzana (about 17.5 hectares) farm in the Alotepec Metapan region of the Chalatenango department. The farm is home to around 70,000 coffee trees consisting of Parainema, Pacamara, Pacas, Catuai, and Cuscatleco varieties and different types of fruit trees. Mena's Natural coffees dry for 20 to 26 days on African beds. Inconsistent rain has been challenging in recent years and controlling some pests is an annual fight. Labor has been scarcer and more expensive. Parainema"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","22754","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Jammy nectarine with mellow caramel, dark chocolate, and dried berry flavours. Boozy acidity and mild syrupy sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["El Salvador","Isaac Luna - Finca Finca El Poso - Pacamara - Natural","22757","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Lots of white wine with perfume and mild fresh strawberry flavors. Strong boozy acidity and delicate fruit-like sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","22698","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Red wine and jammy berry with mellow burnt sugar and cocoa flavors. Winey acidity and mild sugary sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Natural","22731","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Lots of panela with brown sugar, dried tropical fruit, and cooked raspberry flavors. Tangy acidity and syrupy sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22768","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, fresh mango, and dried berry with mellow vanilla flavours. Candy-like sweetness and mild boozy acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Samuel Barrios - Finca Bella Vista - Cuilco","22786","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and cooked berry with mellow jammy plum flavors. Winey acidity and candy-like sweetness. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Todos Santos Cuchumatanes - Huehuetenango","22790","Huehuetenango","Todos Santos Cuchumatanes","Washed","\n\t\t\t\t\t<\/a>","Cooked cherry and cooked apricot with mellow vanilla and dark chocolate flavours. Clean fruit-like sweetness and mild juicy malic acidity. This coffee comes from the community of Todos Santos Cuchumatanes, a beautiful coffee-growing region within Huehuetenango. Farmers in this region typically grow Caturra, Bourbon, and Catuai varieties, but also explore the creation of hybrids. They often grow other crops such as potatoes as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly for their work.Bourbon, Catimor, Maragogype, Pache, Catuai"],["El Salvador","Finca Ethiopia - Gesha - Anaerobic - Natural","22743","Apaneca","Finca Ethiopia","Natural","\n\t\t\t\t\t<\/a>","Lots of panela with burnt sugar and mellow jammy plum and dried lime flavors. Mild tangy acidity and sugary sweetness. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["Costa Rica","MC","22799",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild malt and graham flavors with good acidity and mellow sweetness. Common Costa Rican Varieties"],["Guatemala","Lazaro Escalante - Finca El Coyol 2 - Cuilco","22783","Huehuetenango","Lazaro Escalante","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked cranberry flavors with sugary sweetness and winey acidity. Lazaro Escalante owns Finca El Coyol and Finca El Coyol 2 in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","22697","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Fresh nectarine with mild caramel, malt, and cooked melon flavours. Boozy acidity and a creamy mouthfeel. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Sumatra","Aceh DP","22801","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Amaretto, carrot, and almond flavors with good acidity and a soft mouthfeel. Ateng, Bor Bor, Catimor, and Timor"],["India","Cherry A Screen 17","22813","Karnataka",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of coffee, soynut, and woody flavors. Robusta"],["Colombia","EA Decaf de Ca\u00f1a","22819-3",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow cooked fruit flavors. A creamy mouthfeel and mild tangy acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22820","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow panela, dried pome, toffee, and cooked stone fruit flavors. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22821-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked melon, graham, and malt flavors with candy-like sweetness and balanced acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22822","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild fresh citrus, and graham flavors. Tart acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Peru","Lima Coffee - FLO ID 34573","22824","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh fruit, malt, and almond flavors with mild balanced acidity and a smooth mouthfeel. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22821","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked melon, graham, and malt flavors with candy-like sweetness and balanced acidity. Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","22816","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild praline and fresh citrus zest flavors. Tart citric acidity and mellow candy-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Peru","Lima Coffee - FLO ID 34573","22827","Cajamarca","Women Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild fresh citrus, fresh melon, and malt flavors with acidy acidity and mellow sweetness. The Women Coffee project with Lima Coffees puts a price premium paid directly to the contributing women farmers for each lot. Lima Coffees brings together 110 coffee-growing families led by women, heads of their groups. relatives and representatives of their own farms.This program was born with the purpose of motivating coffee growers, and future generations of women, to empower themselves and take the initiative to improve their quality of life, to excel and make a sustainable life based on agriculture, reaching their full potential in the areas in which they wish to develop, having as a starting point the production of sustainable coffee.This organization seeks to provide the necessary tools to make this possible. There\u2019s a workgroup made up of 2 representatives of the group of associated women of Lima CoffeeRepresentante \u2013 Isabel Paz Correa \u2013 Zona: ChirinosSecretario \u2013 Olga Calle Chumacero \u2013 Zona: Ihuamaca100% of the premiums go toward the women of the two groups, with 70% earmarked to help organize the group, and the other 30 percent to develop a program for empowerment of women at work, a program for economic development, savings and investment, a program of leadership development and leadership training, and a program for comprehensive well-being and gender equality.Rony Lavan of Lima Coffees is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends. Rony and Piero worked hand and hand to bring this new project to life. Catimor, Caturra, Bourbon, Typica"],["Papua New Guinea","Kunjin","22837",null,null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua, peanut butter, and savory flavors with tangy acidity and mild sweetness. Arusha, Bourbon, Typica"],["Papua New Guinea","Kunjin","22837-2",null,null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua, peanut butter, and savory flavors with tangy acidity and mild sweetness. Arusha, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","22825","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cooked green grape and praline with mellow fresh tomato flavors. Tangy tartaric acidity and clean fruit-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Papua New Guinea","Namugo","22839",null,null,"Washed","\n\t\t\t\t\t<\/a>","Spices with mellow dried fruit and cocoa flavors. Good acidity and mild sweetness. Arusha, Bourbon, Typica"],["Colombia","EA Decaf de Ca\u00f1a","22819",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow cooked fruit flavors. A creamy mouthfeel and mild tangy acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22849","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild malt flavors, a smooth mouthfeel, and mellow acidity. Castillo, Caturra, Colombia"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Anaerobic - Natural","22858","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with dried cranberry, dried lavender, and mellow dried rose flavors. Lots of boozy acidity and mild candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Carlos Cerquera - Finca La Esperanza - Pitalito - Huila - Gesha - Washed","22867","Huila","Carlos Cerquera","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, cooked peach, caramel, and toffee flavors with juicy acidity and fruit-like sweetness. Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the varieties he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the coffee shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22\u00b0 brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release. Gesha"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","22857","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Graham with mild fresh pomegranate, fresh citrus fruit, and almond flavors. Tart acidity and mellow sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22847","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow toffee, fresh lime, and almond flavors with tart acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Natural","22870","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with cooked cherry, burnt sugar, and dark chocolate flavors. Boozy acidity and mild candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","22861","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cola, toffee, and floral with mellow cooked fruit flavors. Tangy acidity and syrupy sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","22862","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Fresh apple with mild fresh berry and chocolate flavors. Tart acidity and mellow fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","22863","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, toffee, and cocoa with mellow fresh apricot flavors. Tangy acidity and sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","22871","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Dried apricot, dried nectarine, and toffee with mellow milk chocolate flavors. Mild tangy acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Peru","SHB EP","22896",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild fruit flavors. Mellow tart acidity and a smooth mouthfeel. Catimor, Caturra, Bourbon, Typica"],["Colombia","Manos Juntas Micromill - Cauca - Castillo - Natural","22860","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with dried rose and cinnamon flavors. Tons of boozy acidity and mild sugary sweetness. Castillo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","22872","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, raisin, and oolong tea flavors with piquant acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Guatemala","Huehuetenango","22460","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow peanut butter, fresh fruit, and pecan flavors with good acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Cajamarca","22902","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh pear, fresh citrus, and praline with mild floral flavors. Juicy acidity and clean fruit-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Honduras","Asociaci\u00f3n de Productores Cafetaleros de Occidente en Honduras - FLO ID 46976","22917","Lempira","Asociacion de Productores Cafetaleros de Occidente en Honduras","Washed","\n\t\t\t\t\t<\/a>","Mellow salted peanut and lemongrass flavor with mild acidity. The Asociaci\u00f3n de Productores Cafetaleros de Occidente en Honduras (APROCAOH) is a prominent coffee producers' association operating in the western region of Honduras, particularly within the departments of Ocotepeque and southern Lempira. The association is dedicated to enhancing the quality of life for its members by promoting sustainable coffee cultivation practices and facilitating access to international markets.Membership and Community EngagementAPROCAOH comprises a diverse group of coffee producers committed to producing high-quality coffee. The association emphasizes community involvement and regularly organizes assemblies and meetings to discuss progress, challenges, and strategies for improvement. These gatherings foster a sense of unity and collective purpose among members.Quality and ExportThe association is renowned for producing coffee of exceptional quality, which is exported to various countries, including the United States, Canada, and European nations. By adhering to rigorous cultivation and processing standards, APROCAOH ensures that its coffee meets the expectations of discerning international buyers.Sustainable Practices and ChallengesAPROCAOH is committed to sustainable farming practices, including the rational use of agrochemicals and the exploration of alternative methods to manage production costs. The association acknowledges the challenges posed by fluctuating input costs and strives to provide guidance to its members on maintaining productivity and quality under varying economic conditions.Vision for the FutureLooking ahead, APROCAOH aims to strengthen its position in the global coffee market by continuing to produce high-quality coffee and expanding its reach to new markets. The association is dedicated to supporting its members through capacity-building initiatives, fostering sustainable agricultural practices, and enhancing the overall well-being of coffee-producing communities in western Honduras.Through its unwavering commitment to quality, sustainability, and community development, APROCAOH plays a vital role in the advancement of Honduras's coffee sector, contributing significantly to the livelihoods of its members and the economic growth of the region.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Natural","22918",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter with mellow lemongrass flavors. Mild acidity and sweetness. Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a","22818",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried stone fruit, toffee, cooked stone fruit, and malt flavors with mild sweetness. Castillo, Caturra, Colombia"],["Peru","Asociaci\u00f3n de Productores Chirinos - FLO ID 38636","22905","Cajamarca","Asociaci\u00f3n de Productores Chirinos","Washed","\n\t\t\t\t\t<\/a>","Caramel, milk chocolate, and cooked citrus flavors with tangy acidity and syrupy sweetness. Asociaci\u00f3n de Productores Chirinos is an association of around 153 contributing members. The group's main focus is to keep their work sustainable and care for the environment. One way they are doing this is by working with their partners to implement their carbon capture project. They also have projects and programs in place to support women producers in the association. Contributing farms often grow other goods such as bananas, olives, and various fruits.The association's coffee is harvested ripe and pulped the same day. Fermentation times vary depending on the elevation at which it is taking place. At 1000 to 1399 masl, the coffee ferments for 10 to 12 hours, from 1400 to 1699 masl, between 12 to 14 hours, and from 1700 and up, between 14 to 16 hours. It is then washed with clean water until there is no mucilage and then taken to dry in a solar dryer to avoid contamination until it reaches 12% humidity or passes the tooth test. Finally, it is bagged and stored in a cool location until export.Bourbon, Typica, Catimor, Caturra, Catuai, Mundo Novo"],["Mexico","Cristal","22907",null,null,"Washed","\n\t\t\t\t\t<\/a>","Caramel with mild fresh fruit flavors. Tangy acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","22965","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Cocoa and peanut butter flavors with mild acidity and a soft mouthfeel. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Mexico","Cristal","22908",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus and pecan flavors with tart acidity and a smooth mouthfeel. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","22928",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow malt and cocoa flavors with mild tart acidity. Common Brazilian Varieties"],["Brazil","Natural","22932",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors with mild acidity. Common Brazilian Varieties"],["Brazil","Natural & Pulped Natural - Fazenda Cachoeira da Grama - Peaberry","22941","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Almond with mild amaretto and fruit flavors. A smooth mouthfeel and mellow winey acidity. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Brazil","Natural","22948",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with mellow tart acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","22951",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","22952",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild malt and peanut flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o\u2013 Yellow Bourbon","22971","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Almond with mellow praline and fresh lemon flavors. Good Acidity and mild candy-like sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Brazil","Natural","22929",null,null,"Natural","\n\t\t\t\t\t<\/a>","Lemongrass with soynut flavor. Common Brazilian Varieties"],["Brazil","Natural","22973",null,null,"Natural","\n\t\t\t\t\t<\/a>","Nutty with mild malt flavors. A smooth mouthfeel and mellow winey acidity. Common Brazilian Varieties"],["Ethiopia","Grade 1","22975","Limu",null,"Natural","\n\t\t\t\t\t<\/a>","Graham and fresh melon with mild nutmeg flavors. Tart acidity and fruit-like sweetness. Heirloom Ethiopian Varieties"],["Mexico","MWP - Cristal","22977",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mild graham flavors. Mellow balanced acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Uganda","Gorilla Summit Coffee - Bwindi - SL28 - Natural","22979","Bwindi, Kanungu District","Various smallholder farmers","Natural","\n\t\t\t\t\t<\/a>","Rich malt and cooked coffee cherry are prominent, accompanied by hints of amaretto. The profile showcases tangy acidity with a clean, fruity sweetness and notes of cooked berry, caramel, and apple. Overall, a well-balanced coffee displaying quality charac Gorilla Summit Coffee is a project founded by Gerald K. Mbabazi in 2012 with the express mission to allow farmers to earn better income on their coffee. The initiative began in the village of Kanugu, where local producers were only able to find local buyers at exceptionally low prices\u2014sometimes less than $0.05 per pound. By offering training in order to improve farming and harvesting techniques, as well as building a cherry receiving station and installing modern processing equipment, Gorilla Summit Coffee was able to help farmers produce higher-quality coffee, and has helped bring this region of Uganda to the forefront of specialty coffee in the country. In addition to higher overall prices for their coffee, farmers are also eligible for other livelihood-improvement programs such as educational opportunities for youth, diversification projects like chicken farming, and access to community health care. These coffees are grown in an area near Bwindi Impenetrable National Park and forest, a protected primeval forest that reaches elevations up to 2,600 meters.SL14, SL28, Nyasaland, Bugisu"],["Colombia","Huila","22982","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Panela, toffee, and fresh citrus zest flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Pitalito - Huila - Castillo","22983","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cacao and toffee with mellow jammy plum and cooked plum flavours. Juicy acidity and mild clean fruit-like sweetness. Castillo"],["Mexico","Cristal","22985",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutty and cereal flavors with winey acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","22987",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mild cooked bell pepper flavors. Mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","22960",null,null,"Natural","\n\t\t\t\t\t<\/a>","Praline with mellow milk chocolate flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","22947",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mellow pecan flavors and mild acidity. Common Brazilian Varieties"],["Brazil","Natural","22953",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter with mellow malt flavors. A soft mouthfeel and mild acidity. Common Brazilian Varieties"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Honey","23001","Western Province","Women Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Vanilla and fresh elderflower with mellow oolong tea flavors. Tart acidity and mild sugary sweetness. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rusumo - Anaerobic Natural","23003","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked cherry, cocoa, and dried cranberry flavors with boozy acidity and mellow candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rusumo - Anaerobic Natural","23004","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cacao, cooked strawberry, and jammy plum flavors with juicy acidity and fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Mutuntu - Natural","23007","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Dried blueberry and cooked apple with mild cola and panela flavors. Winey acidity and mellow clean fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kivoga - Washed","23009","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Vanilla and oolong tea flavors with mild delicate fruit-like sweetness and winey acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Brazil","Natural - Fazenda Santuario Sul - Pacamara","23026","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked blackberry with molasses and cooked grapefruit and mild clove flavors. Boozy acidity and mellow sugary sweetness. Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.Pacamara"],["Java","Frinsa Collective - Natural","23035","West Java","Frinsa Collective","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry and clove with dried lavender flavors. Mellow candy-like sweetness and intense boozy acidity. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Java","Frinsa - Riunggunung Estate - Anaerobic - Natural","23033","West Java","Riunggunung Estate","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry with spices and mild caramel flavors. Winey acidity and sugary sweetness. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Anaerobic Natural","22995","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Panela and jammy cherry with mild cacao and cooked passion fruit flavors. Boozy acidity and mellow candy-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Burundi","Gakenke - Kayanza - Honey","23061","Kayanza","Gakenke","Honey","\n\t\t\t\t\t<\/a>","Praline, toffee, and cooked cherry with mild fresh currant flavors. Juicy acidity and clean fruit-like sweetness. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["Colombia","Berruecos - Narino - Castillo - GrainPro Lined","23105",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee with mellow fresh citrus and pecan flavors. Mild juicy malic acidity and candy-like sweetness. Castillo"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","23199","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Fresh pineapple, cooked berry, caramel, and fresh citrus flavors with syrupy sweetness and lots of tart acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Rwanda","Abadatezuka COOP - Cyato - Gatare - Natural","23006","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Fresh elderflower with mellow panela and caramel flavors. Winey acidity and mild fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Gesha - Washed","23197","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Dried mango, cooked passion fruit, caramel, and toffee flavors with tangy acidity and sugary sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Gesha"],["Brazil","Natural","23151","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild vanila and almond flavours. Common Brazilian Varieties"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Colombia - Anaerobic Washed","23213","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Toffee and pecan with mild cooked orange flavors. Tart acidity and candy-like sweetness. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Colombia"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Colombia - Natural","23206","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with clove and dried lavender flavors. Candy-like sweetness and lots of boozy acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Colombia"],["Brazil","Natural","23150","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing and malt flavours. Common Brazilian Varieties"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","23171","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Panela and burnt sugar with dried orange flavors. Tart acidity and mellow candy-like sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Caturra - Washed","23223","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape with mellow vanilla and floral flavors. Fruit-like sweetness and mild juicy acidity. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Caturra"],["Brazil","Natural","23102",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild almond flavors and mellow acidity. Common Brazilian Varieties"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","23200","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Lots of perfumey bergamot with cola, panela, and fresh orange flavors. Juicy acidity and syrupy sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Brazil","Natural \u2013 Fazenda Conesol \u2013 Yellow Bourbon","23075","Minas Gerais","Conesol","Natural","\n\t\t\t\t\t<\/a>","Caramel with mild praline flavours. Mellow acidity and sweetness. Conesol Farm, or Agropecu\u00e1ria Conesol, is owned by Lindalva de Oliveira Dutra Vivenza and sons, a family of Italian-Brazilian coffee producers who has been working in the coffee sector since the late 19th century. Though those earliest farms were flooded during the construction of a hydroelectric facility, the call of coffee lasted through the generations, starting up again in the 1940s. By 1998 it was Antonio and Lindalva's turn: They bought their first parcel here in 1998, and now the family farm is 430 hectares in total, with 206 hectares planted with Bourbon and Yellow Bourbon variety coffees. The farm is separated into six lots, which allows for specification and tailored production that is part of the family's commitment to specialty-coffee. Today, day-to-day operations are overseen by Antonio and Lindalva's sons, Piero, Stefano, and Paulo. Conesol is Rainforest Alliance\/UTZ certified, and the family is passionate about using the best practices in order to protect the land and environment, as well as their staff.Yellow Bourbon"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Caturron - Washed","23208","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Fresh papaya with mellow amaretto flavors. Tart acidity and mild sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Caturron"],["Ethiopia","Grade 3 - Bombe","23101","Sidama","Bombe","Natural","\n\t\t\t\t\t<\/a>","Dried floral and cocoa are prominent alongside spices and fresh jasmine. The coffee features tart acidity balanced by mild sweetness, resulting in a pleasant and complex profile. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. Heirloom Ethiopian Varieties"],["Brazil","Natural","23152","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa notes are complemented by mild acidity and a soft mouthfeel. Common Brazilian Varieties"],["Peru","Sol & Caf\u00e9 - FLO ID 23765","23098","Cajamarca","Cooperativa Sol y Cafe","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and sugar cane juice flavors with tart acidity and mild sweetness. Cooperativa Sol y Cafe is an accomplished coop established in 2008 spanning over 3000 hectares and including nearly 800 individual small-holder farmers. They won the 2021 Golden Cup quality competition in Peru and placed in the top 3 ever since. The lands for coffee production are used under an agroforestry system (SAF) which supports generating and conserving organic matter, managing shade and creating an environment that supports exceptional coffee production. In addition to coffee, many of the members also produce cacao and other fruits. The members have expressed to us a desire to seek out long-term partnerships with good buyers and we are proud to be part of that list! Catimor, Caturra, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Mumbuca \u2013 Yellow Catua\u00ed","23074","Campo das Vertentes","Fazenda Mumbuca","Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate and praline flavours. Marcelo Luiz Moreira Veneroso owns this 370 hectare farm in Santo Antonio do Amparo which has 126 hectares planted in coffee and 101 hectares preserved for biodiversity. Marcelo's farm is Rainforest Alliance certified and he has a deep connection to taking care of his land. Marcelo Veneroso had always been fascinated by the history of his ancestors, who were deeply involved with coffee growing at the beginning of the 20th century. However, life ended up taking Marcelo in a different direction and he built his professional career in a multinational company, away from the countryside. Only very recently he could revisit those memories and make plans to reconnect with coffee. His dream began at Fazenda Mumbuca, located in Santo Antonio do Amparo. His many years of experience at a larger coffee company have given Marcelo critical experience in matters of sustainability and also team leadership which has translated to developing a strong business at the farm. Fazenda Mumbuca has competed and shown well at Cup of Excellence. Marcelo's son, Henrique, has joined the team on the farm and is seeking out further improvements in post harvest techniques and sustainability and looking forward to a bright future with his father growing Fazenda Mumbuca. From Marcelo: Being a coffee grower brings me feelings at the same time ofsatisfaction and pride because I think this is a product that cantransform people\u2019s lives. I hope that in the future, FazendaMumbuca will be ever more recognized for the quality of itscoffees but also for the sustainability of its actions. Yellow Catuai"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","23210","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Cola, panela, and sugar cane juice flavors with sugary sweetness and tons of tart malic acidity. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Caturra"],["Brazil","Natural","23153","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond notes complemented by sweetness and mild acidity. The body is balanced, making for an enjoyable cup. Common Brazilian Varieties"],["Brazil","Natural \u2013 Fazenda Mumbuca \u2013 Sancoffee \u2013 Yellow Catuai","23073","Campo das Vertentes","Fazenda Mumbuca","Natural","\n\t\t\t\t\t<\/a>","Pecan, cocoa, cooked coffee cherry, and mild fresh citrus zest flavors. Mild tart acidity and sweetness. Marcelo Luiz Moreira Veneroso owns this 370 hectare farm in Santo Antonio do Amparo which has 126 hectares planted in coffee and 101 hectares preserved for biodiversity. Marcelo's farm is Rainforest Alliance certified and he has a deep connection to taking care of his land. Marcelo Veneroso had always been fascinated by the history of his ancestors, who were deeply involved with coffee growing at the beginning of the 20th century. However, life ended up taking Marcelo in a different direction and he built his professional career in a multinational company, away from the countryside. Only very recently he could revisit those memories and make plans to reconnect with coffee. His dream began at Fazenda Mumbuca, located in Santo Antonio do Amparo. His many years of experience at a larger coffee company have given Marcelo critical experience in matters of sustainability and also team leadership which has translated to developing a strong business at the farm. Fazenda Mumbuca has competed and shown well at Cup of Excellence. Marcelo's son, Henrique, has joined the team on the farm and is seeking out further improvements in post harvest techniques and sustainability and looking forward to a bright future with his father growing Fazenda Mumbuca. From Marcelo: Being a coffee grower brings me feelings at the same time ofsatisfaction and pride because I think this is a product that cantransform people\u2019s lives. I hope that in the future, FazendaMumbuca will be ever more recognized for the quality of itscoffees but also for the sustainability of its actions. Yellow Catuai"],["Brazil","Natural","23077","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild chocolate and malt flavours. Common Brazilian Varieties"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","23175","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy red wine, dried plum, panela, and dark chocolate flavors with winey acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Papua New Guinea","Kindeng Mill - Natural","23144","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Intense dried cranberry with cocoa and dried coffee cherry flavors. Strong boozy acidity and mild candy-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Washed","23201","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Cola with dried peach and cooked tomato flavors. Tangy tartaric acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Brazil","Natural - Anaerobic - Fazenda Samambaia - Sancoffee - Yellow Bourbon","23112","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry, cocoa, and praline flavors with fruit-like sweetness and tart acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Bourbon"],["Brazil","Natural - Anaerobic - Joao Marcos Botelho - Sancoffe Beyond Borders - Paraiso","23117","Campo das Vertentes","Jo\u00e3o Marcos Botelho","Natural","\n\t\t\t\t\t<\/a>","Mild kahlua and cooked berry flavors with winey acidity. The property's name Fazenda Santo Ant\u00f4nio relates to the religious tradition in the family. Jo\u00e3o Marcos' wife, Nair Am\u00e9lia (Neneia), is a fervorous devout of Santo Antonio (Saint Anthony under Catholic Religion) and decided to name the farm after this saint as a sign of gratitude. Jo\u00e3o Marcos Botelho represents the third generation of growers in the Botelho family.Over the years, the Botelho family began to reap the rewards of hard work, increasing plantations and improving the quality of life. In 1988 Jo\u00e3o Marcos married Neneia and in the same year he became an employee of a coffee cooperative in Santo Antonio do Amparo and became responsible for the warehouse. In 2001 a new opportunity aprose and Jo\u00e3o became a coffee cupper, beginning as an assistant to the coffee quality lab at Sancoffee.Jo\u00e3o was always a coffee lover and in the year 2002 together with his wife they bought a piece of land which they named Fazenda Santo Ant\u00f4nio, because of the family's faith in Saint Anthony and as a form of gratitude for all the blessings. They started from scratch, planting the coffees and building all the improvements. Over the years Jo\u00e3o and Neneia were building the farm together with the dream of leaving a legacy to their children.In 2008 some small producers came together in search of better opportunities for the commercialization of their coffees, creating the AFASA (Association of Family Farmers of Santo Antonio do Amparo). Jo\u00e3o Marcos was one of the founders and one of the growers who always believed in the success of this union. With the creation of Sancoffee's \u201cBeyond our Borders\u201d program, AFASA was the first association to benefit and for Jo\u00e3o, the association's growth and its partnership with Sancoffee opened many doors for the appreciation of their coffees and therefore extra motivation for them. Then they could produce more and increase the quality of their coffees.About the Sancoffee Beyond Borders ProgramIn 2012, with the realization of the potential for quality coffees among small growers in the region, Sancoffee decided to create the \u201cBeyond Borders\u201d program.This program aims to add value and recognition to the grower and generate positive social and environmental impacts in their communities. The partners (non-coop member growers) are invited to participate in Sancoffee's direct exports structure under the same scheme offered to its members.The outcomes are promising, and Sancoffee envisions this program developing even further. The growers have been reporting improvements in their production and life conditions, and young family members are being attracted back to the coffee business.Program GoalsTo increase in grower incomeTo generate international recognition for the work done by growers and their familiesTo bring growers closer to the consumer marketTo promote the integration among community membersTo create social and environmental positive impacts on the communitiesTo promote the personal and professional development of the growersPara\u00edso"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Papayo - Washed","23209","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Praline, caramel, and cooked fruit flavors with tart acidity and good sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Castillo, Caturra, Colombia"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","23173","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Panela, fresh elderflower, and toffee with soft green tea flavors. Juicy acidity and fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Brazil","Amizade - Screen 17\/18","23090",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted peanut with mild winey acidity. Common Brazilian Varieties"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Tabi - Washed","23219","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and caramel with mild almond flavors. Tart acidity and mellow fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Caturra - Washed","23218","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Praline and fresh citrus flavors with good sweetness and a smooth mouthfeel. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Kenya","AA","23091",null,null,"Washed","\n\t\t\t\t\t<\/a>","Lots of toffee with cooked apple and toffee flavors. Juicy acidity and syrupy sweetness. Batian, SL28, SL34, Ruiru 11"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","23172","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Vanilla and panela with dried cherry and dried berry flavors. Tart acidity and mellow fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Brazil","Natural","23103",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted nut and herbs with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","23155","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa and clove flavors contribute to a soft mouthfeel with gentle sweetness and balanced acidity. Common Brazilian Varieties"],["Brazil","\u00a0Anaerobic - Natural - Sitio Santa Catarina - Yellow Bourbon","23083","Minas Gerais","Sitio Santa Catarina","Natural","\n\t\t\t\t\t<\/a>","Lots of fresh passion fruit and cooked berry with mellow fresh elderflower flavors. Boozy acidity and candy like sweetness. S\u00edtio Santa Catarina is planted on 5 hectares with coffee in a few different varieties, including Yellow Bourbon, Catuai, and Icat\u00fa. It is a relatively high elevation for the area, at 1,275 meters above sea level. The farm was inherited by the current owner, Sebasti\u0103o Alexandre da Silva through his father, Benedito Faustino da Silva, who planted the first coffee on the land in 1983. After a few years of disappointment by Benedito with the coffee, the family looked to replace the coffee trees at a much higher elevation on the property, which began their journey toward great quality. Now they are specialized in improving their quality by doing soil analysis, studying pruning techniques, and gaining advice from teh staff at the Pedra Branca mill, where the coffee is delivered for processing.Yellow Bourbon"],["Brazil","Natural","23130","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Nutty with mellow lemongrass flavors and mild acidity. Common Brazilian Varieties"],["Brazil","Natural","23154","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa, Kahlua, and dried citrus zest create a unique flavor profile with mild acidity. Common Brazilian Varieties"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","23211","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Dried mango, cola, and fresh citrus zest flavors with tangy acidity and mild sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Pink Bourbon"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Gesha - Anaerobic Washed","23212","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus, caramel, and cocoa flavors with tart acidity and mild fruit-like sweetness. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Gesha"],["Colombia","Aristides Guarnizo Cruz - Finca La Esperanza - Tarqui - Huila - Pink Bourbon - Lote 2 - Anaerobic Washed","23220","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and sugar cane juice with mild fresh green grape flavors. Winey acidity and mellow syrupy sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Pink Bourbon - Washed","23217","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Perfume, praline, and clove with mild savory flavors. Tart acidity and fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Pink Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Natural","23205","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with fresh hibiscus, artificial cherry, and dried elderflower flavors. Syrupy sweetness and intense winey acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Colombia","Aristides Guarnizo Cruz - Finca La Esperanza - Tarqui - Huila - Pink Bourbon - Lote 1 - Anaerobic Washed","23222","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit, clove, and mellow cooked coffee cherry flavors with tart acidity and candy-like sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Colombia - Washed","23248","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Cacao and dried fig flavors with good acidity, sweetness, and a creamy mouthfeel. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Colombia"],["Guatemala","Huehuetenango","23232","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Citrus and praline notes define this coffee. It offers tart acidity balanced by good sweetness, creating a pleasing mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","23244","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, caramel, cooked berry, and cooked grapefruit flavors with sugary sweetness and tart acidity. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Caturra"],["Colombia","Natalia Lezama Ramirez - Finca Alta Gracia - Acevedo - Huila - Gesha - Anaerobic Washed","23241","Huila","Natalia Lezama Ramirez","Washed","\n\t\t\t\t\t<\/a>","Lots of jammy cranberry with cooked cranberry and dried lavender flavors. Sugary sweetness and tons of winey acidity. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","23242","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and dried floral flavors with syrupy sweetness and a smooth mouthfeel. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Christiam Osorio - Finca La Vega - Tarqui - Huila - Pink Bourbon - Washed","23252","Huila","Christiam Osorio","Washed","\n\t\t\t\t\t<\/a>","Toffee and clove with mellow fruit flavors. Balanced acidity and good sweetness. Finca La Vega, Christiam's farm, is a 2.5-hectare farm at a soaring 1800 meters with 2,700 pink bourbon trees among traditional variedad de Colombia. Christiam also grows cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Pink Bourbon"],["Colombia","Rusmery Castro Vela - Finca Los Laureles - Acevedo - Huila - Cenicaf\u00e9 1 - Washed","23257","Huila","Rusmery Castro Vela","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, toffee, cocoa, and fresh orange flavors with tart citric acidity and fruit-like sweetness. Finca Los Laureles, managed by Rusmery Castro Vela, is located in Acevedo, Huila, Colombia, a region renowned for its rich coffee-growing heritage. The farm is situated at an elevation of approximately 2,006 meters above sea level, providing an ideal microclimate for cultivating high-quality coffee.The farm primarily cultivates the Cenicaf\u00e9 1 variety, known for its resilience and exceptional cup profile. The coffee undergoes a meticulous washed processing method, ensuring clarity and brightness in the cup. Tasting notes often include jammy apple, toffee, cocoa, and fresh orange flavors, complemented by tart citric acidity and a fruit-like sweetness.Rusmery's dedication to quality and sustainable farming practices has positioned Finca Los Laureles as a respected leader in the region. Cenicafe 1"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Caturra - Washed","23233","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild cooked citrus and amaretto flavors. Tart acidity and mellow sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Caturra"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Pink Bourbon - Washed","23246","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Fresh papaya and praline with mild fresh berry and malt flavors. Good sweetness and a smooth mouthfeel. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Pink Bourbon"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Pink Bourbon - Anaerobic Natural","23263","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with fresh raspberry, perfumey hibiscus, and dried elderflower flavors. Candy-like sweetness and intense boozy acidity. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Pink Bourbon - Anaerobic Washed - LOT 1","23215","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Fresh blueberry, cooked stone fruit, and toffee flavors with fruit-like sweetness and a smooth mouthfeel. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Pink Bourbon"],["Brazil","Natural","23281",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with mellow tart acidity and a soft mouthfeel. Common Brazilian Varieties"],["Colombia","Acevedo - Huila","23286","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mellow fresh red grape and cooked apple flavors. Mild juicy acidity and syrupy sweetness. Castillo, Caturra, Colombia"],["Peru","Franco Silva - Finca Los Cocos - El Sauce - Bourbon & Typica","23270","Cajamarca","Franco Silva","Washed","\n\t\t\t\t\t<\/a>","Cooked passion fruit, fresh lime, and perfume flavors with winey acidity and a creamy mouthfeel. Franco Silva owns Finca Los Cocos in the San Ignacio district of Cajamarca in Peru. This farm is Organic and Fair Trade certified. Finca Los Cocos is 10 hectares, only 1.5 of which are planted with coffee and has roughly 5,000 trees. He produces between 2450 and 2700 kgs of coffee annually.Rogelio utilizes a 20 hour wet fermentation, finished by 10-15 days of patio drying.Bourbon, Typica"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - El Tabor - San Agustin - Huila - Colombia, Pink Bourbon, Tabi","23303","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Fresh pear and fresh floral flavors with sugary sweetness and tart citric acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Caturra","23302","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape with mild vanilla and chocolate flavors. Mellow delicate fruit-like sweetness and piquant acidity. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Caturra"],["Colombia","Gildardo Perdomo Rodriguez - Finca La Providencia - Acevedo - Huila - Gesha","23301","Huila","Gildardo Perdomo Rodriguez","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, jammy tropical fruit and perfumey hibiscus flavors. Tart tartaric acidity and candy-like sweetness. Finca La Providencia, managed by Gildardo Perdomo Rodr\u00edguez, is located in Acevedo, Huila, Colombia, a region celebrated for its exceptional coffee production. The farm is situated at an elevation of approximately 1,650 meters above sea level, providing an ideal environment for cultivating high-quality coffee.The farm primarily grows the Gesha and Pink Bourbon varieties, both renowned for their unique and complex flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Gildardo's dedication to quality and sustainable farming practices has established Finca La Providencia as a notable producer in the Huila region. His commitment to excellence contributes significantly to the rich diversity of Colombian specialty coffee.Gesha"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - El Tabor - San Agustin - Huila - Sidra - Washed","23304","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Strong fresh bergamot with perfumey elderflower, chocolate, and mild vanilla flavors. Tart acidity and fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Hawaii","Kona Prime","23310",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked grapefruit with mellow kahlua flavors. Tart acidity and mild sugary sweetness. Kona"],["Mexico","Cristal","23317",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and peanut butter flavors. Tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","23318",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fruit flavors. Tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","23319",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clove with mild fresh citrus flavors. Tart acidity and mellow fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","MC","23380",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked bell pepper flavors with acidy acidity and mild sweetness. Castillo, Caturra, Colombia"],["Ecuador","Milton Villavicencio - Finca Cahuasqui - Caturra - Washed","23350","Imbabura","Milton Villavicencio","Washed","\n\t\t\t\t\t<\/a>","Cooked mango and fresh passion fruit, perfumey elderflower, and sugar cane juice flavors with tart malic acidity and fruit-like sweetness. Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining.Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.Caturra"],["Ecuador","Enrique Abad - Loja - Bourbon - Anaerobic - Washed","23359","Loja","Enrique Abad","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked cranberry flavors blend with mild fresh cherry and nutmeg notes. Winey acidity and sugary sweetness complete the profile. Enrique Abad's farm was founded in 2016 in the Loja region of Ecuador. He has 8 hectares with 4 hectares planted with coffee trees. The region is very dry, so the coffee is grown in the shade receiving one fertilization per year. In 2024, the Las Aradas canton where his farm is located suffered forest fires that consumed large areas. Every year he works to improve his practices to increase the value of his coffee. Recently, Enrique has worked to improve post-harvest processing. New fermentation infrastructure has been implemented with the purchase of new tanks and better techniques for both fermentation and drying control.Bourbon"],["Ecuador","Finca La Josefina - Typica - Anaerobic - Natural","23362",null,"Finca La Josefina","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry, white wine, toffee, and strawberry flavors are complemented by winey acidity and a touch of fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","Edwin Calva - Zamora - Nestle Hybrid - Anaerobic - Double Fermentation - Washed","23365","Zamora","Edwin Calva","Washed","\n\t\t\t\t\t<\/a>","Jammy pear, fresh green grape, and caramel flavors with sparkling acidity and clean fruit-like sweetness. Nestled in the fertile lands of Palanda, in Ecuador\u2019s Southern Amazon region, Edwin Calva\u2019s coffee farm is a blend of heritage and innovation. Inherited from his father, the farm has been transformed through Edwin\u2019s dedication and the expertise he gained as a member of the APECAP Association. Through this experience, he mastered coffee tasting and post-harvest processes, which he has thoughtfully implemented on his family\u2019s land.Palanda, a region renowned for its productivity in both coffee and cocoa, benefits from the support of the local prefecture and NGOs, driving development in coffee farming. This area of Zamora Chinchipe has become a hub for specialty coffee production, thanks to the introduction of improved Typica and Nestl\u00e9 hybrid varieties four years ago, a step taken on the recommendation of the APECAP Association.Looking forward to 2025, Edwin Calva\u2019s farm will embark on a new phase of growth by adopting enhanced post-harvest techniques with the guidance of technical experts. These efforts are aimed at continuously improving the quality of his coffee, ensuring it meets the highest standards of specialty coffee production.Edwin Calva\u2019s farm is a testament to the power of tradition, education, and innovation, producing exceptional coffee that reflects the richness of Palanda\u2019s agricultural landscape.Nestle Hybrid"],["Ecuador","Jose Cargua - Pichincha - Nestle Hybrid - Double Fermentation - Washed","23369","Pichincha","Jose Cargua","Washed","\n\t\t\t\t\t<\/a>","Tangy cherry and cooked papaya flavors are complemented by mellow floral notes and candy-like sweetness. The Jos\u00e9 Cargua Coffee Farm is a family endeavor, lovingly managed by Jos\u00e9 Luis Cargua and his wife, Doris Bonilla. United by their vision of producing specialty coffee, the couple sees their farm as a sustainable source of additional income. Jos\u00e9 Luis also works in Eastern Ecuador for an oil services company, balancing his profession with his passion for coffee cultivation.Located in Tulipe, a historically rich region in the northwest of Pichincha, the farm is steeped in ancestral significance as the land once inhabited by the Yumbos tribe. Tulipe is part of the Choc\u00f3 Andino Protected Area, a region renowned for its biodiversity and fertile soils, making it an ideal environment for coffee cultivation.In 2024, the farm began implementing improvements in post-harvest processing to enhance the quality of its coffee. Looking ahead to the future, they plan to introduce advanced post-harvest techniques with expert guidance, further refining their processes and elevating their coffee\u2019s profile in the specialty market.The Jos\u00e9 Cargua Coffee Farm is a harmonious blend of family effort, cultural heritage, and a commitment to quality, producing coffee that reflects the unique character of Tulipe and its surrounding environment.Nestle Hybrid"],["Brazil","Natural - Fazenda Santa Lucia - Red Bourbon","23328","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Caramel and praline with mellow fresh citrus flavors. Candy-like sweetness and tart citric acidity. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Bourbon"],["Ecuador","Maputo - Finca Maputo - Typica - Lactic - Washed","23377","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Subtle chocolate and cooked citrus flavors, complemented by toffee and mild grape notes, with balanced acidity and fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Washed","23378","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest, dark chocolate, and savory flavors with sugary sweetness and tart acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Enrique Abad - Loja - Bourbon - Anaerobico - Washed","23366","Loja","Enrique Abad","Washed","\n\t\t\t\t\t<\/a>","Jammy red wine, vanilla, and cooked strawberry with mild caramel flavors. Lots of winey acidity and sugary sweetness. Enrique Abad's farm was founded in 2016 in the Loja region of Ecuador. He has 8 hectares with 4 hectares planted with coffee trees. The region is very dry, so the coffee is grown in the shade receiving one fertilization per year. In 2024, the Las Aradas canton where his farm is located suffered forest fires that consumed large areas. Every year he works to improve his practices to increase the value of his coffee. Recently, Enrique has worked to improve post-harvest processing. New fermentation infrastructure has been implemented with the purchase of new tanks and better techniques for both fermentation and drying control.Bourbon"],["Peru","Apolinar Arevalo - Fina La Perla - San Jose de Lourdes - Caturra - Washed","23438","Cajamarca","Apolinar Arevalo","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, malt, and mellow cooked grape flavors with tangy acidity and a creamy mouthfeel. Apolinar Rafael Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. He dries it under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.Caturra"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Caturra & Bourbon","23447","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Fresh cascara with mild fresh citrus zest and malt flavors. Delicate fruit-like sweetness and a smooth mouthfeel. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Bourbon, Caturra"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai","23449","La Paz","Roxana Chambi","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and cooked grapefruit with mild dried fruit flavors. Juicy acidity and sugary sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Peru","Augusto Calle - Finca El Higueron - Huabal - Gesha - Washed","23431","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Strong fresh elderflower with vanilla, fresh jasmine, jammy raspberry, and toffee flavors. Tons of tangy acidity and sugary sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Gesha"],["Mexico","Cristal","23474",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg flavors with mellow piquant acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Costa Rica","Central Valley","23477","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mild fresh coffee cherry flavors. Citric acidity and mellow sweetness. Common Costa Rican Varieties"],["Ecuador","Juan Pena - Finca La Papaya - Anaerobic - Natural","23472","Loja","Juan Pena","Natural","\n\t\t\t\t\t<\/a>","Cooked mango, cooked pear, and panela with mild floral flavors. Juicy acidity and clean fruit-like sweetness. Finca La Papaya, owned by Juan Pe\u00f1a, is one of Ecuador\u2019s most acclaimed coffee farms, located in the fertile highlands near Saraguro in the province of Loja. Known for its meticulous attention to detail and innovative farming practices, the farm has earned international recognition for producing some of the finest specialty coffees in the world.Juan Pe\u00f1a, a pioneer in Ecuadorian specialty coffee, combines scientific precision with deep agricultural knowledge to cultivate exceptional coffee. The farm focuses on a variety of high-quality cultivars, including Typica Mejorada, Sidra, and Gesha, each carefully grown and processed to highlight the unique terroir of the region. Finca La Papaya is particularly renowned for its experimental processing methods, which consistently result in complex flavor profiles and outstanding cupping scores.Nestled at an altitude of nearly 2,000 meters, the farm benefits from a microclimate that is ideal for coffee cultivation, with rich volcanic soils, consistent rainfall, and cool temperatures that enhance the development of coffee cherries. In addition to producing world-class coffee, Finca La Papaya is committed to sustainable practices, utilizing innovative techniques to reduce environmental impact while supporting the local community.Juan Pe\u00f1a\u2019s unwavering pursuit of quality has made Finca La Papaya a benchmark for excellence in Ecuadorian coffee. Each harvest reflects his dedication to pushing the boundaries of what coffee can achieve, delivering a sensory experience that is celebrated by coffee enthusiasts worldwide.Typica, Sidra, Gesha"],["Sumatra","Asman Gayo Mills + Putra Gayo Mill \/ Washed + Natural Lots TBD","23471",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Ateng, Bor Bor, Catimor, and Timor"],["Colombia","ASOPEP - Planadas - Tolima FLO ID 32658","23487","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and panela with mild golden raisin flavors. Mellow winey acidity and candy-like sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Ecuador","Finca La Josefina - Sidra - Anaerobic - Double Fermentation - Washed","23368",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Cooked cranberry and almond blend with mild chocolate and cooked melon notes. Winey acidity pairs with a mellow fruit-like sweetness. Perfumey jasmine and spice add a floral touch. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Sumatra","GARMINDO - Peteri Bensu - Gayo - Aceh - FLO ID 18213","23476","Aceh","Women GARMINDO","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild fresh coffee cherry, woody, and earthy flavors with good acidity. GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members, each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers.This coffee comes from the women coffee producers subgroup. A price premium is paid directly to the women above and beyond the quality premium. The women members typically bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2\u20133 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Cauca","23499","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mild cooked tropical fruit flavors. Tart acidity and sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","23503","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate with mild raisin flavors. Tart malic acidity and mellow sugary sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Arsosala","23524","Guji","Arsosala","Natural","\n\t\t\t\t\t<\/a>","Cocoa and cooked berry with mellow fresh lime and fresh jasmine flavors. Balanced acidity and delicate fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Cauca","23502","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow cooked papaya flavors. Tart acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 2 - Adado","23525","Yirgacheffe","Adado","Washed","\n\t\t\t\t\t<\/a>","Caramel and fresh stone fruit with mild fresh jasmine flavors. Tart malic acidity and good sweetness. 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Hambela","23601","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Very fruity with lots of cooked raspberry and cooked stone fruit. Rich cola and chocolate are enhanced by perfume florals. Complex and juicy acidity is highlighted by the strong fruit-like sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23600","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","A fruit forward coffee with jammy raspberry, fresh strawberry, and bright lime. Floral tones are highlighted by winey acidity and a syrupy sweetness enhances the cup. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Santa Ana","23613","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow fresh citrus fruit, almond, and coffee cherry flavors. Tart acidity and mild sweetness Bourbon, Caturra, Pacas, Pacamara"],["DR Congo","SOPACDI - Bugarula Micro-Station - Washed - FLO ID 26275","19491","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Some sugary sweetness with chocolate, spices, almond, and cooked citrus flavors. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","18648","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mellow and sweet with citric acidity, cocoa, herbal, and almond flavors. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Burundi","Muramvya - Washed","20099","Muramvya","Murambi Coop","Washed","\n\t\t\t\t\t<\/a>","Mellow vanilla, dark chocolate, dried lemon, and fresh pome flavours with good sweetness and mild acidy acidity. Murambi Coop is a group of small holder farmers in the Muramvya region of Burundi that deliver cherry to the Murambi washing station. Small-holder farmers in this region typically own less than 1 hectare of land. Coffee is delivered in cherry to the washing station, where it is traditionally fermented for 18-24 hours after being sorted and pulped. Coffee here is dried on raised beds, being covered in the evenings to protect from precipitation. Bourbon"],["Colombia","Finca Juan Martin - Sotar\u00e1 - Cauca - Harrar - Natural","20014","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Intense dried cranberry with cocoa and potpourri-like rose flavors. Tons of boozy acidity and sugary sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Harrar"],["Ethiopia","Grade 2 - Halo Beriti","19080","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and tart with, praline, cocoa, floral, and citrus zest flavors. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Peru","Lima Coffee - FLO ID 34573","19712","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy acidity, herbaceous, cocoa, toffee, and cooked fruit flavors. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Guatemala","Octavio Lopez Camposeco - Finca El Durazno","17792","Huehuetenango","Octavio Lopez Camposeco","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with winey fruit acidity, ripe berry, tart cherry and mellow floral flavors. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["DR Congo","SOPACDI - Gera Micro-Station - Washed - FLO ID 26275","19488","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tart acidity; molasses and grapefruit flavors. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo - Natural","18874","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Chocolate with mild clove flavors. Boozy acidity and mellow sweetness. Castillo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Arara - Natural","19992","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Strong fresh cascara with chocolate, floral, and clove flavors. Lots of boozy acidity and syrupy sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Arara"],["Ethiopia","Single Farmer Project - Mr. Ephrem Mulugeta - Grade 1 - Decha","19183","Limu","Mr. Ephrem Mulugeta","Natural","\n\t\t\t\t\t<\/a>","Mellow dark chocolate, raisin, and fresh berry flavors with balanced acidity. Ephrem Mulugeta owns and produces coffee on a 300-hectare farm in the village of Gundira Shela in the Kaffa region. At some of the highest elevations in this region, his farm contains Nitisols, a red tropical soil. After delivering to the local mill, this coffee was kept separate as a single-producer coffee, rare for Ethiopia. It was naturally dried on Raised African Beds for 21 days. Heirloom Ethiopian Varieties"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","19541","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with citric acidity, almond, and chocolate flavors. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Ethiopia","Small Farmer Project - Mr. Nare Ware - Grade 1 - Arbeona","19128","Sidama","Mr. Nare Ware","Natural","\n\t\t\t\t\t<\/a>","Juicy, sweet, and smooth with raspberry, caramel, toffee, floral, and cooked fruit flavors. Mr. Nare Ware is the 10th-place winner of the 2022 COE in Ethiopia, taking 11th place in 2021. Mr. Ware is a very experienced and lifelong coffee producer, and a proud resident of the Arbegona district in Sidama. His farm is 4 hectares. Arbegona has some of the highest altitudes in Sidama, and besides coffee, it\u2019s known for its organic milk and better. It\u2019s also home to Garamba mountain, the source of lots of spring waters. During harvest time, the ripest cherries are collected, sorted, and placed directly on raised beds where they are dried in the sun. Once the coffee is dried, it is collected by our export partner in Ethiopia, hulled, milled, and prepped for export. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mrs. Meselech Tubie - Grade 1 - Shantawene","19179","Sidama","Mrs. Meselech Tubie","Natural","\n\t\t\t\t\t<\/a>","Balanced, sweet and mellow with tart fruit acidity, caramel and soft florals, cooked berry flavors. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tomas Ganamo - Grade 1 - Shantawene","19181","Sidama","Mr. Tomas Ganamo","Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and dried fruit flavors with mild balanced acidity. Tomas owns a 6-hectare farm in Bombe, Ethiopia. This coffee was naturally processed on raised beds for 16 days. Mr. Ganamo produces about 160 bags of coffee per harvest through a mill he built on his farm. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Tekleye Bogale - Grade 1 - Nensebo","17131","West Arsi","Mr. Tekleye Bogale","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with winey fruit acidity, fresh strawberry, floral, chocolate and citrus fruit flavors. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","17130","Yirgacheffe",null,"Natural","\n\t\t\t\t\t<\/a>","Sweet with tart fruit acidity, ripe raspberry, chocolate and floral flavors with a smooth mouthfeel. Heirloom Ethiopian Varieties"],["Burundi","Yagikawa Coop - Rwiri - Kayanza - Washed","20104","Kayanza","Yagikawa Coop","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry and jammy grape with mellow fresh black tea flavours. Juicy malic acidity and clean fruit-like sweetness. Yagikawa Coop is a group of over 800 small-holder farmers in the Kayanza region of Burundi. This coop was founded in 2007 and is one of the oldest cooperatives in Burundi. In Kirundi, the official language of Burundi, Yagikawa means \u201cTalk About Coffee\u201d. Coffee is delivered in cherry and fermented for 12-18 hours before being dried on raised beds. Drying times from 10-14 days are typical in Kayanza depending on the weather. Bourbon"],["Ethiopia","Small Farmer Project - Mrs. Zenebech Ageze - Grade 1 - Idedo","19126","Yirgacheffe","Mrs. Zenebech Ageze","Natural","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with chocolate, caramel, peach, and perfume floral flavors. Mrs. Zenebech Ageze is a one of members of our Small Farmers Project in Ethiopia. Her farm is about 5 hectares and is planted with heirloom Ethiopian varieties. During harvest time, the ripest cherries are collected, sorted, and placed directly on raised beds where they are dried in the sun. Once the coffee is dried, it is collected by our export partner in Ethiopia, hulled, milled, and prepped for export. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Deri Fahmi","18930","Guji","Deri Fahmi","Natural","\n\t\t\t\t\t<\/a>","Rich and creamy. Florals, lemon, grilled peach, pear, and milk chocolate. This coffee comes from a washing station called Derhi Fahmi in Guji. Deri is the name of the village, and Fahmi is the name of the first son of the Testi founder and CEO Mr. Faysel Abdos. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Kasahun Zeleke - Grade 1 - Idedo","19127","Yirgacheffe","Mr. Kasahun Zeleke","Natural","\n\t\t\t\t\t<\/a>","Juicy, sweet, and smooth with tart acidity, lots of fresh fruit flavor with raspberry, cocoa, and cherry. Heirloom Ethiopian Varieties"],["Ethiopia","Small Farmer Project - Mr. Alemayehu Denbela - Grade 1 - Halo Beriti","19180","Yirgacheffe","Mr. Alemayehu Denbela","Natural","\n\t\t\t\t\t<\/a>","Balanced, sweet and soft with strawberry, caramel, raisin and mild floral flavors. Mr. Alemayehu Denbela owns and operates this 4 hectare farm in the Halo Beriti village of Yirgacheffe. He has been a lifelong coffee farmer and proud to have his lot separated for the farmer specific program.Mr. Alemayehu picks ripe cherries and dry ferments his coffee for 48 hours before drying on raised beds for 12-14 days depending on weather. Heirloom Ethiopian Varieties"],["El Salvador","Finca El Gobiado - Bourbon & Pacas - Natural","19565","Santa Ana","Finca El Gobiado","Natural","\n\t\t\t\t\t<\/a>","Balanced, sweet, and juicy with a medium acidity. Honey, apricot, praline, and chocolate El Gobiado is a 13 hectare farm located in the Apaneca Illametepec mountain range region of El Salvador. There are 38,000 coffee trees planted, from various varieties of Bourbon and Pacas. The coffee at El Gobiado is picked ripe, dry fermented, and then put to dry on raised beds for 25 -28 days.Pacas, Bourbon"],["Tanzania","AB Sambewe - Fully Washed","16308",null,"About 442 smallholder farmer members of Sambewe AMCOS","Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet and savory with chocolate, caramel, grapefruit and flavors. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Sumatra","Andi - Armiyadi - Washed","18320","Bukit Sama, Kute Panang","Andi","Washed","\n\t\t\t\t\t<\/a>","Sweet and tangy with a heavy mouthfeel; cocoa, fresh hops, grapefruit, and coffee cherry flavors. This coffee is from a 3-hectare farm that grows a disease-resistant variety called Ateng Super, which is a hybrid made with Timor Hybrid for its hardiness.Ateng, Bor Bor, Catimor, and Timor"],["Kenya","Kagumo AA","19034","Kirinyaga","Kagumo","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and mellow citrus zest flavors with sugary sweetness and tart citric acidity. The Kagumo factory is operated by the Mutira Farmer Cooperative Society, which is the umbrella cooperative overseeing several regional coffee factories including Kagumo, Mutitu, and Kiangundu among others; there are around 4,000 members who are part of the whole society.Coffees in Kenya are typically traceable to the factory level, where smallholder farmers deliver cherry for sale and processing. Producers deliver their cherry and receive payment based on weight at the market level for the day. After the coffee is received by the F.C.S., it is sorted and processed into lots that are built by quantity, so it is nearly impossible to know which farmers' coffees end up in which particular lot. Because of the very small average farm size, there is typically no way to keep more-detailed records at the factory level, without adding miles of paperwork and delay.This is one of the reasons it is difficult to find highly traceable coffees from Kenya.Batian, SL28, SL34, Ruiru 11"],["Mexico","MWP - (CBC MX-BIO-149)","16738",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, savory and soft. Bourbon, Typica, Mundo Novo"],["Tanzania","PB Kitamu - Fully Washed","18408","Mbozi, Songwe","Kitamu","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory, cocoa, and cedar flavors. Our Kitamu offerings come to us from more than 100 smallholder members of the Heyza AMCOS in Tanzania's Mbozi region. The majority of the contributing smallholder producers maintain farms that are less than 1 hectare and deliver freshly-picked cherries daily throughout the harvest season. Once the washing station has collected enough cherries for processing that day, the cherries are sorted and pulped, fermented for up to 72 hours, washed with clean water, graded, and moved to raised beds for drying. This AMCOS was founded in the early 2000's and today, provided members with fertilizers and small loans to help support better production. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Masangula - Fully Washed","16307",null,"Various smallholder farmer members of Masangula AMCOS","Washed","\n\t\t\t\t\t<\/a>","Rich cocoa, sweet and savory with tart acidity, chocolate and citrus fruit flavors. This AMCOS (Agricultural Marketing Cooperative Society) was formalized in 2018 and has 128 smallholder members.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","16676","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mellow and citric with cocoa flavor and a nutty aftertaste. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Tanzania","AB Ngila Estate - Fully Washed","18590",null,"Ngila Estate","Washed","\n\t\t\t\t\t<\/a>","Herbal, cedar, and cocoa flavors. Ngila Estate is a 250-hectare farm that is planted with 150,000 coffee trees on 100 hectares of land. The farm has been RFA and Utz certified for a decade, and the owners use traditional methods to fertilize as well as to control pests and diseases, especially focusing on biodiversity. Coffees are picked and depulped the same day, then fermented underwater for 12 hours. The coffee is washed once to remove any mucilage, and then dried on raised beds for 12 days.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Uru North - Fully Washed","18591","Kilimanjaro","Uru North","Washed","\n\t\t\t\t\t<\/a>","Savory with woody and cedar flavors. The Uru North AMCOS is located in Tanzania's Kilimanjaro region and was founded in 1999. In this region, producers harvest and process coffees on their farms using small hand pulpers. During the harvest season, only ripe cherries are selected for sorting and processing. They are promptly depulped and soaked in clean water for an average of 72 hours before being washed and placed on raised beds for an average of 9-12 days. Once the coffee is fully dried, it is stored in bags inside until it is delivered to the Uru North warehouse where it is cupped and blended into appropriate lots.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Top Mwalyego AMCOS - Mbeya Region - Fully Washed","18173","Mbeya",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, herbal and dark chocolate flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Top Kalonge Coffee Farm - Mbeya Region - Fully Washed","18174","Mbeya","PB Top Kalonge Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with a heavy mouthfeel, chocolate and cedar flavors. The Kalonge Farm is located in the Mbozi subregion, in the Mbeya region of Tanzania. This farm is nearly 100 hectares large and planted in almost 100,000 trees with shade crops grown among the coffee, it produces fully washed coffees. Ripe cherries are harvested during the day and delivered to the mill in the afternoons and the cherries are processed that evening. After depulping, the coffee is graded using channels and then fermented for an average period of 8 hours before it is washed. After this, the coffee is soaked for an average of 8-12 hours and then placed on raised beds for an average of 8-14 days to complete the drying process, where it is moved consistently to ensure a uniform dryness throughout the lot. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB - Southern Blend - Fully Washed","18175",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, herbal and almond flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB - Southern Blend - Fully Washed","18176",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a heavy mouthfeel, cocoa, toffee, lemon and apple flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB - Southern Blend - Fully Washed","18601",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with herbal, praline, and citrus flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB - Southern Blend - Fully Washed","18603",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with a fresh coffee cherry and herbal flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB FAQ","18773",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with praline and cocoa flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Sulawesi","PT TOARCO Jaya","18249","Toraja",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with a heavy mouthfeel, sugarcane juice, cocoa and herbaceous flavors. S795"],["Sulawesi","PT TOARCO Jaya","18251","Toraja",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with herbal, almond, green grape and fresh hops flavors. S795"],["Sulawesi","PT TOARCO Jaya","18250","Toraja",null,"Washed","\n\t\t\t\t\t<\/a>","Savory, sweet and tart with sugarcane juice and lemon flavors. S795"],["Tanzania","PB Masangula - Fully Washed","18326",null,"Various smallholder farmer members of Masangula AMCOS","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, nutty and cocoa flavors. This AMCOS (Agricultural Marketing Cooperative Society) was formalized in 2018 and has 128 smallholder members.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["DR Congo","SOPACDI - Nyabirehe Micro-Station - Washed - FLO ID 26275","19486","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow fresh coffee cherry flavors. Winey acidity and mild candy-like sweetness From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Tanzania","PB Mshewe - Fully Washed","18583","Mbeya","Mshewe","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with woody, coffee cherry and cocoa flavors. The Mshewe AMCOS is located in Tanzania's Mbeya region and represents over 100 smallholder members from the surrounding area. The average farm size is about 1-2 hectares and during the harvest season, members deliver freshly-picked cherries throughout the day. Once enough cherries are purchased, the cherries are sorted, pulped and soaked overnight. The next morning, the coffee is washed, graded, and moved to raised beds where it is dried for an average of 7-14 days. Once the drying process is complete, the coffee is stored in bags on pallets in the warehouse.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Vietnam","Bao Loc Mill","19681","Lam Dong","Bao Loc Mill","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and clean with citric acidity, coffee cherry, praline, and cocoa flavors. The average farmer in the Lam Dong region of Vietnam cultivates coffee on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Other crops include persimmon, macadamia, and avocado. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K'No. Most coffees at Bao Loc are semi-washed, a term more common in Asia and the Asia-Pacific region. Still, it describes a process somewhat similar to Honey in Central America. It is depulped and dried partially in its mucilage, then washed clean and dried on raised beds and\/or patios for 3\u20135 days.Catimor, Typica, Bourbon"],["Papua New Guinea","Riverside Mill - Kabiufa - Red Cherry - LOT3","18029","Eastern Highlands","Riverside Mill","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with rich chocolate, molasses, cooked pear and citrus fruit flavors. This coffee has a unique story from other offerings from PNG: It is the initiative of Moses Venapo, an entrepreneurial producer in the Eastern Highlands, who wanted to offer local smallholders better access to higher market prices as well as a higher-traceability option. While most coffee in Kabiufa is delivered in parchment in small quantities to roadside delivery points, Moses established a cherry-buying facility as well as installed a wet mill in his back yard in order to have more control over the purchasing and processing. The coffee is bought in cherry at a significant premium to the general market, and sorted carefully, providing farmers with feedback about best practices in picking. This is a new, small project that so far serves around 50 smallholders within Moses' village and the neighboring villages, but we see a lot of promise based on the cup quality and ingenuity of the venture.Arusha, Bourbon, Typica"],["Papua New Guinea","Riverside Mill - Kabiufa - Red Cherry","19238","Eastern Highlands","Riverside Mill","Washed","\n\t\t\t\t\t<\/a>","Balanced, sugary sweetness and mouthfeel with fruit acidity, chocolate, and coffee cherry flavors. This coffee has a unique story from other offerings from PNG: It is the initiative of Moses Venapo, an entrepreneurial producer in the Eastern Highlands, who wanted to offer local smallholders better access to higher market prices as well as a higher-traceability option. While most coffee in Kabiufa is delivered in parchment in small quantities to roadside delivery points, Moses established a cherry-buying facility as well as installed a wet mill in his back yard in order to have more control over the purchasing and processing. The coffee is bought in cherry at a significant premium to the general market, and sorted carefully, providing farmers with feedback about best practices in picking. This is a new, small project that so far serves around 50 smallholders within Moses' village and the neighboring villages, but we see a lot of promise based on the cup quality and ingenuity of the venture.Arusha, Bourbon, Typica"],["Papua New Guinea","Riverside Mill - Kabiufa - Red Cherry - LOT4","19239","Eastern Highlands","Riverside Mill","Washed","\n\t\t\t\t\t<\/a>","Tart and sweet with a heavy mouthfeel; grapefruit, panela, and cocoa flavors. This coffee has a unique story from other offerings from PNG: It is the initiative of Moses Venapo, an entrepreneurial producer in the Eastern Highlands, who wanted to offer local smallholders better access to higher market prices as well as a higher-traceability option. While most coffee in Kabiufa is delivered in parchment in small quantities to roadside delivery points, Moses established a cherry-buying facility as well as installed a wet mill in his back yard in order to have more control over the purchasing and processing. The coffee is bought in cherry at a significant premium to the general market, and sorted carefully, providing farmers with feedback about best practices in picking. This is a new, small project that so far serves around 50 smallholders within Moses' village and the neighboring villages, but we see a lot of promise based on the cup quality and ingenuity of the venture.Arusha, Bourbon, Typica"],["Papua New Guinea","Namugo","16978",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth and savory with tangy fruit acidity; chocolate, cocoa and fresh hops flavors. Arusha, Bourbon, Typica"],["Papua New Guinea","Namugo","17669",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, balanced and smooth. Chocolate, toffee and biscuit. Arusha, Bourbon, Typica"],["Papua New Guinea","Kenta","16988",null,null,"Washed","\n\t\t\t\t\t<\/a>","Savory and sweet with toffee, coffee cherry and citrus flavors. Arusha, Bourbon, Typica"],["Papua New Guinea","Namugo","19379",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet, and clean with tart acidity and almond. Arusha, Bourbon, Typica"],["Papua New Guinea","Namugo","19380",null,null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate with mild dried apple and toffee flavours. Balanced acidity and mellow syrupy sweetness. Arusha, Bourbon, Typica"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140)","17020","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Sweet, savory and nutty with tangy fruit acidity. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Papua New Guinea","Roots #1 Co-op - FLO ID 39891","15581","Eastern Highlands","Roots #1 Co-op","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with fruit acidity, chamomile and praline flavors. Roots #1 Farmers Association is a cooperative of about 1,590 smallholder producers from the Eastern Highlands of Papua New Guinea: The association was started by farmer Tony Tokah in 2012 in an attempt to organize members of his community to deliver coffee more cost-effectively and share resources. Most farmers here don't have coffee \"farms\" but rather coffee \"gardens,\" very small plots of land on which they grow the crops they need for the household as well as to sell for income. Coffee is an important cash crop, and organizing into a group with their neighbors and associates can help the farmers of Roots #1 earn a higher price for their offerings at the mill. Roots #1 also has a focus on encouraging women producers to participate in the coffee business.Green-coffee buyer Piero Cristiani remembers his first trip to visit Roots #1, sitting in the back of an SUV with sideways seating, talking with Tony the whole way. On that first visit, the group's \"warehouse\" was still somewhat makeshift; today they have a full facility including Pinhalese equipment to do their own milling.The members pick their coffee ripe and depulp it the same day. It's fermented dry for about 26\u201336 hours, depending on the temperature, and washed using channels after the fermentation is done. The coffee is dried on raised beds for 3\u20135 days, again depending on the weather.Arusha, Bourbon, Typica"],["Vietnam","Bao Loc Mill","19682","Lam Dong","Bao Loc Mill","Washed","\n\t\t\t\t\t<\/a>","Sweet and citric with patchouli, cocoa, praline and lemon flavors. The average farmer in the Lam Dong region of Vietnam cultivates coffee on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Other crops include persimmon, macadamia, and avocado. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K'No. Most coffees at Bao Loc are semi-washed, a term more common in Asia and the Asia-Pacific region. Still, it describes a process somewhat similar to Honey in Central America. It is depulped and dried partially in its mucilage, then washed clean and dried on raised beds and\/or patios for 3\u20135 days.Catimor, Typica, Bourbon"],["Vietnam","Bao Loc Mill","19683","Lam Dong","Bao Loc Mill","Washed","\n\t\t\t\t\t<\/a>","Coffee cherry, chocolate, and almond flavors. The average farmer in the Lam Dong region of Vietnam cultivates coffee on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Other crops include persimmon, macadamia, and avocado. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K'No. Most coffees at Bao Loc are semi-washed, a term more common in Asia and the Asia-Pacific region. Still, it describes a process somewhat similar to Honey in Central America. It is depulped and dried partially in its mucilage, then washed clean and dried on raised beds and\/or patios for 3\u20135 days.Catimor, Typica, Bourbon"],["Papua New Guinea","Organic Kainantu \u2013 Timuza","15827",null,null,"Washed","\n\t\t\t\t\t<\/a>","Smooth and tart with caramelized sugar, citrus fruit and praline flavors. Arusha, Bourbon, Typica"],["Rwanda","COOPAC - Kigeyo Nyagahinika - Microlot - Washed","18079",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, bright and heavy, juicy berries, chocolate, and citrus fruit flavors. Bourbon"],["Honduras","Edgar Urquia - Finca La Silvestre - Caturra & Catuai - Washed","17461",null,"Finca La Silvestre","Washed","\n\t\t\t\t\t<\/a>","Sweet, creamy and balanced. Honeycomb, caramel, grilled peach and dark chocolate. Edgardo Urquia owns and operates Beneficio Villa Florida. This lot comes from the La Silvestre plot which is comprised of 12 hectares, 4.2 of which are planted with 12,600 coffee trees and the rest with shade tress. He is a 3rd generation coffee producer and Beneficio Villa Florida is almost 30 years old. After harvesting the ripe cherry, it is sorted and depulped on the same day and fermented dry for a period of 12 hours. It is then washed and placed on a patio where it is moved throughout the day for a period of 12 days until it has been properly dried.For the 2020\/2021 harvest, both Hurricanes Eta and Iota added complications and challenges on the farm.Edgardo's goals for the future are to increase production, improve quality, and implement a new process!Catuai, Caturra"],["Papua New Guinea","Roots #1 Co-op - FLO ID 39891(2021 Harvest)","17402","Eastern Highlands","Roots #1 Co-op","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with citric acidity, praline, vegetal and cocoa flavors. Roots #1 Farmers Association is a cooperative of about 1,590 smallholder producers from the Eastern Highlands of Papua New Guinea: The association was started by farmer Tony Tokah in 2012 in an attempt to organize members of his community to deliver coffee more cost-effectively and share resources. Most farmers here don't have coffee \"farms\" but rather coffee \"gardens,\" very small plots of land on which they grow the crops they need for the household as well as to sell for income. Coffee is an important cash crop, and organizing into a group with their neighbors and associates can help the farmers of Roots #1 earn a higher price for their offerings at the mill. Roots #1 also has a focus on encouraging women producers to participate in the coffee business.Green-coffee buyer Piero Cristiani remembers his first trip to visit Roots #1, sitting in the back of an SUV with sideways seating, talking with Tony the whole way. On that first visit, the group's \"warehouse\" was still somewhat makeshift; today they have a full facility including Pinhalese equipment to do their own milling.The members pick their coffee ripe and depulp it the same day. It's fermented dry for about 26\u201336 hours, depending on the temperature, and washed using channels after the fermentation is done. The coffee is dried on raised beds for 3\u20135 days, again depending on the weather.Arusha, Bourbon, Typica"],["Honduras","Marcala - Washed","17298",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and balanced with praline, chocolate, cocoa and tart citric acidity. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Marcala - Washed","19143",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild and citric with nutty and lemon flavors. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Marcala - Washed","19389",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clean and tart with earthy, nutty and citrus fruit flavor. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","COPROCAEL - FLO ID 18494 (2021 Harvest)","17756",null,"COPROCAEL","Washed","\n\t\t\t\t\t<\/a>","Mild with citric acidity and peanut and cocoa flavor. COPROCAEL is a cooperative of organic coffee producers located in the Copan region of Honduras. They were established in 2000 and are made up of almost 300 contributing members. Coffee is picked ripe and delivered to a centralized wet mill where it is sorted, depulped, washed, dried on patios, and finished in a mechanical drier.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR - FLO ID 33378(2021 Harvest)","17634",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Cocoa, cedar, melon and almond flavors. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Tanzania","PB","17690",null,null,"Washed","\n\t\t\t\t\t<\/a>","Savory with tart citric acidity, cocoa and cedar flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Honduras","FTO + Microlots TBD","18629",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","ASOPROSAN - FLO ID 39183","18106","Lempira","ASOPROSAN","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet and savory with cocoa and tart acidity. ASOPROSAN is an association of organic coffee producers in the town of San Andr\u00e9s, located in Honduras's Lempira region. Their focus is on being an association of producers recognized for quality, promoting sustainable agriculture practices, and the responsibility of producers in regard to coffee production. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","18400","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Nutty cocoa flavors with good citric acidity. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Tanzania","PB Mwampalala - Fully Washed","18585","Mbeya","Mwampalala","Washed","\n\t\t\t\t\t<\/a>","Balanced, mellow, sweet and tart with chocolate and cocoa flavors. The Mwampalala AMCOS (fun name, right?) is located in the Mbeya region of Tanzania. This cooperative represents more than 100 members and was founded in 2018. Throughout the harvest season, smallholder producing members pick only ripe cherries and deliver them to the washing station daily. Upon arrival, the cherries are sorted, pulped within 8 hours, soaked for an average period of 24 hours before being washed and placed on raised beds to dry for 7-14 days depending on the weather conditions during that time. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Honduras","Corquin - CAFESCOR - FLO ID 33378","19634",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Mild and clean with herbal and cocoa flavors. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","19972","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Cedar and cocoa flavor with citric acidity. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Honduras","Corquin - CAFESCOR - FLO ID 33378","18628",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Clean and savory with herbal, almond, and cocoa flavors. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR","20003",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild, sweet, and clean with tart acidity and cocoa flavor. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Hawaii","Typica(2021 Harvest)","18330",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clean with tart citric acidity, almond and perfume flavors. Typica"],["Hawaii","Typica","18803",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild with tart citric acidity, coffee, cocoa and herbal flavors. Typica"],["Ecuador","Brian Krohnke - GCNKAT","16428",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with citric acidity and cocoa flavor. Bourbon, Caturra, Typica"],["Ecuador","Brian Krohnke - OC4","16429",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, mellow and sweet with floral, toffee and citrus fruit flavors. Bourbon, Caturra, Typica"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Anaerobic - Washed","18360","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Mellow, sweet and tart with toffee, apple, praline and citrus fruit flavors. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Mario Hervas - Finca Meridiano - Typica - Washed","18364",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with juicy acidity, apple, caramel and panela flavors. Typica"],["Ecuador","Mack Arthur Melchiade - Finca Melky - Caturra - Washed","18372",null,"Mack Arthur Melchiade","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart citric acidity, caramelized sugar and grapefruit flavors. Finca Melky is owned and operated by Mack Arthur Melchiade and is located in Ecuador's Pichincha region. This farm is a total of 13 hectares, 8 of which are planted with a total of 11,000 Caturra coffee plants. The farm is in an area surrounded by cloud forests with prolific bird life and Mack has an abundance of shade trees on this farm. This coffee was picked at peak ripeness and promptly depulped on the same day. It was then placed to ferment dry for a period of 18 hours, after which it was washed four times with clean spring water. After it was completely washed, the coffee was placed on raised beds inside a solar dryer for a period of 8-12 days, depending on the climate to complete the drying process.Caturra"],["Ecuador","Galo Morales - Finca Cruz Loma - Gesha - Washed","18674",null,"Galo Morales","Washed","\n\t\t\t\t\t<\/a>","Super sweet with a fresh and vibrant acidity. Candied fruit, cherry, plum, cacao and chocolate. Galo Fernando Morales Flores owns and operates Finca Cruz Loma, a 350 hectare farm located in Ecuador's Pinchincha region. Of those 350 hectares, only 8 are planted with about 30,000 coffee trees. The remainder of the farm is planted with Sugar Cane, Guanabana, corn, beans, and oranges. Finca Cruz Loma is operated by both Galo, his daughters, and his wife Maria Alexandra. Galo and his daughters manage production while Maria does most of the marketing and administration. Galo spoke to us about the importance of this farm being a family operation and how well he and his family work together. This farm was inherited from Galo's parents, who had previously took it over from their parents. This is truly a multi-generational operation and the love and care of that legacy is absolutely felt in the coffee quality. Galo has planted several exotic varieties including Gesha and Sidra and produces both traditional washed and natural coffees while continuously experimenting with new unique processing methods. Gesha"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","18401","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mild, nutty, and citric, with a subtle melon flavor. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Typica - Washed","18680","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Juicy and sweet with tart fruit acidity. Mango, blackberry, lemon curd and berry jam. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Typica - Washed","18681","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Sugary sweet and well rounded. White peach, sour cherry, green pear, floral with a creamy body. +F2:F17 Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Bourbon - Washed","18682","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Perfume like florals with a sugary sweetness and creamy mellow body. Toffee, shortbread, lime and bergamot. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Bourbon, Caturra, Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Anaerobic - Washed","18684","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth and complex. Pink grapefruit, floral and ripe black cherries with brown sugar. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","19973","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Praline and cocoa. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Anaerobic - Washed","18685","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Balanced and smooth with a winey sweetness. Caramelized sugar, blackberry jam, milk chocolate and citrus fruits. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ethiopia","Small Farmer Project - Mr. Basha Bekele - Grade 1 - Bombe","19129","Sidama","Mr. Basha Bekele","Natural","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with berry, potpourri, chocolate, and cocoa flavors. Mr. Basha Bekele owns and operates his 6-hectare farm in the Bombe district of Sidama. Bomba has some of the highest altitudes in in Sidama, and most of the COE winners come from a 50-kilometer wide area here. Producers in this area are extremely experienced and maintain some of the best-practice coffee farming in Ethiopia, on a small-scale. Farmers like Basha are consistently producing some of the best coffees in Ethiopia, year after year.Heirloom Ethiopian Varieties"],["Honduras","Lempira","17689",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, savory and tart with grapefruit, lemon, some berry and cocoa flavors. Lempira"],["Tanzania","AA Uru North - Fully Washed","18586","Kilimanjaro","Uru North","Washed","\n\t\t\t\t\t<\/a>","Savory with cocoa, herbal, cucumber and cedar flavors. The Uru North AMCOS is located in Tanzania's Kilimanjaro region and was founded in 1999. In this region, producers harvest and process coffees on their farms using small hand pulpers. During the harvest season, only ripe cherries are selected for sorting and processing. They are promptly depulped and soaked in clean water for an average of 72 hours before being washed and placed on raised beds for an average of 9-12 days. Once the coffee is fully dried, it is stored in bags inside until it is delivered to the Uru North warehouse where it is cupped and blended into appropriate lots.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Ecuador","Finca Las Tolas - Caturra - Washed","18697","Pichincha","Finca Las Tolas","Washed","\n\t\t\t\t\t<\/a>","Sweet and mellow. Dark chocolate, berry, lemonade and caramel. Finca Las Tolas is a 103 hectare farm in the Pichincha region of Ecuador owned by AGROINDUSTRIA TOMARDIE SA. Approximately 160,000 trees are planted on 75 hectares, and in the remaining 28 they grow Bananas and have built their housing and processing facilities. They utilize a dry fermentation here for 36 hours, followed by 28 days of drying on raised African beds. Finca Las Tolas produces roughly 10,000 kgs annuallyCaturra"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Sidra - Washed","18679","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Balanced and sweet. Ripe nectarine, brown sugar and milk chocolate. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Sidra"],["Ecuador","Finca Terrazas del Pisque - Anaerobic - Washed","18706",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and juicy. Bright raspberry acidity with citrus and chocolate. Bourbon, Caturra, Typica"],["Ecuador","Finca Terrazas del Pisque - Anaerobic Pacamara - Washed","18941",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and floral with praline, tart cranberry and grapefruit. Pacamara"],["Ecuador","Galo Morales - Finca Cruz Loma - Typica","19539",null,"Galo Morales","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet, and tart, with cocoa, chocolate, and cranberry flavors. Galo Fernando Morales Flores owns and operates Finca Cruz Loma, a 350 hectare farm located in Ecuador's Pinchincha region. Of those 350 hectares, only 8 are planted with about 30,000 coffee trees. The remainder of the farm is planted with Sugar Cane, Guanabana, corn, beans, and oranges. Finca Cruz Loma is operated by both Galo, his daughters, and his wife Maria Alexandra. Galo and his daughters manage production while Maria does most of the marketing and administration. Galo spoke to us about the importance of this farm being a family operation and how well he and his family work together. This farm was inherited from Galo's parents, who had previously took it over from their parents. This is truly a multi-generational operation and the love and care of that legacy is absolutely felt in the coffee quality. Galo has planted several exotic varieties including Gesha and Sidra and produces both traditional washed and natural coffees while continuously experimenting with new unique processing methods. Typica"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Anaerobic - Washed","18688","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Complex and multilayered. Lavender, apricot, lychee, vanilla and ripe raspberry. Creamy and balanced. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Rwanda","COOPAC - KODUKAK - Kigeyo Washing Station(2018 Harvest)","18866",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tart acidity with grapefruit and sweet cedar flavors. Bourbon"],["Ecuador","Finca Las Tolas - Java - Washed","18695",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and citric. Candied citrus peel, blueberry jam, caramel and cocoa. Java"],["Ecuador","Pichincha - Typica & Caturra - Washed","18375","Pichincha",null,"Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tangy fruit acidity, green grape and caramel flavors. Caturra, Typica"],["Ecuador","Maputo - Finca Maputo - Typica - Anaerobic - Washed","18687","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Sweet, balanced and soft. Red plum, lime, maple syrup, shortbread biscuit and malt. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Imbabura & Carchi - Caturra & Colombia - Washed","18376",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tangy fruit acidity, sweet and smooth with caramel, toffee and apple flavors. Caturra, Colombia"],["Ecuador","Finca Las Tolas - Java - Carbonic Fermentation - Washed","18694","Pichincha","Finca Las Tolas","Washed","\n\t\t\t\t\t<\/a>","Balanced with a candy-like sweetness. Ripe winey berries, plum, praline and almond. Finca Las Tolas is a 103 hectare farm in the Pichincha region of Ecuador owned by AGROINDUSTRIA TOMARDIE SA. Approximately 160,000 trees are planted on 75 hectares, and in the remaining 28 they grow Bananas and have built their housing and processing facilities. They utilize a dry fermentation here for 36 hours, followed by 28 days of drying on raised African beds. Finca Las Tolas produces roughly 10,000 kgs annuallyJava"],["Ecuador","Juan Abad - Zumba - Bracamoros Auction #11","18722",null,"Juan Abad","Washed","\n\t\t\t\t\t<\/a>","Juicy sweetness and acidity with syrup like mouthfeel; very fruity with ripe apricot, berry, caramel and citrus. This coffee was purchased from the Bracamoros Auction that took place in Ecuador. It comes from producer Jaun Abad that owns and operates Finca El Pino Acrim, a 30-hectare parcel of which 3 hectares is planted in Caturrra. Coffee here is harvested when fully ripe, fermented for an average of 2-3 days, washed, and dried for an average of 3 weeks on raised beds.Bourbon, Caturra, Typica"],["Ecuador","APECAP - FLO ID 2406","18355",null,"APECAP","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart acidity, praline, chocolate and citrus fruit flavors. This offering is comprised of lots from multiple contributing producers that are members of APECAP, located in the south of Ecuador. APECAP members often grow other crops on their farms such as yucca and plantain, and the farms are certified organic. Bourbon, Caturra, Typica"],["Ecuador","Gonzalo Castillo - Palanda - Bracamoros Auction #10","18716",null,"Gonzalo Castillo","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tart fruit acidity. Pink lady apple, lemonade, and cocoa. Gonzalo Castillo Jimenez owns the 3-hectare farm called Finca Mirador, which is planted with 9000 coffee trees, plantain, yuca and corn. The coffee at Finca Mirador is picked ripe and depulped\/demucilaged the same day before being fermented underwater for 16 hours and then set to dry on raised beds for 8 days. Castillo"],["El Salvador","Finca San Jose - Pacas","17403","Santa Ana","Finca San Jose","Washed","\n\t\t\t\t\t<\/a>","Savory with coffee and cocoa flavors. Finca San Jose is a 90-hectare farm with 80 hectares planted with Bourbon and Pacas coffee trees. The farm is between two mountain ranges and has good, fertile volcanic soil. Once the coffee is picked ripe and depulped the same day, it is fermented underwater for 48 hours, using Brix meters and temperature manipulation to control the process for quality. Then the coffee is dried for about 12\u201315 days. The drying is as meticulous as the fermentation: The coffee is laid out to dry on raised beds and covered during the high-sun hours of midday.Pacas"],["El Salvador","Santa Ana - Bourbon","17528","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Clean and citric with cocoa and pecan flavors. Bourbon, Caturra, Pacas, Pacamara"],["Ecuador","Imbabura & Carchi - Caturra & Colombia - Washed","18677",null,null,"Washed","\n\t\t\t\t\t<\/a>","Creamy and balanced body with a syrupy sweetness. Cherry cola, soft tropical fruit, white sugar, and malt. Caturra, Colombia"],["Ecuador","Pichincha - Typica & Caturra - Washed","18676","Pichincha",null,"Washed","\n\t\t\t\t\t<\/a>","Bold and vibrant. Cola, blackcurrant, orange juice, strawberry and praline. Caturra, Typica"],["El Salvador","Santa Ana","18872","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with praline and cocoa flavors. Bourbon, Caturra, Pacas, Pacamara"],["Ecuador","Leopoldo Andrade - Finca La Josefina - Sidra - Washed","19854","Pichincha","Leopoldo Andrade","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart, fruit acidity, perfume florals, chocolate and bergamot flavors. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Sidra - Washed","19927","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with fruit acidity; very fruity with lime, red grape, caramel, chocolate, and floral flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Sidra"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Bourbon - Washed","19928","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with fruit acidity, lots caramelized sugar flavor with lime, green grape, toffee, and bergamot. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Bourbon"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Typica - Washed","19929","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy fruit acidity and a creamy mouthfeel; caramel, dark chocolate, and citrus fruit flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Sidra - Washed","19930","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart fruit acidity, caramel, bergamot, lime, and citrus zest flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Sidra"],["El Salvador","Santa Ana","18564","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Clean and citric with peanut, almond and praline flavors. Bourbon, Caturra, Pacas, Pacamara"],["Ecuador","Carlos Canar - Quilanga - Bracamoros Auction #5","18720",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy fruit acidity, rich dark chocolate, cacao and blueberry. Bourbon, Caturra, Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Sidra - Washed","19933","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Fruity and floral with tart acidity, chocolate, bergamot, and lemon flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Sidra"],["Ecuador","Juan Abad - Zumba - Bracamoros Auction #7","18721",null,null,"Washed","\n\t\t\t\t\t<\/a>","Juicy acidity and sweetness with rich caramel, brown sugar, ripe red apple and grape. Bourbon, Caturra, Typica"],["Ecuador","Leopoldo Andrade - Finca La Josefina - Typica - Washed","19853","Pichincha","Leopoldo Andrade","Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet, and savory with caramelized sugar, praline, and cooked pear flavors. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Bourbon - Washed","19931","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Floral, sweet, and savory with chocolate, bergamot, cocoa, and citrus fruit flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Bourbon"],["Burundi","Tuvugirikawa COOP \u2013 Ngozi \u2013 Fully Washed","18184",null,"Tuvugirikawa COOP","Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet and savory with caramel and green grape flavors. Burundian offers, such as this lot, are purchased in cherry form from members of the Tuvugirikawa COOP and farmers living within close proximity of the Tuvugirikawa COOP Washing Station. Contributing producers primarily cultivate the Bourbon variety, and pick cherries at peak ripeness for daily delivery to the washing station. Upon arrival at the washing station, producers bring their cherries to a sorting station where the cherries are visually sorted, removing the cherries that are underripe, overripe, or defective. Once sorted, a sample of cherries is taken and a float test is performed by an on-staff quality controller to ensure proper cherry selection for the lot. Once approved, the final amount of approvable cherries are weighed out and considered Grade A, the defective cherries are also weighed out and considered Grade B. Both selections of cherries are purchased from the producer but processed separately. Bourbon"],["Burundi","Dohorerabarimyi COOP \u2013 Kayanza \u2013 Fully Washed","18185","Kayanza","Dohorerabarimyi COOP","Washed","\n\t\t\t\t\t<\/a>","Juicy sweetness and sugary mouthfeel with, toffee, pear, green grape and citrus fruit flavors. Burundian offers, such as this lot, are purchased in cherry form from members of the Dohorerabarimyi COOP and farmers living within close proximity of the Dohorerabarimyi COOP Washing Station. Contributing producers primarily cultivate the Bourbon variety, and pick cherries at peak ripeness for daily delivery to the washing station. Upon arrival at the washing station, producers bring their cherries to a sorting station where the cherries are visually sorted, removing the cherries that are underripe, overripe, or defective. Once sorted, a sample of cherries is taken and a float test is performed by an on-staff quality controller to ensure proper cherry selection for the lot. Once approved, the final amount of approvable cherries are weighed out and considered Grade A, the defective cherries are also weighed out and considered Grade B. Both selections of cherries are purchased from the producer but processed separately. Bourbon"],["Burundi","Twaranyuzwe COOP \u2013 Kayanza \u2013 Fully Washed","18186","Kayanza","Twaranyuzwe COOP","Washed","\n\t\t\t\t\t<\/a>","Sweet and creamy with citric acidity, toffee and lemon flavors. Burundian offers, such as this lot, are purchased in cherry form from members of the Twaranyuzwe COOP and farmers living within close proximity of the Twaranyuzwe COOP Washing Station. Contributing producers primarily cultivate the Bourbon variety, and pick cherries at peak ripeness for daily delivery to the washing station. Upon arrival at the washing station, producers bring their cherries to a sorting station where the cherries are visually sorted, removing the cherries that are underripe, overripe, or defective. Once sorted, a sample of cherries is taken and a float test is performed by an on-staff quality controller to ensure proper cherry selection for the lot. Once approved, the final amount of approvable cherries are weighed out and considered Grade A, the defective cherries are also weighed out and considered Grade B. Both selections of cherries are purchased from the producer but processed separately. Bourbon"],["El Salvador","Santa Ana","18565","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet, smooth, and citric with almond and cocoa flavors. Bourbon, Caturra, Pacas, Pacamara"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Typica - Washed","19932","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Very floral, sweet, and savory with a creamy mouthfeel and tart acidity; lemon, lime, toffee, and bergamot flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Typica"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Bourbon - Washed","19934","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Very floral, sweet, and savory with chocolate, bergamot, and lemon zest. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Bourbon"],["Ecuador","Carmen Gagnay - Finca La Fortaleza - Typica - Washed","19935","Pichincha","La Fortaleza","Washed","\n\t\t\t\t\t<\/a>","Tart, sweet, and smooth with herbal, cocoa, and coffee cherry flavors. Carmen Gagnay is a coffee producer who owns La Fortaleza, a 4-hectare farm with 3 hectares planted in coffee, primarily Bourbon and Sidra varieties. Carmen used to work at Nestl\u00e9, but now she and her son have committed themselves to growing specialty coffee. Among the coffee trees, there are also other plants, such as yuca, beans, corn, and sugar cane.Typica"],["Burundi","Ngogomo (2020 Harvest)","18192",null,null,"Washed","\n\t\t\t\t\t<\/a>","Smooth and savory with grapefruit, toffee and tea like flavors. Bourbon"],["DR Congo","SOPACDI - Birambo Micro-Station - Fully Washed - FLO ID 26275","17571","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with chocolate, caramel, toffee, grapefruit and chamomile flavors. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["DR Congo","SOPACDI - Luhihi Micro-Station - Fully Washed - FLO ID 26275","17570","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Savory and citric with cedar and cocoa. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["DR Congo","SOPACDI - Murambi Micro-Station - Fully Washed - FLO ID 26275","17572","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart, tangy acidity, cranberry, praline and grapefruit flavors From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Ecuador","PROCAFEQ - FLO ID 2406","20111",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Caturra, Typica"],["DR Congo","SOPACDI - Women's Coffee Project Micro-Station - Fully Washed","19134",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet and savory with sugarcane juice, green grape, toffee and tart citric acidity. Bourbon, Caturra, Catuai"],["El Salvador","Santa Ana","18871","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart, citric acidity, cocoa and chocolate flavors. Bourbon, Caturra, Pacas, Pacamara"],["DR Congo","SOPACDI - Kivu - Fully Washed - K-03 Nyamasasa Washing Station - FLO ID 26275 -(GrainPro)","16093","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet and fruity with cherry, green apple, chocolate, caramel and strong citric acidity. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["DR Congo","SOPACDI - Pygmies' Coffee Project Micro-Station - Fully Washed - FLO ID 26275","17577",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with lemon, lime, toffee and praline flavors. Bourbon, Caturra, Catuai"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797 (CBC CO-BIO-169)","19520","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with citric acidity, praline, amaretto, and caramel flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Manos de Mujeres - Nari\u00f1o - FLO ID 38798","16975","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet with a smooth mouthfeel, tart acidity, cranberry, toffee, praline and citrus fruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","16405","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with citric acidity, toffee, caramel and lemon flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","16849","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and juicy with winey berry, lemon, cocoa and praline flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","16850","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and smooth with toffee, cocoa and citrus fruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","16977","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with citric acidity, tart lemon and rich caramel flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Narino - FLO ID 38797","17607","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with praline, lemon and almond flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["DR Congo","SOPACDI - Bushushu Micro-Station - Fully Washed - FLO ID 26275 (CBC CD-BIO-154)(2021 Harvest)","17578",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with molasses, dark chocolate, caramel, pear and raisin flavors. Bourbon, Caturra, Catuai"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 - (CBC PG-BIO-140)","17025","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Mellow and sweet with tart citric acidity and almond flavor. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Sertao - Yellow Bourbon","20037","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and malt flavours with a smooth mouthfeel. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","18021","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with praline, cocoa and grapefruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","20033","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and praline flavours with mild sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Guatemala","Huehuetenango - ASPROCDEGUA - FLO ID 37849","18994","Huehuetenango","Women ASPROCDEGUA","Washed","\n\t\t\t\t\t<\/a>","Mellow and clean with praline and lemon flavors. Asociaci\u00f3n de Productores de Caf\u00e9 Diferenciados y Especiales de Guatemala (ASPROCDEGUA) is a producing organization with 664 contributing members, the women of whom have separated out some of their coffee to make this Women Coffee Producers offering. The producing members own small farms, an average of 2 hectares each, on which they plant coffee and other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava.ASPROCDEGUA was founded by a master cupper named Noe Quintero, with whom our green-coffee buyer Piero Cristiani has worked since his first year on the sourcing team. The organization offers its members technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. The smallholders of ASPROCDEGUA are from several different municipalities within the area, including San Marcos, Cuilco, Colotenango, Santa B\u00e1rbara, San Sebasti\u00e1n Huehuetenango, Sipacapa, San Antonio Huisa, Cantinil Union, San Pedro Necta, Todos Santos, and Concepci\u00f3n Huista.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","18020","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet and citric with milk chocolate and savory flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - Nari\u00f1o - FLO ID 38797","18019","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and citric with cocoa, caramelized sugar, coffee cherry and citrus fruits. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","19188","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with praline, toffee, and cocoa flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","18653","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and tart with praline, cranberry and citrus fruit flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["DR Congo","SOPACDI - Karango Micro-Station - Fully Washed - FLO ID 26275","17579",null,null,"Fully Washed","\n\t\t\t\t\t<\/a>","Sweet and sugary with tart fruit acidity, pear, caramel, chocolate and black tea flavors. Bourbon, Caturra, Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote El Encino - Red Catuai - Natural","19411","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Intense, boozy fruit acidity and perfumed florals with rose, berry and cherry flavors and a syrup like mouthfeel. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Linda Vista - Red Catuai - Natural","19412","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with lots of juicy, winey fruit acidity; intense flavors of rose perfume, honey, dark chocolate, sugar cane juice, ripe cherry, red grape and cooked berry flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Colombia","FUDAM - Small Group Lot - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","18345","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Thick sweetness and fruity with a juicy acidity. Ripe nectarine, apple, raspberry and toffee. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Red Diabolo - Red Catuai - Natural","19414","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Juicy, winey and fruity acidity, sweet and creamy with perfumed floral, rose, elderflower, raspberry, blueberry, ripe red cherry and rich dark chocolate flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote El Alto - Red Catuai - Red Honey","19415","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Syrupy sweet with a creamy mouthfeel and fruit acidity, rich dark chocolate, cinnamon, cocoa, berry and rose flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote El Guayabo - Yellow Catuai - Red Honey","19416","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Intense, sweet and smooth with winey fruit acidity; perfumed florals, lots of cherry, red grape, dark chocolate and nougat candy bar flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Guachipilin - Yellow Catuai - Red Honey","19417","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Lots of winey, fruit acidity, dark chocolate, ripe berry and intense, perfumed rose flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Altamira - Red Catuai - Natural","19418","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart, winey fruit acidity; caramel, chocolate, strawberry, red grape and rose flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Los Aguacates - Yellow Catuai - Natural","19419","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Lots of ripe fruit flavor with strawberry, dark chocolate and cocoa; sweet and smooth with tart, winey fruit acidity. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Guachipilin - Yellow Catuai - Natural","19420","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Juicy, sweet and soft with intense boozy fruit acidity; caramel, chocolate, elderflower, rose, raspberry and peach flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Los Aguacates - Red Catuai - Anaerobic","19421","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Mild, sweet and soft with cocoa and praline flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Altamira - Red Catuai - Natural","19891","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with bright, winey fruit acidity. Perfumed florals, ripe berry, almond, and chocolate. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote La Colina - Red Catuai - Red Honey","19895","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Juicy sweet and winey fruit acidity with lots of florals. Raspberry, peach, cocoa and passionfruit. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","18654","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet with obvious tangy acidity, caramels, praline, and cocoa flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797 (CBC CO-BIO-169)","18395","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and balanced with a good structure. Caramel and plum with vanilla and apple. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote La Laguna - Red Catuai - Natural","19907","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Juicy, winey, and fruity acidity, sweet and creamy with perfumed floral, rose, elderflower, raspberry, blueberry, ripe red cherry, and rich dark chocolate flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","La Candelilla Micromill - Finca La Candelilla - Caturra - Catuai","19408","Tarraz\u00fa","La Candelilla Micromill","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with clove, cocoa, black tea and toffee flavors. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai, Caturra"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","19800","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with nutty, cocoa, floral, and berry flavors. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Typica - Yellow Honey","19410","Tarraz\u00fa","La Candelilla Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Sweet and savory with tart, fruit acidity and a creamy mouthfeel; apple, green mango, toffee and lime flavors. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Typica"],["Peru","Cajamarca","19946","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Profuse burnt sugar flavors with some toffee and chocolate flavors. Remarkable winey acidity. Catimor, Caturra, Bourbon, Typica"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","18039","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Clean, sweet and citric with mild, savory flavor. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Tanzania","PB \u2013 Southern Blend - Fully Washed","18301",null,null,"Washed","\n\t\t\t\t\t<\/a>","Balanced and sweet with tart, citric acidity, praline, grape, and chocolate flavors. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Burundi","Ubwizabwikawa Coop -Ruhororo - Kayanza - Washed","20102","Kayanza","Ubwizabwikawa Coop","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and cocoa with mellow citrus zest flavors. Tangy acidity and mellow sweetness Ubwiza bw\u2019ikawa literally means \u201cthe beauty of Coffee\u201d but the implied meaning is \u201cBenefits of Coffee\u201d. The process of privatization of the coffee sector in Burundi occurred when coffee growers were organized in associations under the big national organization known as National Confederacy of the Associations of coffee growers \u2018CNAC-Murima w\u2019Isangi\u2019. As these associations cannot compete with the private investors, they made the decision to transform their associations into cooperatives which can fill at the same time the social and economic mission. This is the way UBWIZABW\u2019IKAWA Cooperative was born in 2009 with main activity of collecting the production (cherries) of the members to be forwarded in the existing coffee washing station of the state to avoid cases of theft during weighing and payment that farmers were compromised with and at the same time to realize some gains of this activity. Other motivation behind the creation of the cooperative were to:Build their own coffee washing plant at the nearest of producers to reduce the long distance they had to walk, directly participate in the chain value of coffee by avoiding all middlemenIncrease production by facilitating access to agro-inputs and extension services,Direct access market and increase the revenue of farmers to improve their livelihood. The cooperative built the washing station since 2009 and it became functional in 2011 etc. During the year 2012, the cooperative met with others and created a Union of the cooperatives of coffee growers known as \u2018COCOCA\u2019 to facilitate the promotion of their coffee and develop other complementary services. In 2013, thanks to the good will of cooperators and facilitation of COCOCA, the cooperative was fairtrade certification under the ID above-mentioned. The cooperatives counts more than 1800 nonmembers but that supply their productions to the cooperative among them 623 are women.Bourbon"],["Rwanda","COOPAC - Kabirizi - Gateko - Washed - FLO ID 35350","19470","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sweet with substantial juicy acidity; significant nutmeg and fresh fruit flavors with mild cola flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kigeyo - Karambi - Washed - FLO ID 33687","19473","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Praline and chocolate with mellow cooked grapefruit flavors. Tart acidity and sugary sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kigeyo - Gaharawe - Washed - FLO ID 33687","19474","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy fruit acidity, raisin, cooked apple, and vanilla flavor. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Kinunga - Washed - FLO ID 35306","19475","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Graham flavors with tart citric acidity and good sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Nkira - Washed - FLO ID 35306","19476","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Syrupy sweet and tart with toffee, nutmeg, black tea, and lemon flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Guayabo Lot - Catuai - Honey","17106","Tarraz\u00fa","Alto San Juan","Honey","\n\t\t\t\t\t<\/a>","Sweet and smooth with tangy, fruit acidity, winey berry, elderflower, cherry, strawberry and lemon zest flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Miramar - Red Catuai - Natural","19413","Tarraz\u00fa","Alto San Juan","Natural","\n\t\t\t\t\t<\/a>","Intense, floral, juicy sweet and syrupy with winey, fruit acidity; rich blueberry, elderberry, cherry, ripe cherry, raspberry, rose and chocolate flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Rwanda","COOPAC - Kabirizi - Kabere - Washed - FLO ID 35350","19479","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Candy-like sweetness with cocoa and spice flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Gesha - Natural","19407","Tarraz\u00fa","La Candelilla Micromill","Natural","\n\t\t\t\t\t<\/a>","Appreciable tart acidity. Noticeable cooked berry, nutmeg, and pecan flavors. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Gesha"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Typica - Fully Washed","19409","Tarraz\u00fa","La Candelilla Micromill","Fully Washed","\n\t\t\t\t\t<\/a>","Sweet and smooth with lots of tangy fruit acidity; floral, apple, lemon and sugarcane juice flavors. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Typica"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Mango Lot - Catuai - Red Honey","17434","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Sweet and creamy with a vibrant acidity. Passionfruit pulp, apricot, cocoa and a winey sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Rwanda","COOPAC - Kabirizi Kabere - Microlot - Washed - FLO ID 35350","17557","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and creamy mouthfeel with fruit acidity, caramel, melon, chamomile and citrus fruit flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kabirizi Nganzo - Microlot - Washed - FLO ID 35350","17558","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel, savory and tart with molasses, rich chocolate and citrus fruit flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kigeyo Buhimba - Microlot - Washed - FLO ID 33687","17559","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Rich, sweet and tart with a heavy mouthfeel, pear, apple, dark chocolate and caramelized sugar flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kigeyo Nyagahinika - Microlot - Washed - FLO ID 33687","17561","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with caramelized sugar, chocolate, lemon and clove flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero Nkira - Microlot - Washed - Rainforest Alliance - FLO ID 35306","17562","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and smooth with black tea, chocolate and lime flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero Buhoro - Microlot - Washed - Rainforest Alliance - FLO ID 35306","17563","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sweet and soft with caramel, burnt sugar and citrus fruit flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero Kaganza - Microlot - Washed - Rainforest Alliance - FLO ID 35306","17564","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sugary, sweet and savory with tart, tangy acidity, sugarcane juice, black tea and grapefruit flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Organic - Gishamwana Island - Kaguriro - Anaerobic - Natural","20075","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart and winey acidity, berry, cocoa, and clove flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - SL-28 - Black Diamond - Natural","19918","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Mild caramel and raisin flavors with balanced acidity.. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Papua New Guinea","Riverside Mill - Kabiufa - Red Cherry - LOT 3","19942","Eastern Highlands","Riverside Mill","Washed","\n\t\t\t\t\t<\/a>","Sweet with tart citric acidity, cooked tomato, and grapefruit flavors. This coffee has a unique story from other offerings from PNG: It is the initiative of Moses Venapo, an entrepreneurial producer in the Eastern Highlands, who wanted to offer local smallholders better access to higher market prices as well as a higher-traceability option. While most coffee in Kabiufa is delivered in parchment in small quantities to roadside delivery points, Moses established a cherry-buying facility as well as installed a wet mill in his back yard in order to have more control over the purchasing and processing. The coffee is bought in cherry at a significant premium to the general market, and sorted carefully, providing farmers with feedback about best practices in picking. This is a new, small project that so far serves around 50 smallholders within Moses' village and the neighboring villages, but we see a lot of promise based on the cup quality and ingenuity of the venture.Arusha, Bourbon, Typica"],["Papua New Guinea","Kenta","16989",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with tart citric acidity and a smooth mouthfeel, grapefruit and praline flavors. Arusha, Bourbon, Typica"],["Rwanda","COOPAC - Kigeyo - Nyagahinika - Washed - FLO ID 33687","19480","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with citrus zest, savory, and cocoa flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","COOPAC - Kirorero - Bushaka - Washed - FLO ID 35306","19482","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove flavors with tart acidity and candy-like sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["El Salvador","Santa Ana","19783","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Balanced, sweet and citric with almond, lemon and praline flavors. Bourbon, Caturra, Pacas, Pacamara"],["Costa Rica","Don Sabino Micromill - Finca El Rodeo - Catuai - Natural","19453","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Sweet and savory with tangy fruit acidity, praline, cooked tropical fruit and nutmeg flavors. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCommon Costa Rican Varieties"],["Kenya","Nguguini PB","19017",null,"Nguguini","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cocoa with mild fresh papaya flavors. Sugary sweetness and piquant acidity. Kibirigwi Farmers Cooperative Society operates the Nguguini Factory, which was founded in 1958. There are about 1,200 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1\/8 of a hectare each, average.The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is depulped, then fermented underwater for 15\u201324 hours before being washed three times and spread on metallic drying tables for 6\u201316 days.The factory's participating members are assisted by field workers who train and provide advice on pruning, weeding, spraying, applying fertilizer and mulch, and granting other technical advice. There are also farmer training programs and field days provided by the ministry of agriculture.Batian, SL28, SL34, Ruiru 11"],["Nicaragua","Aldea Global - Tierra Madre","18946","Jinotega","Tierra Madre","Washed","\n\t\t\t\t\t<\/a>","Savory and citric with green pepper and cocoa flavors. Tierra Madre is produced exclusively by 125 women coffee producers in Jinotega, who receive a premium based on coffee that meets a high-quality standard. Aldea Global promotes the sale of Coffee produced by Associated women under the Tierra Madre label. This coffee is a blend from multiple women-owned farms. Cherries are picked when fully ripe, depulped, fermented overnight, washed, and then placed on raised beds and patios to dry. Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares.Bourbon, Catimor, Caturra, Typica"],["Ethiopia","Grade 1 - Banko Gotiti","17047","Yirgacheffe","Banko Gotiti","Natural","\n\t\t\t\t\t<\/a>","Sweet and balanced with a smooth mouthfeel and a tart acidity. Fig, berry and floral. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Papua New Guinea","Kunjin","19848",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and cocoa flavors with tart citric acidity and mellow sweetness. Arusha, Bourbon, Typica"],["Ethiopia","Single Farmer Project - Mr. Tadesse Demisse - Grade 1 - Nensebo","20701","West Arsi","Mr. Tadesse Demisse","Natural","\n\t\t\t\t\t<\/a>","Cocoa and lemongrass with mellow kahlua and dried floral flavors. Piquant acidity and good sweetness. Mr. Tadesse's father, Mr. Demisse, moved to Nensebo, West Arsi with his family in the 1960's. After settling, the family farmed the land they acquired there. In the 90's, the started producing coffee. Tadese Demisse has been a coffee producer since then. Mr. Tadesse Demisse is a father to 15 children. His eldest, Bilelign Tadesse is a pharmacist and assists his father in managing farming and processing. Mr. Demisse was the 10th place winner of the 2021 Ethiopia Cup of Excellence, the first time the country hosted their own competition. Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","21514","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Peanut with mellow savory flavors and mild acidity. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Colombia","Piendam\u00f3 - Cauca","21846","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Panela with mellow cooked tropical fruit and green grape flavors. Tart malic acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - La Galera Lot - SL-28 - Anaerobic - Honey","22351","West Valley","Cerro San Luis Micromill","Anaerobic Honey","\n\t\t\t\t\t<\/a>","Panela, milk chocolate, and cooked plum with mild cooked berry flavors. Winey acidity and mellow clean fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["El Salvador","Finca Plan del Hoyo - Gesha - Natural","22744","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry with mild cola, vanilla, and jammy blueberry flavours. Juicy phosphoric acidity and sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Gesha"],["Papua New Guinea","Keto Tapasi - FLO ID 19926 -","17022","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Savory and citric with nutty, herbal, and cocoa flavors. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Papua New Guinea","Kenneth Opints - Kolum Opints Plantation & Micromill","19847","Western Highlands","Kolum Opints Plantation","Washed","\n\t\t\t\t\t<\/a>","Tart, sweet, and savory with herbal, pecan, grapefruit, and cocoa flavors. Kenneth Opints is the owner and operator of the Kolum Opints Plantation and Wet Mill, located in the Banz area of the Waghi Valley. The farm is 204 hectares in size, with about 500,000 coffee trees grown. Cheries are harvest from March to July, and then washed at the wet mill. For washing, the coffee is wet fermented for 24-48 hours, cleaned, and then dried 10-14 days on raised beds. Arusha, Bourbon, Typica"],["Ethiopia","Grade 1 - Jigesa","18926","Guji","Jigesa","Natural","\n\t\t\t\t\t<\/a>","Fresh bergamot with mild dark chocolate flavors, balanced acidity and sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - SL-28 - Yellow Diamond","22316","Central Valley","Las Lajas","Yellow Diamond Honey","\n\t\t\t\t\t<\/a>","Raisin and caramel with mild cooked fruit flavors, tangy acidity, and a smooth mouthfeel. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21646","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow toffee, cooked fruit, and malt flavors with fruit-like sweetness and tart acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Rwanda","COOPAC - Kabirizi Bubira - Microlot - Washed - FLO ID 35350","17556","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet and savory with a syrup like mouthfeel; rich chocolate, caramel, molasses and citrus fruit flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Costa Rica","Coffee NACE Mill - Finca Las Hermanas - Yellow Honey","19889","Tarraz\u00fa","Coffee NACE Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Mild caramelizing flavours with syrupy sweetness and mellow balanced acidity. Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano share a 100-year family history in coffee production. The brothers and their other sibling own several farms, and in 2016 Eduardo established Coffee NACE Micromill. An important part of Juan and his brother Eduoardo's mission statement is, \"Sabemos que unidos somos capaces de lograr lo imposible,\" or \"We know that together we are capable of achieving the impossible.\"Common Costa Rican Varieties"],["El Salvador","Finca El Gobiado - Bourbon & Pacas - Natural","19566","Santa Ana","Finca El Gobiado","Natural","\n\t\t\t\t\t<\/a>","Savory, mellow, and tart with almond, cocoa, and clove. El Gobiado is a 13 hectare farm located in the Apaneca Illametepec mountain range region of El Salvador. There are 38,000 coffee trees planted, from various varieties of Bourbon and Pacas. The coffee at El Gobiado is picked ripe, dry fermented, and then put to dry on raised beds for 25 -28 days.Pacas, Bourbon"],["Colombia","Familia Cardenas - Las Brisas - Acevedo - Huila - Pink Bourbon Blend - Washed","20627","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Definite cooked pear, cocoa, and fresh stone fruit flavors. Remarkable balanced acidity, fruit-like sweetness. Pink Bourbon"],["Bolivia","Jhony Machaca - Finca Machaca - Red Catuai - Natural","21852","La Paz","Jhony Machaca","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate with mild caramel, fresh cherry, and fresh raspberry flavours. Mellow juicy citric acidity and delicate fruit-like sweetness. Finca Machaca was established in 2011 by Jhony Machaca. With 3.5 hectares of land planted with coffee on the nine-hectare farm, Machaca cultivates 4,000 Red Catuai trees, harvests manually from June to September, and dries most offerings naturally on raised beds. Red Catuai"],["Ethiopia","Grade 1 - Qunqana","20791","Sidama","Qunqana","Honey","\n\t\t\t\t\t<\/a>","Substantial perfumey jasmine and caramel with soft amaretto flavors. Remarkable juicy and tart acidity with fruit-like sweetness. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Java","Frinsa - Riunggunung Estate - Anaerobic - Natural","21231","West Java","Riunggunung Estate","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry and potpourri-like rose flavors with lots of boozy acidity and mellow sugary sweetness. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Lote Los Aguacates - Yellow Catuai - Red Honey","19906","Tarraz\u00fa","Alto San Juan","Red Honey","\n\t\t\t\t\t<\/a>","Syrupy sweetness and mouthfeel with winey, fruit acidity; rich caramel, panela, apple, and berry flavors. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Bolivia","Organic - Finca Aurora Machaca - Red Catuai & Typica","21850","La Paz","Jhony Machaca","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot with mellow caramel and malt flavours. Delicate fruit-like sweetness and mild juicy malic acidity. Finca Machaca was established in 2011 by Jhony Machaca. With 3.5 hectares of land planted with coffee on the nine-hectare farm, Machaca cultivates 4,000 Red Catuai trees, harvests manually from June to September, and dries most offerings naturally on raised beds. Typica, Red Catuai"],["Java","Frinsa - Riunggunung Estate - Anaerobic - Natural","23034","West Java","Riunggunung Estate","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with nutmeg and mild cocoa flavors. Winey acidity and mild sugary sweetness. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Rwanda","COOPAC - Organic - Gishamwana Island - Kaguriro - Washed","19478","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Clean and tart with malt, and baking spices flavors. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Ecuador","Finca Terrazas del Pisque - Java - Natural","18709","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with a bright acidity. Brown sugar, milk chocolate and citrus fruits. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Finca Terrazas del Pisque - Heirloom - Natural","18710","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Sweet and smooth with tart acidity, praline and citrus fruits. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Nestle Hybrid, Sidra, Typica, Caturra"],["Ecuador","Finca Terrazas del Pisque - Red Caturra - Natural","18708","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Smooth and creamy body with a tuti fruity acidity. Red grape, lemonade, caramel and toffee. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Washed","18713","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with tart citric acidity, dark chocolate, praline and lemon. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Yellow Caturra - Natural","18936","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Syrupy sweet and smooth. Raspberry, sugar syrup, hibiscus, citrus blossom and cooked berries. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Anaerobic Pacamara - Honey","18937","Pichincha","Finca Terrazas del Pisque","Honey","\n\t\t\t\t\t<\/a>","Juicy, sweet and soft with winey fruit acidity. Apple, coffee cherry and chocolate. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Ecuador","Finca Terrazas del Pisque - Anaerobic Bourbon - Washed","18938","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Well rounded, clean and complex. Tropical pineapple, citrus and green apple. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","19855","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Juicy, sweet, and tart with caramel, molasses, grapefruit, and black tea flavors. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Finca Terrazas del Pisque - Caturra - Anaerobic - Natural","19856","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Sweet, tart, and creamy with caramel, cooked berry, and dark chocolate flavors. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Java","Riunggunung Estate - Washed","18198","West Java","Riunggunung Estate","Washed","\n\t\t\t\t\t<\/a>","Sweet and savory with citric acidity, cocoa and lemon flavors. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Ecuador","Finca Terrazas del Pisque - Red Caturra - Washed","18714","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet and transparent with a balanced mouthfeel and tart acidity. Plum syrup, milk chocolate, toffee and citrus fruits. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Yellow Caturra - Washed","18704","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Sweet and creamy with a juicy acidity. Dark chocolate, caramel, apple and pear. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Caturra"],["Ecuador","Finca Terrazas del Pisque - Bourbon - Natural","18707","Pichincha","Finca Terrazas del Pisque","Natural","\n\t\t\t\t\t<\/a>","Thick, sweet, creamy and balanced. Pawpaw, mango and praline. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Bourbon"],["Honduras","Marcala","19375",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild, sweet, soft, and savory with praline and almond flavor. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ethiopia","Grade 2 - Qunqana","20793","Sidama","Qunqana","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine and fresh orange with mild cooked fruit and fresh lemon flavors. Clean fruit-like sweetness and tart citric acidity. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","21264","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","The coffee presents a blend of cocoa with subtle cooked cascara flavors. It features a boozy acidity complemented by a mellow sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["Tanzania","PB \u2013 Southern Blend - Washed","21704",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked citrus zest, nutmeg, and almond flavors with tart acidity and candy-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Guatemala","AAPICAFI - FLO ID 39415","22097","Huehuetenango","AAPICAFI","Washed","\n\t\t\t\t\t<\/a>","Chocolate and graham flavors with juicy acidity and mellow sweetness. AAPICAFI is a cooperative located in the beautiful Huehuetenango region of Guatemala. This cooperative was established in 2013 and the name in English stands for \u201cAssociation of Beekeepers and Coffee Growers\u201dThis Fairtrade and Organic cooperative has a strong environmental focus and is dedicated to preserving the environment for honey bees which are critical to the local habitat. This is a relatively small coop for Guatemala with only roughly 24 producer members. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Neider Criollo Betancourt - Finca Virginia - Tarqui - Huila - Colombia - Washed","22369","Huila","La Virginia","Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked fruit flavors with winey acidity and candy-like sweetness. Neider Criollo Betancourt is a second generation coffee producer from Tarqui, Huila. While he grew up around coffee, his family lost a lot of the tradition after his father passed away at the age of eight. In 2012, Neider traded his first motorcycle for his first hectare of land and re-ignited his passion for coffee. A few years later he traded his second motorcycle for his next 1.5 hectares and was able to purchase his first wet-mill shortly after. While he has owned and operated his Finca La Virginia for the past eight years with his partner Maribel Bermeo, he was limited to commercial coffee production because he did not have a way to properly dry his coffee. After hearing of the successes of his neighbors in producing and commercializing specialty coffee, he made it a mission to learn as much as he could and set out to build a dryer in early 2019. A very meticulous producer, Nieder spent all of 2019 (2 harvests) focused on refining his process. With the help of his sister, a cupper at a cooperative in San Agustin, and through a lot of trail-and-error, he was able to settle on a process and made his first delivery of quality focused coffee to Fairfield Trading in October of 2020. We\u2019re happy to report that every delivery of coffee he has prepared for export has cupped at 87+ points \u2013 quite an accomplishment for a beginner in specialty coffee production.THE FUTURE:Neider wants to build a siphon that brings cherries down from a collection point (where workers bring their pickings to be weighed and recorded) to the wet mill. He believes this will incentivize workers to come to his farm during harvest because it means less back and forth up steep hills carrying heavy amounts of coffee. He hopes to build a vermicompost facility to process cherry waste and household organic material to create organic soil and foliar fertilizers \u2013 saving him money as well as saving his land. He also wants build raised beds under his drying facility to extend his drying time \u2013 leaving the wet parchment to first dry in shade for up to 8 days before moving it up to the solar dryer for 10-20 days. Neider believes that this causes the coffee to \u201ctemper,\u201d or stabilize in the early process of drying, preventing the parchment from splitting open - something that often happens when wet parchment dries too quickly at high temperatures. This will also expand his capacity for drying, avoiding potential defects, like phenols, that occur in the drying process. Colombia"],["Tanzania","PB \u2013 Southern Blend - Fully Washed","20227",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow grapefruit and thyme flavor with tart acidity and mild sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Brazil","Natural - Organic Peaberry","21802",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and fresh citrus flavors with mellow acidity and sweetness. Common Brazilian Varieties"],["Kenya","Kii - AB - Kirinyaga","22123","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Fresh orange, fresh lime, and toffee with mild dark chocolate flavours. Juicy citric acidity and sugary sweetness. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Huehuetenango","22082","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and brown sugar with mild fresh citrus flavors. Tart citric acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan lot - SL-28 - White Honey","22305","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Caramel, brown sugar, and toffee with mellow dried fruit flavors. Juicy acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Ecuador","July Jumbo - Loja - Sidra - Anaerobic - Honey","23360","Loja","July Jumbo","Honey","\n\t\t\t\t\t<\/a>","Strong dried cranberry with dark chocolate, fresh red wine, and fresh floral flavors. Syrupy sweetness and tons of boozy acidity. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Sidra"],["Ethiopia","Grade 1 - Gedeb Halloberiti","23688","Yirgacheffe","Gedeb Halloberiti","Natural","\n\t\t\t\t\t<\/a>","Rich jammy red wine and blackberry notes with cacao and caramel undertones. Strong winey acidity complements syrupy sweetness, while fresh hibiscus and cooked apple add depth. Gedeb Halloberiti is a washing station in the Gedeo zone and more specifically Yirgacheffe. It gets its name from the nearby village of Hallo Beriti.The washing station works with around 1,200 regular contributing producers and around 2,100 producers in total. These producers carefully harvest only mature, ripe cherries and deliver them fresh for processing. Floating is used to sort out any bad cherries immediately. These coffees are dried in the shade and sorted for defects throughout the drying time. After about 18 days the moisture content should reach 11.2% and the dry cherry is stored and rest for 4 weeks before hulling.Heirloom Ethiopian Varieties"],["Mexico","Carlos Cadena - Finca Huehuetepan - Natural","22691","Veracruz","Carlos Cadena","Natural","\n\t\t\t\t\t<\/a>","White wine and cooked cranberry with mild fresh floral flavors. Winey acidity and mellow sugary sweetness. Finca Huehuetepan is a 19 hectare farm owned and operated by Carlos Cadena.Carlos has had a ton of success at international competitions like Cup of Excellence, including placing first in the 2024 auction in the experimental category. Carlos spoke to us about his focus on experimental processing and building infrastructure to support continual innovation in this arena of production.Finca Huehuetepan is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. Bourbon, Typica, Mundo Novo, Caturra, Garnica"],["Colombia","Daniel Mauricio Bolanos Zuniga - Finca La Esperanza - Timanco - San Agustin - Pink Bourbon - Anaeroic Washed","23306","Huila","Daniel Mauricio Bola\u00f1os Zuniga","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked fruit, and mild milk chocolate flavors with mild balanced acidity and fruit-like sweetness. Daniel Mauricio Bola\u00f1os owns and runs the farms El Pacer and La Esperanza both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.Pink Bourbon"],["Colombia","Cauca","23308","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with sugar cane juice, mild cooked grape, and citrus flavors. Delicate sweetness and tart acidity. Castillo, Caturra, Colombia"],["Ethiopia","Grade 3 - Adado","22694","Yirgacheffe","Adado","Natural","\n\t\t\t\t\t<\/a>","Dried cascara, dried lavender, and kahlua flavors with boozy 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22852","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow citrus notes play off gentle fruit and graham. Castillo, Caturra, Colombia"],["Ethiopia","Grade 2","23459","Sidama",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild cooked berry and spices flavors. Mellow balanced acidity and sweetness. Heirloom Ethiopian Varieties"],["Mexico","HG EP","23593",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh fruit flavors, good acidity, and graham with cocoa notes. Bourbon, Typica, Mundo Novo"],["Sumatra","MC","23594",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked bell pepper and coffee cherry flavors with good acidity and a soft mouthfeel. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Mauricio Salaverria - Finca Himalaya - Anacafe 14 - Natural","21262","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Cocoa, cooked cranberry, and mellow clove flavors. Boozy acidity and mellow sugary sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Anacafe 14"],["El Salvador","Santa Ana","22092","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow burnt sugar, cocoa, and cooked fruit flavors with good acidity and mild candy-like sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Colombia","Aristides Guarnizo Cruz - Finca La Cumbre - Tarqui - Huila - Colombia - Anaerobic Washed","22435","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine and fresh lemon with mild caramel flavours. Complex acidity and clean fruit-like sweetness. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Colombia"],["El Salvador","Edgardo Gutierrez - Finca San Nicolas - Gesha - Natural","22721","Chalatenango","Edgardo Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy papaya, vanilla, and cooked fruit flavors with winey acidity and mild sugary sweetness. Finca San Nicol\u00e1s is a 5-manzana farm in the mountainous Chalatenango region, owned by Gilberto Gutierrez, planted with Pacas and Pacamara coffees.Chalatenango is not as well-known a region for coffee production as Santa Ana in El Salvador, but senior green-coffee buyer Piero Cristiani has spent years investing in and developing relationships with the community of smallholder farmers there in order to source some of the best, most dynamic coffees we've tasted. The average farm held by these producers is between 1\u20133 manzanas in size (1 manzana is slightly smaller than a hectare), and most yield fewer than 20 full-size bags of exportable coffee annually. They grow predominantly Bourbon, Pacas, and Pacamara variety coffees, and until the 2010s the producers with whom we're working had all been selling their lots on the local market for a low price, without any way to access better buyers.Piero and his green-buyer's associate, Alberto Reyes, have worked closely with these families for several years in order to build a solid foundation, being sure to bring them higher prices and reward their exceptional quality. Pieropurchases from these producers in parchment and has the coffee custom-milled on behalf of Cafe Imports, which takes some of the burden of processing off the farmers. These super-small lots are bagged in smaller increments (35 kilograms) and affectionately called \"peque\u00f1os,\" but don't let their size fool you: These are exquisite coffees grown by committed, passionate farmers, many of whom are seeing specialty prices for their lots for the first time in the area's history.For Naturals, Edgardo picks ripe cherries and dries them on raised beds for roughly 20 days depending on weather For his Honey lots, he picks the coffee ripe, depulps it, and puts it on raised beds to dry for 15\u201320 days.For his Washed lots, he depulps it immediately, ferments it dry for 20\u201324 hours, washes it twice, and puts it on raised beds for 12\u201315 daysGesha"],["Colombia","Lucila Lopez Lasso - Finca La Planada - Los Cedros - San Agustin - Caturra - Washed","23307","Huila","Lucila Lopez Lasso","Washed","\n\t\t\t\t\t<\/a>","Praline and malt with mellow fresh green grape flavors. Tart citric acidity and mild sugary sweetness. Finca La Planada, managed by Lucila L\u00f3pez Lasso, is situated in Los Cedros, San Agust\u00edn, Huila, Colombia. This region is renowned for its rich coffee-growing heritage and fertile landscapes. The farm is located at an elevation of approximately 1,700 meters above sea level, providing an ideal microclimate for cultivating high-quality coffee.The farm primarily cultivates the Caturra variety, known for its excellent cup quality and balanced flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Lucila's dedication to sustainable farming practices and her commitment to quality have established Finca La Planada as a notable producer in the San Agust\u00edn region. Caturra"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23353","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh bergamot and perfumey apple blossom with dried papaya and fresh citrus zest flavors. Strong tart acidity and sugary sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Ecuador","Finca Terrazas del Pisque - Etiopia - Washed","23354","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Chocolate and pecan with mild dried citrus zest, good acidity, and sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Nestle Hybrid, Sidra, Typica, Caturra"],["Ecuador","Felipe Luzon - Zamora - Nestle Hybrid - Washed","23363","Zamora","Felipe Luzon","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and dark chocolate with some cooked citrus flavor. Tangy acidity and fruit-like sweetness. Located in the fertile lands of Palanda, in the Southern Amazon of Ecuador, Felipe Luz\u00f3n\u2019s coffee farm is a beacon of tradition and innovation. Palanda, renowned as the birthplace of cocoa, is also emerging as a key region for exceptional coffee cultivation, thanks to its highly productive soils and ideal growing conditions.Felipe Luz\u00f3n is one of the region's pioneering coffee growers, known for introducing improved and hybrid Typica varieties to the area. His dedication to quality and innovation has earned his farm recognition in the prestigious Bracamoros Regional Coffee Competition, where he has secured notable positions.As Palanda continues to develop its reputation as a dual hub for cocoa and coffee, Felipe Luz\u00f3n remains at the forefront of coffee excellence. In 2025, he plans to implement enhanced post-harvest processes with expert technical guidance, ensuring that the quality of his coffee continues to evolve and reach new heights.Felipe\u2019s farm exemplifies the harmonious blend of tradition and progress, cultivating not just exceptional coffee but also a legacy of excellence in the heart of Ecuador\u2019s Amazon region.Nestle Hybrid"],["Rwanda","Bushaka Village - Kirorero Washing Station - Washed - FLO ID 35306","21557","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Dried citrus with mellow cooked apricot, milk chocolate,\u00a0 and toffee flavours. Tart acidity and mild fruit-like sweetness. Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Kenya","Ndimaini AB","18806","Nyeri","Ndimaini","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mild raisin flavors. Sugary sweetness and balanced acidity. Ndimaini factory is located near Karatina town, and services 1143 smallholder farmers from three local villages, each farmer growing about 250 trees per lot, as well as corn and bananas. The area's land is red volcanic soil, and the farmers also typically grow macadamia and gravellea for shade.At this factory, farmers are given advances to pay for schooling as well as necessary inputs for their farms, and there are trainings held every year by the factory manager.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Honduras","Marcala","22616","Marcala","Marcala","Washed","\n\t\t\t\t\t<\/a>","Chocolate, graham, and savory flavors with tart acidity and mild sweetness. The Marcala region, located in the department of La Paz in southwestern Honduras, is one of the country's most renowned coffee-producing areas. It is celebrated for its high-altitude coffee farms, rich cultural heritage, and a strong commitment to quality that has earned it a Denomination of Origin (DO) status. This designation ensures that coffee labeled \"Caf\u00e9 de Marcala\" adheres to stringent quality and origin standards, reflecting the region\u2019s reputation for excellence.Marcala sits at elevations ranging from 1,200 to 1,800 meters above sea level, a range that provides the cool temperatures and climatic conditions ideal for growing specialty coffee. The region's mountainous terrain is marked by fertile volcanic soils, which are rich in nutrients and contribute significantly to the unique flavor profiles of its coffees.The region experiences a defined wet and dry season, with the rainy months nurturing coffee plants and the dry season providing the perfect conditions for sun-drying coffee beans. These environmental factors, combined with traditional shade-grown coffee practices, foster slow bean maturation, leading to higher-quality coffee with complex flavors.Marcala is not just a coffee-growing region\u2014it is a vibrant cultural hub where coffee plays a central role in the lives of its inhabitants. Many coffee producers in the region are smallholder farmers, often organized into cooperatives or associations, such as COMSA (Caf\u00e9 Org\u00e1nico Marcala S.A.), which emphasize organic and sustainable farming practices.The majority of farmers in Marcala are of indigenous Lenca descent, and their farming practices often reflect traditional methods passed down through generations. These include environmentally friendly techniques, such as using organic fertilizers and preserving forested areas for biodiversity.Coffee festivals and competitions are integral to the local culture, celebrating the hard work of farmers and showcasing Marcala\u2019s high-quality coffees. These events not only promote the region\u2019s coffee but also strengthen the community\u2019s bond and sense of pride in its agricultural heritage.The coffee industry in Marcala is a cornerstone of the local economy. It provides livelihoods for thousands of families, fosters community development, and empowers small-scale farmers. Many cooperatives in the region not only focus on coffee production but also invest in social programs, education, and environmental conservation, ensuring long-term sustainability for future generations.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","Cristal","22986",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and mild nutty flavors with good acidity. Bourbon, Typica, Mundo Novo"],["Honduras","Roger Dominguez - Finca Las Acacias - Gesha - Washed","22809","La Paz","Roger Dominguez","Washed","\n\t\t\t\t\t<\/a>","Fresh hibiscus and praline with mellow toffee. Good sweetness and mild juicy acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Gesha"],["Sumatra","MC","22832",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Herbaceous with mild malt flavors. Mellow acidity and a soft mouthfeel. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Derly Yurani Burbano Ordonez - Finca El Placer - Las Chinas - San Agustin - Pink Bourbon - Washed","23305","Huila","Derly Yurani Burbano Ordonez","Washed","\n\t\t\t\t\t<\/a>","Intense dried chamomile with mellow amaretto flavors. Tart acidity and mild sweetness. Derly Yurani Burbano runs the half-hectare farm Finca El Placer in the San Agustin area of Huila. The farm has around 1600 trees and produces about 1000 kg of coffee per year. Fly crop typically runs from June through August with the main harvest from November through January. When harvesting, the cherries are collected and left for 32 hours in the pulp. After the rest period, they are depulped and moved to a tank for 60 hours to ferment. From there the coffee is washed and taken to the parabolic drying room where it dries for about 20 days.Pink Bourbon"],["Flores","Marselina Walu - Wajamala Farm - Bajawa - Washed","23332","Manggarai","Marselina Walu","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, kahlua and malt with mild fresh grapefruit flavors. Tart tartaric acidity and candy-like sweetness. Wajamala Farm, managed by Marselina Walu\u2014affectionately known as Mama Lina\u2014is situated in the Bajawa region of Ngada District on Flores Island, Indonesia. This area is renowned for its fertile volcanic soils and elevations ranging from 1,300 to 1,500 meters above sea level, providing ideal conditions for cultivating high-quality Arabica coffee.Marselina, a certified Q Grader and community leader, has been instrumental in challenging traditional gender roles within the local agricultural sector. As the chair of the Kagho Masa Cooperative, she has been pivotal in promoting women's participation in coffee farming and leadership.The farm primarily grows the Lini S-795 variety, also known as Jember, which is well-suited to the region's climate and soil. Employing fully washed processing methods, Marselina ensures meticulous attention to detail, resulting in a coffee profile characterized by notes of caramel, chocolate, and orange.Marselina's dedication to quality and her role as a trailblazer for women in the coffee industry have garnered international recognition. Her efforts not only enhance the reputation of Flores coffee but also empower local women to pursue leadership roles in agriculture. Lini S795"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20485","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked berry and dried black tea flavors with winey acidity and mellow fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Brazil","Anaerobic - Natural - Fazenda Santa Lucia - Yellow Bourbon","20448","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Soft and sweet with tart acidity, cocoa, and peanut butter flavors. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Costa Rica","Brunca","21645","Brunca",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and fruit flavors with mild tart citric acidity and sweetness. Common Costa Rican Varieties"],["Colombia","EP","22178",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper and oolong tea with mild almond flavors. Good sweetness and mellow acidity. Castillo, Caturra, Colombia"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","22638","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Panela, cooked passion fruit, and fresh cranberry with mellow dark chocolate flavours. Tangy acidity and mild syrupy sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["Brazil","Natural","23146","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["El Salvador","Eugenia Nohemy Diaz - Finca La Montanita - Pacas - Washed","19655","Chalatenango","Eugenia Nohemy Diaz","Washed","\n\t\t\t\t\t<\/a>","Mellow burnt sugar and cocoa flavors with mild balanced acidity and sweetness. Eugenia Nohemy D\u00edaz owns a 3-manzana farm called La Monta\u00f1ita, where she grows both Pacas and Pacamara varieties. To produce her Washed lots, the coffee is picked ripe and depulped the same day. After fermentation, it is washed three times, then laid to dry on patios and raised beds for 8\u201315 days.Pacas"],["Honduras","Luis Fernando Ortiz - Finca Canaveral - Catuai & IHCAFE 90 - Natural","20917","La Paz","Finca Canaveral","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mild caramel and malt flavors. Winey acidity and mellow sugary sweetness. Luis Fernando Ortiz owns and operated this 20 hectare farm named Finca Canaveral in the Tierra Colorada area of Montecillos in La Paz. Luis also has bananas planted here, but the majority of the land is used exclusively for coffee production. He is harvesting coffee from November through March and produces both washed and natural coffees here, all dried on patios. Finca Canaveral produces roughly 24,000 kgs of coffee annually. IHCAFE 90, Catuai"],["Guatemala","Octavio Lopez - Finca El Durazno - Caturra","22280","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and almond with mild cooked citrus flavors. Tart citric acidity and mellow sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Caturra"],["Ethiopia","Grade 1 - Banko Gotiti - Special Prep","23574","Yirgacheffe","Banko Gotiti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Banko Gotiti - Special Prep","23575","Yirgacheffe","Banko Gotiti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Banko Gotiti - Special Prep","23576","Yirgacheffe","Banko Gotiti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23572","Yirgacheffe","Halo Beriti","Washed Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23573","Yirgacheffe","Halo Beriti","Washed Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Screen 16\/17","22943",null,null,"Natural","\n\t\t\t\t\t<\/a>","Almond with mellow cocoa and good acidity. Common Brazilian Varieties"],["Brazil","Natural","22956",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa with mild acidity. Common Brazilian Varieties"],["Peru","Ysidro Banda - Finca La Palta - Chirinos - Caturra","23269","Cajamarca","Ysidro Banda","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, fresh raspberry, and caramel with mild vanilla flavors. Tons of winey acidity and sugary sweetness Finca La Palta is a farm owned by Isidro Banda near Chirinos in the San Ignacio Province within the Cajamarca Department of Peru. The certified organic farm is 1 ha and has around 5000 coffee plants. La Palta is located in a forested and mountainous area full of native flora and fauna. Harvest takes place from May to November. The coffee is washed three times with clean water on the day it is harvested or the following day. It is then dried on beds for 20-30 days. Isidro has increased the quality of coffee over the years and has improved the farm's infrastructure. He plans to continue to increase quality through the renewal of coffee plants.Caturra"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23571","Yirgacheffe","Halo Beriti","Washed Special Prep","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ecuador","Maputo - Finca Hakuna Matata - Sidra - Honey","23722","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Perfumey bergamot, chocolate, and cooked tropical fruit with mellow cola flavors. Tons of winey acidity and candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Guatemala","ADINTHEC - FLO ID 2892","20348","Huehuetenango","ADINTHEC","Washed","\n\t\t\t\t\t<\/a>","Almond with mild praline and fresh citrus zest flavors. Acidy acidity and mellow sweetness. ADINTHEC is one of contributing cooperatives to CODECH. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members.CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Ecuador","Finca La Josefina - Sidra - Honey","23724",null,"Finca La Josefina","Honey","\n\t\t\t\t\t<\/a>","Cola, fresh hibiscus, praline, and fresh mango flavors with juicy acidity and clean fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Sulawesi","Toraja Utara - Awan - Washed","23342","Toraja","Toraja Utara","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with fresh cherry flavors. Tart acidity and good sweetness. Toraja Utara, located in the Northern mountainous region of Sulawesi, Indonesia, is renowned for its unique and flavorful coffees produced by smallholder farmers who cultivate their crops in harmony with the area's rich cultural heritage and natural environment. Coffee farming in this region is deeply intertwined with the traditions of the Torajan people, known for their distinct customs, architecture, and rituals that reflect their connection to the land. Lots here are typically blended from various small-holder farmers and kept separate or combined to make exceptional microlots and community lots. The coffee farms of Toraja Utara are situated at high altitudes, often ranging between 1,200 and 1,800 meters above sea level. This elevation, combined with volcanic soil and a tropical climate, provides ideal conditions for cultivating Arabica coffee varieties such as Typica and S795. The coffees from this region are celebrated for their complex flavor profiles, often featuring notes of dark chocolate, spices, and hints of tropical fruit, with a balanced acidity and full body.As global recognition of Torajan coffee continues to grow, local farmers are investing in improved processing infrastructure and sustainable farming practices, ensuring that their coffee remains a staple of Indonesia's specialty coffee scene while preserving their cultural and environmental heritage.S795, Typica"],["Sulawesi","Yolan Tirta - Malino - Typica - Washed","23345","Gowa","Yolan Tirta","Washed","\n\t\t\t\t\t<\/a>","Dried cascara with mild toffee flavors. Mild sugary sweetness and tart acidity. This mill, founded by Yolan Tirta in 2016, is nestled in Panaikang Village in the Gowa Regency of South Sulawesi, Indonesia. As a third-generation coffee producer, Yolan has played a pivotal role in revitalizing the region's coffee industry. Recognizing the potential for specialty coffee in South Sulawesi, he introduced advanced cultivation and processing methods, transforming local farming practices and elevating the quality of coffee produced.The mill lies at an elevation of 1250 meters above sea level, with the neighboring and contributing farms benefiting from fertile volcanic soil, a tropical climate, and abundant rainfall\u2014ideal conditions for cultivating mixed varietals such as Typica and S795. These beans are processed using both washed and natural methods here, with innovative drying solutions like greenhouses to counter the region's high humidity. The area\u2019s biodiversity, supported by conservation forests, includes monkeys, birds, and civets, ensuring that coffee farming coexists harmoniously with nature. Notably, the coffee is grown without chemical fertilizers, relying instead on natural methods that enhance sustainability.The efforts of Yolan and his team have created a ripple effect in the community. By establishing mini mills and drying stations, he has empowered local farmers to meet the demands of the specialty coffee market. The farm\u2019s achievements, including recognition for its washed and natural processes, have inspired greater enthusiasm for coffee farming in the region. Yolan's future goals include improving processing facilities with additional drying houses and higher-capacity pulpers to enhance production and quality further.Through his dedication, Yolan Tirta has not only elevated the reputation of South Sulawesi coffee but has also laid the foundation for a sustainable and thriving coffee ecosystem that benefits farmers, the environment, and coffee enthusiasts worldwide.Typica"],["Costa Rica","Don Sabino Micromill - Finca El Llamar\u00f3n - SL-28 - Natural","22595","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cacao and dark chocolate with mild jammy red grape and cooked berry flavours. Winey tartaric acidity and mellow syrupy sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","22208","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, and fresh tropical fruit flavors with tangy acidity and a creamy mouthfeel. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Nicaragua","Finca Oconor - Cafetos de Segovia - Obata & Red Catuai - Natural","22547","Nueva Segovia","Finca Oconor","Natural","\n\t\t\t\t\t<\/a>","Fresh berry with mellow cocoa and spices flavors. Winey acidity and fruit-like sweetness. Finca Oconor is a 67-hectare farm that was founded in 1992. It is owned by Isacio Javier Albir who inherited the farm over 30 years ago from his family. After conflict in Nicaragua in the 80's, the farm was restored with forest and fruit trees in 1994. An area of 10.9 hectares has been set aside for forest, environmental, and biodiversity protection. The farm provides employment for more than 180 people during the harvest season and around 25 workers from surrounding areas throughout the rest of the year.The farm is located on the border of Honduras surrounded by a forest protection area. The farm's goal is to continue to consolidate and be a reference for quality coffee production processes in northern Nicaragua.Washed coffee from the farm is picked ripe and then floated using upcycled water to sort out bad cherries. It is then dry-pulped and left to rest for 36 hours. After that period, it is washed and put in polypropylene bags to be sent to Cafetos de Segovia. This farm also uses Natural, Natural Anaerobic, Semi-washed, and other processes.Red Catuai"],["Brazil","Natural - Fazenda do Cruzeiro - Yellow Catucai","23284","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Pecan and cooked cascara with mellow cocoa and cooked coffee cherry flavors. Winey acidity and mild candy-like sweetness with a creamy mouthfeel. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Anaerobic Natural","21482","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry with mellow chocolate flavors. Winey acidity and mild candy-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Costa Rica","Aguilera Brothers Micromill - Finca To\u00f1o - Sarchimor - Natural","22594","West Valley","Aguilera Brothers Micromill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, red wine, and cooked cranberry with mild praline flavors. Winey acidity and candy-like sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSarchimor (T5296)"],["El Salvador","Carlos Lemus - Finca Pena Redonda - Pacamara - Natural","22714","Chalatenango","Pena Redonda","Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit and cocoa with mellow grapefruit flavors. Winey acidity and fruit-like sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["Colombia","EA Decaf de Ca\u00f1a - Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Pink Bourbon","22394","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and graham with mild cooked citrus flavors. Tart acidity and mellow candy-like sweetness. Pink Bourbon"],["Brazil","Natural","22933",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors, mellow acidity. Common Brazilian Varieties"],["Peru","MWP - Cajamarca","23428","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and graham flavors with mellow sweetness and tart acidity. Catimor, Caturra, Bourbon, Typica"],["Brazil","Honey \u2013 Fazendas Dutra \u2013 Fazenda \u00c1gua Limpa \u2013 Catuai 785 \u2013 Regenerative Organic Alliance","23382","Minas Gerais","Fazendas Dutra","Honey","\n\t\t\t\t\t<\/a>","Toffee and amaretto with mellow spice and fruit notes. Balanced acidity with mild sweetness. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Catuai"],["Peru","David Guevara - Finca Flor de Montana - Chirinos - Typica & Caturra","23271","Cajamarca","Flor de la Monta\u0144a\u2013La Babilla","Washed","\n\t\t\t\t\t<\/a>","Caramel and panela with mellow cooked apricot and cooked pear flavors. Tangy acidity and mild sugary sweetness. David Guevara Cotrina owns a 4.5-hectare farm that has 2.5 hectares' worth of Bourbon and Caturra variety planted under a cover of shade. Like many of his fellow members of the cooperative Lima Coffees, David holds organic certification and uses sustainable methods and materials in his farming. David is a board member of the fast-growing young cooperative.Caturra, Typica"],["Peru","Alejandro Rojas - Finca El Pajuro - San Jose de Lourdes - Caturra","23272","Cajamarca","Alejandro Rojas","Washed","\n\t\t\t\t\t<\/a>","Panela with mellow dried apricot, cooked apple, and caramel flavors. Syrupy sweetness and mild tangy acidity. Finca El Pajuro, owned and operated by Alejandro Rojas, is situated in San Jos\u00e9 de Lourdes, within the San Ignacio province of the Cajamarca region in Peru. This area is renowned for its rich coffee-growing heritage and favorable climatic conditions.The farm is located at an elevation of approximately 1,700 meters above sea level, providing an ideal microclimate for cultivating high-quality coffee. Alejandro primarily cultivates the Caturra variety, known for its excellent cup quality and balanced flavor profile.During the harvest season, only the ripest cherries are meticulously handpicked to ensure optimal quality. In the cup, this coffee presents notes of citrus fruits, milk chocolate, and blackberries, offering a balanced acidity and a pleasant sweetness.Caturra"],["Costa Rica","Tarrazu","22994",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried citrus zest and clove flavors with mild acidity. Common Costa Rican Varieties"],["Mexico","Cristal","23616",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline and graham with cooked fruit flavors. Balanced acidity with mild sweetness. Bourbon, Typica, Mundo Novo"],["Honduras","Herly Urquia - Finca Caviflor - Natural","22523","Montecillos","Herly Urquia","Natural","\n\t\t\t\t\t<\/a>","Toffee, jammy red grape,\u00a0 and cooked berry with mild brown sugar flavours. Juicy tartaric acidity and mellow clean fruit-like sweetness. Herly Urquia owns and manages Finca Caviflor in the Montecillos region of Honduras. This 20 hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on his property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is common occurrence to see them around all the coffee and other fruits. Herly is in the process now of building new fermentation tanks to continue to experiment with new processing techniques. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Natural","23507",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","23508",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Washed","19957","Western Province","Women Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","A well-balanced coffee featuring chocolate and nutmeg, complemented by dried citrus zest. It has tart acidity and subtle sweetness, yielding a pleasant drinking experience. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 2","22096","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mild jammy orange and praline flavours. Mellow juicy citric acidity and sugary sweetness The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Brazil","Natural","23149","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Sulawesi","Toraja Utara - Sapan - Washed","23346","Toraja","Toraja Utara","Washed","\n\t\t\t\t\t<\/a>","Toffee and cocoa with mellow vanilla and cooked grape flavors. Tangy acidity and good sweetness. Toraja Utara, located in the Northern mountainous region of Sulawesi, Indonesia, is renowned for its unique and flavorful coffees produced by smallholder farmers who cultivate their crops in harmony with the area's rich cultural heritage and natural environment. Coffee farming in this region is deeply intertwined with the traditions of the Torajan people, known for their distinct customs, architecture, and rituals that reflect their connection to the land. Lots here are typically blended from various small-holder farmers and kept separate or combined to make exceptional microlots and community lots. The coffee farms of Toraja Utara are situated at high altitudes, often ranging between 1,200 and 1,800 meters above sea level. This elevation, combined with volcanic soil and a tropical climate, provides ideal conditions for cultivating Arabica coffee varieties such as Typica and S795. The coffees from this region are celebrated for their complex flavor profiles, often featuring notes of dark chocolate, spices, and hints of tropical fruit, with a balanced acidity and full body.As global recognition of Torajan coffee continues to grow, local farmers are investing in improved processing infrastructure and sustainable farming practices, ensuring that their coffee remains a staple of Indonesia's specialty coffee scene while preserving their cultural and environmental heritage.S795, Typica"],["Ethiopia","Grade 1 - Chelchele","23770","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Intense cooked berry with artificial watermelon and mellow clove flavors. Winey acidity and mild sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23771","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Intense cooked berry with artificial watermelon and mellow clove flavors. Winey acidity and mild sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23772","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and dried rose flavors blend with winey acidity and sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23773","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and dried rose flavors blend with winey acidity and sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23774","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and dried rose flavors blend with winey acidity and sugary sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23775","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, caramel, and fresh hibiscus with tangy acidity and syrupy sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha","20823","Yirgacheffe","Aricha","Washed","\n\t\t\t\t\t<\/a>","Fresh bergamot, cocoa, and praline with mild fresh jasmine flavors. Tart citric acidity and mellow fruit-like sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Don Sabino Micromill - Finca El Ap\u00f3stol - Pacamara - Natural","22589","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy red grape, cooked tropical fruit,\u00a0 and caramel with mellow milk chocolate flavours. Juicy acidity and fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsPacamara"],["El Salvador","Finca Plan del Hoyo - Kenya - Natural","22738","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Cooked mango with mellow caramel, chocolate, and jammy grape flavours. Sugary sweetness and mild tangy acidity. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","21720","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Ethiopia","Grade 1 - Dembi - Anaerobic","22015","Sidama","Dembi","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Lots of spices with kahlua and jammy coffee cherry and mellow dried lavender flavors. Winey acidity and mild fruit-like sweetness. Dembi is located in the Sidama region of Ethiopia. Around 1,200 farmers consistently contribute to these lots. Coffee cherries are handpicked at peak ripeness and delivered fresh to be processed. For natural processing, cherries are floated to remove bad fruit and dried in the shade for around 18 days or until a moisture of 11.2% is reached. The dry cherry is then rested for 4 weeks before hulling and prepared for export.Heirloom Ethiopian Varieties"],["Mexico","Jose German Villagomez - Penas Negras - Pluma - Typica & Bourbon","22543","Oaxaca","Jose German Villagomez","Washed","\n\t\t\t\t\t<\/a>","Malt with mild amaretto and fruit flavors. Good acidity and mellow fruit-like sweetness. Jose German Villagomez manages this project known as Penas Negras in Oaxaca Mexico. Penas Negras is a collective of small-holder farmers spanning over 250 hectares. They are mostly of Chatino descent. Jose mentioned that their dialect and culture is different from other local communities, so this project has allowed them to band together and sell their coffee as a group. They are beginning to plant and harvest some new varieties like Gesha and some rust-resistant varieties to help protect production and increase quality. Many of these producers have grown coffee for two or three generations. This location in Southern Oaxaca is particularly ideal for growing coffee with the nearby Pacific Ocean providing moisture and cool evenings. This group is motivated to continue to produce exceptional coffees and constantly seeking new quality standards. Specialty coffee has truly improved the lives of these producers and they mentioned they value long-term partnerships like this one. Bourbon, Typica"],["Nicaragua","Cafetos de Segovia - Dipilto","22551","Nueva Segovia","Cafetos de Segovia","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove flavors with balanced acidity and mellow sugary sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities around Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - SL-28 - White Honey","21206","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Fresh orange with mellow cacao, dark chocolate, and cooked orange flavours. Sparkling acidity and sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Nicaragua","Cafetos de Nueva Segovia - Caf\u00e9 Tierras Vivas \u2013 Dipilto","21238","Nueva Segovia","Cafetos de Nueva Segovia","Washed","\n\t\t\t\t\t<\/a>","Mellow toffee, nutty, and savory flavors with tart acidity and mild sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities of Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Ecuador","Maputo - Finca Maputo - Sidra - Honey","23374","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Complex cooked apple and jammy strawberry notes complement a winey acidity and clean sweetness, enriched by chocolate and amaretto flavors. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Costa Rica","Central Valley","22529","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa and almond flavors. Good acidity and mellow sweetness. Common Costa Rican Varieties"],["Yemen","Haraaz Red - Mahal Aqeequl Yemen Drying Station - Screen 15+","19909","Haraaz","Mahal Aqeequl Yemen Drying Station","Natural","\n\t\t\t\t\t<\/a>","Sweet and tart with praline, lemon, dried berry, and coriander flavors. There is much to be excited about in the world of Yemen coffees: For one, the specialty-coffee market there has seen some improvement and growth in the past few years, as the quality-focused work of entrepreneurs (such as our partners, about whom we'll say more below) have gained attention. Another relatively recent development has been the discovery of and research surrounding the genetic diversity of varieties found in Yemen. Coffee researchers have classed a set of coffee varieties in Yemen as a genetic group called Yemenia, which are a collection of landrace types that have developed over centuries in Yemen and are particularly well-adapted to the arid, difficult climate there. This genetic information has potentially significant implications to the importance of Yemenia coffees for the future development of drought-resistant cultivars, as well as for research purposes into the origins of Arabica coffee and its historical mutation as it's been transplanted around the world.Now, about this specific coffee\u2026Once upon a time, Cafe Imports' head of sourcing, Jason Long, was on a long hunt for spectacular Yemen coffees\u2014the kind the coffee-history books are literally written about\u2014and he finally found some in the mid-2010s, when he met Shabbir Ezzi, an entrepreneur and the owner of exporting company Al-Ezzi Industries. Shabbir has invested not just money, time, and energy, but also his life by relocating to Yemen in order to make high-quality coffee a viable, sustainable, and empowering pursuit for the farmers in and around the coffee region of Haraaz. Shabbir had the passion for improving Yemeni coffee, but not necessarily the background in quality development: Jason requested that Al-Ezzi focus on buying fresh (not dried) cherries from producers and to dry the cherries evenly on raised beds rather than the traditional patios and rooftops. Shabbir agreed, and the collaboration has had remarkable results. Al-Ezzi still works with producers in the traditional way as well, and is able through their efforts in sourcing and sorting to buy coffee at different levels of quality and traceability from producers in Yemen. The ways that Al-Ezzi does business in Yemen's coffee market is substantially different from the norm. Here are the main points that make their model appealing to us at Cafe Imports.Farmers are paid a high base price for bringing their coffee to Al-Ezzi's own or participating receiving stations, and are given premiums for coffees that meet certain standards of moisture, quantity, and quality selection.Coffee farmers are voluntarily issued ID cards, which are used not only as a point of pride and respect but also to keep track of their deliveries and ensure proper, timely payment.Each farmer's individual contributions are meticulously recorded, which means the coffees are traceable down to individuals\u2014highly unusual in a country where the average farmer produces less than 100 kilos of cherry.Fresh, ripe red cherries earn an additional premium over dried cherries (how coffee is traditionally sold at market), as buying fresh cherries allows Al-Ezzi to ensure ripeness and quality before drying, and to control the drying process for evenness.Because of this alternative way of doing business with coffee farmers in Yemen, Al-Ezzi and Cafe Imports are able to offer different \"tiers\" of product from these growers, who are paid according to their quality and volume.Moka Yemeni -Workhorse coffees of reliably good quality purchased as dried cherry and milled in Sana'a at Al-Ezzi's facility. These coffees are a blend of different types and grades of coffees and have limited traceability but a classic Yemen profile.Haraaz Traceable-Dried cherries purchased directly from producers who hold Al-Ezzi\u2013issued producer ID cards in order to allow for both proper distribution of funds and full traceability.Haraaz Fresh -Fresh coffee cherries purchased directly from producers in the Sharqui Haraaz microregion, where Al-Ezzi receives coffee at local collection points. Fully traceable through the producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Red-Fresh cherries purchased directly from producers who have picked or sorted perfectly ripe fruit and delivered it immediately after harvest. Fully traceable through producer ID cards. Coffee is dried on raised beds and milled in Sana'a.Haraaz Microlot-Fresh red cherries purchased from a single producer or small cooperative in a quantity great enough (at least 5 bags) to keep isolated and marketed under the grower or growers' name.This lot comprises fresh coffee cherries collected at the Mahal Aqeequl Yemen Drying Station that collaborates with Al-Ezzi in the collection and tracing of high-quality coffee cherry from farmers in the area.To watch a video featuring our Yemen project and partner Shabbir Ezzi, visit our YouTube channel.Tuffahi, Dawairi, Jaaadi"],["Ethiopia","Grade 2","23425","Yirgacheffe",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Kenya","Kii - AB - Kirinyaga","22126","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot, cooked apple, and caramel with mild cacao flavours. Juicy phosphoric acidity and fruit-like sweetness. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatuya - AA - Muranga","22135","Muranga","Various smallholder farmer members of the New Murarandia Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine and fresh lime with mellow dark chocolate and caramel flavours. Juicy malic acidity and clean fruit-like sweetness. The Gatuya Coffee Factory is one of two washing stations operated by the New Murarandia Farmers Cooperative Society, which has a total of around 3,500 smallholder producer members. Each farmer owns about 1\/5th to 1\/3rd of a hectare and delivers coffee in cherry to the factory.Batian, SL28, SL34, Ruiru 11"],["Honduras","Mario Mejia - Finca El Jardin - Natural","22525","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Jammy blueberry and fresh blueberry with mellow cola and caramel flavours. Tangy acidity and sugary sweetness. Mario Samuel Martinez owns the 15.5-hectare farm La Valentina, where he grows 14 hectares of coffee, citrus, and avocados. The coffee at Finca El Jardin is picked ripe, dry fermented for 3o hours, and then sun dried for 12 to 15 days. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Hybrid 7 - Honey","23422","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Chocolate and cooked apple with mild burnt sugar and raisin flavours. Mellow juicy malic acidity and clean fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Bourbon, Caturra, Typica"],["Honduras","Cooperativa RAOS - FLO ID 905","21873","Marcala","Cooperativa RAOS","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow fresh citrus zest flavors. Mild acidity and sweetness. Our first lots from Cooperativa RAOS (Regional de Agricultores Org\u00e1nicos de la Sierra) came in 2015, after the organization's leaders met with green-coffee buyer Piero Cristiani at an SCAE event in Rimini, Italy. These past several years, we have been thrilled to see both the quality and the quantity of their coffees improve, and we know there is even more to come. The farms grow primarily Catuai, Caturra, Typica, Bourbon, and Pacas, as well as IHCAFE 90.Climate, altitude, and the varieties being grown are all in everyone's favor, but RAOS 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.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Marcala - Chinacla - Regenerative Organic Alliance","22073","Marcala",null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter flavors with tart acidity and mellow sweetness. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","Familia Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon - Washed","22362","Huila","Familia Cardenas","Washed","\n\t\t\t\t\t<\/a>","Intense spices with mellow fruit flavors. Candy-like sweetness and good acidity. Familia Cardenas runs Finca las Brisas a 3.5-hectare farm in Vereda El Rosario in Acevedo in the Huila region of Colombia. There they grow Red Bourbon, Gesha, and Castillo varieties with harvest running form May to November. Annually they produce 7,500 kg of coffee. They've faced challenges in recent winters due to very volatile weather. Their coffee, after being harvested, is sorted by hand and the healthiest and highest-quality fruits undergo a 48-hour bag fermentation. From there the coffee is pulped and fermented in a tank for another 48 hours, then washed and passed to the parabolic dryer where it finishes the drying process.Pink Bourbon"],["Honduras","Herly Urquia - Finca Caviflor - Red Catuai & IHCAFE 90 - Natural","22492","Montecillos","Herly Urquia","Natural","\n\t\t\t\t\t<\/a>","Cacao, dark chocolate, dried cherry, and dried pineapple flavors with boozy acidity and mild sweetness. Herly Urquia owns and manages Finca Caviflor, Finca Villa Yolanda, and Finca La Rosita in the Montecillos region of Honduras. He has added to his farms over the years. Finca Caviflor was established in 1970 and Finca Villa Yolanda followed in 2010. His farms range from 10-20 hectares and are full of healthy trees. He grows Catuai, IHCAFE 90, Caturra, and Icatu as well as other crops such as oranges, bananas, and strawberries.Finca CaviflorThis 20-hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on this property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is a common occurrence to see them around all the coffee and other fruits. Herly is now in the process of building new fermentation tanks to continue to experiment with new processing techniques. Finca Villa YolandaThis 10-hectare farm is home to around 21,000 coffee trees. Here he also grows Catuai and IHCAFE 90 in addition to Caturra and Icatu. Plantains, citrus fruits, and mangoes also grow among the coffee trees.Red Catuai, IHCAFE 90"],["Honduras","Herly Urquia - Finca Villa Yolanda - Red Catuai & Red Caturra & IHCAFE 90 - Yellow Honey","22493","Montecillos","Herly Urquia","Yellow Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and jammy grape with mild caramel flavors. Winey acidity and candy-like sweetness Herly Urquia owns and manages Finca Caviflor, Finca Villa Yolanda, and Finca La Rosita in the Montecillos region of Honduras. He has added to his farms over the years. Finca Caviflor was established in 1970 and Finca Villa Yolanda followed in 2010. His farms range from 10-20 hectares and are full of healthy trees. He grows Catuai, IHCAFE 90, Caturra, and Icatu as well as other crops such as oranges, bananas, and strawberries.Finca CaviflorThis 20-hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on this property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is a common occurrence to see them around all the coffee and other fruits. Herly is now in the process of building new fermentation tanks to continue to experiment with new processing techniques. Finca Villa YolandaThis 10-hectare farm is home to around 21,000 coffee trees. Here he also grows Catuai and IHCAFE 90 in addition to Caturra and Icatu. Plantains, citrus fruits, and mangoes also grow among the coffee trees.Caturra, Red Catuai, IHCAFE 90"],["Honduras","Herly Urquia - Finca Villa Yolanda - Red Catuai & Red Caturra & IHCAFE 90 - Yellow Honey","22493-2","Montecillos","Herly Urquia","Yellow Honey","\n\t\t\t\t\t<\/a>","Dark chocolate and jammy grape with mild caramel flavors. Winey acidity and candy-like sweetness Herly Urquia owns and manages Finca Caviflor, Finca Villa Yolanda, and Finca La Rosita in the Montecillos region of Honduras. He has added to his farms over the years. Finca Caviflor was established in 1970 and Finca Villa Yolanda followed in 2010. His farms range from 10-20 hectares and are full of healthy trees. He grows Catuai, IHCAFE 90, Caturra, and Icatu as well as other crops such as oranges, bananas, and strawberries.Finca CaviflorThis 20-hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on this property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is a common occurrence to see them around all the coffee and other fruits. Herly is now in the process of building new fermentation tanks to continue to experiment with new processing techniques. Finca Villa YolandaThis 10-hectare farm is home to around 21,000 coffee trees. Here he also grows Catuai and IHCAFE 90 in addition to Caturra and Icatu. Plantains, citrus fruits, and mangoes also grow among the coffee trees.Caturra, Red Catuai, IHCAFE 90"],["Honduras","Marcala","22677","Marcala",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow praline, fruit, and pecan flavors with good acidity and mild sweetness. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Marcala \u2013 Natural","22685","Marcala",null,"Natural","\n\t\t\t\t\t<\/a>","Spices, and cooked coffee cherry with mild dark chocolate flavors. Winey acidity and mellow sweetness. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Marcala \u2013 Natural","22685-2","Marcala",null,"Natural","\n\t\t\t\t\t<\/a>","Spices, and cooked coffee cherry with mild dark chocolate flavors. Winey acidity and mellow sweetness. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","MWP - CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","22200","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mild almond and malt flavors with mellow tart acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Brazil","Natural","23147","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow spices and almond flavours. Common Brazilian Varieties"],["Guatemala","Chimaltenango - Huehuetenango","22776","Huehuetenango","Chimaltenango","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, dried citrus zest, amaretto, and dried coffee cherry flavors with tart acidity and good sweetness. This coffee comes from the community of Chimaltenango, a beautiful coffee-growing region within Huehuetenango. Farmers in this region typically grow Caturra, Maragogype, and Catuai varieties, but also explore the creation of hybrids. They often grow other crops such as corn and beans as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly for their work.Bourbon, Catimor, Caturra, Catuai, Maragogype, Pache"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","23327","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Caramel and graham with mellow fresh pome flavors. Tart acidity and mild sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Flores","Marselina Walu - Wajamala Farm - Bajawa - Washed","23331","Manggarai","Marselina Walu","Washed","\n\t\t\t\t\t<\/a>","Clove and caramel with dried citrus zest flavors. Strong sparkling acidity and mild sweetness. Wajamala Farm, managed by Marselina Walu\u2014affectionately known as Mama Lina\u2014is situated in the Bajawa region of Ngada District on Flores Island, Indonesia. This area is renowned for its fertile volcanic soils and elevations ranging from 1,300 to 1,500 meters above sea level, providing ideal conditions for cultivating high-quality Arabica coffee.Marselina, a certified Q Grader and community leader, has been instrumental in challenging traditional gender roles within the local agricultural sector. As the chair of the Kagho Masa Cooperative, she has been pivotal in promoting women's participation in coffee farming and leadership.The farm primarily grows the Lini S-795 variety, also known as Jember, which is well-suited to the region's climate and soil. Employing fully washed processing methods, Marselina ensures meticulous attention to detail, resulting in a coffee profile characterized by notes of caramel, chocolate, and orange.Marselina's dedication to quality and her role as a trailblazer for women in the coffee industry have garnered international recognition. Her efforts not only enhance the reputation of Flores coffee but also empower local women to pursue leadership roles in agriculture. Lini S795"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - Chiapas - FLO ID 3116","20772","Chiapas","Women Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Sweet and tart with cooked citrus fruit flavors. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary which requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.The women's association for Triunfo Verde Co-op has 51 members who have come together in order to collectively face some of the issues that affect women farmers in Mexico, including gender-based domestic violence, legal obstacles to obtaining land ownership, limited opportunities to diversify the family income, fewer educational opportunities, and economic dependence on men. Specifically the group has come together to launch a financial program for women called FinMujer (Financing of the Coffee Woman). This initiative seeks to distribute funds for farm renovation, home improvements, the establishment of savings funds, and more.Bourbon, Typica, Mundo Novo"],["Colombia","Cauca","23291","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried fruit and spice flavors, caramel notes with cocoa and pecan. Balanced acidity and mild sweetness. Castillo, Caturra, Colombia"],["Ethiopia","MC","22833",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried lavender with mellow cooked citrus flavors. Mild fruit-like sweetness and tart acidity. Heirloom Ethiopian Varieties"],["Sumatra","Aceh DP","23618","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked pear, caramel, and nutmeg flavors with mellow milk chocolate and spices. Balanced acidity and candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Anaerobic - Natural","23821","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and jammy blueberry flavors with dried lavender notes and strong boozy acidity. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Arboleda - Nari\u00f1o","21382","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh cranberry with mellow fresh orange and caramelizing flavours. Mild juicy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21954","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked plum and fresh cherry with mild vanilla flavours. Delicate fruit-like sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 \u2013 Idido","22262","Yirgacheffe","Idido","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow burnt sugar and fresh stone fruit flavors. Tart acidity and mild candy-like sweetness. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Idido","22263","Yirgacheffe","Idido","Washed","\n\t\t\t\t\t<\/a>","Dried nectarine, caramel, and panela with mellow cooked plum flavors. Boozy acidity and mild delicate fruit-like sweetness. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Mexico","Puebla","22880","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow spices, cocoa, and cooked fruit flavors. Mild acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Ecuador","Fausto Romo - Finca La Carolina - Gesha - Washed","23351","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Lots of caramel and fresh bergamot with juicy pear and dried tropical fruit flavors. Sparkling acidity and strong sugary sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Gesha"],["Ethiopia","Grade 4","23424",null,null,"Natural","\n\t\t\t\t\t<\/a>","Fresh cedar with mellow dried lavender and pine sap flavors. Good acidity. Heirloom Ethiopian Varieties"],["Ecuador","Klauss Grattringer - Finca Guarangal - Yellow Bourbon - Washed","21841","Pichincha","Klauss Grattringer","Washed","\n\t\t\t\t\t<\/a>","Dried pineapple and cooked plum with mild cinnamon flavours. Sparkling acidity and sugary sweetness. Klauss Grattringer owns and operates Finca El Guarangal, which sits at an astonishing 1900 meters in the Pichincha region of Ecuador. Klauss grows predominantly Yellow Caturra here as he believes it performs the best for his farm. Finca El Guarangal is roughly 40 hectares total in size, only 3 of which are planted in coffee. The rest of his land he uses as grazing pastures for cattle. Typically Klauss will process his coffees as honeys. He is dedicated to using organic practices on his farm and believes it best supports the long term health of his soil and crop. When speaking with Green Buyer Piero Cristiani, Klauss mentioned that most of his neighbors grow fruit on small plots of land, but he hopes to acquire more land to test a new variety of coffee and continue on his path to producing more exceptional coffees. Yellow Bourbon"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","22723","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Cocoa, amaretto, and jammy berry with mellow fresh citrus flavors. Balanced acidity and mild delicate fruit-like sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Gesha"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","23240","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Perfumed bergamot and clove with strong cocoa. Winey acidity and mellow sugary sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","21464","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, cola, cooked blackberry, and burnt sugar flavours with winey acidity and mild fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Huehuetenango","22457","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and pecan with mild raisin flavors. Tart citric acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","21733","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with mellow fruit flavors. Tart citric acidity and mild fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Ethiopia","Grade 3 - Nensebo","22343","West Arsi","Nensebo","Natural","\n\t\t\t\t\t<\/a>","Clove with mild dried jasmine, and cooked berry flavors with winey acidity and mellow fruit-like sweetness. The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area, the Nansebo woreda. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24\u201348 hours, and washed before being dried on raised beds for 12\u201315 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Honduras","Ernelio Ortiz - Finca El Pedrero - Catuai & IHCAFE 90 - Natural","21151","Montecillos","Ernelio Ortiz","Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing, cooked blueberry, and fresh berry flavours with mild juicy acidity and fruit-like sweetness. Ernelio Ortiz owns and managed Finca El Pedrero in the Montecillos region of Honduras. This 12 hectare farm is almost completely planted in coffee, with some smaller sections also have Aguacate or Avocado trees. Ernelio estimates he has roughly 56,000 coffee trees, mostly Catuai and IHCAFE 90 varieties. Ernelio spoke to us about his gratitude for coffee and how it has improved the quality of life for his family. He believes that his care for the environment on his farm has led to increased quality production and better prices for his coffee. IHCAFE 90, Catuai"],["Guatemala","Finca Concepcion - Buena Vista - Bourbon & Caturra - Lactic - Honey","21412","Chimaltenango","Finca Concepcion Buena Vista","Honey","\n\t\t\t\t\t<\/a>","Jammy berry with mellow caramelizing, dried pome, and malt flavours. Mild winey acidity and sweetness. Bernardo Solano owns this 129-hectare farm in the Chimaltenango region of Guatemala. He has 100 hectares planted in coffee. Bernardo is an innovator in processing in the region and experiments with all processes at this farm. He has built infrastructure to support meticulous implementation of the most progressive practices here. San Martin Jilotepeque is an incredibly beautiful area in Guatemala. This area was home to the Chajoma Kaqchikel kingdom whose capital city\u2019s ruins can still be seen today at the archeological site of Jilotepeque Viejo. Nearly 90% of the population here identify as Mayan. Annually Bernardo produces about 15,000 kgs of coffeeBourbon, Caturra"],["Guatemala","CODECH - FLO ID 2892","22227","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Mild cooked plum and malt flavours with good sweetness and mellow winey acidity. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","22464","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked red grape and toffee with mild dried pome and malt flavours. Mellow acidy acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Finca Plan del Hoyo - Gesha","22555","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow kahlua and savory flavors. Mild balanced acidity and candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Gesha"],["Colombia","Nari\u00f1o","22338","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and fresh melon with mild almond flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","23239","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Strong clove and kahlua notes, with hints of cooked citrus and fresh fruit. Tart acidity and mellow sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Pink Bourbon"],["Flores","Marselina Walu - Wajamala Farm - Bajawa - Honey","23333","Manggarai","Marselina Walu","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow dark chocolate and cooked plum flavors. Mild sparkling acidity and candy-like sweetness. Wajamala Farm, managed by Marselina Walu\u2014affectionately known as Mama Lina\u2014is situated in the Bajawa region of Ngada District on Flores Island, Indonesia. This area is renowned for its fertile volcanic soils and elevations ranging from 1,300 to 1,500 meters above sea level, providing ideal conditions for cultivating high-quality Arabica coffee.Marselina, a certified Q Grader and community leader, has been instrumental in challenging traditional gender roles within the local agricultural sector. As the chair of the Kagho Masa Cooperative, she has been pivotal in promoting women's participation in coffee farming and leadership.The farm primarily grows the Lini S-795 variety, also known as Jember, which is well-suited to the region's climate and soil. Employing fully washed processing methods, Marselina ensures meticulous attention to detail, resulting in a coffee profile characterized by notes of caramel, chocolate, and orange.Marselina's dedication to quality and her role as a trailblazer for women in the coffee industry have garnered international recognition. Her efforts not only enhance the reputation of Flores coffee but also empower local women to pursue leadership roles in agriculture. Lini S795"],["Sulawesi","Toraja Utara - Sapan - Washed","23340","Toraja","Toraja Utara","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan with mellow cooked fruit. Mild tart acidity and sweetness. Toraja Utara, located in the Northern mountainous region of Sulawesi, Indonesia, is renowned for its unique and flavorful coffees produced by smallholder farmers who cultivate their crops in harmony with the area's rich cultural heritage and natural environment. Coffee farming in this region is deeply intertwined with the traditions of the Torajan people, known for their distinct customs, architecture, and rituals that reflect their connection to the land. Lots here are typically blended from various small-holder farmers and kept separate or combined to make exceptional microlots and community lots. The coffee farms of Toraja Utara are situated at high altitudes, often ranging between 1,200 and 1,800 meters above sea level. This elevation, combined with volcanic soil and a tropical climate, provides ideal conditions for cultivating Arabica coffee varieties such as Typica and S795. The coffees from this region are celebrated for their complex flavor profiles, often featuring notes of dark chocolate, spices, and hints of tropical fruit, with a balanced acidity and full body.As global recognition of Torajan coffee continues to grow, local farmers are investing in improved processing infrastructure and sustainable farming practices, ensuring that their coffee remains a staple of Indonesia's specialty coffee scene while preserving their cultural and environmental heritage.S795, Typica"],["Sulawesi","Toraja Utara - Sapan - Washed","23347","Toraja","Toraja Utara","Washed","\n\t\t\t\t\t<\/a>","Strong cola with fresh mango, jammy apple, and panela flavors. Juicy tartaric acidity and syrupy sweetness. Toraja Utara, located in the Northern mountainous region of Sulawesi, Indonesia, is renowned for its unique and flavorful coffees produced by smallholder farmers who cultivate their crops in harmony with the area's rich cultural heritage and natural environment. Coffee farming in this region is deeply intertwined with the traditions of the Torajan people, known for their distinct customs, architecture, and rituals that reflect their connection to the land. Lots here are typically blended from various small-holder farmers and kept separate or combined to make exceptional microlots and community lots. The coffee farms of Toraja Utara are situated at high altitudes, often ranging between 1,200 and 1,800 meters above sea level. This elevation, combined with volcanic soil and a tropical climate, provides ideal conditions for cultivating Arabica coffee varieties such as Typica and S795. The coffees from this region are celebrated for their complex flavor profiles, often featuring notes of dark chocolate, spices, and hints of tropical fruit, with a balanced acidity and full body.As global recognition of Torajan coffee continues to grow, local farmers are investing in improved processing infrastructure and sustainable farming practices, ensuring that their coffee remains a staple of Indonesia's specialty coffee scene while preserving their cultural and environmental heritage.S795, Typica"],["Kenya","Thunguri - AA","23782","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Guatemala","Elmer Lopez - Finca Los Pinos - Pacamara - Natural","21415","Huehuetenango","Finca Los Pinos","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and cooked orange with mellow cacao flavours. Winey acidity and mild fruit-like sweetness. Finca Los Pinos sits under the umbrella of the world famous \u201cFinca La Bolsa\u201d group managed by Vides Farms. This particular farm is managed by Elmer Lopez.This 24 hectare farm sits at astonishingly high altitudes and produces some of the most exceptional coffee in the region. This farm has nearly 57,000 trees of mostly traditional varieties.For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds. Finca Los Pinos produces roughly 2200 quintales of cherry annuallyPacamara"],["Brazil","Natural","22949",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Ecuador","Finca La Josefina - Sidra - Washed","20397",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked stone fruit, spices, and cooked honeydew flavours with juicy acidity and mild fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Colombia","EP","22990",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh watermelon and cranberry with praline and spices. Tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","22991",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and almond with mild fresh berry flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Burundi","Turaco - Ngozi - Washed","23040","Ngozi","Turaco","Washed","\n\t\t\t\t\t<\/a>","Cooked apricot with mellow dried berry and toffee flavours. Tangy acidity and mild syrupy sweetness. Named for the iconic, brightly colored bird spotted across Burundi, these Turaco fully washed lots are specialty blends that catch your attention. Selected from the best washing stations throughout the Ngozi province, they show off a clean and balanced cup profile. Contributing producers have an average farm size of 0.3 hectares.Bourbon"],["Burundi","Gihere - Ngozi - Natural","23041","Ngozi","Gihere","Natural","\n\t\t\t\t\t<\/a>","Jammy currant and fresh blueberry with mild cacao and dark chocolate flavours. Juicy tartaric acidity and mellow syrupy sweetness. Gihere Central Washing station receives coffee from over 1600 small-holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features adequate soaking and floating tank for optimal coffee processing and has over 200 drying tables. As a result, they can process nearly 20,000 bags of coffee in total here. As a result of this washing station being established in the 80s, many small-holder farmers have gained access to capital investments, education, and infrastructure to produce exceptional coffees and improve their livelihoods. After coffee has dried, it it transported to the capital city of Gitega for dry milling and export. Bourbon"],["Burundi","Masha - Kayanza - Honey","23042","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Brown sugar and fresh cranberry with mellow cacao and jammy apple flavours. Juicy malic acidity and sugary sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Nemba - Kayanza - Anaerobic Washed Oro Yeast","23051","Kayanza","Nemba","Washed","\n\t\t\t\t\t<\/a>","Mellow jammy raspberry, cooked apricot, cacao, and caramel flavours with tangy acidity and mild syrupy sweetness. Nemba Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 3113 farmers that deliver to this washing station. Each farmer has roughly 168 trees on about a sixth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Bali","Karana - Kintamani - Natural","23067","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry and artificial raspberry with parsley and dried lavender flavors. Intense boozy acidity and mild candy-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Washed","23174","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Amaretto with dark chocolate, raisin, cooked berry, praline, and caramel. Winey and tangy acidity with good sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Colombia","Willian Camayo - Finca El Girasol - Totoro - Cauca - Castillo - Washed","23182","Cauca","Willian Camayo","Washed","\n\t\t\t\t\t<\/a>","Fresh plum, brown sugar, and cooked pome with mellow dark chocolate flavours. Juicy tartaric acidity and mild clean fruit-like sweetness. Finca El Girasol, owned and operated by Willian Dario Camayo, is situated in the La Estella area of Totor\u00f3, Cauca, Colombia, at an elevation of approximately 2,000 meters above sea level.The farm spans 2 hectares (about 5 acres) and primarily cultivates the Castillo coffee variety. In 2011, Willian transitioned the farm's focus from other crops to coffee cultivation, dedicating himself to producing high-quality specialty coffee.The coffee from Finca El Girasol is processed using the washed method, which involves depulping the cherries, fermenting the mucilage-covered beans, washing them to remove the mucilage, and then drying them. This meticulous process contributes to the coffee's clean and vibrant flavor profile.Willian's dedication to quality and his commitment to refining his cultivation and processing techniques have established Finca El Girasol as a notable producer in the Cauca region.Castillo"],["Colombia","Mariana Figueroa Dicue - Finca El Paraiso - Inza - Cauca - Castillo - Washed","23184","Cauca","Mariana Figueroa Dicue","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, fresh red grape, and toffee with mellow chocolate flavours. Juicy malic acidity and syrupy sweetness. Mariana Figueroa Dicue owns Finca El Paraiso, which is a 3 hectare farm in the Yaquiva village of Inza, Cauca, ColombiaMariana takes deep care of her small farm and spoke to us about the importance of maintaining the trees by pruning and cleaning three to four times a year and being very diligent about managing Roya on her farm. She also actively applies organic fertilizers to improve the microbiological conditions of the soil. She picks selectively by variety and uses float tanks to separate out any under\/over ripes. From Banexport and Mariana:Mariana began her journey in the coffee industry at the tender age of 18, starting with 1500Caturra coffee plants. Having experienced the loss of her father at a young age, Mariana received guidance from her brother, who taught her the art of coffee growing. After graduating from high school, she dedicated herself wholeheartedly to the production of coffee. In time, Mariana started her own family and raised four children with her partner. Now, her aspirations revolve around expanding her coffee farm and working with her eldest son. Driven by hard work, determination, and the unwavering support of her loved ones, Mariana continues to pursue her dreams.Castillo, Para\u00edso"],["Colombia","Huila","23226","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit with mild praline and cooked melon flavors. Tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23399","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, cola, and cooked red grape with mellow cinnamon flavours. Complex acidity and mild candy-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Ecuador","July Jumbo - Loja - Typica - Anaerobic - Natural","23408","Loja","July Jumbo","Natural","\n\t\t\t\t\t<\/a>","Cooked mango and artificial strawberry with mellow caramel and toffee flavours. Tangy acidity and mild syrupy sweetness. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Typica"],["Ecuador","July Jumbo - Loja - Sidra - Anaerobic - Natural","23409","Loja","July Jumbo","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, cooked blackberry, and cooked blueberry with mild milk chocolate flavours. Syrupy sweetness and winey acidity. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Sidra"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Hybrid 10 - Honey","23421","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Jammy plum, fresh mango, and toffee with mild chocolate flavours. Tangy acidity and mellow clean fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Bourbon, Caturra, Typica"],["Brazil","MWP \u2013 Serra Negra","23513",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Mild fruit and malt flavors with a soft mouthfeel and mellow sweetness. Common Brazilian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Shale - Grade 1 - Yirgacheffe - Washed","22062","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh floral with mild brown sugar and oolong tea flavors. Mellow delicate fruit-like sweetness and balanced acidity. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catuca\u00ed","21620","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Praline and pecan with mild cocoa flavors and mellow acidity. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Colombia","Inza - Cauca","21866","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with cocoa and mellow fresh lemon flavors. Tart citric acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","22992",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham and mild cooked melon with spices. Tart acidity with mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Tanzania","Sambewe - Natural","23137",null,"About 442 smallholder farmer members of Sambewe AMCOS","Natural","\n\t\t\t\t\t<\/a>","Malt, cooked cascara, and fresh coffee cherry with piquant acidity and candy-like sweetness. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","AA Mbilidino - Fully Washed","23138","Mbozi","Mbilidino","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked fruit flavors, with balanced acidity and candy-like sweetness. Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Costa Rica","Brunca","23457","Brunca",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan notes with mellow sweetness and mild acidity. Common Costa Rican Varieties"],["Ethiopia","Grade 1 - Arsosala","22067","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Dried stone fruit, fresh berry flavors, dried bergamot and lavender with a soft mouthfeel and mellow tangy acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Gesha - Washed","23825","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Strong dried apricot, jammy green grape, and caramel with panela flavors. Lots of juicy citric acidity and clean fruit-like sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Gesha"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Natural","23827","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Intense dried blueberry with cooked blackberry, and dark chocolate notes with some dried elderflower. Boozy acidity and candy-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Washed","23828","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy green grape and toffee flavors combine with tangy acidity and good sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Mexico","Cristal","23544",null,null,"Washed","\n\t\t\t\t\t<\/a>","This coffee features caramel and mellow pecan as its primary attributes. It presents a tart acidity with a smooth mouthfeel. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 2 - Anderacha","23852","Limu","Anderacha","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Anderacha","23853","Limu","Anderacha","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21791","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and graham flavors with tart citric acidity and mild sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Idido","18860","Yirgacheffe","Idido","Natural","\n\t\t\t\t\t<\/a>","Perfumed florals, sweet, and smooth with, praline, and cooked berry flavors. Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. 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\u2014areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe\u2019s 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\u2014both 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\u20135), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively 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.Cafe Imports is proud to offer a variety of Ethiopian coffees\u2014an inventory not simply diverse in flavor, but that also represents the various relationships and buying practices that exist within coffee's native region.Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda Severino \u2013 Yellow Bourbon","21593","Mogiana","Fazenda Severino","Natural","\n\t\t\t\t\t<\/a>","Mellow milk chocolate, fresh stone fruit, and spices flavours with mild juicy acidity and sweetness. Fazenda Severino is located in the Alto Parana\u00edba region in the state of Minas Gerais. It is characterized by well-defined climatic seasons, with good annual precipitation rates, creating ideal conditions for coffee production. Vicente Evangelista Salviano started with 70 ha of land in a remote area with no mechanical resources. Salviano and his wife Helena came from families with coffee in their blood and began the long, challenging journey of building up the farm. There was no trace of previous agricultural activity on the land, and the whole region was degraded after being previously used in rudimentary ways as a cattle pasture.There was no road or facilities to the farm, so everything had to come from afar over 18 kilometers of rough dirt road. However, they had a lot of hope and determination and persevered. Salviano first planted 30 ha of coffee plants. Over time the area was rebuilt and recovered from any previous degradation becoming green, fertile, and prosperous. Subsequently, they acquired six neighboring properties to increase capacity.Fazenda Severino aims to combine social, environmental, and economic factors to maintain their efforts and continue to see the farm thrive. Today, the entire region has more than three million coffee trees planted, reinforcing their belief that it had a prosperous future, where everything was cultivated with a lot of dedication, effort, and personal resources.Yellow Bourbon"],["Sumatra","Aceh DP","21736","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Milk chocolate with green tea and mild fresh coffee cherry flavors. Tart acidity and candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Huila","21845","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline with mellow cooked tropical fruit flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Honduras","Cooperativa RAOS - FLO ID 905","21922","Marcala","Women Cooperativa RAOS","Washed","\n\t\t\t\t\t<\/a>","Praline and fresh citrus flavors with balanced acidity and mellow candy-like sweetness. Our first lots from Cooperativa RAOS (Regional de Agricultores Org\u00e1nicos 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 77 women.One of the reasons the cooperative is determined to market its women members' coffee is that 60 percent of the women face gender-based legal issues with regards to the ownership of their land, as well as limitations to the credit they can receive to finance the harvest every year. 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\u2014especially for organic coffee\u2014these 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\/womencoffeeproducers.For more information about coffee production in Honduras, visit our Honduras Origin Page.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","Juan Carlos Osorio Guarnizo - Finca Pedregal - Tarqui - Huila - Tabi - Washed","22439","Huila","Juan Carlos Osorio Guarnizo","Washed","\n\t\t\t\t\t<\/a>","Caramel, toffee, and cooked plum flavors with tangy acidity and sugary sweetness. Juan Carlos Osorio Guarnizo owns Pedregal, a 1-hectare coffee farm with 4000 cultivated Tabi trees. Cherries are harvest from October through December, and washed. The coffee undergoes 50 hours of dry fermentation before drying for 25 days in a parabolic dryer. Castillo, Caturra, Colombia"],["Guatemala","Huehuetenango","22461","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh citrus and praline flavors. Tart acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural - Anaerobic - Fazenda S\u00e3o Paulo - Sancoffe - Yellow Catucai","23114","Campo das Vertentes","Fazenda Sao Paulo","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry and clove with mellow dried coffee cherry flavors. Winey acidity and mild candy-like sweetness. Fazenda S\u00e3o Paulo is owned by Jos\u00e9 Carlos Cepera in the Campo das Vertentes region of Brazil. The 1800-hectare farm contains 600 hectares containing coffee plants and gets around 1,500 mm of rainfall annually. They use natural, pulpled natural, and fermented processing and dry the coffee on raised beds, concrete patios, or rotating dryers. As part of a larger agribusiness group, Fazenda S\u00e3o Paulo started its history at the beginning of the 1980s. Coffee farming started small, but with a lot of dedication and passion, it has grown over time and now takes up an extension of 600 hectares making it one of the most prominent activities of the group nowadays. Cepera is quoted as saying, \"Years ago I bought Fazenda S\u00e3o Paulo as a form of investment in agriculture. Today I feel enormous satisfaction in providing work for hundreds of families, bringing development to their lives and to the region.\"Fazenda S\u00e3o Paulo has been long committed to coffee quality and sustainability, combining the agronomic expertise acquired in different fields with professional management and large use of technology. As a result, this farm has achieved multiple prizes, including a Cup of Excellence auction lot in the 2015 Naturals competition. The production systems take place under the highest standards and the farm is Rainforest Alliance certified.Yellow Catucai"],["Rwanda","Abadatezuka COOP - Cyato - Rwumba - Washed","19963","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Dried fruit and spice notes dominate this coffee. It features intense acidity and pleasant sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Costa Rica","Don Sabino Micromill - Finca el Jordan - SL-28 - Natural","22331","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Caramel, fresh pear, raisin, and toffee flavors with tart acidity and a soft mouthfeel. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Colombia","Cauca","22609","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow dried fruit and almond flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Aricha - Anaerobic","18921","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit with mellow cacao and jammy mango flavours. Tons of tangy acidity and mild sugary sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Mutitu - PB - Kirinyaga","22137","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Strong cooked apple with cola and fresh blackberry flavours. Juicy phosphoric acidity and sugary sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22499","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cooked fruit with mellow cinnamon flavours. Mild juicy acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural - Anaerobic - Fazenda S\u00e3o Paulo - Sancoffe - Icatu","23111","Campo das Vertentes","Fazenda Sao Paulo","Natural","\n\t\t\t\t\t<\/a>","Cooked cascara with mild spices flavors. Winey acidity and mellow fruit-like sweetness. Fazenda S\u00e3o Paulo is owned by Jos\u00e9 Carlos Cepera in the Campo das Vertentes region of Brazil. The 1800-hectare farm contains 600 hectares containing coffee plants and gets around 1,500 mm of rainfall annually. They use natural, pulpled natural, and fermented processing and dry the coffee on raised beds, concrete patios, or rotating dryers. As part of a larger agribusiness group, Fazenda S\u00e3o Paulo started its history at the beginning of the 1980s. Coffee farming started small, but with a lot of dedication and passion, it has grown over time and now takes up an extension of 600 hectares making it one of the most prominent activities of the group nowadays. Cepera is quoted as saying, \"Years ago I bought Fazenda S\u00e3o Paulo as a form of investment in agriculture. Today I feel enormous satisfaction in providing work for hundreds of families, bringing development to their lives and to the region.\"Fazenda S\u00e3o Paulo has been long committed to coffee quality and sustainability, combining the agronomic expertise acquired in different fields with professional management and large use of technology. As a result, this farm has achieved multiple prizes, including a Cup of Excellence auction lot in the 2015 Naturals competition. The production systems take place under the highest standards and the farm is Rainforest Alliance certified.Arara, Icat\u00fa, Gesha, Mundo Novo, Obata, Yellow Bourbon, Catuai, Catucai, Catigua, Acau\u00e3, Para\u00edso"],["Rwanda","COOPAC - Kigeyo - Rukundo - Washed - FLO ID 33687","21554","Western Province","Kigeyo Washing Station","Washed","\n\t\t\t\t\t<\/a>","Clove with mellow cooked grapefruit flavors and good acidity. Kigeyo Washing Station is located in the Rutsiro District in the Western Province and was founded in 2005. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Guatemala","Huehuetenango - Waykan","20775","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow cooked melon and dried coffee cherry flavors. Winey acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","MC","21875",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow acidity and sweetness. Common Costa Rican Varieties"],["Colombia","MC","23126",null,null,"Washed","\n\t\t\t\t\t<\/a>","Khalua with mellow cooked fruit flavors. Mild acidity and sweetness. Castillo, Caturra, Colombia"],["Peru","Lima Coffee - FLO ID 34573","21421","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild raisin, fresh tropical fruit, chocolate, and caramel flavours with tangy acidity and mellow candy-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Kenya","Mutitu - AB - Kirinyaga","22167","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and fresh stone fruit with mild pecan flavours. Juicy malic acidity and mellow fruit-like sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","23891","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and molasses with mellow raisin flavors. Tart acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Mexico","Carlos Cadena - Finca Huehuetepan - Typica - Natural","22690","Veracruz","Carlos Cadena","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with clove, dried floral, and fresh coffee cherry flavors. Syrupy sweetness and boozy acidity. Finca Huehuetepan is a 19 hectare farm owned and operated by Carlos Cadena.Carlos has had a ton of success at international competitions like Cup of Excellence, including placing first in the 2024 auction in the experimental category. Carlos spoke to us about his focus on experimental processing and building infrastructure to support continual innovation in this arena of production.Finca Huehuetepan is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. Typica"],["Burundi","Kibingo - Kayanza - Honey","23048","Kayanza","Kibingo","Honey","\n\t\t\t\t\t<\/a>","Fresh cranberry and oolong tea with mellow fresh elderflower and dried currant flavors. Clean fruit-like sweetness and winey acidity. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Flores","Tuang Coffee - Manggarai - Anaerobic - Natural","21763","Manggarai","Tuang Coffee","Natural","\n\t\t\t\t\t<\/a>","Strong jammy cranberry and cooked cranberry with mellow spices flavors. Tons of boozy acidity and good sweetness. Tuang Coffee is an innovative coffee company in Indonesia, offering support and infrastructure to around 1,230 smallholder coffee producers in the region. The producers, each of whom owns an average of 2\u20133 hectares of land, deliver coffee cherries to Tuang Coffee in central Manggarai, where every step of the post-harvest processing is done by hand. Tuang Coffee also produces exceptional microlots by separating out the best-quality cherries and utilizing new infrastructure for experimental processing methods. Quite simply, the quality of these projects is unlike other coffees we have seen in Indonesia, and we are very excited to be partnering with such progressive partners in the region. Tuang specializes in washed, natural, anaerobic natural, and honey processing. They also feature their coffees at their cafe, Tuang Coffee, in Jakarta.From Tuang Coffee:We are currently partnering with local farmers in Flores, Indonesia. We are putting coffee sustainability as our priority by sustaining supply, strengthening market demand, and improving the livelihood of our farmers while conserving nature through the entire process. We picked the Manggarai region as the land to start the experience, and this has been wonderful. We work side by side with the farmers just to aim for something simple, adding the value of coffee. We somehow still do not really understand what coffee is in the right form because it keeps changing. So, we just want to enjoy the adding-value process and also experience every form of change by being part of it.We are partnering with local farmers in the Manggarai Region, Flores Island, Indonesia. We are providing processing infrastructure for the farmers so they do not have to care about the cost in processing their coffee. So, we ask them to work together to unleash diamonds inside a simple product named coffee. By partnering with our company, the farmers can get a fair price on every coffee that they pick because we ultimately give them access to serve their valuable product to the specialty coffee market and important partners like Cafe Imports.Kartika, Timor Hybrid, Caturra"],["Ecuador","Finca La Josefina - Typica - Anaerobic - Double Fermentation - Washed","21821",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Cocoa, coffee, and pecan flavors with tart acidity and a smooth mouthfeel. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","21871","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Dried apricot, papaya, burnt sugar, and chocolate flavors with tangy acidity and sugary sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Colombia","Totoro - Cauca","22340","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar and praline with mellow fresh citrus zest flavors. Tangy acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Elias Roa \u2013 Finca Tamana \u2013 El Pital \u2013 Huila \u2013 Pink Bourbon \u2013 Washed","22389","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Chocolate, spices, and oolong tea flavors with tart citric acidity and delicate fruit-like sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Pink Bourbon"],["Papua New Guinea","Kunjin","19850",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow nutmeg and cooked coffee cherry flavors with tart acidity and mild sweetness. Arusha, Bourbon, Typica"],["Guatemala","AAPICAFI - FLO ID 39415","22098","Huehuetenango","AAPICAFI","Washed","\n\t\t\t\t\t<\/a>","Kahlua flavors with mellow winey acidity and sweetness. AAPICAFI is a cooperative located in the beautiful Huehuetenango region of Guatemala. This cooperative was established in 2013 and the name in English stands for \u201cAssociation of Beekeepers and Coffee Growers\u201dThis Fairtrade and Organic cooperative has a strong environmental focus and is dedicated to preserving the environment for honey bees which are critical to the local habitat. This is a relatively small coop for Guatemala with only roughly 24 producer members. Bourbon, Catimor, Caturra, Maragogype, Pache"],["El Salvador","Finca Noruega - Red Caturra - Natural","22298","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Lots of molasses with dark chocolate, prune, and mellow cooked red grape flavors. Tangy malic acidity and sugary sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Caturra"],["Ethiopia","Grade 1 - Halo Beriti","23523","Yirgacheffe","Halo Beriti","Natural","\n\t\t\t\t\t<\/a>","Fresh stone fruit, cooked citrus, and dried floral flavors with tart acidity and mellow sugary sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Maria Julia Pleitez - Finca Las Marias - Pacamara - Washed","22748","Chalatenango","Maria Julia Pleitez","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit and fresh apple with mellow cacao and brown sugar flavours. Complex acidity and mild sugary sweetness. Mar\u00eda Julia Pleit\u00e9z has a very small farm called \u201cFinca Las Marias\u201d in the Chalatenango region of El Salvador. She is a long-time coffee producer and is committed to producing specialty coffee in the region. Often the several bag lots we get from Maria are here total production for the season.She grows Pacas, Pacamara, Bourbon, and Catuai varieties here and does both traditional washed and natural processing for El Salvador. Pacamara"],["Sumatra","Gayo - TP","23338",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Amaretto with fresh coffee cherry flavors and good acidity. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Christiam Osorio - Finca La Vega - Tarqui - Huila - Colombia - Washed","23251","Huila","Christiam Osorio","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked grapefruit, and amaretto flavors with tart acidity and mild candy-like sweetness. Finca La Vega, Christiam's farm, is a 2.5-hectare farm at a soaring 1800 meters with 2,700 pink bourbon trees among traditional variedad de Colombia. Christiam also grows cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Colombia"],["Ethiopia","Grade 1 - Sewda - Anaerobic","18918","Guji","Sewda","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy passion fruit, and cooked papaya with mellow dark chocolate flavours. Intense boozy acidity and mild sugary sweetness. The Sewda Natural Coffee Processing Wet Mill is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Huila","23309","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Red wine, cooked tropical fruit, and molasses flavors with tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","23501","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked orange and praline flavors with tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","23822","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Cooked bell pepper and good acidity. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Washed","19956","Western Province","Women Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Mild cooked blackberry, cacao, burnt sugar,\u00a0 and jammy berry flavours with sugary sweetness and tart acidity. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Colombia","Faiber Bola\u00f1os Lopez - Finca La Esperanza - San Agustin - Huila - Caturra - Anaerobic Washed","22364","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and jammy fruit flavors with winey acidity and candy-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties. Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Caturra"],["Mexico","Martiniano Moreno - Finca Rancho Bonito","22618","Chiapas","Martiniano Moreno","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow cooked fruit flavors. Good acidity and mild sweetness. Martiniano Aniceto Moreno Alvarado owns and operates this 64 hectare farm in Chiapas, Mexico which was established in 2004. Martiniano has roughly 4,000 trees on this farm and has been through the Roya crisis that Mexico faced in the early 2010's, coming out the other side with a stronger and more resilient farm focused on exceptional coffees. When speaking about the history of this farm, Martiniano smiled when he remembered that in the beginning he produced only 120 quintals of coffee because now they produce over 1500. He credits his farm's success by close relationships and visits from his buyers like Cafe Imports to understand what the market wants and how to continue to improve his quality. Prior to coffee production, Finca Rancho Bonito produced only Bananas, but this was not a viable use of the land. They now produce only coffee and the majority of his neighbors are also dedicated coffee producers. The farmers in this region have an extremely close relationship. Martiniano mentioned they all get along very well and they help support one another as much as possible. Rancho Bonito"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Caturra - Washed","23254","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Praline and amaretto with mild cooked grapefruit flavors. Tart acidity and good sweetness. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Caturra"],["DR Congo","SOPACDI - Buruga Micro-Station - Washed - FLO ID 26275","21624","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Jammy orange with mellow dark chocolate flavours. Tart acidity and mild sugary sweetness. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Costa Rica","Cerro San Luis Micromill - Yellow Honey","23546","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Caramel, panela, and cooked pome flavors with winey acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas - SL-28 - Yellow Honey","23945","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas - SL-28 - Yellow Honey","23946","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - La Galera - SL-28 - Yellow Honey","23947","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Los Cercas - SL-28 - Yellow Honey","23951","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca Pr\u00edncipe Azul - SL-28 - Yellow Honey","23952","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca Pr\u00edncipe Azul - SL-28 - Yellow Honey","23953","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan - SL-28 - Yellow Honey","23954","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan - SL-28 - Yellow Honey","23955","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Alto I - SL-28 - Yellow Honey","23956","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","La Candelilla Micromill - Finca La Torre - Catuai - Honey","23957","Tarraz\u00fa","La Candelilla Micromill","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai"],["Rwanda","Abadatezuka COOP - Cyato - Kageyo - Washed","22998","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Dried cherry, dark chocolate and cocoa flavors with lots of syrupy sweetness and winey acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Honey","23002","Western Province","Women Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Dried pineapple, jammy orange and burnt sugar flavors with sparkling acidity and syrupy sweetness. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kivoga - Washed","23010","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Cocoa, sugar cane juice and fresh orange flavors with tangy acidity and candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rugali - Natural","23011","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, intense dark chocolate, jammy cranberry and cooked grape flavors with good sugary sweetness and good winey acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Peru","Cajamarca","23423","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh red grape and blackberry, praline and amaretto, and cooked bell pepper with tangy acidity and candy-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Pintado Huaman Milquiades - Finca Las Tres Aguas - Ihuamaca - Bourbon & Catuai - Washed","23445","Cajamarca","Pintado Huaman Milquiades","Washed","\n\t\t\t\t\t<\/a>","Nutmeg, cooked citrus, and pome flavors with tart acidity, syrupy sweetness. Finca Las Tres Aguas, owned by Pintado Huam\u00e1n Milquiades, is located in the San Ignacio region of Cajamarca, Peru, at an elevation of 1,700 meters above sea level. This high-altitude farm benefits from an ideal microclimate for producing specialty coffee, with careful attention paid to every stage of the coffee cultivation and processing cycle.The harvest is manually selected to ensure only the ripest cherries are picked. The beans undergo fermentation for 35 to 40 hours in bags before being washed in a vat tank. Drying takes place in specialized drying modules, under a roof, or on the pampillo, typically taking about 15 days. Once dried, the beans are carefully bagged to prevent moisture, preserving their quality until sale.Sustainability is a cornerstone of Finca Las Tres Aguas. Pintado practices weeding with a chaleadora and uses living barriers on slopes to prevent erosion and retain organic matter. The farm also incorporates organic materials like compost and goat guano to enrich the soil and promote healthy crop growth.The farm is more than a business; it is a hub for family and community life. Pintado\u2019s house is located on the farm, making it a central space for family celebrations, such as birthdays, and community events. The farm plays a key role in local traditions, including patron saint festivities and Christmas celebrations, which bring together friends, family, and neighbors with bullfighting and communal meals.Pintado\u2019s ultimate goal is to ensure a bright future for his family. He aspires to purchase a home in the city of San Ignacio or the province of Ja\u00e9n, providing his children with access to quality education and opportunities for growth. Through Finca Las Tres Aguas, Pintado balances his commitment to producing exceptional coffee with preserving his cultural heritage and supporting his community.Bourbon, Catuai"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Gesha - Washed","23434","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, perfumey jasmine, vanilla, and caramel flavors with piquant acidity and clean fruit-like sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Gesha"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Marshel - Natural","23435","Cajamarca","Ecol\u00f3gica","Natural","\n\t\t\t\t\t<\/a>","Cooked raspberry, vanilla and fresh cranberry flavors with juicy acidity and syrupy sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Caturra - Washed","23437","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Praline and fresh citrus flavors with tart acidity and good sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Caturra"],["Peru","Ubillus & Zamora - Chirinos - Caturra & Gesha - Washed","23440","Cajamarca","Ubillus & Zamora","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and cooked fruit flavors with tart acidity and clean fruit-like sweetness. Elmer Guevara Zamora and Lorenzo Arbildo Ubillus are two dedicated coffee producers from Chirinos, a district in the Cajamarca region of Peru. Their blended lot exemplifies the synergy of smallholder farming expertise and the exceptional geographic and cultural conditions of their region. Both farmers cultivate their coffee at high elevations\u20141,958 meters for Elmer\u2019s farm, El Alcanfor, and 1,900 meters for Lorenzo\u2019s farm, La Palma. These altitudes, combined with the region's fertile soils and favorable climate, create the perfect environment for specialty coffee production.Elmer, who founded El Alcanfor in 2018, grows Caturra, Geisha, and Bourbon varieties on his 1.25-hectare farm. Lorenzo, operating La Palma since 2015, cultivates Caturra and Geisha on a slightly larger 2-hectare plot. Both farmers emphasize sustainability and environmental stewardship, employing organic and natural farming practices. They use selective harvesting techniques, carefully ferment their coffee to enhance flavor profiles, and utilize slow drying methods in specialized facilities to ensure quality. These processes highlight their commitment to producing exceptional coffee while maintaining harmony with nature.The district of Chirinos is renowned for its high altitudes and optimal coffee-growing conditions, contributing to the production of high-quality beans with unique flavor profiles. Both Elmer and Lorenzo are deeply rooted in this community, where coffee farming is not just an economic activity but a way of life. Their shared goal is to position their coffee in top-quality markets, earning recognition for the exceptional characteristics of their beans.By blending the distinct profiles of their coffees, Elmer and Lorenzo create a harmonious lot that showcases the richness of their combined efforts. Their dedication to sustainable practices, community engagement, and high-quality production sets their coffee apart, offering a taste of the unique terroir of Chirinos to coffee lovers worldwide.Caturra, Gesha"],["Peru","Dervis Huaman - Finca Lifes Nature - Gesha - Washed","23442","Cajamarca","Dervis Huaman","Washed","\n\t\t\t\t\t<\/a>","Cooked pineapple, caramel and brown sugar, dried cranberry and fresh grape flavors with tangy acidity and candy-like sweetness. Finca Life's Nature, owned by Dervis Huam\u00e1n, is a model of sustainable coffee farming, located in a region characterized by its diverse microclimates. These unique conditions allow the farm to cultivate a variety of crops, with coffee as its centerpiece, renowned for exceptional quality.Dervis has adapted his farming practices to the specific needs of delicate coffee varieties, emphasizing effective fertilization management and precise disease control. He prioritizes environmental stewardship by incorporating regenerative practices that foster microorganism growth, resulting in organic and eco-friendly production methods.The vision for Finca Life's Nature is clear: to consistently produce outstanding coffee that meets the highest standards and earns recognition in premium quality markets. Through his dedication to sustainability and quality, Dervis Huam\u00e1n has positioned Finca Life's Nature as a standout producer in the coffee world.Gesha"],["Kenya","Gichathaini - AA","23765","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Chelchele","23932","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, toffee, cooked stone fruit, and lots of cooked grape flavors with syrupy sweetness and winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23933","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, toffee, cooked stone fruit, and lots of cooked grape flavors with syrupy sweetness and winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23934","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, toffee, cooked stone fruit, and lots of cooked grape flavors with syrupy sweetness and winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Bali","Karana - Kintanami - Carbonic Maceration - Anaerobic - Natural","23066","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with burnt sugar, dark chocolate, and fresh passion fruit flavors. Intense tart acidity and sugary sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintanami - Carbonic Maceration - Anaerobic - Natural","23066-2","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with burnt sugar, dark chocolate, and fresh passion fruit flavors. Intense tart acidity and sugary sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintamani - Washed","23068","Kintamani","Karana","Washed","\n\t\t\t\t\t<\/a>","Toffee with dried apricot, dried plum, and dark chocolate flavors. Mellow sugary sweetness and tart acidity. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintamani - Washed","23335","Kintamani","Karana","Washed","\n\t\t\t\t\t<\/a>","Clove and mellow dried citrus zest. Tart acidity. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintamani - Natural","23336","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry with mild amaretto, spices, and cocoa flavors. Winey acidity and mellow syrupy sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Costa Rica","Cerro San Luis Micromill; Finca El Venado; El Alto II; SL-28; Yellow Honey","23948","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill; Finca Esp\u00edritu San Luis; Las Anonas; SL-28; Yellow Honey","23949","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill; Finca Esp\u00edritu San Luis; Las Anonas; SL-28; Yellow Honey","23950","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush- Natural","23851","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cherry and dried berry flavors play off clove and dark chocolate, complemented by strong winey acidity and mellow sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Castillo, Caturra, Colombia"],["Rwanda","Kaganza Village - Kirorero Washing Station - Washed - FLO ID 35306","21543","Western Province","COOPAC","Washed","\n\t\t\t\t\t<\/a>","Mellow brown sugar, dark chocolate, dried apple,\u00a0 and cooked nectarine flavours with juicy phosphoric acidity and a creamy mouthfeel.\u00a0 Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Rwanda","Bushaka Village - Kirorero Washing Station - Natural - FLO ID 35306","21552","Western Province","COOPAC","Natural","\n\t\t\t\t\t<\/a>","Mellow panela, brown sugar, fresh jasmine,\u00a0 and perfume flavours with tart phosphoric acidity and mild clean fruit-like sweetness Coopac was established in April of 2001 with 1100 memebers aiming to regenerate the coffee sector in the Gisenyi region of Lake Kivu. The initial objectives was to take advantage of the excellent natural resources in our region and focus on producing the highest quality coffee for the gourmet market so as to gain higher returns for our collective efforts thereby increase the well being of all our members. COOPAC coffee Prices has been steadily climbing in recognition of the quality improvements in turn the well being of its members has drastically improved through FairTrade initiatives that guarantee the farmers get their fair share. COOPAC went on to cr.onstruct the Nyamwenda washing station in 2003 with partial grant, partial credit. Today, some 50 washing stations dot the northern lake landscape and CCOPAC has achieved FLO certification. The membership in 2004 had risen to 1,500 members. Currently that number stands at 2,198 members from the six areas of Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima and Abanyamurava, and exported 12 containers of Fair Trade certified coffee.COOPAC is currently promoting and providing shade tree saplings and agroforestry education to all its members so as to adhere to strict organic practices with ongoing assistance provided to fair trade community based initiatives which has so far enabled in the construction of schools, health-care clinics, roads and bridges as well as local women and youth development programsBourbon"],["Peru","Lima Coffee - FLO ID 34573","21359","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Praline with mild cooked pome and cocoa flavors. Mellow acidity and candy-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","21754","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Salted peanut and cedar flavors with good acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Ethiopia","Grade 1 \u2013 Mundayo","21988","West Arsi","Mundayo","Natural","\n\t\t\t\t\t<\/a>","Fresh floral, cooked apple, and fresh strawberry flavors with tangy acidity and clean fruit-like sweetness. The Mundayo Washing Station is located in the Oromia Region in the zone of West Arsi and serves about 750 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is floated to remove damaged and underripe cherries before being dried on raised beds for 21 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Natural","22729","Chalatenango","Marta Yaneth Lemus","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate cooked cranberry, and cooked coffee cherry with mellow pecan flavors. Winey acidity and candy-like sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Natural","22999","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Cooked banana, cooked berry, and cocoa flavors with tangy acidity and candy-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Ecuador","William Abad - Zamora - Typica - Anaerobic - Honey","23370","Zamora","William Abad","Honey","\n\t\t\t\t\t<\/a>","Spices blend with cooked coffee cherry and mellow panela. Chocolate and cooked tropical fruit add depth. Subtle vanilla enhances the winey acidity and syrupy sweetness. Rosa and William Abad own Finca El Pino in Zamora. This farm sits at 1700 meters and is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually. Typica"],["Peru","Jorge Alarcon - Finca La Suegra - El Progreso - Gesha - Washed","23446","Cajamarca","Jorge Alarcon","Washed","\n\t\t\t\t\t<\/a>","Dried stone fruit, toffee, and fresh hibiscus flavors with lots of juicy acidity and syrupy sweetness. Finca La Suegra, owned by Jorge Alarc\u00f3n, is a celebrated coffee farm located in the picturesque region of Ja\u00e9n, San Jos\u00e9 del Alto, in Cajamarca, Peru. Nestled at an elevation of 1,600 meters above sea level, the farm benefits from the region\u2019s ideal conditions for cultivating high-quality coffee. The altitude, combined with fertile soils and a favorable climate, contributes to the distinctive flavor profiles of the coffee produced here.Jorge is deeply committed to meticulous and sustainable farming practices. The coffee production process begins with a careful selection of ripe cherries, guided by specific harvesting recommendations Jorge shares with his team to ensure quality. After harvesting, the beans are floated in water and vats to remove defects, such as bad beans or under-ripes. The coffee undergoes fermentation for 40-45 hours in bags, is washed in a vat tank, and dried in a solar tent to maintain its exceptional quality. Once dried, the beans are stored securely in bags until they are ready for export.To nurture his farm\u2019s health and productivity, Jorge employs sustainable practices, including planting shade trees, enriching the soil with raw materials, and protecting local water resources. The farm operates within a supportive community framework, where groups of 10 to 15 producers collaborate, rotating responsibilities for various agricultural tasks. This collective approach strengthens the community and ensures efficient operations.The workforce at Finca La Suegra includes a mix of local and regional workers, some of whom are hired on a monthly basis to ensure consistent labor during the coffee harvest.Jorge\u2019s vision extends beyond producing exceptional coffee. He is committed to being an outstanding coffee producer while preserving the environment and fostering a sustainable livelihood. By maintaining a balance between environmental stewardship, community collaboration, and economic stability, Jorge aims to secure a healthy and prosperous future for his family and his beloved farm.Gesha"],["Peru","Augusto Calle - Finca El Higueron - Caturra - Huabal - Washed","23439","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Toffee and raisin flavors with good acidity and sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Caturra"],["Mexico","Cristal","23614",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and peanut butter flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","23615",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and almond flavors with good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Chelchele","21999","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate with mild cooked green grape flavours. Mellow tangy malic acidity and fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Finca Plan del Hoyo - Kenya","22302","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Mild fresh apple, cooked citrus, and almond flavours with tart acidity and mellow sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Brazil","Natural","23128","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","23148","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild chocolate and fruit flavours with mellow sweetness. Common Brazilian Varieties"],["Peru","Delgado Family - Santa Rosa - Huabal","21913","Cajamarca","Delgado Family","Washed","\n\t\t\t\t\t<\/a>","Chocolate, and almond with mellow cooked citrus flavors. Tangy acidity and mild fruit-like sweetness. The Delgado Family is led by producer Jhoner Delgado and owns a 15-ha farm in the Huabal district in the Ja\u00e9n region in Cajamarca, Peru. Eight hectares are dedicated to coffee production containing around 14,000 trees. Harvest runs between May and November and coffee is depulped within a day of being harvested. It is dry fermented for up to 48 hours and dried to the desired moisture content on raised beds for 20 days. Out-of-season rains have presented some recent challenges. The Delgado Family's goal is to expand production with a focus on the family's well-being.Bourbon, Caturra"],["Ethiopia","Grade 1 - Tulise","22265","Yirgacheffe","Tulise","Washed","\n\t\t\t\t\t<\/a>","Caramel and praline with mellow floral and cooked stone fruit flavors. Tart acidity and fruit-like sweetness. This lot comes to us from the Adorsi washing station in the Tulise village within Yirgacheffe. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adorsi washing station, they process coffee in traditional Ethiopian fashion with some new advancements like extended fermentation time. They utilize float tanks to remove everything except the ripest cherries. Cherries are deplulped and fermented for 72 hours before being dried on raised beds. This extended fermentation time allows them to replace the water with fresh water roughly every 24 hours, resulting in an incredibly impressive and clean cup profile. Heirloom Ethiopian Varieties"],["Guatemala","Gustavo Lopez - Finca El Pozo - Bourbon","22279","Huehuetenango","Gustavo Lopez","Washed","\n\t\t\t\t\t<\/a>","Cooked fruit with mellow caramel and praline flavors. Tart acidity and fruit-like sweetness. Gustavo Lopez owns El Pozo a 4.3-hectare farm in Huehuetenango. The farm grows Bourbon and Caturra and produces around 12,000-13,000 kg of coffee per year. Harvest typically runs from January through April. The coffee is picked ripe and left to ferment for 24 hours. It is then processed and dried on patios for around 7 days. Lopez has faced challenges with labor shortages for harvest and a disease known as Ojo de Gallo or Rooster\u2019s Eye.Bourbon"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Pink Bourbon - Washed","22366","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Panela and burnt sugar with mellow cooked fruit flavors. Tangy acidity and syrupy sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Pink Bourbon"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Caturra - Anaerobic Washed","23245","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Artificial strawberry with cocoa and mild toffee flavors. Boozy acidity and a soft mouthfeel. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Caturra"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Pink Bourbon & Castillo - Washed","23259","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Panela and dark chocolate with mild fresh citrus flavors. Tangy acidity and candy-like sweetness. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Pink Bourbon, Castillo"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Primavera - Acevedo - Huila - Gesha - Washed","23253","Huila","Omar Cardenas Benavides","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mild cooked citrus zest flavors. Tart acidity and mellow sweetness. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Gesha"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Anaerobic Washed","23255","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Cola, panela, jammy mango, and fresh tomato flavors with tangy acidity and syrupy sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Brazil","Natural - Fazenda Santa Ines - Yellow Bourbon","23518","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, clove, and cooked coffee cherry flavors with tart acidity and mellow candy-like sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Ethiopia","Grade 1 - Arsosala","20944","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and floral with mellow jammy nectarine flavours. Juicy acidity and mild syrupy sweetness Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Samuel Barrios - Finca El Matasano - Cuilco","22792","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Cooked apricot, cooked apple, and vanilla with mild caramel flavours. Sugary sweetness and mellow juicy lactic acidity. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Lorenzo Arbildo - Finca La Naranja - Chirinos - Gesha - Washed","23389","Cajamarca","Lorenzo Arbildo","Washed","\n\t\t\t\t\t<\/a>","Fresh blueberry, dried jasmine, and fresh citrus zest with mellow fresh jasmine flavours. Sparkling acidity and sugary sweetness. Finca Naranja, managed by Lorenzo Arbildo, is located in the San Ignacio region of Cajamarca, Peru. Perched at an impressive elevation of 1,950 meters above sea level, the farm enjoys exceptional growing conditions that contribute to the production of high-quality coffee. The altitude, combined with the district\u2019s fertile upper areas, provides an ideal microclimate for cultivating some of the finest coffee in the region.Lorenzo has developed expertise in the careful management of his farm, including sowing, fertilization, and harvesting practices, which are particularly important given the demanding nature of the coffee variety he cultivates. Each stage of the process is meticulously executed to ensure the highest standards of quality are maintained.At Finca Naranja, environmental stewardship is a core value. Lorenzo employs organic and sustainable practices, including the use of compost and bio-fertilizers, to enrich the soil and maintain the health of his farm. These efforts reflect a commitment to caring for the land and preserving the natural surroundings for future generations.Lorenzo\u2019s goal is to strengthen commercial relationships and ensure the consistent supply of his exceptional coffee year after year. With a dedication to quality and sustainability, Finca Naranja stands as a testament to the potential of the San Ignacio region to produce world-class specialty coffee.Gesha"],["Peru","Juan Velasco - Finca La Mandarina - Chirinos - Caturra","23390","Cajamarca","Juan Velasco","Washed","\n\t\t\t\t\t<\/a>","Jammy passion fruit and caramel with mild jammy apple and cacao flavours. Sugary sweetness and winey acidity. Juan Velasco owns Finca La Mandarina near Chirinos in the San Ignacio Province in Cajamarca, Peru. The farm is located in a forested, mountainous region with rich, fertile clay soil. Velasco has 1 ha of land and around 5,000 coffee trees. The harvest period is from May to November. The coffee is depulped within a day of being harvested and dried on raised beds for 20-30 days. Rainy conditions present challenges delaying ripening and causing slower transportation. Thanks to the cooler climate and high altitude of La Mandarina, they face fewer issues with pests. Velasco's goal in the following years is to continue innovating in the quality and post-harvest processing of coffee. This allows them to invest more in their production methods and their children's educations.Caturra"],["Peru","Dervis Huaman - Finca Lifes Nature - Gesha - Washed","23391","Cajamarca","Dervis Huaman","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and sugar cane juice with mild fresh apple blossom and jammy berry flavours. Complex acidity and delicate fruit-like sweetness. Finca Life's Nature, owned by Dervis Huam\u00e1n, is a model of sustainable coffee farming, located in a region characterized by its diverse microclimates. These unique conditions allow the farm to cultivate a variety of crops, with coffee as its centerpiece, renowned for exceptional quality.Dervis has adapted his farming practices to the specific needs of delicate coffee varieties, emphasizing effective fertilization management and precise disease control. He prioritizes environmental stewardship by incorporating regenerative practices that foster microorganism growth, resulting in organic and eco-friendly production methods.The vision for Finca Life's Nature is clear: to consistently produce outstanding coffee that meets the highest standards and earns recognition in premium quality markets. Through his dedication to sustainability and quality, Dervis Huam\u00e1n has positioned Finca Life's Nature as a standout producer in the coffee world.Gesha"],["Peru","Jose Elmer Sanchez - Finca El Romerillo - Chirinos - Typica","23393","Cajamarca","Jose Elmer Sanchez","Washed","\n\t\t\t\t\t<\/a>","Jammy plum and fresh orange with mild cola and toffee flavours. Tangy citric acidity and syrupy sweetness. Finca El Romerillo, owned by Jos\u00e9 Elmer S\u00e1nchez, is situated in the Chirinos district of the San Ignacio province in northern Peru. This region is renowned for its high altitudes, fertile soils, and cooler temperatures, all of which contribute to the production of exceptional specialty coffees.The farm sits at an elevation of approximately 1,700 meters above sea level, providing an ideal microclimate for coffee cultivation. Jos\u00e9 Elmer S\u00e1nchez cultivates several coffee varieties, including Typica, Caturra, Colombia, Catimor, and Marsellesa. His dedication to quality and sustainable farming practices has resulted in coffee that has achieved impressive cupping scores, with some lots reaching up to 89 points.As a member of the Prosperidad de Chirinos cooperative, Jos\u00e9 Elmer S\u00e1nchez benefits from shared resources and knowledge aimed at improving coffee quality and sustainability. The cooperative emphasizes organic farming methods, including the use of elaborate compost systems to produce organic fertilizers. These practices are critical to maintaining soil health and preventing disease, ensuring the longevity and productivity of coffee trees.The processing methods at Finca El Romerillo are meticulous. After selective handpicking of ripe cherries, the coffee undergoes a washed process, which involves depulping, fermenting to remove mucilage, washing, and then drying. This method enhances the coffee's clean and vibrant flavor profile, contributing to its medium-heavy body and pronounced brown sugar sweetness.Through his commitment to quality and sustainable practices, Jos\u00e9 Elmer S\u00e1nchez has positioned Finca El Romerillo as a notable producer in Peru's specialty coffee industry. His efforts not only contribute to the reputation of the Chirinos district but also support the broader community by promoting environmentally friendly farming methods and economic development.Typica"],["Nicaragua","PRODECOOP - FLO ID 832","23563","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Molasses and mild cocoa flavors with tart acidity. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Brazil","Natural \u2013 Fazenda Recreio \u2013 Yellow Bourbon","21585","Mogiana","Recreio","Natural","\n\t\t\t\t\t<\/a>","Mild malt and cooked berry flavors with mellow acidity. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Yellow Bourbon"],["Colombia","EA Decaf de Ca\u00f1a","22818-2",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried stone fruit, toffee, cooked stone fruit, and malt flavors with mild sweetness. Castillo, Caturra, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","21448","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and cooked fruit flavors with tart citric acidity and mild sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Peru","Sol & Caf\u00e9 - FLO ID 23765","22051","Cajamarca","Cooperativa Sol y Cafe","Washed","\n\t\t\t\t\t<\/a>","Mellow clove and fresh fruit flavors with mild winey acidity and fruit-like sweetness. Cooperativa Sol y Cafe is an accomplished coop established in 2008 spanning over 3000 hectares and including nearly 800 individual small-holder farmers. They won the 2021 Golden Cup quality competition in Peru and placed in the top 3 ever since. The lands for coffee production are used under an agroforestry system (SAF) which supports generating and conserving organic matter, managing shade and creating an environment that supports exceptional coffee production. In addition to coffee, many of the members also produce cacao and other fruits. The members have expressed to us a desire to seek out long-term partnerships with good buyers and we are proud to be part of that list! Catimor, Caturra, Bourbon, Typica"],["Guatemala","Huehuetenango","22088","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto with mild fruit and pecan flavors. Mellow tart acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Cerro San Luis Micromill \u2013 Finca El Venado \u2013 El Alto II lot \u2013 SL-28 \u2013 Yellow Honey","22309","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Praline with mellow milk chocolate and cooked fruit flavors. Tart citric acidity and mild candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Ethiopia","Grade 1","22974","Limu",null,"Natural","\n\t\t\t\t\t<\/a>","Graham and fresh melon with mild nutmeg flavors. Tart acidity and fruit-like sweetness. Heirloom Ethiopian Varieties"],["Honduras","Carlos Mejia - Finca La Valentina - Natural","23768","La Paz","Carlos Mejia","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ethiopia","Grade 1 - Duwancho\u00a0- Special Prep - Single Variety 74148","22272","Sidama","Duwancho","Natural Special Prep","\n\t\t\t\t\t<\/a>","Burnt sugar, cooked nectarine,\u00a0 and cooked blueberry with mild milk chocolate flavours. Juicy acidity and delicate fruit-like sweetness. This lot comes from us from the Duwancho washing station in Sidama.Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn't experienced prior to instituting it.During drying, they specifically told us that they try to keep the thickness of cherries as thin as possible to ensure consistency. They place the beds in areas of good airflow and dry slow for up to 30 days. 74148"],["Ethiopia","Grade 1 - Halo Beriti","21088","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked grapefruit flavors with winey acidity and mild sugary sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Huila","22185","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Molasses and cocoa with mellow cooked fruit flavors. Tangy malic acidity and mild syrupy sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","22500",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and fresh fruit flavors. Mellow sugary sweetness and tart acidity. Common Brazilian Varieties"],["Honduras","Roger Dominguez - Finca Las Acacias - Natural","22683","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Dried coffee cherry with mellow praline flavors. Good sweetness and mild winey acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Anaerobic - Natural - Fazenda do Cruzeiro - Sancoffee - Yellow Bourbon","23509","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry and clove with cooked fruit flavors. Winey acidity and candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Bourbon"],["Brazil","Natural - Fazenda IP - Red Bourbon","21709","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Cooked berry with mellow cocoa and clove flavors. Winey acidity and mild candy-like sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Bourbon"],["Brazil","Pulped Natural - Espirito Santo Contest - 9th Place - Sitio Bateia - Catucai 785","23715","Esp\u00edrito Santo","S\u00edtio Bateia","Pulped Natural","\n\t\t\t\t\t<\/a>","Caramel with mild cacao, cooked stone fruit, and jammy melon flavours. Mellow complex acidity and candy-like sweetness. Deuza is the wife of Rog\u00e9rio Sartori, son of Leonir Sartori, another prominent and well-known producer in the regions of Bateia and Esp\u00edrito Santo. Rog\u00e9rio inherited the family property from his father, and it has been in the family for approximately 100 years.In 2002, they began the process of pulping their coffees and investing in specialty coffee production. The terroir and microclimate of the property are renowned for their quality. Since Rog\u00e9rio dedicated himself to producing specialty coffees, the coffee from the estate has consistently ranked among the best in the region\u2014at one point, even achieving first place in his municipality.The couple works together on the property every day, with a total commitment to quality. The estate is equipped with facilities including covered concrete terraces, masonry bins suitable for specialty coffees, and a coffee pulper.They remain attentive to new developments and technologies in coffee cultivation, applying these innovations on the property. This is why Rog\u00e9rio consistently participates in training sessions and lectures on regional matters.Catucai"],["Colombia","Carlos Gonzalez - Finca La Cabana - Inza - Cauca - Castillo - Washed","22180","Cauca","Carlos Gonzalez","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked plum, caramel, and praline flavours with mild juicy acidity and candy-like sweetness Carlos Gustavo Gonzalez owns a 1.8-hectare farm called Bella Vista, where he grows several varieties of coffee, including Typica and Caturra, along with the Colombian varieties of Colombia and Castillo. He carefully harvests the coffees when they are their ripest: bright red cherries for the Typica and Caturra, purple for Castillo, and dark yellow for Colombia. He puts his coffee through what's called a \"double fermentation\" by producers who work with Banexport. First, the coffees are placed in a hopper after picking, where they sit for 12 hours. Then, they are depulped and fermented in a tank for 24 hours. The parchment is washed three or four times, and then dried in a gable-roof dryer for about 14 days.Castillo"],["Guatemala","Don Arturo - Finca Bromelias","22772","Huehuetenango","Don Arturo","Washed","\n\t\t\t\t\t<\/a>","Cooked pear and dried tropical fruit with mellow cacao and cocoa flavours. Mild juicy malic acidity and fruit-like sweetness. Arturo Gabriel Lopez owns Cipresada and Finca Bromelias. He has 4 ha of farmland with around 15,000 coffee trees. Don Arturo's washed processed coffees pre-ferment for 36 hours and up to 12 hours in a tank. The washed coffee then dries for 15 days on patios.In recent years weather has been inconsistent. Recently, the flowering of the coffees was delayed by one month, so the picking started at the end of January. This can cause delays in processing and exporting the coffee. Rain patterns have varied causing differences in typical flowering periods. Don Artura says they are adding more organic material and covering the soils to prevent significant changes in the microclimate of the plantations.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai","23450","La Paz","Roxana Chambi","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, jammy orange, and caramel flavors with complex acidity and clean fruit-like sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Gesha - Anaerobic - Natural","23462","La Paz","Roxana Chambi","Natural","\n\t\t\t\t\t<\/a>","Fresh mango and jammy blackberry with mild cola and burnt sugar flavors. Sugary sweetness and winey acidity San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Gesha"],["Kenya","Uteuzi Jimbo - Western AA","22039",null,null,"Washed","\n\t\t\t\t\t<\/a>","Rich burnt sugar and clove merge with cooked melon. Assertive acidity and subtle sweetness. Batian, SL28, SL34, Ruiru 11"],["Brazil","Anaerobic - Natural - Fazenda Sertao - Yellow Bourbon","23517","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Amaretto with mellow spices, and fresh cranberry flavors. Tart acidity and good sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Kenya","Thunguri - AA","23786","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Kenya","Thunguri - AB - Kirinyaga","23837","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Gesha - Washed","23890","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Gesha"],["Brazil","Natural","23158","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond and pecan flavors. Common Brazilian Varieties"],["Brazil","Natural","23159","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild tart acidity. Common Brazilian Varieties"],["Papua New Guinea","Kunjin","21637",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow acidity and sweetness. Arusha, Bourbon, Typica"],["Papua New Guinea","Kunjin","21637-3",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mellow acidity and sweetness. Arusha, Bourbon, Typica"],["Guatemala","Huehuetenango - Waykan","22091","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mild milk chocolate flavors. Mellow balanced acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Cristal","23486",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow clove and cedar flavors with tart acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","23520",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mellow cooked fruit flavors. Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","22961","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Salted peanut with mild fruit flavor, a soft mouthfeel, and mild fruit-like sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Rwanda","COOPAC - Kirorero - Buhoro - Washed - FLO ID 35306","23018","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, fresh banana, and chocolate flavors with tart acidity and sugary sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Ethiopia","Grade 3 - Hambela","23993","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Fresh stone fruit, toffee, and floral flavors with tangy acidity and fruit-like sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Santa Barbara - Huehuetenango","22773","Huehuetenango","Santa Barbara","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, milk chocolate, and oolong tea with mellow cooked red grape flavors. Tart malic acidity and candy-like sweetness. This coffee comes from the Santa Barbara region in Huehuetenango. Farmers in this region typically grow Caturra, Bourbon, and Red Pache varieties, but also explore the creation of hybrids. They often grow other crops such as corn and beans as well. The community of farmers works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is the livelihood of the producers in this region and they care greatly of their work.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Bali","Karana - Kintamani - Carbonic Maceration - Anaerobic - Natural","23334","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Lots of dried cranberry and fresh cranberry with mild clove flavors. Intense boozy acidity and mellow candy-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23719","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Colombia","Best Cup #4 - Jesus Edwin Mu\u00f1oz Naravaez - San Pedro de Cartago - Nari\u00f1o - Colombia","20161","Nari\u00f1o","Jesus Edwin Munoz Naravaez","Washed","\n\t\t\t\t\t<\/a>","Loaded with vanilla flavor, noticeable baking spices, jammy fruit flavors, and balanced acidity. Jesus has been producing coffee for a decade, starting out on a shared farm. Since then, his quality has increased allowing him to create a more stable life for his family. His farm is El Aguacate, 1 hectare at an extremely high elevation. After harvest, cherries are pre-fermented in bags for 3 days in a cool area. On day four, the coffee is depulped and ferments in the tank for 48 hours followed by a washing to fully clean the seeds. The coffee is then dried in a parabolic dryer. Colombia"],["Brazil","Natural","22954",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond and peanut flavors with mild acidy acidity. Common Brazilian Varieties"],["Colombia","EP","23292",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry flavors with a touch of nutmeg. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Arsosala","23522","Guji","Arsosala","Washed","\n\t\t\t\t\t<\/a>","Fresh stone fruit and dried floral with mellow dried fruit flavors. Winey acidity and mild delicate fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23717","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Jammy pineapple, golden raisin, dried lime, and perfumey bergamot flavors with strong sparkling acidity and good candy-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Burundi","Gakenke - Kayanza - Washed","23043","Kayanza","Gakenke","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry with mellow cola, dark chocolate, and jammy grape flavours. Juicy phosphoric acidity and mild sugary sweetness. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["Bolivia","Hernando Machaca - Finca Machaca - Red Catuai","23469","La Paz","Hernando Machaca","Washed","\n\t\t\t\t\t<\/a>","Malt and amaretto flavors with tart citric acidity and mild sugary sweetness. Finca Machaca, owned by Hernando Machaca, is a coffee farm located in the Choj\u00f1apampa community within Bolivia's La Paz Department. This region, part of the Yungas, is renowned for its lush landscapes and favorable coffee-growing conditions. The farm sits at an elevation of approximately 1,550 meters above sea level, providing an ideal environment for cultivating high-quality coffee.Despite challenges faced by small producers in Bolivia, such as market access dominated by larger buyers, Hernando has maintained high-quality standards in his production.The farm primarily cultivates Red Catuai and Caturra varieties. Harvesting is done manually from June to September, ensuring that only ripe cherries are selected. Finca Machaca's commitment to quality and sustainable practices reflects the rich cultural heritage of the Yungas region, where coffee cultivation has been a tradition for generations. Hernando's dedication not only contributes to Bolivia's specialty coffee industry but also supports the local community by preserving traditional farming methods and promoting economic development.Red Catuai"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Colombia, Pink Bourbon, Tabi - Washed","23845","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Jammy red grape, fresh currant, and toffee with mild caramel flavours. Complex acidity and clean fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - La Primavera - Acevedo - Huila - Pink Bourbon - Natural","23839","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Jammy mango with mellow vanilla and jammy pineapple flavours. Tangy acidity and syrupy sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Java- Natural","23850","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Jammy mango, jammy plum, and caramel with mild milk chocolate flavours. Sparkling acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Java"],["Honduras","Herly Urquia - Finca Caviflor - Natural","23970","Montecillos","Herly Urquia","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry and fresh strawberry with mellow vanilla and dark chocolate flavours. Tangy acidity and sugary sweetness. Herly Urquia owns and manages Finca Caviflor, Finca Villa Yolanda, and Finca La Rosita in the Montecillos region of Honduras. He has added to his farms over the years. Finca Caviflor was established in 1970 and Finca Villa Yolanda followed in 2010. His farms range from 10-20 hectares and are full of healthy trees. He grows Catuai, IHCAFE 90, Caturra, and Icatu as well as other crops such as oranges, bananas, and strawberries.Finca CaviflorThis 20-hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on this property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is a common occurrence to see them around all the coffee and other fruits. Herly is now in the process of building new fermentation tanks to continue to experiment with new processing techniques. Finca Villa YolandaThis 10-hectare farm is home to around 21,000 coffee trees. Here he also grows Catuai and IHCAFE 90 in addition to Caturra and Icatu. Plantains, citrus fruits, and mangoes also grow among the coffee trees.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas - SL-28 - Yellow Honey","23994","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas - SL-28 - Yellow Honey","23995","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Guatemala","Guadalupe Bautista - Finca Alejandrina - Bourbon","22283","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Toffee and praline with mild cooked fruit flavors. Tart acidity and mellow fruit-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon"],["India","Ratnagiri Estate - Cauvery Variety - Washed","22808","Karnataka","Ratnagiri Estate","Washed","\n\t\t\t\t\t<\/a>","Mild praline, amaretto, and cooked citrus zest flavors. Tart acidity and mellow fruit-like sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery"],["Ecuador","Maputo - Finca Maputo - Sidra - Honey","23723","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Jammy cherry, caramel, brown sugar, and fresh bergamot flavors with strong sparkling malic acidity and syrupy sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ethiopia","Single Farmer Project - Mr. Girum Girma - Grade 1 - Arsosala","23798","Guji","Mr. Girum Girma","Natural","\n\t\t\t\t\t<\/a>","Lots of fresh apple blossom, with dark chocolate, raisin, and jammy red wine flavors. Tangy, juicy acidity sugary sweetness. Mr. Girum Girma owns 12 hectares of coffee land in the Oromia Regional State, Guji Zone, Urga District. His farm is located near the small town of Haro Wachu. Most of his income is derived from his coffee farm, although he also grows vegetables and Enset (false banana) in his backyard garden for daily consumption. A portion of his garden is used for farming, but the bulk of his produce comes from his coffee plantation.Mr. Girum\u2019s farm is one of the largest in the district by land size. He is the father of nine children, and his entire family works full-time on the farm. While he ensures that most of his children attend school, they assist on the farm after school, which typically consists of a half-day session.Heirloom Ethiopian Varieties"],["Brazil","Natural \u2013 Fazenda Conesol \u2013 Yellow Bourbon","22940","Minas Gerais","Conesol","Natural","\n\t\t\t\t\t<\/a>","Mild malt and fresh fruit flavors with a soft mouthfeel and mellow winey acidity. Conesol Farm, or Agropecu\u00e1ria Conesol, is owned by Lindalva de Oliveira Dutra Vivenza and sons, a family of Italian-Brazilian coffee producers who has been working in the coffee sector since the late 19th century. Though those earliest farms were flooded during the construction of a hydroelectric facility, the call of coffee lasted through the generations, starting up again in the 1940s. By 1998 it was Antonio and Lindalva's turn: They bought their first parcel here in 1998, and now the family farm is 430 hectares in total, with 206 hectares planted with Bourbon and Yellow Bourbon variety coffees. The farm is separated into six lots, which allows for specification and tailored production that is part of the family's commitment to specialty-coffee. Today, day-to-day operations are overseen by Antonio and Lindalva's sons, Piero, Stefano, and Paulo. Conesol is Rainforest Alliance\/UTZ certified, and the family is passionate about using the best practices in order to protect the land and environment, as well as their staff.Yellow Bourbon"],["Burundi","Gisha - Ngozi - Washed","23063","Ngozi","Gisha","Washed","\n\t\t\t\t\t<\/a>","Chocolate, cooked papaya, and dried fruit flavors with tart tartaric acidity and sugary sweetness. The farmers who deliver cherries to Gisha Washing Station work on small plots with an average of 200 to 250 trees. Their careful and selective harvesting goes a long way to produce the best quality product. The coffee speaks for itself with aromatic florals, soft citrus, and many characteristics of prized East African coffees. The area of Gisha, from which the station takes its name, was named by King Bigayimpunzi and is considered the headquarters of Tangara, in Ngozi Province.Bourbon"],["Burundi","Rubagabaga - Kayanza - Washed","23064","Kayanza","Rubagabaga","Washed","\n\t\t\t\t\t<\/a>","Raisin, fresh red grape, intense caramel, and burnt sugar flavors with tangy tartaric acidity and intense syrupy sweetness. The Rubagabaga Washing Station is located in the Kayanza region of Burundi and is named after the hill it sits on. Many producers from around the region contribute to this washing station. Much of Rubagabaga\u2019s fame and reputation comes from an abundance of banana trees in the region. The locals make use of \u201cumubaga\u201d which is the first juice squeezed out of the banana to brew beer, one of the many homemade brews the country so fondly makes.Bourbon"],["Bolivia","Maria Pucho - Finca Zanga - Red Catuai","23196","La Paz","Maria Pucho","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, toffee, and molasses flavors with piquant acidity and fruit-like sweetness. Finca Zanga, managed by Mar\u00eda Pucho, is located in the La Paz region of Bolivia, an area renowned for its rich coffee-growing heritage. The farm is situated at an elevation that provides an ideal microclimate for cultivating high-quality coffee.The farm primarily cultivates the Red Catuai variety, known for its excellent cup quality and balanced flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Tasting notes often include cola, toffee, fresh floral, and mild oolong tea flavors, with tart acidity and mellow sugary sweetness.Red Catuai"],["Peru","Oscar Abad - Finca Picorana - Ricardo Palma - Gesha - Washed","23444","Cajamarca","Oscar Abad","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, caramel, fresh hibiscus and fresh strawberry flavors with juicy acidity and delicate fruit-like sweetness. Finca La Palma is owned by Oscar Abad and is located in the San Ignacio Province in Cajamarca, Peru. The 1-ha farm has around 5,000 coffee trees and fertile soil with rich organic matter. The coffee is typically washed within a day of being harvested and dry fermented for up to 48 hours. It is then dried on raised beds for 30-40 days until the desired moisture content is reached. Recently, unseasonal rains have been a challenge. Oscar has invested heavily in infrastructure for the post-harvest process, with drying modules and fermentation tanks.Gesha"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha - Natural","21856","La Asunta","Juan Carlos Huanca","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry with mild chocolate and spices flavors. Winey acidity and mellow sugary sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Brazil","Natural","23129","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and pecan flavors with mild acidity. Common Brazilian Varieties"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","23193","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and sugar cane juice with mellow jammy pear and fresh floral flavors. Juicy malic acidity and clean fruit-like sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha - Natural","23194","La Asunta","Juan Carlos Huanca","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, cocoa, and floral flavors with tart acidity and candy-like sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","23416","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh raspberry and cooked melon with mellow nutmeg flavours. Fruit-like sweetness and mild complex acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Bolivia","Antonio Mamani - Finca El Mirador - Gesha - Natural","23463","La Paz","Antonio Mamani","Natural","\n\t\t\t\t\t<\/a>","Mild jammy passion fruit, caramel, dried pome, and spices flavors with sugary sweetness and mellow juicy malic acidity. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Gesha"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Catuai - Honey","23468","La Asunta","Juan Carlos Huanca","Honey","\n\t\t\t\t\t<\/a>","Kahlua, dried citrus zest, and fresh citrus zest flavors with tart acidity and candy-like sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Catuai"],["Brazil","Natural","22927",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow herbal and fruit flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","22958",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter with mellow fresh berry flavors. Common Brazilian Varieties"],["Ecuador","Maputo - Finca Maputo - Typica - Honey","23372","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Bright jammy strawberry with mild spices, malt, and dried lavender are complemented by tart acidity and subtle sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Brazil","Natural - Anaerobic - Fazenda Capim Seco - Yellow Bourbon","21706","Minas Gerais","Capim Seco","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, graham, and cooked coffee cherry flavors. Winey acidity and mellow candy-like sweetness Sitio Capim Seco is owned and operated by Rafael Dias Pereira, who comes from a long line of coffee producers: His grandparents Isidro and Nazareth Pereira were among the first coffee producers in the region, and Rafael's mother and aunt own the nearby Fazenda Irm\u0103s Pereira. Rafael has three passions: family, horses, and specialty coffee. His passion for horses is partially how he got interested in managing farms: Before he was a coffee producer, he actually established a horse farm, where he breeds Brazilian Mangalarga Marchadors, a horse-racing favorite. When his equestrian endeavor became successful, he decided to invest some of the profits to the passion he shares with his family\u2014coffee. He bought a small plot of land near his family's coffee lands, and since his first harvest in 2007, he has earned high cup scores for his lots. \"Coffee is what makes my family stay tightly bonded, up since the past until nowadays,\" Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible.\" Because Sitio Capim Seco is relatively small (35 hectares of coffee\u2014large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irm\u0103s Pereira to process his coffee. There, he dries his cherry on raised beds or patios, and he produces both Naturals and Pulped Naturals. He has even tried some experimental processes like Black Honey.Yellow Bourbon"],["Peru","MWP - Lima Coffee - FLO ID 34573","21717","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild malt, graham, and pecan flavors with mellow piquant acidity. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Papua New Guinea","Kenta","21727",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline and peanut flavors with good sweetness and a soft mouthfeel. Arusha, Bourbon, Typica"],["Tanzania","PB Itumpi - Fully Washed","23135","Mbozi","Itumpi","Washed","\n\t\t\t\t\t<\/a>","Cocoa, grapefruit, tomato and nutmeg with piquant acidity and mild candy sweetness. The AMCOS started in the 1970\u2019s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Ecuador","July Jumbo - Loja - Typica - Anaerobic - Honey","23407","Loja","July Jumbo","Honey","\n\t\t\t\t\t<\/a>","Burnt sugar, milk chocolate, jammy blueberry, and cooked tropical fruit flavours with sugary sweetness and winey acidity. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Typica"],["Venezuela","Jose Orduz - Finca El Tirol - Gesha - Anaerobic - Honey","23920","T\u00e1chira State","Jose Orduz","Honey Process","\n\t\t\t\t\t<\/a>","Caramel and jammy strawberry flavors with winey acidity and candy-like sweetness. Founded in 2020, El Tirol is a 18 hectare farm planted with around 40,000 coffee trees of varieties that thrive in the Andes. In fact, Mr. Jose\u2019s Gesha plants originate from Mr. Domingo Torres, a COE Colombia winner. After the Gesha matured on Mr. Orduz\u2019s farm, it yielded more than expected per tree along with its fantastic flavor profile. Jose focuses on producing washed and honey-processed coffee, experimenting with various fermentation recipes to unlock unique flavors. The processing area and drying beds are spacious and well-organized. The farm is on a hillside from which you see the Colombian border. The climate is pleasant year-round, with seasonal cool winds. El Tirol employs local families, and future goals include building a viewing platform and renovating the farm enough for guided tours. Gesha"],["Honduras","Roger Dominguez - Finca Las Flores - Gesha - Natural","24016","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry, cooked pear, cooked red grape, and caramel flavors with tart acidity and sugary sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Gesha"],["Brazil","Natural - Anaerobic - Fazenda Santuario Sul - SL-28","21738","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Mild panela and graham flavors with mellow acidity. Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.SL-28"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Encino lot - Catua\u00ed - Natural","22311","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with mild cocoa and clove flavors. Lots of boozy acidity and mellow fruit-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Tajo lot - Catua\u00ed - Natural","22312","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong potpourri and dried coffee cherry flavors with intense boozy acidity and mellow sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Brazil","Natural","22934",null,null,"Natural","\n\t\t\t\t\t<\/a>","Subtle peanut with mellow cooked citrus zest and mellow sweetness. Common Brazilian Varieties"],["Peru","Jose Herrera - Finca El Cipres - Huabal - Caturra - Washed","23432","Cajamarca","El Cipres","Washed","\n\t\t\t\t\t<\/a>","Toffee and pome flavors with good acidity and sweetness. Jose Herrera owns the 2.75-hectare farm El Cipres in the Huabal region of Cajamarca. The farm is close to a waterfall calledChorro Blanco, and is the last coffee-farming plot before the village of Agua Colorada gives way to the forest. Jose is a promising producer who is very careful with his harvesting and processing, and is a founding producer of Lima Coffees.Caturra"],["Burundi","Masha - Kayanza - Washed","21614","Kayanza","Masha","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and molasses with mellow fresh fruit flavors. Tart malic acidity and candy-like sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22554","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Kahlua, burnt sugar with mellow cooked tropical fruit flavors. Tart acidity and sugary sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Nicaragua","Cafetos de Segovia","23810","Nueva Segovia","Cafetos de Segovia","Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline flavors. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities around Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Vietnam","Dung K'No - Duc Trong Mill","23975","Lam Dong","Dung K'No","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh melon and malt flavors with mild acidity and sweetness. Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Vietnam","Wet Polished - Screen 18+","23976","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Nutty and woody flavors with medicinal bitterness and a salty mouthfeel. Robusta"],["Honduras","Finca Las Acacias - Catuai & Bourbon","24028","La Paz","Finca Las Acacias","Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh citrus flavors with tart acidity and good sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Bourbon, Catuai"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22740","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Clove and cooked coffee cherry flavors with tart acidity and mild fruit-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Mexico","Cristal","23321",null,null,"Washed","\n\t\t\t\t\t<\/a>","Coffee liqueur, cherry and tropical fruit with balanced acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Burundi","Masha - Kayanza - Washed","23044","Kayanza","Masha","Washed","\n\t\t\t\t\t<\/a>","Panela, cooked lime, toffee, and fresh lemon flavors with clean fruit-like sweetness and balanced acidity. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Turaco - Ngozi - Washed","23045","Ngozi","Turaco","Washed","\n\t\t\t\t\t<\/a>","Cooked plum with mild cooked currant, toffee, and chocolate flavors. Clean fruit-like sweetness and tart acidity. Named for the iconic, brightly colored bird spotted across Burundi, these Turaco fully washed lots are specialty blends that catch your attention. Selected from the best washing stations throughout the Ngozi province, they show off a clean and balanced cup profile. Contributing producers have an average farm size of 0.3 hectares.Bourbon"],["Mexico","Cristal","23320",null,null,"Washed","\n\t\t\t\t\t<\/a>","Spiced citrus with tomato, bell pepper and melon notes; tart acidity with mild sweetness. Bourbon, Typica, Mundo Novo"],["Burundi","Gihere - Ngozi - Natural","23046","Ngozi","Gihere","Natural","\n\t\t\t\t\t<\/a>","Kahlua and cooked cascara with mellow cacao and dried pome flavors. Winey acidity and mild sweetness. Gihere Central Washing station receives coffee from over 1600 small-holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features adequate soaking and floating tank for optimal coffee processing and has over 200 drying tables. As a result, they can process nearly 20,000 bags of coffee in total here. As a result of this washing station being established in the 80s, many small-holder farmers have gained access to capital investments, education, and infrastructure to produce exceptional coffees and improve their livelihoods. After coffee has dried, it it transported to the capital city of Gitega for dry milling and export. Bourbon"],["Burundi","Gakenke - Kayanza - Washed","23047","Kayanza","Gakenke","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot, panela, toffee, and cooked berry flavors with clean fruit-like sweetness and mellow tangy acidity. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22740-2","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Clove and cooked coffee cherry flavors with tart acidity and mild fruit-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Burundi","Nemba - Kayanza - Anaerobic Washed Oro Yeast","23050","Kayanza","Nemba","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild caramel and dried grapefruit flavors. Mellow tart acidity and fruit-like sweetness. Nemba Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 3113 farmers that deliver to this washing station. Each farmer has roughly 168 trees on about a sixth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Colombia","EP","23228",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","21578-2",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild cocoa flavors and acidy acidity. Common Brazilian Varieties"],["Brazil","Natural","21578",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild cocoa flavors and acidy acidity. Common Brazilian Varieties"],["Guatemala","Huehuetenango","23589","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and pecan with mellow fruit notes. Tart acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Tanzania","AA Itumpi - Fully Washed","23134","Mbozi","Itumpi","Washed","\n\t\t\t\t\t<\/a>","Honey and hops flavors with tangy acidity and a smooth mouthfeel. The AMCOS started in the 1970\u2019s under the name Ujamaa with 56 members. In the year 1994, they were renamed as Itumpi AMCOS. Today, they are still operating under this name and have 160 active members. During harvest, producers deliver the cherries from 12.30-6 p.m. Usually, the pulper is being turned on at around 2 p.m. and can run up to 10 p.m. After being pulped, the parchment is graded into P1, P2, P3, P lights and pods in the washing channels, before it soaks in the tanks for 8-10 hours. The drying of the parchment will take 7-10 days in this area.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Burundi","Turaco - Ngozi - Washed","23045-2","Ngozi","Turaco","Washed","\n\t\t\t\t\t<\/a>","Cooked plum with mild cooked currant, toffee, and chocolate flavors. Clean fruit-like sweetness and tart acidity. Named for the iconic, brightly colored bird spotted across Burundi, these Turaco fully washed lots are specialty blends that catch your attention. Selected from the best washing stations throughout the Ngozi province, they show off a clean and balanced cup profile. Contributing producers have an average farm size of 0.3 hectares.Bourbon"],["Kenya","Gichathaini - PB - Nyeri","23646","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Tons of caramel with jammy blackberry, cooked orange, and dark chocolate flavours. Complex acidity and candy-like sweetness. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Burundi","Gakenke - Kayanza - Honey","23049","Kayanza","Gakenke","Honey","\n\t\t\t\t\t<\/a>","Toffee with mild cooked currant, cocoa, and cooked grapefruit flavors. Clean fruit-like sweetness and tart acidity. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["Colombia","EP","22988",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow malt flavors with almond notes and savory undertones. Good acidity and mild sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Fazendas Dutra \u2013 Fazenda \u00c1gua Limpa \u2013 Yellow Catuai \u2013 Regenerative Organic Alliance","23383","Minas Gerais","Fazendas Dutra","Natural","\n\t\t\t\t\t<\/a>","Mild caramelizing flavors with mellow acidity and a smooth mouthfeel. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Yellow Catuai"],["Ethiopia","Grade 1 - Hambela","17208","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Balanced and creamy mouthfeel with a juicy acidity. Rich caramel, green apple, blackcurrant. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","22935",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan flavor with mellow sweetness. Common Brazilian Varieties"],["Burundi","Nemba - Kayanza - Natural","23055","Kayanza","Nemba","Natural","\n\t\t\t\t\t<\/a>","Chocolate and cooked citrus flavors with tart acidity and fruit-like sweetness. Nemba Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 3113 farmers that deliver to this washing station. Each farmer has roughly 168 trees on about a sixth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Burundi","Masha - Kayanza - Honey","23058","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Lots of brown sugar, caramel, dark chocolate, and tropical fruit flavors with sparkling acidity and candy-like sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Gakenke - Kayanza - Washed","23059","Kayanza","Gakenke","Washed","\n\t\t\t\t\t<\/a>","Dried berry, cooked grape, and dark chocolate flavors with tart acidity and candy-like sweetness. Gakenke Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 2667 farmers that deliver to this washing station, each farmer holding only 250 trees on roughly a tenth of a hectare. Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity. Bourbon"],["Burundi","Kibingo - Kayanza - Honey","23060","Kayanza","Kibingo","Honey","\n\t\t\t\t\t<\/a>","Dried cherry, panela, burnt sugar, and dried papaya flavors with juicy acidity and clean fruit-like sweetness. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Burundi","Gahahe - Kayanza - Washed","23062","Kayanza","Gahahe","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, fresh pear, milk chocolate, and cooked grapefruit flavors with tangy acidity and delicate fruit-like sweetness. Gahahe Washing Station is located in the province of Kayanza and was established in 1989. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 1740 farmers that deliver to this washing station. Each farmer has roughly 240 trees on about a tenth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Papua New Guinea","Kunjin","22842",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh papaya, and fresh citrus zest flavors with tart acidity and mild sweetness. Arusha, Bourbon, Typica"],["Guatemala","Huehuetenango - Waykan","24055","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked grape, and caramel flavors with juicy acidity and syrupy sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24056","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked grape, and caramel flavors with juicy acidity and syrupy sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Cauca","22491","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and cocoa flavors with tart citric acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Mexico","Carlos Cadena - Finca Huehuetepan - Gesha - Natural","22879","Veracruz","Carlos Cadena","Natural","\n\t\t\t\t\t<\/a>","Intense clove and cooked cascara with cranberry flavors. Boozy acidity and mellow sugary sweetness. Finca Huehuetepan is a 19 hectare farm owned and operated by Carlos Cadena.Carlos has had a ton of success at international competitions like Cup of Excellence, including placing first in the 2024 auction in the experimental category. Carlos spoke to us about his focus on experimental processing and building infrastructure to support continual innovation in this arena of production.Finca Huehuetepan is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. Gesha"],["Java","Frinsa Collective - Natural","24035",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Andungasari, Bor Bor, Katrika, Ateng"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24060","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24061","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Aricha - Anaerobic","22273","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit, cooked cherry,\u00a0 and caramel with mild dark chocolate flavours. Tons of tangy phosphoric acidity and syrupy sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Finca Juan Martin - Sotara - Cauca - Gesha - Oxidation Washed","23176","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and cooked plum with mild brown sugar and milk chocolate flavours. Juicy malic acidity and delicate fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Gesha"],["Mexico","Puebla - Chichiquila","22667","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild praline and cooked fruit flavors. Balanced acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Rwanda","Abadatezuka COOP - Cyato - Kavumu - Natural","19967","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","This coffee showcases nutmeg with subtle nuances of graham and dried cascara. It presents a winey acidity with a pleasant sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["El Salvador","Antonio Ulises Lemus - Pacamara - Natural","22749",null,"Antonio Ulises Lemus","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry with mild jammy plum, caramel, and spices flavours. Mellow sparkling acidity and sugary sweetness. Loma Pacha is a 2-manzana farm owned by Antonio Ulises Lemus, planted with Bourbon, Pacas, and Pacamara varieties.Pacamara"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Natural","22996","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Berry and chocolate flavors with winey acidity and candy-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Honduras","Corquin - CAFESCOR - Bird Friendly Program - FLO ID 33378","21921",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa and peanut flavors with mild tart acidity. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Colombia","Cauca","22019","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and cocoa with mellow cooked red grape and cooked citrus flavors. Sugary sweetness and tart acidity. Castillo, Caturra, Colombia"],["Guatemala","ADINTHEC \u2013 FLO ID 2892","22229","Huehuetenango","ADINTHEC","Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked citrus with mellow fresh grape flavors. Tangy acidity and candy-like sweetness. ADINTHEC is one of contributing cooperatives to CODECH. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members.CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Decaf Origin Select","24087",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Costa Rica","Central Valley","23482","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and cocoa flavors with tart acidity and sweetness. Common Costa Rican Varieties"],["Brazil","Natural - Fazenda do Cruzeiro - Sancoffee - Yellow Catua\u00ed","23277","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, almond, and cascara, with winey acidity and fruit-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Guatemala","Finca Las Rosas - Huehuetenango - Gesha","19564","Huehuetenango","Finca Las Rosas","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry with mild jammy peach, chocolate, and almond flavours. Mellow balanced acidity and sweetness. Finca Las Rosas is located at the base of the Cuchamatanes mountain range in Huehuetenango. This farm is owned and operated by the Villatoro family and Rolando VIllatoro is currently leading the operation. This farm began planting coffee in 1920s and has been producing coffee now for four generations. From Rolando:\u201cIn the year of 1920 my great-grandfather Valent\u00edn Villatoro Ventura, started to grow typical coffee and Bourbon. Across four generations the farm has slowly evolved and made its way to me- Rolando Villatoro Villatoro. We are located in the imposing Cuchumatanes mountain range in Huehuetenango at a height of 4,500 to 6,000 MASL- just on the border with Mexico.Now we are cultivating different varieties like: Typica, Bourbones, caturra, paramar\u00e0s, Geisha and red patch, etc. To these coffees we give different milling processes such as: Washed, Honeys and Naturals. We have also participated in several competitions in the years 2005, 2008 and 2017 in the Cup Of Excellence competition. We sincerely hope you like the coffee produced at Finca Las Rosas.\u201d \u2013 Rolando VillatoroGesha"],["Colombia","Finca Juan Martin - Sotara - Cauca - Sidra - Washed","23186","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and cooked stone fruit with mild caramel and vanilla flavours. Juicy malic acidity and delicate fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Sidra"],["Guatemala","Huehuetenango - Waykan","24114","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24115","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Caturra - Anaerobic Washed","23243","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Dried berry and cooked stone fruit with mild amaretto flavors. Winey acidity and a smooth mouthfeel. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Caturra"],["Colombia","Daniel Mauricio Bolanos - Finca El Placer - San Agustin - Huila - Colombia - Anaerobic - Washed","23250","Huila","Daniel Mauricio Bola\u00f1os Zuniga","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, toffee, and almond flavors with good acidity and sweetness. Daniel Mauricio Bola\u00f1os owns and runs the farms El Pacer and La Esperanza both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.Colombia"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Pink Bourbon- Anaerobic Washed","23235","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, fresh orange, toffee, and kahlua flavors with intense fruit-like sweetness and juicy tartaric acidity. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21976","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Pecan and cocoa flavors with mellow acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","23862","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit, milk chocolate, and fresh berry flavors with tart acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Typica - Washed","23865","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Dried pear, vanilla, intense dark chocolate, and floral flavors with juicy acidity and delicate fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Typica"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","23881","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Jammy mango, perfumey apple blossom, caramel, and vanilla flavors with complex acidity and candy-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","22967","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Almond flavors with mild sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Brazil","Natural","22931",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild acidity. Common Brazilian Varieties"],["Honduras","Roger Dominguez - Finca Las Acacias - Catuai Rojo - Natural","22612","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Mellow cola, burnt sugar, fresh mango,\u00a0 and jammy apple flavours with a creamy mouthfeel and mild juicy acidity. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["Colombia","Finca Juan Martin - Sotara - Cauca - Red Bourbon - Washed","23177","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and jammy strawberry with mellow cola and caramel flavours. Complex acidity and clean fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Bourbon"],["Peru","Jorge Alarcon - Finca La Suegra - El Progreso - Gesha - Washed","23388","Cajamarca","Jorge Alarcon","Washed","\n\t\t\t\t\t<\/a>","Fresh mango, jammy red grape, and fresh apple blossom with mellow dried lavender flavours. Complex acidity and delicate fruit-like sweetness. Finca La Suegra, owned by Jorge Alarc\u00f3n, is a celebrated coffee farm located in the picturesque region of Ja\u00e9n, San Jos\u00e9 del Alto, in Cajamarca, Peru. Nestled at an elevation of 1,600 meters above sea level, the farm benefits from the region\u2019s ideal conditions for cultivating high-quality coffee. The altitude, combined with fertile soils and a favorable climate, contributes to the distinctive flavor profiles of the coffee produced here.Jorge is deeply committed to meticulous and sustainable farming practices. The coffee production process begins with a careful selection of ripe cherries, guided by specific harvesting recommendations Jorge shares with his team to ensure quality. After harvesting, the beans are floated in water and vats to remove defects, such as bad beans or under-ripes. The coffee undergoes fermentation for 40-45 hours in bags, is washed in a vat tank, and dried in a solar tent to maintain its exceptional quality. Once dried, the beans are stored securely in bags until they are ready for export.To nurture his farm\u2019s health and productivity, Jorge employs sustainable practices, including planting shade trees, enriching the soil with raw materials, and protecting local water resources. The farm operates within a supportive community framework, where groups of 10 to 15 producers collaborate, rotating responsibilities for various agricultural tasks. This collective approach strengthens the community and ensures efficient operations.The workforce at Finca La Suegra includes a mix of local and regional workers, some of whom are hired on a monthly basis to ensure consistent labor during the coffee harvest.Jorge\u2019s vision extends beyond producing exceptional coffee. He is committed to being an outstanding coffee producer while preserving the environment and fostering a sustainable livelihood. By maintaining a balance between environmental stewardship, community collaboration, and economic stability, Jorge aims to secure a healthy and prosperous future for his family and his beloved farm.Gesha"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","23418","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Cooked plum and cooked nectarine with mild caramel and chocolate flavours. Juicy acidity and mellow sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Kenya","Kii - AA - Kirinyaga","23627","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Rose, lemon, sugarcane juice, papaya, and molasses flavors. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Mexico","Cristal","21867",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond with mild fresh citrus and malt flavors. Mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Kenya","Kainamui - AA - Kirinyaga","22154","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cola and burnt sugar with mild dried tomato and fresh pineapple flavors. Strong tart acidity and mellow sugary sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Sumatra","Aceh DP","22473","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Molasses with mellow cooked coffee cherry and fresh grapefruit flavors. Tart acidity and mild sugary sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Caturra - Anaerobic - Natural","22621","Atitlan","Finca Pampojila","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry and fresh coffee cherry with clove flavors. Boozy acidity and mellow sugary sweetness Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Caturra"],["Brazil","Natural","23280",null,null,"Natural","\n\t\t\t\t\t<\/a>","Almond and green tea notes emerge alongside pecan. A soft mouthfeel and pleasant acidity balance the experience. Common Brazilian Varieties"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23352","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Lots of perfumey bergamot with cooked papaya, dried passion fruit and fresh lime flavors. Sparkling acidity and fruit-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Anacafe 14 & Caturra","24136","Atitlan","Finca Pampojila","Washed","\n\t\t\t\t\t<\/a>","Jammy berry, intense jammy papaya, and cooked grape flavors with lots of tart acidity and candy-like sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Anacafe 14, Caturra"],["Guatemala","Huehuetenango - Waykan","24139","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24140","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24141","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ecuador","Jose Saritama - Loja - Bourbon - Anaerobic - Natural","23364","Loja","Jose Saritama","Natural","\n\t\t\t\t\t<\/a>","Hops and cascara notes with fresh orange and cranberry. Tangy, winey acidity and fruit-like sweetness. Situated in the agriculturally rich canton of Olmedo, Jos\u00e9 Saritama\u2019s coffee farm stands as a proud symbol of dedication and continuous improvement in coffee cultivation. The region, known for its strong tradition of agriculture and coffee production, benefits from local government support aimed at enhancing coffee genetics and introducing new varietals to elevate quality standards.Jos\u00e9 Saritama has actively participated in local coffee competitions organized by the municipality, consistently earning distinguished positions that highlight the exceptional quality of his coffee. In a significant step forward, the farm recently invested in modern canopy systems to optimize coffee drying, ensuring a more consistent and refined product.Looking ahead to the future, the farm is poised to implement advanced post-harvest processes from the start of the season, supported by technical advice and expertise. These efforts reflect a commitment to not only maintaining but continually improving the quality of their coffee, positioning Jos\u00e9 Saritama\u2019s farm as a leader in the region\u2019s flourishing coffee industry.This farm embodies the spirit of progress and tradition, delivering coffee that reflects the rich agricultural heritage and promising future of Olmedo.Bourbon"],["Ecuador","Milton Villavicencio - Finca Cahuasqui - Caturra - Washed","23396","Imbabura","Milton Villavicencio","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, cola, and cooked red grape with mellow cinnamon flavours. Complex acidity and mild candy-like sweetness. Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining.Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.Caturra"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Washed","23419","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked pineapple with mellow toffee and chocolate flavours. Tangy acidity and mild candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Fausto Romo - Finca La Carolina - Gesha - Washed","23720","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, fresh green grape, perfumey bergamot, and fresh elderflower flavors with tangy acidity and syrupy sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Gesha"],["Java","Frinsa Collective - Washed","21376","West Java","Frinsa Collective","Washed","\n\t\t\t\t\t<\/a>","Kahlua and clove with mild cooked fruit flavors. Mellow complex acidity and sweetness The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Katrika, Ateng"],["Guatemala","Huehuetenango","22453","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa, fresh citrus zest, and praline flavors with tart acidity and mellow candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EP","22989",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked grapefruit with mellow burnt sugar flavors. Tart acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Carlos Gonzalez - Finca Bella Vista - Inza - Cauca - Castillo - Washed","23183","Cauca","Carlos Gonzalez","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, fresh pome, and caramel with mellow cacao flavours. Juicy acidity and clean fruit-like sweetness. Carlos Gustavo Gonzalez owns a 1.8-hectare farm called Bella Vista, where he grows several varieties of coffee, including Typica and Caturra, along with the Colombian varieties of Colombia and Castillo. He carefully harvests the coffees when they are their ripest: bright red cherries for the Typica and Caturra, purple for Castillo, and dark yellow for Colombia. He puts his coffee through what's called a \"double fermentation\" by producers who work with Banexport. First, the coffees are placed in a hopper after picking, where they sit for 12 hours. Then, they are depulped and fermented in a tank for 24 hours. The parchment is washed three or four times, and then dried in a gable-roof dryer for about 14 days.Castillo"],["Brazil","Pulped Natural - Espirito Santo Contest - 7th Place - Sitio Do Almir Favero - Catucai 785","23713","Esp\u00edrito Santo","S\u00edtio Do Almir F\u00e1vero","Pulped Natural","\n\t\t\t\t\t<\/a>","Fresh elderflower, cooked papaya, dried melon, toffee, and savory flavors with tangy acidity and good sweetness. Born and raised in the Bateia community, Elizelto comes from the F\u00e1vero family, one of the first families to settle in the Bateia region, around 1912. His grandparents, Italian immigrants, set down roots on the slopes of the region's stone mountains and there they made their home.The family's history of growing coffee began with Elizelto's father, Mr. Almir F\u00e1vero. Until then, the family grew few coffee trees for their own consumption. Mr. Almir, a man ahead of his time, saw potential in the property for cultivation and decided to invest in coffee growing.The gamble paid off very well, and Mr. Almir could raise his family with the money from coffee growing. Since then, Elizelto and his two brothers have followed in their father's footsteps and today manage the property together. The brothers' admiration for their father is such that they decided to honor him, and today, in addition to bearing the name S\u00edtio Bateia, the property is also known as S\u00edtio Almir F\u00e1vero.Women are also very active with operations. While the men are in charge of most of the harvesting, the women manage the drying of the beans. Elizelto married V\u00e2nia, and it was under their management, in 2016, that the transition from traditional coffee to specialty coffee began.The property is located in an excellent terroir for the production of special lots: altitudes between 900 and 1,100 meters, excellent precipitation rates throughout the year, and the care of selective harvesting and post-processing carried out by the producer has surprised every year in terms of quality.Despite being a somewhat reserved producer, Elizelto has been very motivated by the incentive coming from the regional quality contests. Some trophies have already been won by the coffees produced on the site, and the most recent of them was in 2021, in the quality contest promoted by Bourbon Specialty Coffees in the region. Elizelto came in 6th place in the award with a Microlot of the Catua\u00ed variety, which scored 89.25 points.Catucai"],["Ethiopia","Grade 1 \u2013 Ayla Bombe","21994","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Fresh apricot, perfume, and dried citrus flavors with tart citric acidity and fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Natural","22869","Cauca","Finca Juan Martin","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with cocoa and mellow clove flavors. Strong winey acidity and mellow sugary sweetness Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Brazil","Screen 16\/17","22946",null,null,"Natural","\n\t\t\t\t\t<\/a>","Amaretto with good acidity. Common Brazilian Varieties"],["Ethiopia","Grade 1 - Ayla Bombe","23485","Sidama","Ayla Bombe","Washed","\n\t\t\t\t\t<\/a>","Cola, cooked apple, perfumey apple blossom and perfumey jasmine flavors with lots of juicy acidity and clean fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Gesha - Anaerobic Washed","23868","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Kahlua and fresh citrus flavors with tart acidity and candy-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Gesha"],["Colombia","Huila","22017","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh fruit, cocoa, and pecan flavors with sparkling acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","Nicolas Ramirez \u2013 Finca Quejna","22623","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Toffee, cocoa, and hops flavors with tangy acidity and fruit-like sweetness. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","ACODIHUE - FLO ID 5984","20443","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Mellow almond flavors with mild acidity and sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","23506",null,null,"Natural","\n\t\t\t\t\t<\/a>","Sugar browning and cooked fruit flavors with good acidity and good sweetness. Common Brazilian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24057","Chiapas","Women CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Caramel and citrus flavors with tart acidity and sweetness. In 2005, a group of six women members of the CESMACH co-op, all of whom managed and worked their own farms, banded together in an effort to integrate more of the co-op\u2019s women members into educational workshops about coffee cultivation, and to highlight the contributions these women were making to the management and labor on their family farms while their husbands, many of which had emigrated to the U.S.A., held the title of CESMACH \u201cmember\u201d on paper. They realized that in order to create more equity among the group and to empower these women in farm-leadership roles, this practice had to change.By 2006, the grassroots group had grown to 23 women who had begun to formalize their memberships with CESMACH, becoming more involved in the cooperative and selling their coffee as \u201cCaf\u00e9 Feminino,\u201d a mark indicating that it was produced by women smallholders.In 2011, Caf\u00e9 Imports green buyer Piero Cristiani was sourcing coffees in Mexico through our producer partners at CESMACH and saw that there were a considerable number of women producers dropping off coffee for processing. On the heels of the success of our Women Producer program coffee with CODECH in Guatemala, Piero presented the program to CESMACH, proposing that coffee from individual women producers are kept separate. The creation of the women\u2019s lot incorporates a price premium, which is paid for those coffees in an effort to support these women who, more often than not, are single parents providing for their families.This program was initiated, and coffees contributed by the women producers of CESMACH was kept separate for the 2012 harvest. The CESMACH Women Producer offerings comprises hand-picked and sorted coffees grown on farms that average 4 hectares or less. There are 32 communities represented by these coffees, from the municipalities of \u00c1ngel Albino Corzo, La Concordia, Montecristo de Guerrero, and Siltepec.The 2014 premium went toward the construction of vegetable gardens. Recently, Silvia Roblero, who helps manage the women producers at CESMACH, said she hopes to start investing the premium into women's health programs, as the production volume continues to grow. Because of the high prevalence of cervical cancer in the community, a health initiative became a focus among the group to prevent and combat the disease. The women behind Cafe Feminino wanted to take care of mothers, recognizing that they hold the families together. The women, in partnership with Grounds For Health, were ultimately able to provide examinations for over 500 women.Today, the co-op boasts 224 women members: Some are widows, some are private landowners themselves, and some have partners and husbands that have emigrated for other work opportunities. As representation of the women in co-op, one women producer is on CESMACH\u2019s board of directors. This is a massive step toward increased empowerment for women, especially in Mexico \u2014 a state with traditionally machista culture. The CESMACH Women Producers are not just looking to produce just any coffee grown by women, they also adhere to CESMACH\u2019s quality standards and are pushing for that perfect cup.The story to tell isn\u2019t only one of women rising up together to improve their lives and the lives of others; it is also a story of passion and love. These women have been working with coffee for most of their lives. They understand its viability, the need for focused labor, and the importance of management in terms of both time and money.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Costa Rica","Don Sabino Micromill - Finca Teresa - Catua\u00ed - Natural","22511","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong clove and cooked cranberry flavors with lots of boozy acidity and mellow sugary sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Brazil","Pulped Natural \u2013 Rogerio Sartori \u2013 Sitio Bateia \u2013 Catucai 785 & Red Catuai","23582","Esp\u00edrito Santo","Rog\u00e9rio Sartori","Pulped Natural","\n\t\t\t\t\t<\/a>","Dried fruit and almond flavors with tart acidity and good sweetness. Rog\u00e9rio Sartori is the son of Leonir Sartori, another great and well-known producer in the region of Bateia and Esp\u00edrito Santo. He inherited Sitio Bateia which has belonged to the family for around 100 years.Rog\u00e9rio was born and raised on the farm and started managing it together with Deusa, his wife, in 1998. The couple works together on the property every day and is committed to maintaining quality.In 2002 he began pulping the coffees and investing in specialty coffees. Since the terroir and microclimate of the land are well known for quality, from the moment he dedicated himself to the production of specialty coffees, his coffee has always been among the best coffees in the region, even reaching the first place in his municipality once.The site has its own processing facilities, including covered concrete terraces, masonry bins suitable for specialty coffees, and a coffee pulper.Rog\u00e9rio is always attentive to the latest coffee-growing technologies and techniques to implement on his property. He often participates in training and lectures on matters in the region to maintain and expand his knowledge of trends in the industry.Red Catuai, Catucai"],["Ecuador","Finca La Josefina - Pacamara - Washed","23725",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Chocolate, cooked papaya, and perfume flavors with tart acidity and mild candy-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Costa Rica","Las Lajas Micromill - Finca La Esperanza - San Isidro - Black Diamond - Natural","22334","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Lots of dried cranberry with dried rose, mellow chocolate, and clove flavors. Big boozy acidity and a heavy mouthfeel. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Kenya","Kainamui - AB - Kirinyaga","22161","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine, cooked nectarine, brown sugar, and toffee flavours with juicy tartaric acidity and sugary sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Lazaro Escalante - Finca El Coyol 2 - Cuilco","22793","Huehuetenango","Lazaro Escalante","Washed","\n\t\t\t\t\t<\/a>","Cooked plum and burnt sugar with mellow caramel flavours. Juicy malic acidity and mild sugary sweetness. Lazaro Escalante owns Finca El Coyol and Finca El Coyol 2 in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Bolivia","Eleutaria Quenta - Finca Eleuteria - Red Catuai","23453","La Paz","Eleutaria Quenta","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine with mild cacao, burnt sugar, and cooked grape flavors. Juicy acidity and clean fruit-like sweetness. Finca Eleuteria, owned by Eleutaria Quenta, is a coffee farm located in Bolivia's La Paz region. The farm is known for cultivating the Red Catuai variety.The La Paz region's high altitudes and favorable climate contribute to the exceptional quality of coffee produced at Finca Eleuteria. Eleutaria Quenta's dedication to sustainable farming practices and attention to detail in processing have positioned her farm as a notable producer in Bolivia's specialty coffee industry.Through her commitment to quality and sustainability, Eleutaria Quenta continues to contribute to Bolivia's growing reputation as a source of exceptional specialty coffees.Red Catuai"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23493","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Praline and fruit flavors with balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Honduras","Marcala \u2013 Natural","24023","Marcala","Marcala","Natural","\n\t\t\t\t\t<\/a>","Vanilla and jammy plum with mild dark chocolate and raisin flavours. Juicy acidity and mellow sugary sweetness. The Marcala region, located in the department of La Paz in southwestern Honduras, is one of the country's most renowned coffee-producing areas. It is celebrated for its high-altitude coffee farms, rich cultural heritage, and a strong commitment to quality that has earned it a Denomination of Origin (DO) status. This designation ensures that coffee labeled \"Caf\u00e9 de Marcala\" adheres to stringent quality and origin standards, reflecting the region\u2019s reputation for excellence.Marcala sits at elevations ranging from 1,200 to 1,800 meters above sea level, a range that provides the cool temperatures and climatic conditions ideal for growing specialty coffee. The region's mountainous terrain is marked by fertile volcanic soils, which are rich in nutrients and contribute significantly to the unique flavor profiles of its coffees.The region experiences a defined wet and dry season, with the rainy months nurturing coffee plants and the dry season providing the perfect conditions for sun-drying coffee beans. These environmental factors, combined with traditional shade-grown coffee practices, foster slow bean maturation, leading to higher-quality coffee with complex flavors.Marcala is not just a coffee-growing region\u2014it is a vibrant cultural hub where coffee plays a central role in the lives of its inhabitants. Many coffee producers in the region are smallholder farmers, often organized into cooperatives or associations, such as COMSA (Caf\u00e9 Org\u00e1nico Marcala S.A.), which emphasize organic and sustainable farming practices.The majority of farmers in Marcala are of indigenous Lenca descent, and their farming practices often reflect traditional methods passed down through generations. These include environmentally friendly techniques, such as using organic fertilizers and preserving forested areas for biodiversity.Coffee festivals and competitions are integral to the local culture, celebrating the hard work of farmers and showcasing Marcala\u2019s high-quality coffees. These events not only promote the region\u2019s coffee but also strengthen the community\u2019s bond and sense of pride in its agricultural heritage.The coffee industry in Marcala is a cornerstone of the local economy. It provides livelihoods for thousands of families, fosters community development, and empowers small-scale farmers. Many cooperatives in the region not only focus on coffee production but also invest in social programs, education, and environmental conservation, ensuring long-term sustainability for future generations.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Guatemala","Huehuetenango - Waykan","22083","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and mild fresh fruit flavors with mild balanced acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Tega & Tula Farm - Block L2 - Grade 1 (CBC ET-BIO-149)","22044","Limu","Tega & Tula Specialty Coffee Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with good sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Tega & Tula Farm - Block K - Grade 1 (CBC ET-BIO-149)","22046","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Kahlua, cocoa flavors with good acidity and mellow sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Papua New Guinea","Kunjin","22895",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavor with good acidity. Arusha, Bourbon, Typica"],["Bolivia","Antonio Mamani - Finca El Mirador - Gesha - Natural","23464","La Paz","Antonio Mamani","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh cranberry flavors with tart acidity and good sweetness. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Gesha"],["Costa Rica","Las Lajas Micromill - Caracol 11 - Perla Negra - Natural","24212","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Dried raspberry, red wine and cacao flavors with winey acidity and sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Guatemala","Huehuetenango","23584","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and dried fruit flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","23591","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy pome, toffee, and fresh berry flavors with tart acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Las Lajas Micromill - Catuai & Caturra - Red Honey","24246","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Praline and fresh tropical fruit flavors with tart acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Colombia","Dionel Chilito - La Pradera - Pitalito - Huila - Gesha - Washed","22647","Huila","La Pradera","Washed","\n\t\t\t\t\t<\/a>","Jammy peach and fresh peach with mild caramel and panela flavours. Juicy malic acidity and delicate fruit-like sweetness. Dionel Chilito Lopez owns a 10-hectare farm called La Pradera, where he has 3 hectares planted with coffee. Dionel comes from a coffee-producing family, and like many other farmers, he got his start when his father gave him a small piece of land to plant 2,000 Caturra trees. These days he has replaced his Caturra with Gesha trees, with very positive results! Gesha"],["Colombia","Ever Gamboa Andrade - Finca El Higueron - San Lorenzo - Nari\u00f1o - Pink Bourbon - Washed","22649","Nari\u00f1o","Ever Gamboa Andrade","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mild fresh green grape, caramel, and cooked orange flavours. Winey acidity and mellow delicate fruit-like sweetness. Ever Gamboa, a hardworking man from the department of Nari\u00f1o, specifically from the municipality of San Lorenzo, spent many years of his life working as an \"andariego\". He traveledfrom farm to farm throughout the region, picking coffee and performing agricultural tasks to make a living. During these years, he gained a deep understanding of various coffee cultivation and harvesting techniques.Six years ago, with the help of his brother, Ever decided to take a significant step and establish his own farm, which he named \"Los Robles\". At first, he planted traditional coffee varieties, but over time he realized that special varieties offered better opportunities in terms of quality and profitability. So he began planting special varieties like Geisha, Bourbon Papayo, and Pink Bourbon.Ever's goal now is to move away from traditional coffees and focus exclusively on special varieties. He is also committed to improving his cultivation and production processes to enhance the quality of his coffee. Additionally, Ever is transitioning towards organic coffee, an effort he undertakes with the help of some friends and his own knowledge acquired over the years.Ever dreams of turning \"Los Robles\" into a benchmark for special and organic coffee, demonstrating that with dedication and effort, it is possible to achieve significant changes and improve the quality of life for his family and community.Pink Bourbon"],["Colombia","Ciro Camayo - Finca Vista Hermosa - Totoro - Cauca - Castillo - Washed","23181","Cauca","Ciro Camayo","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, cacao, and burnt sugar with mellow cooked stone fruit flavours. Mild juicy malic acidity and clean fruit-like sweetness. Finca Vista Hermosa, owned by Ciro Antonio Camayo, is located in the Buena Vista area of Totor\u00f3, Cauca, Colombia, at an elevation of approximately 2,000 meters above sea level.The farm spans 3 hectares, with 2 hectares dedicated to cultivating around 8,000 Castillo variety coffee trees.The coffee cherries are harvested at peak ripeness, typically when they turn purple, and are depulped on the same afternoon. The beans undergo a dry fermentation process in tanks for 18 hours, followed by triple washing to ensure cleanliness. Drying is conducted inside parabolic dryers that provide protection from rain, ensuring optimal drying conditions.Ciro Camayo collaborates with Banexport, who provides technical support for best agricultural practices. This partnership emphasizes exquisite coffee processing and a commitment to quality, contributing to the farm's reputation for producing exceptional coffee.The coffee from Finca Vista Hermosa is celebrated for its distinctive flavor profile, often featuring notes of blood orange, tropical fruit, sugar cane, and baking spice, with a very sweet and juicy character.Ciro's dedication to meticulous cultivation and processing methods has positioned Finca Vista Hermosa as a notable producer in the Cauca region, contributing to the rich tapestry of Colombian specialty coffee.Castillo"],["Ecuador","Finca La Josefina - Typica - Anaerobic - Double Fermentation - Honey","23412",null,"Finca La Josefina","Honey","\n\t\t\t\t\t<\/a>","Jammy green grape and cooked cherry with mild cacao and burnt sugar flavours. Sugary sweetness and winey acidity. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Honduras","Mario Mejia - Finca El Coyote - Natural","22526","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Toffee and spices with mellow cooked plum and cooked pome flavours. Tangy acidity and mild delicate fruit-like sweetness. In the misty highlands of La Paz, Honduras, Mario Mej\u00eda is redefining what it means to be a specialty coffee producer. A second-generation farmer with a progressive mindset, Mario manages three distinct farms\u2014Finca El Coyote, Finca La Valentina, and Finca El Jard\u00edn\u2014each with its own microclimate, elevation, and personality. Together, they form a trio of terroir-driven operations that showcase the range and richness of the La Paz region.Finca El CoyotePerched between 1,600 and 1,700 meters above sea level, Finca El Coyote is known for its bold, fruit-forward naturals. Here, Mario cultivates Catuai and IHCAFE 90, varieties that thrive in the rich volcanic soils and cool mountain air. The farm favors natural processing, allowing cherries to dry slowly under the sun, resulting in vibrant notes of dried cranberry, clove, cocoa, and a candy-like sweetness. El Coyote exemplifies Mario\u2019s commitment to precision and experimentation.Finca La ValentinaFinca La Valentina sits at a slightly lower elevation\u2014around 1,400 to 1,500 meters\u2014and serves as Mario\u2019s testbed for washed process coffees. The farm is a showcase of clarity and balance, often yielding cups with citrus zest, florals, and honeyed stone fruit. Its approachable elegance is a reflection of Mario\u2019s careful fermentation and clean water management. This farm is often where he tests improvements in wet milling and fermentation techniques.Finca El Jard\u00ednTucked among native shade trees, Finca El Jard\u00edn offers a more biodiverse, polycultural environment. With elevations ranging from 1,300 to 1,500 meters, it supports experimental lots including Parainema and other hybrids. El Jard\u00edn is where Mario blends innovation with conservation\u2014he\u2019s been exploring agroforestry practices and slow-drying techniques that yield deeply layered profiles with tropical fruit, herbal spice, and silky texture.Producer VisionMario Mej\u00eda brings the curiosity of a craftsman and the discipline of a steward to his work. Across all three farms, he emphasizes traceability, experimentation, and environmental sustainability. His efforts have garnered attention on international cupping tables, but he remains rooted in his community\u2014supporting local workers, sharing knowledge, and elevating the reputation of La Paz as a hub for high-quality coffee. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Yellow Bourbon","23115","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and peanut butter with mild spices flavors. Boozy acidity and candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Bourbon"],["Brazil","Anaerobic - Natural - Fazenda do Cruzeiro - Sancoffee - Yellow Catucai","23273","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mild dried apple, toffee, chocolate, and dried berry flavours with mellow balanced acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Brazil","Anaerobic - Natural - Fazenda do Cruzeiro - Sancoffee - Yellow Catucai","23274","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mild milk chocolate, dried orange, fresh berry, and almond flavours with mellow candy-like sweetness and tart acidity. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Brazil","Anaerobic - Natural - Fazenda Samambaia - Sancoffee - Yellow Catucai","23275","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Mellow brown sugar, fresh cherry, cooked pineapple, and toffee flavours with mild clean fruit-like sweetness and tangy acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catucai"],["Brazil","Natural - Anaerobic - Fazenda Samambaia - Acaia","23283","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Mild watermelon and lavender notes. Dried cranberry and clove undertones with balanced acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Acaia"],["Brazil","Anaerobic - Natural - Fazenda S\u00e3o Carlos - Sancoffee - Yellow Catuca\u00ed","23511","Mogiana","Fazenda Sao Carlos","Natural","\n\t\t\t\t\t<\/a>","Intense dried cascara with mild clove flavors. Winey acidity and mellow candy-like sweetness. Fazenda S\u00e3o Carlos, located in the Po\u00e7os de Caldas region of Brazil, has a rich history rooted in coffee cultivation. Established in the early 20th century, the farm has been dedicated to producing high-quality coffee for generations. Its location on the periphery of an ancient volcanic caldera provides fertile soil and unique microclimatic conditions ideal for coffee cultivation. The farm sits between 970-1250 masl. Over the years, Fazenda S\u00e3o Carlos has embraced sustainable farming practices, focusing on environmental preservation and social responsibility. As a member of the Sancoffee cooperative, the farm collaborates with other producers to enhance coffee quality and promote sustainable agriculture in the region.The farm's commitment to quality and sustainability reflects the dedication of its owners and workers, who strive to preserve the rich heritage of Brazilian coffee cultivation.Yellow Catucai"],["Kenya","Kagunyu - AA","23779","Nyeri","Kagunyu","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Tucked into the vibrant slopes of Nyeri County, the Kagunyu Washing Station is part of the Rumukia Farmers\u2019 Cooperative Society, a network of smallholder producers whose coffees are among the most sought-after in Kenya. At approximately 1,750 meters above sea level, Kagunyu draws from the rich volcanic soils of Mt. Kenya\u2019s foothills, where SL28 and SL34 varieties thrive under shade and in symbiosis with the land. While the station is best known for its washed coffees, in recent years, it has gained international attention for its natural processing experiments, yielding stunning tropical and candy-like profiles that defy expectations of Kenyan coffee.Our selection from Kagunyu was made possible through a sourcing model that sets us apart in the industry. From January through March, our green coffee buyer Claudia Bellinzoni lives in Nairobi, cupping fresh arrivals daily with our export partner Dormans Coffee. This direct, in-country presence gives us a front-row seat to the harvest and the flexibility to identify exceptional coffees\u2014like this one from Kagunyu\u2014as soon as they arrive. Rather than waiting for post-auction offers, Claudia is in the lab, tasting in real-time, allowing us to secure standout lots at the moment they peak.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamavindi - AA","23780","Embu","Kamavindi","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Nestled on the southeastern slopes of Mt. Kenya in Embu County, the Kamavindi Estate stands as a testament to the enduring legacy and innovation of the Mbature family. Established in 1958 by the late John Njiru Mbature during British colonial rule, the estate began with just 100 coffee trees\u2014the maximum allowed for native Kenyans at the time. Following Kenya's independence in 1963, the family expanded the farm, which now spans 20 hectares and cultivates approximately 10,000 coffee trees, including varieties such as SL28, SL34, Ruiru 11, and the rare Gesha.Today, the estate is managed by the third generation of the Mbature family, with Peter Mbature and his sister Gladwell Wanjira at the helm. Their commitment to quality is evident in their meticulous farming practices and innovative processing methods. The estate employs a combination of traditional and modern techniques, including customized fermentation processes and the use of covered drying beds with digital controls to ensure optimal drying conditions. \u200bOne of the unique aspects of Kamavindi is its dedication to education and community development. The family has established the Kamavindi Coffee Lab, a cupping lab and training center on the estate, where local farmers can learn about processing techniques and quality control. This initiative reflects their commitment to not only producing exceptional coffee but also uplifting the broader coffee-growing community in the region. \u200bOur green coffee buyer, Claudia Bellinzoni, resides in Nairobi from January through March, collaborating closely with our export partner, Dormans Coffee. This on-the-ground presence allows us to cup and select lots daily, providing the distinct advantage of identifying and securing the best coffees as they become available. Through this collaborative approach, we've had the privilege of sourcing outstanding coffees from Kamavindi, characterized by vibrant acidity, complex fruit notes, and a syrupy sweetness that exemplify the exceptional quality of Kenyan coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Nginda Estate - AA","23781","Embu","Nginda Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Set among the fertile ridgelines of Kenya\u2019s Central Highlands, Nginda Estate is a shining example of the classic Kenyan terroir: rich volcanic soils, high elevation, and the cool-climate conditions that bring out the country\u2019s most iconic cup profiles. Located at altitudes between 1,500 and 1,800 meters above sea level, the estate focuses on producing exceptional lots of SL28 and SL34, cultivated with precision and care. These traditional varieties, prized for their vibrant acidity and structured sweetness, thrive in Nginda\u2019s well-drained red soils and ample sunshine.The estate\u2019s coffees are processed using the classic fully washed Kenyan method, involving meticulous hand-sorting, long fermentation under clean water, and slow drying on raised beds. This method preserves and amplifies the estate\u2019s natural brightness and clarity, yielding coffees with sparkling citrus, cassis, hibiscus florals, and a juicy, lingering finish.What truly elevates this particular offering, though, is how it was sourced. Each year, from January through March, our green coffee buyer Claudia Bellinzoni relocates to Nairobi, where she cups daily with our export partner Dormans Coffee. This level of in-country immersion gives us a rare advantage: instead of selecting from pre-assembled offer lists, Claudia identifies the best lots as they come available\u2014often within days of processing\u2014and secures them before they reach the wider auction circuit. It\u2019s a sourcing approach built on immediacy, proximity, and partnership, and it allows us to bring you coffees like this one\u2014vivid, transparent, and unforgettable\u2014from Kenya\u2019s most celebrated estates.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kagunyu - AA","23783","Nyeri","Kagunyu","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Tucked into the vibrant slopes of Nyeri County, the Kagunyu Washing Station is part of the Rumukia Farmers\u2019 Cooperative Society, a network of smallholder producers whose coffees are among the most sought-after in Kenya. At approximately 1,750 meters above sea level, Kagunyu draws from the rich volcanic soils of Mt. Kenya\u2019s foothills, where SL28 and SL34 varieties thrive under shade and in symbiosis with the land. While the station is best known for its washed coffees, in recent years, it has gained international attention for its natural processing experiments, yielding stunning tropical and candy-like profiles that defy expectations of Kenyan coffee.Our selection from Kagunyu was made possible through a sourcing model that sets us apart in the industry. From January through March, our green coffee buyer Claudia Bellinzoni lives in Nairobi, cupping fresh arrivals daily with our export partner Dormans Coffee. This direct, in-country presence gives us a front-row seat to the harvest and the flexibility to identify exceptional coffees\u2014like this one from Kagunyu\u2014as soon as they arrive. Rather than waiting for post-auction offers, Claudia is in the lab, tasting in real-time, allowing us to secure standout lots at the moment they peak.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamavindi - AA","23784","Embu","Kamavindi","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Nestled on the southeastern slopes of Mt. Kenya in Embu County, the Kamavindi Estate stands as a testament to the enduring legacy and innovation of the Mbature family. Established in 1958 by the late John Njiru Mbature during British colonial rule, the estate began with just 100 coffee trees\u2014the maximum allowed for native Kenyans at the time. Following Kenya's independence in 1963, the family expanded the farm, which now spans 20 hectares and cultivates approximately 10,000 coffee trees, including varieties such as SL28, SL34, Ruiru 11, and the rare Gesha.Today, the estate is managed by the third generation of the Mbature family, with Peter Mbature and his sister Gladwell Wanjira at the helm. Their commitment to quality is evident in their meticulous farming practices and innovative processing methods. The estate employs a combination of traditional and modern techniques, including customized fermentation processes and the use of covered drying beds with digital controls to ensure optimal drying conditions. \u200bOne of the unique aspects of Kamavindi is its dedication to education and community development. The family has established the Kamavindi Coffee Lab, a cupping lab and training center on the estate, where local farmers can learn about processing techniques and quality control. This initiative reflects their commitment to not only producing exceptional coffee but also uplifting the broader coffee-growing community in the region. \u200bOur green coffee buyer, Claudia Bellinzoni, resides in Nairobi from January through March, collaborating closely with our export partner, Dormans Coffee. This on-the-ground presence allows us to cup and select lots daily, providing the distinct advantage of identifying and securing the best coffees as they become available. Through this collaborative approach, we've had the privilege of sourcing outstanding coffees from Kamavindi, characterized by vibrant acidity, complex fruit notes, and a syrupy sweetness that exemplify the exceptional quality of Kenyan coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Nginda Estate - AA","23785","Embu","Nginda Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Set among the fertile ridgelines of Kenya\u2019s Central Highlands, Nginda Estate is a shining example of the classic Kenyan terroir: rich volcanic soils, high elevation, and the cool-climate conditions that bring out the country\u2019s most iconic cup profiles. Located at altitudes between 1,500 and 1,800 meters above sea level, the estate focuses on producing exceptional lots of SL28 and SL34, cultivated with precision and care. These traditional varieties, prized for their vibrant acidity and structured sweetness, thrive in Nginda\u2019s well-drained red soils and ample sunshine.The estate\u2019s coffees are processed using the classic fully washed Kenyan method, involving meticulous hand-sorting, long fermentation under clean water, and slow drying on raised beds. This method preserves and amplifies the estate\u2019s natural brightness and clarity, yielding coffees with sparkling citrus, cassis, hibiscus florals, and a juicy, lingering finish.What truly elevates this particular offering, though, is how it was sourced. Each year, from January through March, our green coffee buyer Claudia Bellinzoni relocates to Nairobi, where she cups daily with our export partner Dormans Coffee. This level of in-country immersion gives us a rare advantage: instead of selecting from pre-assembled offer lists, Claudia identifies the best lots as they come available\u2014often within days of processing\u2014and secures them before they reach the wider auction circuit. It\u2019s a sourcing approach built on immediacy, proximity, and partnership, and it allows us to bring you coffees like this one\u2014vivid, transparent, and unforgettable\u2014from Kenya\u2019s most celebrated estates.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamavindi - AB - Embu","23835","Embu","Kamavindi","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Nestled on the southeastern slopes of Mt. Kenya in Embu County, the Kamavindi Estate stands as a testament to the enduring legacy and innovation of the Mbature family. Established in 1958 by the late John Njiru Mbature during British colonial rule, the estate began with just 100 coffee trees\u2014the maximum allowed for native Kenyans at the time. Following Kenya's independence in 1963, the family expanded the farm, which now spans 20 hectares and cultivates approximately 10,000 coffee trees, including varieties such as SL28, SL34, Ruiru 11, and the rare Gesha.Today, the estate is managed by the third generation of the Mbature family, with Peter Mbature and his sister Gladwell Wanjira at the helm. Their commitment to quality is evident in their meticulous farming practices and innovative processing methods. The estate employs a combination of traditional and modern techniques, including customized fermentation processes and the use of covered drying beds with digital controls to ensure optimal drying conditions. \u200bOne of the unique aspects of Kamavindi is its dedication to education and community development. The family has established the Kamavindi Coffee Lab, a cupping lab and training center on the estate, where local farmers can learn about processing techniques and quality control. This initiative reflects their commitment to not only producing exceptional coffee but also uplifting the broader coffee-growing community in the region. \u200bOur green coffee buyer, Claudia Bellinzoni, resides in Nairobi from January through March, collaborating closely with our export partner, Dormans Coffee. This on-the-ground presence allows us to cup and select lots daily, providing the distinct advantage of identifying and securing the best coffees as they become available. Through this collaborative approach, we've had the privilege of sourcing outstanding coffees from Kamavindi, characterized by vibrant acidity, complex fruit notes, and a syrupy sweetness that exemplify the exceptional quality of Kenyan coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamavindi - AB - Embu","23836","Embu","Kamavindi","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Nestled on the southeastern slopes of Mt. Kenya in Embu County, the Kamavindi Estate stands as a testament to the enduring legacy and innovation of the Mbature family. Established in 1958 by the late John Njiru Mbature during British colonial rule, the estate began with just 100 coffee trees\u2014the maximum allowed for native Kenyans at the time. Following Kenya's independence in 1963, the family expanded the farm, which now spans 20 hectares and cultivates approximately 10,000 coffee trees, including varieties such as SL28, SL34, Ruiru 11, and the rare Gesha.Today, the estate is managed by the third generation of the Mbature family, with Peter Mbature and his sister Gladwell Wanjira at the helm. Their commitment to quality is evident in their meticulous farming practices and innovative processing methods. The estate employs a combination of traditional and modern techniques, including customized fermentation processes and the use of covered drying beds with digital controls to ensure optimal drying conditions. \u200bOne of the unique aspects of Kamavindi is its dedication to education and community development. The family has established the Kamavindi Coffee Lab, a cupping lab and training center on the estate, where local farmers can learn about processing techniques and quality control. This initiative reflects their commitment to not only producing exceptional coffee but also uplifting the broader coffee-growing community in the region. \u200bOur green coffee buyer, Claudia Bellinzoni, resides in Nairobi from January through March, collaborating closely with our export partner, Dormans Coffee. This on-the-ground presence allows us to cup and select lots daily, providing the distinct advantage of identifying and securing the best coffees as they become available. Through this collaborative approach, we've had the privilege of sourcing outstanding coffees from Kamavindi, characterized by vibrant acidity, complex fruit notes, and a syrupy sweetness that exemplify the exceptional quality of Kenyan coffee.Batian, SL28, SL34, Ruiru 11"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","21930","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cola, vanilla, cooked plum, and fresh blackberry flavours with syrupy sweetness and winey acidity. Castillo"],["Brazil","Natural","23127","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Nutty with mild cocoa flavors. Mellow winey acidity and a soft mouthfeel. Common Brazilian Varieties"],["Colombia","Finca Juan Martin - Sotara - Cauca - Striped Red Bourbon - Washed","23187","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot, fresh peach, and cola with mellow milk chocolate flavours. Juicy malic acidity and clean fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Striped Red Bourbon"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21944","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Mexico","Sierra Azul Cooperative - FLO ID 27403","21964","Chiapas","Sierra Azul Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavor with mellow sweetness and acidity. Sierra Azul is a certified-organic and Fair Trade organization located in the buffer zone of the El Triunfo Biosphere in Chiapas, Mexico. The smallholder members are dedicated to environmental protection as well as producing high-quality coffees organically.Bourbon, Typica, Mundo Novo"],["Costa Rica","Alto El Vapor Micromill - Forest lot - Catua\u00ed - Anaerobic - Natural","22585","Tarraz\u00fa","Alto El Vapor Micromill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, and dried cranberry with mellow caramel flavors. Strong winey acidity and mild sugary sweetness. Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai"],["Rwanda","Kirorero - Buhoro - Washed - FLO ID 35306","23021","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Jammy red grape, cooked raspberry, and caramel with mellow cacao flavours. Intense winey acidity and fruit-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["El Salvador","Finca Montes Urales","23145","Ahuachapan","Finca Montes Urales","Washed","\n\t\t\t\t\t<\/a>","Peanut butter flavor with mild sweetness. Finca Montes Urales is a family-owned coffee farm located near Apaneca in the Ahuachap\u00e1n department of El Salvador, within the renowned Apaneca-Ilamatepec coffee-growing region. This area is celebrated for its rich volcanic soils and ideal climate, contributing to the production of high-quality coffees. The farm is managed by President Rolando Ramirez Smith. Smith's family bought the farm in 1969, and it has been in the family ever since. The farm spans 35 hectares, all dedicated to coffee cultivation, and sits at an elevation of approximately 1,400 meters (4,500 feet) above sea level. This altitude provides a temperate climate that, combined with the fertile volcanic soil, creates optimal conditions for growing coffee.Finca Montes Urales primarily cultivates the Pacas variety, a natural mutation of Bourbon known for its excellent cup quality and is also beginning experimentation with Anacafe 14.The farm's commitment to quality is evident in its meticulous hand-harvesting and sorting processes. After harvesting, the beans are washed and sun-dried on raised beds, ensuring optimal flavor development. Finca Montes Urales ensures that the farmers, their families, and the local community benefit directly from the sale of their coffee.Culturally, the farm embodies the rich heritage of El Salvador's coffee industry, which has been a cornerstone of the country's economy and social fabric for generations. The dedication to traditional farming practices, combined with sustainable methods, reflects a deep respect for the environment and the preservation of the region's natural resources.Pacas, Anacafe 14"],["Colombia","ASOPEP - Planadas - Tolima","23596","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit and chocolate flavors with tart acidity and candy-like sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Nicaragua","Cafetos de Segovia","23809","Nueva Segovia","Cafetos de Segovia","Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with good acidity. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities around Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Costa Rica","Central Valley","24194","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["Kenya","Thunguri - AB - Kirinyaga","22144","Kirinyaga","Thunguri","Washed","\n\t\t\t\t\t<\/a>","Fresh raspberry and cooked lime with mellow brown sugar and toffee flavours. Juicy citric acidity and fruit-like sweetness. Thunguri wet mill is part of the Kibirigwi Farmers Cooperative Society. This coop has over 6800 active small-holder farmer members, each of whom only have on average .5 acres of land. Coffees here are picked ripe by hand and delivered for pulping the same day. After pulping, the beans are fermented for 16-18 hours then washed twice with fresh water from the Kangocho stream before being graded. Parchment is then dried on raised beds until getting to the ideal moisture content. Thunguri wet mill receives anywhere from 400-700,000 kgs of cherry each year. From our export partner:Kibirigwi FCS is a nine wet mill society named Ragati,Nguguini,Mukangu,Kiangai,Kibingoti,Thunguri,Kianjege,Chema and Kiai. All nine wetmills still exist, however the Kai was closed in 2002 due to low production. The cooperative society was registered on 1953 and the main office is located at Ragati wet mill, Kibirigwi sub-Location, Kirinyaga west sub-county, Kirinyaga county. The society is about 5 kilometers from Karatina town and 112 km from Nairobi city.Current total membership of the cooperative is 6,888 active members out of which 4,861 are female and 2,027 are male. Total number of coffee trees in Kibirigwi fcs is 1,722,000K7, SL-28, Ruiru 11, Batian"],["Mexico","Cristal","24075",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh lemon, amaretto, and mild fresh fruit flavors with tart acidity and mild fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24076",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit and sugar browning flavors with good acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural - Fazenda do Cruzeiro - Yellow Bourbon","23285","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Dried cascara and cooked cranberry with mellow kahlua and spice notes. Boozy acidity complements the mild candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Bourbon"],["Brazil","Anaerobic - Natural - Fazenda Santo Antonio - Sancoffee - Paraiso","23510","Mogiana","Fazenda Santo Antonio","Natural","\n\t\t\t\t\t<\/a>","Dried elderflower, cascara, and rose flavors with mild acidity and a sweet finish. Vitor Hernani de Barros decided to invest in producing coffee in 2000. His family was well known in the region for raising cattle for beef, but working with coffee had always been an ambition for him.It was then that, in 2001, he invested in the purchase of the property that bears the name of the Santo Ant\u00f4nio farm. The farm started out small, with just a few acres of land. But over time, Vitor bought more areas in the region, leasing others, and today, the farm has 515 hectares, of which 420 is planted in coffee.A wide range of varieties is cultivated at Fazenda Santo Ant\u00f4nio: Red Catua\u00ed, Yellow Catua\u00ed, Red Catuca\u00ed, Yellow Catuca\u00ed, Red Bourbon, Yellow Bourbon, and Mundo Novo, and the harvest period extends between the months of June, July and August.The property processes the coffees using both pulped natural and natural processes \u2013 a point that highlights the property since, in the region, most producers only work with the natural method.And it was exactly through the investment of the pulping machine that the relationship with specialty coffee began, in 2010. The investment was made as a way to add value to the product, and in fact, this objective was achieved, according to the producer: \u201cThe pulper was the starting point for us to understand quality. We started to pulp some lots, some interested brokers appeared, we discovered that the coffees drank with potential for specialty coffee and so it went. We started to study more about the specialty, we made more investments, we changed a lot on the farm, and today, the focus is on the production of differentiated lots.\u201dPara\u00edso"],["Ecuador","Finca La Josefina - Nestle Hybrid - Washed","23726",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, fresh citrus, and dried papaya flavors with sugary sweetness and tart acidity. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Nestle Hybrid"],["Rwanda","COOPAC - Kirorero - Nkira - Washed - FLO ID 35306","23013","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Cola, cooked tropical fruit, and chocolate flavors with tangy acidity and sugary sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Ecuador","Finca La Josefina - Typica - Washed","23730",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Kahlua, cooked berry, and fresh papaya flavors with tangy acidity and sugary sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ethiopia","Grade 1 - Ayla - Anaerobic","18931","Sidama","Ayla","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Dried mango, cooked nectarine, and floral flavours with tangy acidity and mellow sugary sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Finca Noruega - Red Bourbon - Anaerobic - Natural","22297","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Mellow praline and almond flavours with mild balanced acidity and sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Bourbon"],["Papua New Guinea","Namugo","22836",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked apple and caramel with mild cooked citrus and pecan flavours. Mellow juicy acidity and fruit-like sweetness. Arusha, Bourbon, Typica"],["Ecuador","Finca La Josefina - Sidra - Double Fermentation - Washed","23411",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot, cooked apple, and caramel with mellow milk chocolate flavours. Juicy malic acidity and clean fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Guatemala","CODECH - FLO ID 2892","24256","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Honduras","Carlos Mejia - Finca La Valentina - Red Honey","23767","La Paz","Carlos Mejia","Red Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Carlos Mejia - Finca La Valentina - Anaerobic - Natural","23769","La Paz","Carlos Mejia","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ecuador","Galo Morales - Finca Cruz Loma - Gesha - Natural","21308",null,"Galo Morales","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, jammy plum, chocolate, and fresh peach flavours with juicy malic acidity and delicate fruit-like sweetness. Galo Fernando Morales Flores owns and operates Finca Cruz Loma, a 350 hectare farm located in Ecuador's Pinchincha region. Of those 350 hectares, only 8 are planted with about 30,000 coffee trees. The remainder of the farm is planted with Sugar Cane, Guanabana, corn, beans, and oranges. Finca Cruz Loma is operated by both Galo, his daughters, and his wife Maria Alexandra. Galo and his daughters manage production while Maria does most of the marketing and administration. Galo spoke to us about the importance of this farm being a family operation and how well he and his family work together. This farm was inherited from Galo's parents, who had previously took it over from their parents. This is truly a multi-generational operation and the love and care of that legacy is absolutely felt in the coffee quality. Galo has planted several exotic varieties including Gesha and Sidra and produces both traditional washed and natural coffees while continuously experimenting with new unique processing methods. Gesha"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","21330","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Mellow caramel, cocoa, raisin, and fresh cranberry flavors with mild winey acidity and sweetness. Johny Lemus owns a 3-manzana farm called San Antonio, where he grows Pacas variety in fertile black soil. (He also grows a bit of Gesha and is working to improve the quality of those cups.) He processes his coffee both as Naturals and as Washed.Pacamara"],["Brazil","Natural - Marcio Eugenio - Sancoffee Beyond Borders - Yellow Catuai","23113","Campo das Vertentes","Marcio Eug\u00eanio","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, praline, and fresh citrus flavors with tart acidity and mellow fruit-like sweetness. From a coffee-growing family, producer Marcio Eugenio inherited his passion for the countryside and coffee plantations from his father. As well as being a cattle farmer, in 2012 he became a coffee grower. His passion for technology and innovation led him to invest in coffee growing and expand his crops. Today, with 30 hectares of coffee, Marcio Eugenio dedicates his time to producing quality, sustainable coffees. In addition to being a producer, he also works with producers in the municipality of Oliveira as president of the town's rural producers' union.Marcio mainly grows Red Catua\u00ed and Yellow Catua\u00ed varieties and dries his coffees on a concrete patio. This coffee is a part of the Sancoffee Beyond Borders Program.About the Sancoffee Beyond Borders ProgramIn 2012, with the realization of the potential for quality coffees among small growers in the region, Sancoffee decided to create the \u201cBeyond Borders\u201d program.This program aims to add value and recognition to the grower and generate positive social and environmental impacts in their communities. The partners (non-coop member growers) are invited to participate in Sancoffee's direct exports structure under the same scheme offered to its members.The outcomes are promising, and Sancoffee envisions this program developing even further. The growers have been reporting improvements in their production and life conditions, and young family members are being attracted back to the coffee business.Program GoalsTo increase in grower incomeTo generate international recognition for the work done by growers and their familiesTo bring growers closer to the consumer marketTo promote the integration among community membersTo create social and environmental positive impacts on the communitiesTo promote the personal and professional development of the growersYellow Catuai"],["Peru","Wilson Centurion - Finca La Palma - San Jose de Lourdes - Caturra","23392","Cajamarca","Wilson Centurion","Washed","\n\t\t\t\t\t<\/a>","Fresh pear and jammy lime with mellow brown sugar flavours. Complex acidity and sugary sweetness. Wilson Centurion is a member of the cooperative Lima Coffees and owns a 1-hectare farm where he grows Caturra and Bourbon varieties. Wilson is dedicated to Organic farming practices, and his farm is certified. Wilson believes that his care for the land translates to the quality of his coffee. The coffee is picked ripe and depulped either the same day or the following day, depending on when it's delivered to the wet mill. It's then fermented for 30 hours dry before being washed three times, after which it's spread on raised beds to dry for 20\u201330 days.Caturra"],["Bolivia","Antonio Mamani - Finca El Mirador - Pacamara - Natural","23456","La Paz","Antonio Mamani","Natural","\n\t\t\t\t\t<\/a>","Jammy blueberry, perfumey rose, and cooked strawberry flavors with sugary sweetness and a creamy mouthfeel. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Pacamara"],["Mexico","Puebla - Chichiquila - El Triunfo","22478","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and lemongrass flavors with juicy acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Nicaragua","Aldea Global - Plan VIVO Forestal","23526","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Green tea and mild cocoa flavors. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Kenya","Uteuzi Jimbo - Murang'a - AA","23598",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit, chocolate, and fresh cranberry flavors with tart acidity and candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Nyeri - AA","23697","Nyeri",null,"Washed","\n\t\t\t\t\t<\/a>","Dried mango, cooked passion fruit, intense fresh passion fruit and cacao flavors with lots of tangy acidity and clean fruit-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Honduras","Cooperativa RAOS - FLO ID 905","23514","Marcala","Women Cooperativa RAOS","Washed","\n\t\t\t\t\t<\/a>","Toffee and berry flavors with tart acidity and sweetness. Our first lots from Cooperativa RAOS (Regional de Agricultores Org\u00e1nicos 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 77 women.One of the reasons the cooperative is determined to market its women members' coffee is that 60 percent of the women face gender-based legal issues with regards to the ownership of their land, as well as limitations to the credit they can receive to finance the harvest every year. 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\u2014especially for organic coffee\u2014these 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\/womencoffeeproducers.For more information about coffee production in Honduras, visit our Honduras Origin Page.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Corquin - CAFESCOR - Bird Friendly Program - FLO ID 33378","23681",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Cocoa and fruit flavors with balanced acidity and sweetness. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","24198","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and berry flavors with tart acidity and sweetness. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Guatemala","SHB EP","23188",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mild fruit and almond flavors. Tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Uteuzi Jimbo - Kiambu - AA","23092","Kiambu",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh papaya, fresh bergamot, and cola flavors with tart acidity and fruit-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Machakos - AA","23093",null,null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar, raisin, and cooked berry flavors with tart acidity and candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Colombia","Yaved Guarnizo - Finca La Fuente - El Libano - Tarqui - Huila - Pink Bourbon LOT 2 - Washed","24325","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["Colombia","Elias Roa - EA Decaf de Ca\u00f1a - Finca Tamana - Pital - Huila - Colombia - Washed","23846","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Jammy pear with mild cooked cherry and toffee flavours. Juicy acidity and mellow clean fruit-like sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Colombia"],["Mexico","Cristal","24252",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and kahlua flavors with tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","HG","23085",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild vegetal flavor with mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","CODECH - FLO ID 2892 - (CBC GT-BIO-141)","24090","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Toffee and chocolate flavors with piquant acidity and fruit-like sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","El Tambo \u2013 Cauca","22602","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked grape and chocolate flavors with piquant acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","22962","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Cooked berry and cooked citrus flavors with tart acidity and sugary sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Mexico","Cristal","24078",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and citrus flavors with tart acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24249",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked cranberry flavors with tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Vietnam","Wet Polished - Screen 18+","23912","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Salted nut and woody flavors a heavy mouthfeel. Robusta"],["Venezuela","Ronald Buitrago - Finca Los Nogales - Castillo - Anaerobic - Honey","23923","T\u00e1chira State","Ronald Buitrago","Honey Process","\n\t\t\t\t\t<\/a>","Cooked grape, chocolate, and caramel molasses flavors with tart acidity and fruit-like sweetness. Los Nogales is a family farm founded in 1945, but Ronald Buitrago didn\u2019t grow coffee on the land until 2021. Before planting coffee, they grew strawberries, peaches, and other fruits. The markets for these crops were becoming increasingly difficult, and being located 15 minutes from the Colombian border, they made coffee their main crop. Like many in the area, they would sell their coffee in Colombia. Today, six of the twelve-hectare farm is planted with Monte Carlo and Castillo coffee, and they\u2019re proud to employ people in the community during harvest.The Buitragos have found artifacts from the Uwuas on the farm, and most of the farms in the area date back to Venezuela\u2019s liberation period. Mountains and freshwater springs surround Los Nogales, attracting many bird families. Along with the coffee, Ronald has planted Araguaney trees and propagates orchids to attract wildlife and pollinators. He is new to coffee, but he\u2019s a generational farmer. He is constantly seeking advice and researching ways to enhance the cultivation and processing of coffee. His dream is to grow the family business so that \u201cfrom this corner of the planet, our coffee and our people can be known.\u201dCastillo"],["Rwanda","COOPAC - Kabirizi - Kabere - Washed - FLO ID 35350","23014","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Raisin and nutmeg flavors with winey acidity and sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","COOPAC - Kirorero - Gisiza - Washed - FLO ID 35306","23015","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and cooked berry flavors with good winey acidity and candy-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Papayo - Washed","23844","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked apple with mellow brown sugar flavours. Juicy malic acidity and delicate fruit-like sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Castillo, Caturra, Colombia"],["Mexico","Puebla - Chichiquila","22665","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, nutty, and graham flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda Capim Seco \u2013 Yellow Bourbon","22966","Minas Gerais","Capim Seco","Natural","\n\t\t\t\t\t<\/a>","Fruit and almond flavors with balanced acidity and sweetness. Sitio Capim Seco is owned and operated by Rafael Dias Pereira, who comes from a long line of coffee producers: His grandparents Isidro and Nazareth Pereira were among the first coffee producers in the region, and Rafael's mother and aunt own the nearby Fazenda Irm\u0103s Pereira. Rafael has three passions: family, horses, and specialty coffee. His passion for horses is partially how he got interested in managing farms: Before he was a coffee producer, he actually established a horse farm, where he breeds Brazilian Mangalarga Marchadors, a horse-racing favorite. When his equestrian endeavor became successful, he decided to invest some of the profits to the passion he shares with his family\u2014coffee. He bought a small plot of land near his family's coffee lands, and since his first harvest in 2007, he has earned high cup scores for his lots. \"Coffee is what makes my family stay tightly bonded, up since the past until nowadays,\" Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible.\" Because Sitio Capim Seco is relatively small (35 hectares of coffee\u2014large for the rest of the world but small by Brazilian standards), Rafael uses the equipment and facilities at Fazenda Irm\u0103s Pereira to process his coffee. There, he dries his cherry on raised beds or patios, and he produces both Naturals and Pulped Naturals. He has even tried some experimental processes like Black Honey.Yellow Bourbon"],["Brazil","Natural","23078","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild caramel and pecan flavours with mellow sweetness. Common Brazilian Varieties"],["Ecuador","Maputo - Finca Hakuna Matata - Sidra - Washed","23417","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and fresh nectarine with mellow brown sugar flavours. Juicy malic acidity and clean fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Brazil","Pulped Natural - Espirito Santo Contest - 6th Place - Sitio Recanto da Mata - Catucai 785(Lined Paper Bags)","23714","Esp\u00edrito Santo","S\u00edtio Recanto da Mata","Pulped Natural","\n\t\t\t\t\t<\/a>","Dried apple with mild dark chocolate and raisin flavours. Good sweetness and mellow juicy acidity. By tradition, the heritage of small coffee producers is passed from father to son. Not only the plants, house, and equipment but also the knowledge, beliefs, and commercial contacts in the region ensure the vitality of the family business. This had been the case for years\u2014until Valdeir and Eliana changed that reality.Their business partner is their daughter, Caroline. She is a young and enthusiastic coffee producer who had the opportunity to study and obtain a degree in Physics; however, she chose to apply her knowledge to learn more about the family property. \u201cTo preserve my parents' legacy, I am constantly learning more about cupping and other processing methods, such as cleaning and sorting beans,\u201d states Caroline.During the transition from the third to the fourth generation at the farm, she will soon be responsible for a property located at an altitude between 980 m and 1200 m, predominantly cultivating Red and Yellow Catua\u00eds and Catuca\u00ed 785 varietals. \u201cWe also have a covered drying patio to process our washed beans,\u201d adds patriarch Valdeir Mauro de Paula.New techniques and processing methods were key to achieving positive results and proving that they were on the right path: the family won first prize at the Bourbon Specialty Coffee Quality Contest in 2018 and celebrated first place in their city's quality contest. Biological coffee fermentation in boxes contributed to the sensory improvement and, consequently, to these achievements.This \u201cnovelty\u201d was learned during a trip to Guatemala offered to producers from Esp\u00edrito Santo, where Valdeir had the opportunity to see how specialty coffee is produced in the country. \u201cI expect that this knowledge will improve the production system. We are investing in it because we want to win more prizes and improve our coffee prices,\u201d says Valdeir.Located in a permanent preservation area for water sources, environmental and sustainability issues are also on their radar. \u201cProtecting the microclimate and native forest is our priority. Our family will continue to be its loyal protector,\u201d concludes Caroline.The history of Sitio Recanto da Mata, located in Brejetuba, began 70 years ago when Valdeir's father, Mr. Sebasti\u00e3o Pereira de Paula, purchased the coffee farm. \u201cOver the years, my father was able to acquire small pieces of land from neighbors,\u201d explains Valdeir. Numerous difficulties and challenges followed over the years, but they found strength in their work and faith.Facing innumerable problems, Sebasti\u00e3o promised to build a cross at the highest point of the farm if their situation improved. \u201cWe were blessed, and a cross now rests at the highest peak of our mountains,\u201d he says. Today, the property holds a special place for religious gatherings and ceremonies and has also become a tourist attraction in the city of Brejetuba.Catucai"],["Kenya","Karindundu - AA - Nyeri","23666","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Dried mango, golden raisin, cooked cherry, and cola flavors with good clean fruit-like sweetness and lots of sparkling acidity. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gakundu - AA - Embu","23667","Embu","Gakundu","Washed","\n\t\t\t\t\t<\/a>","Cooked mango, golden raisin, fresh plum, and cola flavors with complex citric acidity and clean fruit-like sweetness. About GakunduGakundu Coffee Factory is located in Embu County in central Kenya. The county borders Mount Kenya, one of the most well-respected coffee-growing regions in the world. The main harvest for Gakundu is from October through February. Varieties grown are typical for Kenya; SL-28, Ruiru 11, and Batian. Gakundu Farmer\u2019s Cooperative Society is located at Ngandori West, Kairuri sub-location in Embu county. The variety breakdown of coffee plants in the region is 60% of SL 28, 35% Ruiru, and 5% Batian.The factory sits at an altitude of about 1650m above sea level in a region with red soil. The area experiences moderate bimodal rainfall of about 1100mm p.a. with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March and May while the short rains come between October and December.Gakundu farms have two cropping seasons: Late crop running from the end of September to mid-January, contributing 60%, and early crop from April to July contributing 40% of the total annual production.Processing Cherries selected for wet processing are mature and fully ripe. Berries that are not mature and ripe can cause pulping and fermentation problems and possible mechanical damage to the parchment. Harvested berries are sorted before pulping to remove immature, diseased, pest-infested, or dry berries, and leaves, stones, twigs, etc. They also remove small berries that would escape pulping. In some cases, the cherries are graded into two grades, which are pulped separately. Pulping is completed the same day the coffee is picked.Once through the pulper, the coffee is pre-graded to sort out unpulped cherries and skins. Unpulped cherries are directed to a re-passer pulper. It also separates parchment into three categories of quality: parchment one, parchment two, and lights. Improper pre-grading can result in uneven fermentation and the development of tainted coffee after drying. Washing is done thoroughly to avoid browning of parchment.FermentationThe main purpose of fermentation is to break down the thick mucilage layer that covers the pulped parchment into simple non-sticky sugars that can easily be washed with water. Fermentation is complete when the parchment feels gritty and no longer sticky when a sample is washed and rubbed between the hands.Factors Affecting Fermentation1. Temperature \u2013 The best range is 30-35\u00baC2. Enzyme concentration \u2013 the rate of fermentation increases with enzyme concentration3. Water \u2013 Water inhibits fermentation. Fermentation is best done in dry conditions.4. Water Re-circulation \u2013 Recirculation of water during pulping raises the level of enzymes which quickens the fermentation process.DryingFreshly pulped, fermented, and washed parchment coffee has a moisture content of about 55% and this has to be reduced to 10.5% before hulling and storing.Beyond the CoffeePRE-FINANCING FARMERSFrom funds set aside from the previous year\u2019s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs, and funds for emergency needs. The factory is receiving assistance from a field partner, Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has worked to keep wastewater disposal away from its water source. Additionally, the society encourages its members to plant other trees and vegetation on their farms.MANAGEMENTGakundu Coffee factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade for the growing coffee trees.WELFARECurrently, the factory offers farm inputs on credit and cash advances to farmers as incentives.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha - AA - Nyeri","23668","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Golden raisin, cooked currant, cooked blackberry, and dark chocolate flavors with sugary sweetness and lots of tangy malic acidity. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamagogo - AA - Muranga","23671","Muranga","Kamagogo","Washed","\n\t\t\t\t\t<\/a>","Intense fresh lime, fresh mango, fresh apple, and caramel flavors with tart malic acidity and clean fruit-like sweetness. Kamagogo is one of four factories operated by the Kiru Farmers Cooperative Society. This F.C.S. is very interested in improving its infrastructure and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also a water-soaking pit on-site, which is used to purify the water used in the processing and prevent contamination to any freshwater sources.Batian, SL28, SL34, Ruiru 11"],["Kenya","Ngurueri - AA - Embu","23748","Embu","Ngurueri","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, mellow fresh mango, fresh cherry, and cola flavors with lots of juicy acidity and clean fruit-like sweetness. Ngurueri was built in late 1968 and lies 1760m above sea level on the expansive slopes of Mt Kenya region. Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations that form the Murue Farmer\u2019s Cooperative Society among Kavuturi, Gituara, and Kianyangi. It is located in a strategic position within the main coffee growing zone. Ngurueri Factory is situated in the most picturesque landscape overviewing the valley where Mount Kenya National Park begins in Embu County. It\u2019s about 18 kilometers from the mountain itself. At 140 km north of Nairobi, you will find the factory sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of better production. The area is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,760m above sea level. In addition, it enjoys cool temperatures of 12-26\u00b0C.PROCESSINGAccordingly, processing at the Ngurueri Wet Mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any under-ripe or damaged cherries will not be accepted by the \u2018Cherry Clerk\u2019 \u2013 one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).After being weighed and logged, the weight of the delivery and the farmer\u2019s identification are recorded in the Cherry Clerk\u2019s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.After pulping the cherries are delivered to one of the factory\u2019s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory\u2019s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory\u2019s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.Coffee farming in Embu goes back far into Kenya\u2019s colonial past, but many members of the Cooperative still rely on additional economic and agricultural activities for their livelihoods. In addition to producing coffee, most farmers in the area also grow tea, maize, and legumes for sale at local markets and for their own tables.Some of the issues that farmers face are low production due to pests and diseases and the relatively high cost of inputs compared to income from coffee. Many cannot afford to plant disease-resistant varieties and face being priced out of the market as their yields diminish. The cooperative has undertaken actions to increase yields and improve its members' livelihoods. By paying the producers some of the highest returns for their coffee this objective can be achieved.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has dug the waste water soak pits away from their water source to prevent mixing. Additionally, the society encourages its members to plant trees on their farms.MANAGEMENTNgurueri Coffee Factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees.WELFARENgurueri Factory's goal is to increase coffee production through farmer training, Good Agricultural Practice seminars, and sustainable farming practices. Smallholder members have access to advances for farm inputs along with training in crop husbandry and land management. Through the financing the cooperative receives, farmers are given monetary assistance for school and farm improvements. Factory managers are trained annually to be at the forefront of sustainable practices and quality control for their increasing production.Batian, SL28, SL34, Ruiru 11"],["Kenya","Riara Estate - AA - Kiambu","23751","Kiambu","Riara Estate","Washed","\n\t\t\t\t\t<\/a>","Dried pineapple, cooked passion fruit, fresh mango, and fresh red grape flavors with lots of tangy tartaric acidity and lots of syrupy sweetness. Riara Estate's farm has been around since the 1920s, originally started by settlers in the area. It was bought by the community-based group KIST in 1972. The 74-hectare farm contains almost 80,000 coffee trees, mainly SL 28, SL 34, and Ruiru 11 varieties. Its location typically sees high rainfall and does not have to irrigate. The farm lies in an area with red volcanic soil and is also home to many indigenous plants and animals.Riara Estate is run by an 8-member committee and staffed by the people of neighboring villages. Coffee undergoes wet processing and is dried on raised tables. The farm carefully works to conserve water and responsibly manages wastewater through designated pits.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Adnan - Special Prep","22267","Sidama","Adnan","Natural Special Prep","\n\t\t\t\t\t<\/a>","Caramel, amaretto, and cooked stone fruit with mild fresh cherry flavors. Tangy malic acidity and fruit-like sweetness. This lot comes to us from the Adnan Washing station in the Kebina village in Sidama. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adnan washing station, they process coffee in traditional Ethiopian fashion. Here they utilize shade nets to slow down drying time, at times taking up to 30 days which they believe allows them to have an extremely controlled and even drying, resulting in a very consistent and elevated cup profile. Heirloom Ethiopian Varieties"],["Guatemala","CODECH - FLO ID 2892","24159","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Fresh pome and cocoa flavors with tart acidity and sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Omar Cardenas Benavides - Finca Yarumal - Acevedo - Huila - Gesha - Natural","23857","Huila","Omar Cardenas Benavides","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry, dark chocolate, cooked cranberry and floral flavors with sugary sweetness and boozy acidity. Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. This gorgeous farm has clay loam \/ volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather. From Omar: When I was 7 years old my father helped me planting 300 coffee trees; he gave me a piece of land as an inheritance and when I got married, with the help of my wife, I bought another 4 hectares of land, which I also planted with coffee. Thanks to coffee I was able to pay for the education of my children, and I am proud to have been a finalist in the Best Cup Competitions. It is also very satisfying to be able to represent my municipality as a producer of high quality coffee. I am grateful for the help of the agronomists who have helped me continue to improve the quality of my coffee.Gesha"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Pink Bourbon - Natural","23859","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Cooked cherry, dark chocolate, and jammy cranberry flavors with candy-like sweetness and intense winey acidity. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Placer is known for producing exceptional coffees, including Pink Bourbon and Caturr\u00f3n varieties. These coffees are processed using natural methods, producing some truly unique flavor profiles to the region. Pink Bourbon"],["Nicaragua","PRODECOOP - FLO ID 832","23562","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Hops flavors with mild sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Guatemala","ACODIHUE - FLO ID 5984","24191","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh citrus, and caramelizing flavors with juicy acidity and fruit-like sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Gicherori - AA - Embu","23672","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Golden raisin, cola, cacao, and panela flavors with clean fruit-like sweetness and lots of juicy tartaric acidity. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural - Fazendas Dutra - Red & Yellow Catuai","20074","Minas Gerais","Fazendas Dutra","Natural","\n\t\t\t\t\t<\/a>","Clean, soft, and citric with peanut and cocoa flavors. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Yellow Catuai"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23718","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Cooked pineapple, cola, intense perfumey bergamot, and cooked tropical fruit flavors with lots of sparkling acidity and good sugary sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Kenya","Gatomboya - AB - Nyeri","23659","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine, lots of cola, lots of burnt sugar, and cooked blackberry flavors with sparkling malic acidity and lots of sugary sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23813","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked stone fruit, and cooked berry flavors with balanced acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23816","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Grape and chocolate flavors with good acidity and sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Kenya","Uteuzi Jimbo - Kirinyaga - AA","23599","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh citrus, and panela flavors with piquant acidity and fruit-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","22829","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Salted nut flavors with mellow acidity. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Papua New Guinea","Kenneth Opints - Kolum Opints Plantation & Micromill","22843","Western Highlands","Kolum Opints Plantation","Washed","\n\t\t\t\t\t<\/a>","Pecan and nutmeg flavors. Kenneth Opints is the owner and operator of the Kolum Opints Plantation and Wet Mill, located in the Banz area of the Waghi Valley. The farm is 204 hectares in size, with about 500,000 coffee trees grown. Cheries are harvest from March to July, and then washed at the wet mill. For washing, the coffee is wet fermented for 24-48 hours, cleaned, and then dried 10-14 days on raised beds. Arusha, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda Sert\u00e3o \u2013 Yellow Bourbon","22963","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Sugar browning and dried citrus zest flavors with balanced acidity and sweetness. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Ethiopia","Grade 3 - Jigesa","23100","Guji","Jigesa","Natural","\n\t\t\t\t\t<\/a>","Kahlua and cooked fruit flavors with good acidity and sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Peru","Cajamarca - Chontali","23141","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua flavors with good sweetness. Catimor, Caturra, Bourbon, Typica"],["Nicaragua","Aldea Global - Finca Los Positos - Tierra Madre","23528","Jinotega","Finca Los Positos","Washed","\n\t\t\t\t\t<\/a>","Pecan flavor with good sweetness. Finca Los Positos is owned by Maria Estanislada Martinez. This 21.35-hectare farm is located near Palo Blanco, a small rural community in the department of Jinotega, in northern Nicaragua. It's situated in a region known for its lush landscapes and mountainous terrain. Life in the village tends to be simple, with strong ties between neighbors and a focus on traditional practices. The community has a local primary school and church. Access to services and infrastructure is limited, so residents often rely on each other and local resources. The area is characterized by its agricultural activities, with many residents engaging in farming as a primary livelihood. The community often grows crops like coffee, corn, beans, and various vegetables.Coffee cultivation at Los Positos is a family legacy passed down from generation to generation. Maria Estanislada grew up around coffee and learned from her parents all the effort and work that coffee production takes. Her parents inherited her 1 ha of coffee and a truck. She decided to sell the car, buy more land, and plant more coffee. Coffee at Los Positos is shade-grown and hand-picked. Wet milling and fermentation are done at the farm. The coffee is then sun-dried on African beds at the Aldea Coffee Processing Facility.The farm is an engine of employment and development in the community, providing jobs for 30 full-time employees. During the harvest season, Los Positos hires up to 100 temporary workers, who find a dignified and respectful work environment on the farm. The work provides them with services such as food and accommodation and pays above the minimum wage. Los Positos believes that respecting their workers' effort and dedication is fundamental to the success of the farm.Los Positos implements an eco-friendly system, integrating wood trees, citrus, bananas, and coffee. With a deep respect for the environment, the farm is committed to conserving vital natural resources, implementing sustainable practices, such as using an Eco-Mill, honey water treatment system, and maintaining a harmonious balance with local wildlife.Thanks to the income generated from coffee, the farm has significantly improved its kitchen and wet mill and built a house for the family.Maria Estanislada plans to pass her legacy to her two sons. She has already inherited each of them 1 ha of coffee land to start building their own farms. She also wants to continue growing, so she plans to buy more land to produce coffee.Bourbon, Catimor, Caturra, Typica, Parainema"],["Ethiopia","Grade 1 - Halo Beriti","23692","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Golden raisin, fresh nectarine, fresh apricot, and fresh peach flavors with juicy acidity and clean fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","24296","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Rich earthy flavors with mild acidity. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23533","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Dried raspberry, cooked peach, vanilla, and perfumey jasmine flavors with juicy acidity and clean fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23579","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Cooked plum and jammy blueberry with mellow dark chocolate flavours. Juicy tartaric acidity and sugary sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24058","Chiapas","Women CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate and berry flavors with tart acidity and sweetness. In 2005, a group of six women members of the CESMACH co-op, all of whom managed and worked their own farms, banded together in an effort to integrate more of the co-op\u2019s women members into educational workshops about coffee cultivation, and to highlight the contributions these women were making to the management and labor on their family farms while their husbands, many of which had emigrated to the U.S.A., held the title of CESMACH \u201cmember\u201d on paper. They realized that in order to create more equity among the group and to empower these women in farm-leadership roles, this practice had to change.By 2006, the grassroots group had grown to 23 women who had begun to formalize their memberships with CESMACH, becoming more involved in the cooperative and selling their coffee as \u201cCaf\u00e9 Feminino,\u201d a mark indicating that it was produced by women smallholders.In 2011, Caf\u00e9 Imports green buyer Piero Cristiani was sourcing coffees in Mexico through our producer partners at CESMACH and saw that there were a considerable number of women producers dropping off coffee for processing. On the heels of the success of our Women Producer program coffee with CODECH in Guatemala, Piero presented the program to CESMACH, proposing that coffee from individual women producers are kept separate. The creation of the women\u2019s lot incorporates a price premium, which is paid for those coffees in an effort to support these women who, more often than not, are single parents providing for their families.This program was initiated, and coffees contributed by the women producers of CESMACH was kept separate for the 2012 harvest. The CESMACH Women Producer offerings comprises hand-picked and sorted coffees grown on farms that average 4 hectares or less. There are 32 communities represented by these coffees, from the municipalities of \u00c1ngel Albino Corzo, La Concordia, Montecristo de Guerrero, and Siltepec.The 2014 premium went toward the construction of vegetable gardens. Recently, Silvia Roblero, who helps manage the women producers at CESMACH, said she hopes to start investing the premium into women's health programs, as the production volume continues to grow. Because of the high prevalence of cervical cancer in the community, a health initiative became a focus among the group to prevent and combat the disease. The women behind Cafe Feminino wanted to take care of mothers, recognizing that they hold the families together. The women, in partnership with Grounds For Health, were ultimately able to provide examinations for over 500 women.Today, the co-op boasts 224 women members: Some are widows, some are private landowners themselves, and some have partners and husbands that have emigrated for other work opportunities. As representation of the women in co-op, one women producer is on CESMACH\u2019s board of directors. This is a massive step toward increased empowerment for women, especially in Mexico \u2014 a state with traditionally machista culture. The CESMACH Women Producers are not just looking to produce just any coffee grown by women, they also adhere to CESMACH\u2019s quality standards and are pushing for that perfect cup.The story to tell isn\u2019t only one of women rising up together to improve their lives and the lives of others; it is also a story of passion and love. These women have been working with coffee for most of their lives. They understand its viability, the need for focused labor, and the importance of management in terms of both time and money.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 3","23123","Yirgacheffe",null,"Natural","\n\t\t\t\t\t<\/a>","Cooked melon with good acidity. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 3 - Chelba","23124","Yirgacheffe","Chelba","Natural","\n\t\t\t\t\t<\/a>","Pecan flavors with mild sweetness. Chelba is a washing station, named after the nearby village of Chelba, located 12km from Yirgacheffe town. Over 800 producers contribute cherry to the station from within a three-kilometer radius. The average farm size is two hectares, and the average family size is seven individuals. Yearly rainfall for this area averages around 70 inches, and temperatures average 75-85\u00b0F. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Screen 17\/18","23473",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild peanut butter and fresh coffee cherry flavors with tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Guatemala","Otilio L\u00f3pez - Finca Salay - Santiago Chimaltenango - Huehuetenango - Caturra","24120","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, cooked peach, lots of caramel, and mellow fresh bergamot with lots of tangy malic acidity and lots of syrupy sweetness. Caturra"],["Guatemala","Octavio Lopez - Finca El Durazno - San Antonio Huista - Huehuetenango - Bourbon","24128","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Dried mango, fresh stone fruit, and caramel flavors with piquant acidity and candy-like sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon"],["Guatemala","Concepci\u00f3n Villatoro - Finca Los Dos Socios - La Libertad - Huehuetenango - Bourbon","24343","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh citrus, and dried fruit flavors with tart acidity and candy-like sweetness. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Bourbon"],["Guatemala","Guadalupe Bautista - Finca Alejandrina - San Mart\u00edn Cuchumat\u00e1n - Huehuetenango - Bourbon","24344","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Fresh grape, chocolate, and cooked berry flavors with boozy acidity and candy-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Bourbon"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Pink Bourbon - Anaerobic Washed","23874","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, toffee, and cooked berry flavors with tart malic acidity and candy-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Sumatra","Aceh DP","23982","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Caramel and fruit flavors with tart acidity and sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Yobany Ramos - Finca La Fuente - El Libano - Tarqui - Huila - Colombia - Washed","24327","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Panela, oolong tea, fresh orange, and fresh apple flavors with juicy acidity and candy-like sweetness. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Colombia"],["Guatemala","SHB EP","23118",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with good acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural \u2013 Fazendas Dutra \u2013 Fazenda Jatob\u00e1 \u2013 Red Catuai \u2013 Regenerative Organic Alliance","23385","Minas Gerais","Fazendas Dutra","Natural","\n\t\t\t\t\t<\/a>","Fruit flavors with mild sweetness. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Red Catuai"],["Colombia","Screen 17\/18","24512",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with mild sweetness. Castillo, Caturra, Colombia"],["Honduras","Finca La Antartida - Honey","23917","La Paz","Finca La Antartida","Honey","\n\t\t\t\t\t<\/a>","Almond with mellow toffee, cooked banana, and fresh cranberry flavors. Mild tart acidity and candy-like sweetness. Finca La Ant\u00e1rtida is a 21-hectare coffee farm nestled in the mountainous terrain of Las Botijas, within the La Paz department of Honduras. Owned and operated by producer Juan Silvestre, the farm is situated at an elevation of approximately 1,700 meters above sea level, providing ideal conditions for cultivating specialty coffee. \u200bThe farm's high altitude and cool, mountainous climate contribute to the slow maturation of coffee cherries, enhancing the development of complex flavors. Las Botijas is part of the renowned Montecillos coffee-growing region, known for its unique microclimates and fertile soils. The area is also celebrated for its natural beauty, including waterfalls like El Salto and Las Campa\u00f1as, and traditional adobe houses with clay tile roofs. Las Botijas is a rural community within the municipality of Villa de San Antonio in the department of Comayagua. The inhabitants maintain traditional customs, such as transporting goods with ox-drawn carts, and are engaged in agriculture, producing vegetables, avocados, and coffee. The community's dedication to preserving cultural heritage and sustainable farming practices is evident in their coffee production methods. \u200bFinca La Ant\u00e1rtida exemplifies the synergy between traditional practices, environmental stewardship, and community development, resulting in coffees that are exceptional in quality and rich in cultural significance.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Mario Mejia - Finca El Coyote - Natural","23919","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Mild dark chocolate, milk chocolate, and cooked berry flavors with mellow tart acidity and sweetness. In the misty highlands of La Paz, Honduras, Mario Mej\u00eda is redefining what it means to be a specialty coffee producer. A second-generation farmer with a progressive mindset, Mario manages three distinct farms\u2014Finca El Coyote, Finca La Valentina, and Finca El Jard\u00edn\u2014each with its own microclimate, elevation, and personality. Together, they form a trio of terroir-driven operations that showcase the range and richness of the La Paz region.Finca El CoyotePerched between 1,600 and 1,700 meters above sea level, Finca El Coyote is known for its bold, fruit-forward naturals. Here, Mario cultivates Catuai and IHCAFE 90, varieties that thrive in the rich volcanic soils and cool mountain air. The farm favors natural processing, allowing cherries to dry slowly under the sun, resulting in vibrant notes of dried cranberry, clove, cocoa, and a candy-like sweetness. El Coyote exemplifies Mario\u2019s commitment to precision and experimentation.Finca La ValentinaFinca La Valentina sits at a slightly lower elevation\u2014around 1,400 to 1,500 meters\u2014and serves as Mario\u2019s testbed for washed process coffees. The farm is a showcase of clarity and balance, often yielding cups with citrus zest, florals, and honeyed stone fruit. Its approachable elegance is a reflection of Mario\u2019s careful fermentation and clean water management. This farm is often where he tests improvements in wet milling and fermentation techniques.Finca El Jard\u00ednTucked among native shade trees, Finca El Jard\u00edn offers a more biodiverse, polycultural environment. With elevations ranging from 1,300 to 1,500 meters, it supports experimental lots including Parainema and other hybrids. El Jard\u00edn is where Mario blends innovation with conservation\u2014he\u2019s been exploring agroforestry practices and slow-drying techniques that yield deeply layered profiles with tropical fruit, herbal spice, and silky texture.Producer VisionMario Mej\u00eda brings the curiosity of a craftsman and the discipline of a steward to his work. Across all three farms, he emphasizes traceability, experimentation, and environmental sustainability. His efforts have garnered attention on international cupping tables, but he remains rooted in his community\u2014supporting local workers, sharing knowledge, and elevating the reputation of La Paz as a hub for high-quality coffee. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Bourbon","22968","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Fresh citrus flavors with good acidity and mild sweetness. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","22969","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh fruit flavors with balanced acidity and sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","22970","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus zest flavors with tart acidity and mellow sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Ecuador","Finca Terrazas del Pisque - Pacamara - Washed","23357","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Toffee and citrus flavors with good acidity and sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Colombia","Huila","22337","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cocoa flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","22817","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Fruit and cocoa flavors with good sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Ethiopia","Grade 1 - Arsosala - Special Prep","23570","Guji","Arsosala","Washed Special Prep","\n\t\t\t\t\t<\/a>","Dried cherry and fresh apricot with mellow panela and chocolate flavours. Delicate fruit-like sweetness and balanced acidity. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","Octavio Lopez - Finca El Durazno - San Antonio Huista - Huehuetenango","23977","Huehuetenango","Octavio Lopez","Washed","\n\t\t\t\t\t<\/a>","Dried cherry and fresh apple with mild brown sugar flavours. Mellow sparkling acidity and delicate fruit-like sweetness. Octavio L\u00f3pez Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4\u20136 days.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - La Primavera - Acevedo - Huila - Pink Bourbon - Natural","24301","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong jammy and dried cranberry flavors with perfumey lavender and fresh hibiscus. Boozy acidity and syrupy sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon - Natural","24307","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Mild kahlua, mild cooked berry, and dried citrus zest flavors with boozy acidity and mild candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Guatemala","Ana Morales - Finca Plan Grande - Santa Barbara - Huehuetenango","24190","Huehuetenango","Ana Morales","Washed","\n\t\t\t\t\t<\/a>","Cacao, brown sugar, tootsie roll and dried tropical fruit flavors with juicy acidity and syrupy sweetness. Ana Morales owns Finca Plan Grande in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. She primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is her livelihood and she takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Central Valley","23480","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Almond flavors with mellow sweetness. Common Costa Rican Varieties"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","23841","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Tons of cooked currant with fresh peach and cola and mellow caramel flavours. Juicy malic acidity and delicate fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Washed","23847","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and fresh blueberry with mild brown sugar flavours. Juicy malic acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Castillo, Caturra, Colombia"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24062","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate and caramelizing flavors with tart acidity, good sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24063","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate and dried fruit flavors with tart acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24065","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cooked orange and cocoa flavors with tart acidity and candy-like sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Guatemala","Asociaci\u00f3n de Productores de Chichupac - Rabinal - Coban - Honey","24474","Cob\u00e1n","Asociacion de Productores de Chichupac","Honey","\n\t\t\t\t\t<\/a>","Dried citrus, caramel, and molasses flavors with piquant acidity and candy-like sweetness. Asociaci\u00f3n de Productores de Chichupac is a producer group that was founded in 2009 in the Cob\u00e1n region of Guatemala. Around 60 farms contribute coffee to the association. The group was formed to support producers in the region as they worked for better pricing and market access. They hope to continue to grow and provide better resources to their community. Its producers often grow Sarchimor, Catimor, Ancafe 19, and Typica varieties. Coffee is picked by hand and is Washed, Natural, or Honey processed.Bourbon, Catimor, Caturra, Maragogype, Pache, Anacafe 14, Typica, Sarchimor (T5296)"],["Nicaragua","Aldea Global - Plan VIVO Forestal","23744","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with good acidity. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Costa Rica","Brumas del Zurqui Micromill - Finca El Centro - Villa Sarch\u00ed - Natural","23992","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked cranberry, and fresh citrus flavors with boozy acidity and mild candy-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezVilla Sarchi"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - La Campina - Caldono - Cauca - Caturra Chiroso - Washed","24299","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Praline and brown sugar with mellow oolong tea and dried fruit notes. Tart and sparkling acidity complement the sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23577","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Chocolate, cooked berry, fresh pear, and caramel flavors with tart acidity and fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Ngurueri - AA - Embu","23750","Embu","Ngurueri","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, cooked plum, burnt sugar, and toffee flavours with juicy acidity and fruit-like sweetness. Ngurueri was built in late 1968 and lies 1760m above sea level on the expansive slopes of Mt Kenya region. Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations that form the Murue Farmer\u2019s Cooperative Society among Kavuturi, Gituara, and Kianyangi. It is located in a strategic position within the main coffee growing zone. Ngurueri Factory is situated in the most picturesque landscape overviewing the valley where Mount Kenya National Park begins in Embu County. It\u2019s about 18 kilometers from the mountain itself. At 140 km north of Nairobi, you will find the factory sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of better production. The area is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,760m above sea level. In addition, it enjoys cool temperatures of 12-26\u00b0C.PROCESSINGAccordingly, processing at the Ngurueri Wet Mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any under-ripe or damaged cherries will not be accepted by the \u2018Cherry Clerk\u2019 \u2013 one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).After being weighed and logged, the weight of the delivery and the farmer\u2019s identification are recorded in the Cherry Clerk\u2019s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.After pulping the cherries are delivered to one of the factory\u2019s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory\u2019s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory\u2019s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.Coffee farming in Embu goes back far into Kenya\u2019s colonial past, but many members of the Cooperative still rely on additional economic and agricultural activities for their livelihoods. In addition to producing coffee, most farmers in the area also grow tea, maize, and legumes for sale at local markets and for their own tables.Some of the issues that farmers face are low production due to pests and diseases and the relatively high cost of inputs compared to income from coffee. Many cannot afford to plant disease-resistant varieties and face being priced out of the market as their yields diminish. The cooperative has undertaken actions to increase yields and improve its members' livelihoods. By paying the producers some of the highest returns for their coffee this objective can be achieved.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has dug the waste water soak pits away from their water source to prevent mixing. Additionally, the society encourages its members to plant trees on their farms.MANAGEMENTNgurueri Coffee Factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees.WELFARENgurueri Factory's goal is to increase coffee production through farmer training, Good Agricultural Practice seminars, and sustainable farming practices. Smallholder members have access to advances for farm inputs along with training in crop husbandry and land management. Through the financing the cooperative receives, farmers are given monetary assistance for school and farm improvements. Factory managers are trained annually to be at the forefront of sustainable practices and quality control for their increasing production.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 (CBC ET-BIO-154)","23536","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh floral and fruity notes define this coffee. It highlights cooked stone fruit and blueberry with mellow cocoa undertones. The profile features a complex acidity and sweetness, creating a well-rounded experience. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Mexico","Ixhuatlan - Veracruz - Natural","24542","Veracruz",null,"Natural","\n\t\t\t\t\t<\/a>","Chocolate and red wine flavors with good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","22771","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Floral with mild jammy citrus and cooked berry flavours. Sugary sweetness and mellow juicy citric acidity. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Natural - Fazenda Samambaia - Sancoffee - Obata","23488","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fruit flavors with tart acidity. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Common Brazilian Varieties"],["Kenya","Karindundu - AB - Nyeri","23620","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Fresh currant, cooked currant, caramel, and toffee flavors with juicy acidity and a creamy mouthfeel. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiamabara - AB - Nyeri","23624","Nyeri","Kiamabara","Washed","\n\t\t\t\t\t<\/a>","Intense cooked lime and toffee with cooked plum and caramel flavors. A very creamy mouthfeel and sugary sweetness. Kiamabara Coffee Factory was established in 1995 following the split of the much larger Mathira F.C.S. It is affiliated with the Mugaga Farmers\u2019 Cooperative Society (FCS). There are now around 3,000 active members of this factory and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, bananas, and maize.The factory is located in the town of Kabare in the Gichugu division, Mathira East sub-county, Gachuki location in Nyeri County. It's near Karatina Town, and along with Gatina, it comprises the Mugaga Farmer Cooperative Society. Kiamabara Coffee Factory experiences moderate bimodal rainfall and temperatures range from 13 to 24\u00baC year round. The region has deep, fertile, well-drained red volcanic soils that are ideal for coffee production. The factory lies at about 1900m above sea level and receives 1150 mm of rainfall annually. The long rains fall between March and May, while the short rains occur between October and December. The area experiences a biennial production cycle with the early harvest from April to June and the late second season from October to December.PROCESSINGAfter harvesting, coffee cherries are delivered to the Ihara Factory where they are washed. Water is pumped to reservoir tanks for pulping and recirculation. In line with the rising awareness of the need to conserve the environment, Kiamabara has started implementing wastewater pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land. After pulping, the coffee is stored overnight, washed, soaked, and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted, and stored before delivery to the dry mill.SUSTAINABLE FARMINGThe affiliate members of the factory carry out all agronomic activities associated with Ihara coffee production, including sourcing seeds from the Coffee Research Station and planting. Fieldwork carried out involves weeding, pruning, spraying, fertilizing, and mulching. Technical advice is offered through farmer training programs and field visits\/days offered by the Ministry of Agriculture.Compliance with the agreed guidelines is then checked and supervised by the field committee who visit farms on a regular basis. They also check that coffee is not intergrown with other crops such as maize and beans, though they do allow intercropping with Macadamia.MANAGEMENTKiamabara Coffee Factory is run by a factory manager. It has three representatives on the society management committee. Permanent staff duties include weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints. Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamagogo - PB - Muranga","23630","Muranga","Kamagogo","Washed","\n\t\t\t\t\t<\/a>","Fresh currant, fresh nectarine, and toffee with mellow vanilla flavors. Strong juicy acidity and a very creamy mouthfeel. Kamagogo is one of four factories operated by the Kiru Farmers Cooperative Society. This F.C.S. is very interested in improving its infrastructure and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also a water-soaking pit on-site, which is used to purify the water used in the processing and prevent contamination to any freshwater sources.Batian, SL28, SL34, Ruiru 11"],["Kenya","Ngurueri - AA - Embu","23749","Embu","Ngurueri","Washed","\n\t\t\t\t\t<\/a>","Panela, caramel, and fresh cranberry with mild fresh apricot flavors. Lots of juicy acidity and syrupy sweetness. Ngurueri was built in late 1968 and lies 1760m above sea level on the expansive slopes of Mt Kenya region. Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations that form the Murue Farmer\u2019s Cooperative Society among Kavuturi, Gituara, and Kianyangi. It is located in a strategic position within the main coffee growing zone. Ngurueri Factory is situated in the most picturesque landscape overviewing the valley where Mount Kenya National Park begins in Embu County. It\u2019s about 18 kilometers from the mountain itself. At 140 km north of Nairobi, you will find the factory sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of better production. The area is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,760m above sea level. In addition, it enjoys cool temperatures of 12-26\u00b0C.PROCESSINGAccordingly, processing at the Ngurueri Wet Mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any under-ripe or damaged cherries will not be accepted by the \u2018Cherry Clerk\u2019 \u2013 one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).After being weighed and logged, the weight of the delivery and the farmer\u2019s identification are recorded in the Cherry Clerk\u2019s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.After pulping the cherries are delivered to one of the factory\u2019s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory\u2019s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory\u2019s beds (during the peak of the season, there is often a backlog). The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.Coffee farming in Embu goes back far into Kenya\u2019s colonial past, but many members of the Cooperative still rely on additional economic and agricultural activities for their livelihoods. In addition to producing coffee, most farmers in the area also grow tea, maize, and legumes for sale at local markets and for their own tables.Some of the issues that farmers face are low production due to pests and diseases and the relatively high cost of inputs compared to income from coffee. Many cannot afford to plant disease-resistant varieties and face being priced out of the market as their yields diminish. The cooperative has undertaken actions to increase yields and improve its members' livelihoods. By paying the producers some of the highest returns for their coffee this objective can be achieved.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has dug the waste water soak pits away from their water source to prevent mixing. Additionally, the society encourages its members to plant trees on their farms.MANAGEMENTNgurueri Coffee Factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade to the growing coffee trees.WELFARENgurueri Factory's goal is to increase coffee production through farmer training, Good Agricultural Practice seminars, and sustainable farming practices. Smallholder members have access to advances for farm inputs along with training in crop husbandry and land management. Through the financing the cooperative receives, farmers are given monetary assistance for school and farm improvements. Factory managers are trained annually to be at the forefront of sustainable practices and quality control for their increasing production.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu - AA - Nyeri","23636","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Toffee and dried floral flavours with complex acidity and sugary sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu - AB - Nyeri","23637","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Cooked currant and cola with mild cacao flavours. Juicy acidity and sugary sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatomboya - PB - Nyeri","23638","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy lemon and sugar cane juice with mellow dried plum flavours. Complex acidity and clean fruit-like sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kii - AB - Kirinyaga","23649","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Caramel and sugar cane juice with mild cacao flavours. Sugary sweetness and a creamy mouthfeel. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi - AA - Kirinyaga","23656","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Cooked currant, cola, and burnt sugar with mellow jammy grape flavours. Juicy acidity and sugary sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu - AA - Kirinyaga","23762","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Jammy currant and caramel with mild dried apple and dark chocolate flavours. Juicy phosphoric acidity and sugary sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kainamui - PB - Kirinyaga","23634","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and burnt sugar with mellow cooked currant and fresh stone fruit flavors. Tangy acidity and mild candy-like sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Getuya - AA - Kirinyaga","23756","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mild cooked passion fruit, fresh passion fruit, and burnt sugar flavors. Intense juicy acidity and sugary sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Guatemala","ASPROGUATE - FLO ID 32213","23430","Chimaltenango","ASPROGUATE","Washed","\n\t\t\t\t\t<\/a>","Mild malt and fresh coffee cherry flavors with tart acidity. ASPROGUATE, the Asociaci\u00f3n Sostenible de Productores de Guatemala, is a cooperative established in 2014 by 100 organic coffee producers across the intersection of the Cob\u00e1n, Acatenango, and Chimaltenango regions. The cooperative was formed with a mission to promote sustainable development among coffee producers and to provide access to international markets for their high-quality, organically grown coffees. In 2016, they opened a central office in the town of San Mart\u00edn Jilotepeque.The cooperative's producers grow a range of varieties, including Typica, Caturra, Catua\u00ed, and Bourbon. Coffees are typically processed using the Washed method.Today, ASPROGUATE has grown to consist of over 1,900 smallholder farmers and has continued to expand on its mission to support its community. Every month, workshops are offered to its members on topics from producing fertilizers to erosion mitigation and other sustainable agricultural practices. It also supports its members in starting side businesses from clothing to home goods.Approximately 90% of ASPROGUATE's members belong to the indigenous Kaqchikel and Tz'utujil ethnic groups, with 55% of the producers being women. The cooperative emphasizes gender equality and actively works to reject discrimination, slavery, and child labor. Through social programs, ASPROGUATE educates its members on these critical issues, fostering an inclusive and equitable community.Through its goal of fostering long-term relationships between producers and international buyers, the coop is able to maintain fair prices for its members, which in turn supports communities where 85% rely completely on agriculture for their income.Through its dedication to sustainability, quality, and social responsibility, ASPROGUATE plays a vital role in enhancing the livelihoods of its members and promoting the rich coffee heritage of Guatemala.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1- Banko Gotiti - FLO ID 2520","23555","Yirgacheffe",null,"Washed","\n\t\t\t\t\t<\/a>","Dried apple, cooked plum, fresh apple blossom and caramel flavors with sugary sweetness and piquant acidity. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Layo Taraga","23742","Guji","Layo Taraga","Natural","\n\t\t\t\t\t<\/a>","Fresh pear, perfumey apple blossom, panela, and jammy strawberry flavors with juicy acidity and candy-like sweetness. Layo Taraga Washing Station was founded in the year 2000, and serves 500 smallholder farms, each of whom owns about 1\/2 hectare of land in the area around Haro Wachu town in the Uraga District. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers\u2014many of whom own as little as 1\/8 hectare on average\u2014deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lotCoffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project \u2013 Mr. Bekele Gemeda - Grade 1 - Halo Beriti","23790","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Fresh pear, fresh apricot, fresh apple blossom, and praline flavors with complex acidity and delicate fruit-like sweetness. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Gobena Bendo - Grade 1 - Banko Gotiti","23796","Yirgacheffe","Mr. Gobena Bendo","Washed","\n\t\t\t\t\t<\/a>","Lots of fresh nectarine, fresh peach, cooked pear, and caramel flavors with complex acidity and delicate fruit-like sweetness. Mr. Gobena Bendo is a 65-year-old farmer with a lifetime of experience in coffee production. He inherited 10 hectares of land from his father and hopes to pass it on to some of his children, who still live in the same village. For many years, he has relied on income from coffee production to support his livelihood. This income covers his expenses for health, transportation, and other daily needs.Mr. Gobena produces 7 to 8 quintals of coffee per hectare and also grows cereals on part of his land to meet his family\u2019s annual food consumption needs. To assist with the farmwork, he employs two part-time workers, in addition to the help he receives from his adult children, who live nearby with their parents.Heirloom Ethiopian Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca Pr\u00edncipe Azul - SL-28 - Yellow Honey","23965","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cooked pear, lots of panela, lots of burnt sugar, and good amaretto flavors with sugary sweetness and tart acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Ivan Solis Micromill - Finca Higueronal - F1 - Anaerobic - Natural","24095","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry, milk chocolate, and fresh citrus flavors with tart acidity and sugary sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Common Costa Rican Varieties"],["Costa Rica","Cerro Buena Vista Micromill - Finca La Ponderosa - Los Higos - Villa Sarch\u00ed - Black Cherry - Natural","24093","Brunca","Cerro Buena Vista Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy blueberry, dark chocolate, perfumey hibiscus, and cooked cranberry flavors with winey acidity and candy-like sweetness. Cerro Buena Vista Micromill, nestled in the P\u00e9rez Zeled\u00f3n canton of Costa Rica's Brunca region, is a family-run operation founded in 2015 by Luis Carlos Torres Zu\u00f1iga, his wife Hanny, and their children Richard and Kristel. Motivated by the challenges of coffee cherry price instability, the family embarked on this venture without prior experience in coffee processing, driven by a shared dream and optimism.The micromill is situated at an elevation of 1,700 meters above sea level, benefiting from the fertile soils and favorable microclimate of the nearby Cordillera de Talamanca mountains. This environment is ideal for cultivating high-quality coffee. The family processes coffee using washed, honey, and natural methods, including some involving anaerobic fermentation. They utilize an ecological wet mill to minimize water consumption and convert organic waste into fertilizer, demonstrating a commitment to environmental sustainability.Some of the contributing farms like Finca Ponderosa and Finca Los Pinos are world reknowned for their quality and experimental processing including naturals and honeys.Cerro Buena Vista Micromill exemplifies the dedication and innovation of Costa Rican coffee producers, transforming challenges into opportunities and producing exceptional coffees that resonate with lovers of exceptional coffees worldwide.Villa Sarchi"],["Costa Rica","Central Valley","23483","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Dried fruit and praline flavors with tart acidity and good sweetness. Common Costa Rican Varieties"],["Costa Rica","Cerro San Luis Micromill - Yellow Honey","23547","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Fresh citrus and cocoa flavors with tart acidity and sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Rwanda","COOPAC - Kigeyo - Buhimba - Washed - FLO ID 33687","23016","Western Province","Kigeyo Washing Station","Washed","\n\t\t\t\t\t<\/a>","Intense malt with cooked blackberry and caramel flavors. Tart acidity and good sweetness. Kigeyo Washing Station is located in the Rutsiro District in the Western Province and was founded in 2005. The surrounding communities of Karambi and Buhimba contribute coffees to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Brazil","Natural - Fazenda Cachoeira da Grama - Peaberry","23106","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mellow caramel and malt flavours with mild sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23491","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh peach and brown sugar with mellow dried fruit and spices flavours. Mild acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 2 - Qunqana","23694","Sidama","Qunqana","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, fresh pome, and fresh floral with piquant acidity and candy-like sweetness. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gogogu","23741","Guji","Gogogu","Washed","\n\t\t\t\t\t<\/a>","Fresh stone fruit, fresh citrus, and toffee flavors with tart acidity and candy-like sweetness. This coffee comes from the Gogogu washing station in the Kofee district of Guji, Ethiopia. This washing station produces both washed and natural coffees in the traditional Ethiopian way of processing ripe cherries. Over 700 farmers deliver cherry here from roughly 5km in each direction from the mill. Average farm size is roughly 2 hectares and coffee is the main source of income in this region. Average rainfall here is 1600-200mm and they typically are picking coffee from mid-December through the end of February. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","23793","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, perfumey bergamot, fresh orange, and cooked lime flavors with tangy acidity and good sweetness. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Kenya","Kamagogo - AA - Muranga","23629","Muranga","Kamagogo","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, cooked currant, panela, and toffee flavors with juicy acidity and syrupy sweetness. Kamagogo is one of four factories operated by the Kiru Farmers Cooperative Society. This F.C.S. is very interested in improving its infrastructure and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also a water-soaking pit on-site, which is used to purify the water used in the processing and prevent contamination to any freshwater sources.Batian, SL28, SL34, Ruiru 11"],["Nicaragua","PRODECOOP - Alejandro Madariaga - FLO ID 832","22251","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mild molasses and pecan flavors with mellow acidity and a smooth mouthfeel. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Ethiopia","Grade 1 - Ayla Bombe","23908","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Dried berry, fresh stone fruit, and toffee flavors with tart acidity and fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - La Galera - SL-28 - Yellow Honey","23962","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Golden raisin, lots of chocolate, caramel, and dried citrus flavors with syrupy sweetness and tart acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Kenya","Gakundu - AA - Embu","23621","Embu","Gakundu","Washed","\n\t\t\t\t\t<\/a>","Intense toffee with cola, cooked blackberry, and fresh raspberry flavors. Strong juicy acidity and syrupy sweetness. About GakunduGakundu Coffee Factory is located in Embu County in central Kenya. The county borders Mount Kenya, one of the most well-respected coffee-growing regions in the world. The main harvest for Gakundu is from October through February. Varieties grown are typical for Kenya; SL-28, Ruiru 11, and Batian. Gakundu Farmer\u2019s Cooperative Society is located at Ngandori West, Kairuri sub-location in Embu county. The variety breakdown of coffee plants in the region is 60% of SL 28, 35% Ruiru, and 5% Batian.The factory sits at an altitude of about 1650m above sea level in a region with red soil. The area experiences moderate bimodal rainfall of about 1100mm p.a. with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March and May while the short rains come between October and December.Gakundu farms have two cropping seasons: Late crop running from the end of September to mid-January, contributing 60%, and early crop from April to July contributing 40% of the total annual production.Processing Cherries selected for wet processing are mature and fully ripe. Berries that are not mature and ripe can cause pulping and fermentation problems and possible mechanical damage to the parchment. Harvested berries are sorted before pulping to remove immature, diseased, pest-infested, or dry berries, and leaves, stones, twigs, etc. They also remove small berries that would escape pulping. In some cases, the cherries are graded into two grades, which are pulped separately. Pulping is completed the same day the coffee is picked.Once through the pulper, the coffee is pre-graded to sort out unpulped cherries and skins. Unpulped cherries are directed to a re-passer pulper. It also separates parchment into three categories of quality: parchment one, parchment two, and lights. Improper pre-grading can result in uneven fermentation and the development of tainted coffee after drying. Washing is done thoroughly to avoid browning of parchment.FermentationThe main purpose of fermentation is to break down the thick mucilage layer that covers the pulped parchment into simple non-sticky sugars that can easily be washed with water. Fermentation is complete when the parchment feels gritty and no longer sticky when a sample is washed and rubbed between the hands.Factors Affecting Fermentation1. Temperature \u2013 The best range is 30-35\u00baC2. Enzyme concentration \u2013 the rate of fermentation increases with enzyme concentration3. Water \u2013 Water inhibits fermentation. Fermentation is best done in dry conditions.4. Water Re-circulation \u2013 Recirculation of water during pulping raises the level of enzymes which quickens the fermentation process.DryingFreshly pulped, fermented, and washed parchment coffee has a moisture content of about 55% and this has to be reduced to 10.5% before hulling and storing.Beyond the CoffeePRE-FINANCING FARMERSFrom funds set aside from the previous year\u2019s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs, and funds for emergency needs. The factory is receiving assistance from a field partner, Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has worked to keep wastewater disposal away from its water source. Additionally, the society encourages its members to plant other trees and vegetation on their farms.MANAGEMENTGakundu Coffee factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade for the growing coffee trees.WELFARECurrently, the factory offers farm inputs on credit and cash advances to farmers as incentives.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha - AA - Nyeri","23623","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cooked currant, panela, and toffee with mellow fresh tropical fruit flavors. Tangy tartaric acidity and sugary sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kii - AB - Kirinyaga","23628","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Caramel with mellow fresh green grape, cooked lime, and toffee flavors. Tangy acidity and a creamy mouthfeel. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karindundu - AA - Nyeri","23619","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, cooked currant, burnt sugar, and caramel flavors with intense tangy tartaric acidity and sugary sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","23545","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow milk chocolate and almond flavors with a smooth mouthfeel. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Kenya","Kainamui - AA - Kirinyaga","23633","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Lots of fresh green apple with dried currant, brown sugar, and toffee flavors. Strong tangy acidity and syrupy sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu - AA - Kirinyaga","23761","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Panela, fresh lime, dark chocolate, and fresh lemon flavors with intense tart acidity and mellow clean fruit-like sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Las Lomas - SL-28 - Yellow Honey","23984","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Burnt sugar, toffee, fresh peach, and cooked peach flavors with syrupy sweetness and mellow juicy acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Los Cercas - SL-28 - Yellow Honey","23985","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Panela, toffee, sugar cane juice, and oolong tea flavors with juicy acidity and mild delicate fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Ivan Solis Micromill - Finca El Rosario - Mocca - Natural","24102","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy red grape, and cooked cherry with mild toffee flavors. Winey acidity and a creamy mouthfeel. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Common Costa Rican Varieties"],["El Salvador","Jose Omar Lemus - Pacamara - Natural","22746","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Jammy lime with mild cacao flavours. Tart acidity and mellow candy-like sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Pacamara"],["Brazil","Natural \u2013 Fazenda Severino \u2013 Yellow Bourbon","22939","Minas Gerais","Fazenda Severino","Natural","\n\t\t\t\t\t<\/a>","Amaretto and fruit flavors with tart acidity and mild sweetness. Fazenda Severino is located in the Alto Parana\u00edba region in the state of Minas Gerais. It is characterized by well-defined climatic seasons, with good annual precipitation rates, creating ideal conditions for coffee production. Vicente Evangelista Salviano started with 70 ha of land in a remote area with no mechanical resources. Salviano and his wife Helena came from families with coffee in their blood and began the long, challenging journey of building up the farm. There was no trace of previous agricultural activity on the land, and the whole region was degraded after being previously used in rudimentary ways as a cattle pasture.There was no road or facilities to the farm, so everything had to come from afar over 18 kilometers of rough dirt road. However, they had a lot of hope and determination and persevered. Salviano first planted 30 ha of coffee plants. Over time the area was rebuilt and recovered from any previous degradation becoming green, fertile, and prosperous. Subsequently, they acquired six neighboring properties to increase capacity.Fazenda Severino aims to combine social, environmental, and economic factors to maintain their efforts and continue to see the farm thrive. Today, the entire region has more than three million coffee trees planted, reinforcing their belief that it had a prosperous future, where everything was cultivated with a lot of dedication, effort, and personal resources.Yellow Bourbon"],["Peru","MWP- Lima Coffee - FLO ID 34573","23096","Cajamarca","MWP- Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mild sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Ethiopia","Grade 3 - Jigesa","23906","Guji","Jigesa","Natural","\n\t\t\t\t\t<\/a>","Fresh pome, chocolate, and cooked berry flavors with tart acidity and fruit-like sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24066","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Fresh pome and cooked citrus flavors with tart acidity and good sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Kenya","Karindundu - PB - Nyeri","23639","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine and fresh raspberry with mellow caramel flavours. Lots of sparkling acidity and clean fruit-like sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23494","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and graham flavors with tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24067","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh citrus flavors with tart acidity and fruit-like sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Costa Rica","Ivan Solis Micromill - Finca Higueronal - F1 - Anaerobic - Natural","24096","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, cooked red grape, cocoa, and cooked strawberry flavors with boozy acidity and mild fruit-like sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Common Costa Rican Varieties"],["Colombia","Daniel Erazo Martinez - Finca Los Angeles - La Marinba - Acevedo - Huila - Caturra - Washed","24314","Huila","Daniel Erazo Martinez","Washed","\n\t\t\t\t\t<\/a>","Cola and amaretto with mild dried fruit and cooked fruit flavors. Sparkling tartaric acidity with fruit-like sweetness. Caturra"],["Colombia","Aristides Guarnizo Cruz - Finca La Esperanza - El Libano - Tarqui - Huila - Pink Bourbon - Washed","24317","Huila","Aristides Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked berry, and cocoa with mild dried cascara flavors. Sugary sweetness and tart acidity. Aristides Guarnizo Cruz is a first-generation coffee farmer that owns and operates Finca El Progresso and La Cumbre with his family. After inheriting pasture from their father almost 10 years ago, Aristides and his brothers decided to enter the coffee business. Although their neighbors told them it was impossible due to the rocky terrain, high altitude, and constant winds, the Guarnizo brothers started the coffee-growing trend in El Libano, Tarqui. The aptly named Finca El Progresso has continuously improved its fermentation technique and farming practices. Recently, they have focused on self-made compost and microorganism teas to replace the use of chemical fertilizers and pesticides.Pink Bourbon"],["Honduras","Exportadora de Cafe OG S.A. de C.V. - FLO ID 46805","24685",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with a smooth mouthfeel. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ethiopia","Grade 1 - Arsosala - Special Prep","23568","Guji","Arsosala","Washed Special Prep","\n\t\t\t\t\t<\/a>","Fresh pear, fresh bergamot, caramel, and fresh lime flavors with lots of tangy tartaric acidity and delicate fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23685","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and graham flavors with balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Guatemala","Women Producers CODECH - FLO ID 2892","23805","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline flavors with tart acidity and good sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Chelbessa","23706","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Cooked and fresh stone fruit alongside panela and mellow praline notes. Strong apple blossom with toffee flavors. Delicate fruit-like sweetness and balanced acidity. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Alto El Vapor Micromill - El Cipresal - Catuai - Anaerobic - Natural","24268","Tarraz\u00fa","Alto El Vapor Micromill","Natural","\n\t\t\t\t\t<\/a>","Dried cherry, milk chocolate, and fresh green grape with mild burnt sugar flavors. Winey acidity and fruit-like sweetness. Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai"],["Ethiopia","Grade 2 - Mofa","23914","Sidama","Mofa","Natural","\n\t\t\t\t\t<\/a>","Jammy mango with mild burnt sugar, chocolate, and cooked orange flavours. Syrupy sweetness and a creamy mouthfeel. The Mofa washing station in Sidama Ethiopia serves as a central hub for local coffee farmers in the area. Named after the nearby kebele, Mofa, the word \"Mofa\" comes from the Sidamic language, meaning \"to assemble something and put it aside (hide it),\" reflecting the area's cultural heritage. Coffee is sourced from several surrounding villages, including Sagara, Silinga, Hache, Huro Tibiro, Ejersa, Wacho, and Mofa itself. Known for its early harvest season, the station is supported by 740 dedicated coffee suppliers and farmers. With its lower elevation, rich tradition, and strong farming network, Mofa plays a key role in the region\u2019s coffee production.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Bishan Wate - Special Prep","23708","Guji","Bishan Wate","Washed Special Prep","\n\t\t\t\t\t<\/a>","Fresh apple blossom and fresh black tea with mild cooked passion fruit and cooked peach flavors. Delicate fruit-like sweetness and a soft mouthfeel. The Bishan Wate Washing Station is located in Guji near the Wate River. Around 50 farmers contribute cherry. Coffee cherries are picked when well-ripe and sent straight to be processed. First, the cherries are floated in cool, clean water to sort out any flaws. Next, they are washed, depulped, and then undergo a 48-hour fermentation. Finally, they are moved to dry on raised beds that are positioned for maximum wind exposure and minimal direct sunlight. The coffee dries for 21 days or until the moisture content reaches 12%. Heirloom Ethiopian Varieties"],["Colombia","Asociacion Los Naranjos - San Agustin - Huila - Washed","24318","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Castillo, Caturra, Colombia"],["Colombia","Manos de Mujeres - FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia FLO ID 38797","23294","Nari\u00f1o","Manos de Mujeres","Washed","\n\t\t\t\t\t<\/a>","Pecan flavor with tart acidity and good sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.This specific lot is produced by FUDAM's own Manos de Mujeres, a subgroup of women who are all FUDAM members.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried in small \"casa elbas,\" mechanical dryers, or parabolic dryers. Mechanical drying takes 25\u201340 hours, while other drying structures can take up to 15 days.Castillo, Colombia"],["El Salvador","Finca La Monta\u00f1a - SL-28 - Natural","24506",null,null,"Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, chocolate, and cooked berry flavors with intense winey acidity and clean fruit-like sweetness. SL-28"],["Colombia","Diego Campos - Finca El Diamante - La Plata - Huila - Colombia - Washed","23207","Huila","Diego Campos","Washed","\n\t\t\t\t\t<\/a>","Amaretto and fresh grapefruit with mellow oolong tea flavors. Tart acidity and a smooth mouthfeel. Finca El Diamante, owned and operated by Diego Campos, is situated in the Alto Pescado area of La Plata, Huila, Colombia, at an elevation of approximately 1,950 meters above sea level.The farm spans 7 hectares, with 6.5 hectares dedicated to cultivating coffee varieties such as Castillo, Colombia, Bourbon Rosado, and Caturra.In addition to coffee, the farm maintains small plots for subsistence crops, including plantain, onion, corn, carrot, tomato, cassava, and beans, and also raises cattle and chickens.Diego Campos, a distinguished figure in the coffee industry, began his journey in 2008 and has since gained comprehensive experience in coffee cultivation, processing, and tasting.His dedication and expertise culminated in winning the World Barista Championship in 2021, representing Colombia on the global stage.Under his stewardship, Finca El Diamante has become a benchmark for high-quality coffee production, emphasizing meticulous post-harvest processes and sustainable farming practices.The farm's coffees are celebrated for their distinctive flavor profiles, often featuring notes of vanilla, white chocolate, and peach, with a medium creamy body and bright malic acidity.Diego's vision extends beyond production; he aspires to make Finca El Diamante a reference point for other producers, showcasing that high-quality coffee can be achieved through dedication and innovation.His commitment to excellence not only elevates Colombian coffee on the international stage but also contributes to the sustainable development of the local coffee-growing community.Colombia"],["Colombia","EP","24694",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and fresh cranberry flavors with tart acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","Huehuetenango","24634","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Dried berry and fresh citrus flavors with tart acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24635","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and kahlua flavors with tart acidity, candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 2 - Qunquna","23913","Sidama","Qunquna","Washed","\n\t\t\t\t\t<\/a>","Cooked apricot and fresh floral with mild fresh citrus flavours. Juicy acidity and delicate fruit-like sweetness. Qunquna washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qunquna (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Peru","Cajamarca","23316","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Mild praline and almond flavors with balanced acidity. Catimor, Caturra, Bourbon, Typica"],["Guatemala","Huehuetenango - Waykan","24169","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and pome flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EP","24353",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked citrus flavors with tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","24686","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and fresh citrus flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","24687","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and fresh citrus flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","24691","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and fresh citrus flavors with good acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Pitalito - Huila - Castillo","24780","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh pear, cooked apple, cooked orange, and dark chocolate flavors with juicy acidity and sugary sweetness. Castillo"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24082","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and cocoa flavors with mild acidity and sweetness. Castillo, Caturra, Colombia"],["Costa Rica","Las Lajas Micromill - Finca Pinitos - Sabana - SL-28 - Red Honey","24214","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Panela, fresh and cooked passion fruit, and toffee flavors with juicy acidity and mild clean fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - SL-28 - Red Honey","24228","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Fresh citrus, cocoa, and malt flavors with tart acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Costa Rica","Las Lajas Micromill - Finca La Esperanza - Catigua - Black Diamond - Natural","24231","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Lots of jammy cranberry, milk chocolate, cocoa, and clove flavors with lots of boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catigua"],["Costa Rica","Las Lajas Micromill - Catuai&Caturra - Perla Negra - Natural","24235","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cacao and raisin flavors with strong winey acidity and sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca El Chilamate - Catuai - Alma Negra - Natural","24239","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Chocolate, fresh coffee cherry, and floral flavors with lots of boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai"],["Costa Rica","Las Lajas Micromill - Catuai & Caturra - Red Honey","24215","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Praline with mellow brown sugar and dried pome flavors. Tart acidity and mild candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Los Angeles - San Isidro 48- Black Diamond Natural","24333","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Fresh cherry and fresh plum with mellow cola and dark chocolate flavors. Winey acidity and mild clean fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro 48"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - SL-28- Black Diamond Natural","24335","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Caramel with mellow cola, fresh apple blossom, and fresh elderflower flavors. Tangy acidity and a soft mouthfeel. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - Typica - Black Diamond Natural","24336","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Fresh green grape, cooked lime, and green tea with mellow dried elderflower flavors. Tons of tart acidity and mild fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Typica"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - La Campina - Caldono - Cauca - Caturra Chiroso - Washed","24299-2","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Praline and brown sugar with mellow oolong tea and dried fruit notes. Tart and sparkling acidity complement the sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Castillo, Caturra, Colombia"],["Colombia","Diego Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Colombia 40%, Bourbon 20%, Tabi 40% - Washed","24323","Huila","Diego Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Toffee and mellow passion fruit flavors with tart tartaric acidity and good sweetness. Diego Felipe Leguizamo is the son of fabled coffee producer Arnulfo Leguizamo. Arnulfo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who's name is on this lot as he has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo and Diego have become even more of innovators and leaders in their community by opening a caf\u00e9.Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Diego manages.Bourbon, Colombia"],["Kenya","Riara Estate - AA - Kiambu","23752","Kiambu","Riara Estate","Washed","\n\t\t\t\t\t<\/a>","Intense fresh passion fruit with cola and mellow caramel flavors. Tons of tart acidity and sugary sweetness. Riara Estate's farm has been around since the 1920s, originally started by settlers in the area. It was bought by the community-based group KIST in 1972. The 74-hectare farm contains almost 80,000 coffee trees, mainly SL 28, SL 34, and Ruiru 11 varieties. Its location typically sees high rainfall and does not have to irrigate. The farm lies in an area with red volcanic soil and is also home to many indigenous plants and animals.Riara Estate is run by an 8-member committee and staffed by the people of neighboring villages. Coffee undergoes wet processing and is dried on raised tables. The farm carefully works to conserve water and responsibly manages wastewater through designated pits.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Las Lajas Micromill - Catuai & Caturra - Red Honey","24245","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Caramel, fresh red grape, and fresh lime flavors with juicy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Kenya","Karindundu - AB - Nyeri","23620-2","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Fresh currant, cooked currant, caramel, and toffee flavors with juicy acidity and a creamy mouthfeel. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Ren\u00e9 M\u00e9ndez - Finca Jolimex - Caturra","24129","Huehuetenango","Ren\u00e9 M\u00e9ndez","Washed","\n\t\t\t\t\t<\/a>","Dried citrus, dried fruit, and toffee flavors with tart acidity and candy-like sweetness. Ren\u00e9 M\u00e9ndez owns Fince Jolimex in Huehuetenango. THis 1.3-hectare farm is fully planted with around 9,800 coffee trees consisting of Bourbon and Caturra. The coffee is picked and fermented for 36-48 hours before drying on patios for 6-8 days.Caturra"],["El Salvador","Finca Plan del Hoyo - Anacafe 14 - Washed","24157","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Dried berry, cooked tropical fruit, and cooked grape flavors with lots of tart acidity and candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["El Salvador","Irene del Socorro Sosa - Finca Talquesalar - Pacamara - Honey","24565","Chalatenango","Irene del Socorro Sosa","Honey","\n\t\t\t\t\t<\/a>","Cacao, fresh lime, and toffee with mild golden raisin flavors. Tangy acidity and a creamy mouthfeel with fruit-like sweetness. Irene del Socorro Sosa owns Finca Talquesalar, a farm in the La Monta\u00f1ita region of Chalatenango that is home to around 4,500 coffee trees consisting of Gesha and Pacamara varieties as well as different citrus trees.Coffee from the farm is often Honey processed and dried on African beds for 18 to 27 days.Some challenges the farm faces are labor shortages during harvest and varied weather.Pacamara"],["El Salvador","Finca Noruega - Gesha - Anaerobic - Natural","24456","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Fresh mango, cooked blackberry, fresh bergamot, and dark chocolate flavors with tangy acidity and clean fruit-like sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Honey","24566","Chalatenango","Jaime Guevara","Honey","\n\t\t\t\t\t<\/a>","Cooked passion fruit, fresh mango, intense perfumey bergamot, and vanilla flavors with tangy acidity and syrupy sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["El Salvador","Jose Antonio Flores - Finca La Murada - Pacamara - Natural","24569","Chalatenango","Jose Antonio Flores","Natural","\n\t\t\t\t\t<\/a>","Jammy strawberry, dark chocolate, and cooked stone fruit flavors with complex malic acidity and clean fruit-like sweetness. Jose Antonio Flores own Finca La Muralla in Chalatenango, El Salvador. The farm consists of around 4,500 coffee trees and some citrus trees as well.The coffee is often Natural processed and dries on African beds for 22 to 26 days.The farm faces the common struggle of labor shortages during harvest.Pacamara"],["El Salvador","Ustiberta Alvarez - Finca El Aguacatal - Pacamara - Washed","24571","Chalatenango","Ustiberta Alvarez","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, brown sugar, and toffee flavors with tangy acidity and candy-like sweetness. Ustiberta Alvarez owns a 4-manzana (about 2.8 ha) farm in the Chalatenago department. The farm is home to around 10,000 coffee trees in addition to banana and apple trees. Alvarez's Natural coffees are left to ferment for 12 to 14 hours before drying on African beds for 17 to 22 days. Alvarez says labor shortages have become quite common in recent years and the cost of harvesting has increased. Fighting pests is also a continuous challenge. Pacamara"],["Costa Rica","Central Valley","23481","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan flavors with tart acidity and mild sweetness. Common Costa Rican Varieties"],["Ethiopia","Grade 1 - Banko Gotiti","23734","Yirgacheffe","Banko Gotiti","Natural","\n\t\t\t\t\t<\/a>","Fresh apple, caramel, cooked blueberry and toffee flavors with juicy acidity and lots of sugary sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","Cristal","24478",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh and cooked citrus flavors with good tart acidity and mild candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Duwancho","23907","Sidama","Duwancho","Honey","\n\t\t\t\t\t<\/a>","Jammy apple, fresh lime, mellow vanilla, and chocolate flavors with juicy acidity and fruit-like sweetness. This lot comes from us from the Duwancho washing station in Sidama.Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn't experienced prior to instituting it.During drying, they specifically told us that they try to keep the thickness of cherries as thin as possible to ensure consistency. They place the beds in areas of good airflow and dry slow for up to 30 days. Heirloom Ethiopian Varieties"],["Costa Rica","Aguilera Brothers Micromill - Finca Licho - San Roque - Honey","24270","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Jammy nectarine, cola, cacao, and brown sugar flavors with tangy acidity and lots of sugary sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Kenya","Kamwangi - AA - Kirinyaga","23635","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Panela and burnt sugar with mild cooked plum and fresh green grape flavors. A creamy mouthfeel and mellow tangy malic acidity. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Guatemala","Efra\u00edn Castillo - Finca El Frutal - La Democracia - Huehuetenango","23978","Huehuetenango","Efrain Castillo","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine and cooked peach with mild caramel and chocolate flavours. Juicy malic acidity and delicate fruit-like sweetness. Efra\u00edn Castillo owns a 10-manzana farm where he grows Caturra variety coffee alongside beans, lemons, and other crops. He purchased the farm in the year 2004.The coffee on El Frutal farm is picked ripe and depulped the same day using a traditional depulper, then fermented in tanks for 18 hours. It takes about 36 hours for the coffee to dry on concrete patios.Castillo"],["Guatemala","Virgilio Martinez - Finca Los Chorros - San Pedro Necta - Huehuetenango","23979","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine and toffee with mellow cacao and cooked orange flavours. Syrupy sweetness and mild tangy acidity. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Las Lajas Micromill - Catuai & Caturra - Yellow Honey","24240","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee, fresh cranberry, and chocolate flavors with delicate fruit-like sweetness and tart acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Jhonnathan Camacho - Finca Desamparados - Milenio - Yellow Honey","24265","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Fresh apricot, fresh hibiscus, chocolate, and fresh lemon flavors with juicy acidity and syrupy sweetness. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Milenio"],["Brazil","Nossa - Natural","22944","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild acidity, malt and salted peanut flavors. Common Brazilian Varieties"],["Brazil","Natural & Pulped Natural - Fazenda Cachoeira da Grama - Peaberry","22942","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Chocolate and sugar browning flavors with tart acidity and fruit-like sweetness. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Common Brazilian Varieties"],["Rwanda","Kirorero - Nkira - Washed - FLO ID 35306","23022","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Mild dried orange, cooked stone fruit, and toffee flavours with mellow juicy acidity and fruit-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","Kirorero - Gisiza - Washed - FLO ID 35306","23023","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Caramelizing with mellow jammy berry, cooked citrus, and almond flavours. Mild balanced acidity and fruit-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catua\u00ed","23072","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors with mild sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Peru","David Ojeda - Finca El Palto - Ihuamaca - Gesha - Washed","23443","Cajamarca","David Ojeda","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, mild vanilla, and fresh floral flavors with tart acidity and fruit-like sweetness. Finca El Palto, owned by David Ojeda, is nestled in the picturesque region of Ihuamaca, within San Ignacio in the Cajamarca region of Peru. The farm began as a one-hectare plot, a labor of love made possible by selling land in the jungle and relocating to David's home province. Today, Finca El Palto represents not just a source of income but a way of life centered on family, hard work, and a commitment to quality. The farm now has 3.5 hectares of coffee.The coffee cultivation process on Finca El Palto is both meticulous and traditional. Harvesting is done manually, ensuring only the ripest cherries are selected. Fermentation is carried out for 30 hours in bags and sacks, while washing is performed in a vat tank. Drying takes place in specialized drying modules or bubble tents over a period of 15 to 20 days, allowing the beans to develop their full flavor potential.David employs sustainable practices on his farm, relying primarily on machete weeding and enlisting the help of his large family for all stages of the coffee-growing season, including harvesting, fertilizing, and maintenance. The family\u2019s collective effort ensures that the farm operates efficiently and reflects their shared dedication to its success.Finca El Palto is more than just a coffee farm\u2014it's a vision for the future. David aims to expand his coffee production by planting more varieties to improve both yield and quality. The farm also supports his aspirations for his children\u2019s education and additional sources of income, such as cattle raising and poultry farming, which complement the family\u2019s nutrition and sustainability goals.For David Ojeda, Finca El Palto is a business, a livelihood, and a legacy, nurtured with care to sustain his family and produce high-quality coffee that embodies the dedication and spirit of the Cajamarca region.Gesha"],["Mexico","Alejandro Martinez - Finca San Jose - Coatepec - Veracruz - Anacafe 14 - Washed","23617","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Molasses, brown sugar and dried berry flavors with tart citric acidity and sugary sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Honduras","Corquin - CAFESCOR - Bird Friendly Program - FLO ID 33378","23682",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mellow acidity. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ethiopia","Grade 1 - Dimtu","23687","Guji","Dimtu","Natural","\n\t\t\t\t\t<\/a>","Dried citrus and kahlua flavors with good acidity and mild sweetness. This coffee comes to the Dimtu Washing Station from a collection of around 500 smallholder farmers around the town of Dimtu. Cherries are handpicked once they are fully matured, fully ripe, and processed fresh. Only middle-to-end crop is used. When processing, rising and floating is used to sort out any bed cherries before being laid out to dry. Cherries are dried in shade and frequently sorted for defects throughout the 18 day drying time. Once the moisture reaches 11.2%, the dry cherry is rest for 4 weeks before hulling.Enset, banana trees, bolokea, orange, and indigenous trees are also commonly grown throughout the region.Heirloom Ethiopian Varieties"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","23721","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Jammy peach, jammy cherry, cola, and fresh red grape flavors with complex acidity and fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Guatemala","Huehuetenango","23586","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, fresh pome, and fresh lemon flavors with tart citric acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Honduras","Finca La Monta\u00f1a - Pacas - Natural","24015","Marcala","Finca La Montana","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, jammy plum, and caramel flavours with juicy acidity and fruit-like sweetness. Finca La Monta\u00f1a is a distinguished coffee farm located in the Montecillos region of Marcala, Honduras. Owned and operated by Jos\u00e9 Santos Guevara L\u00f3pez, the farm spans 5 manzanas (approximately 3.5 hectares) and is situated at an elevation of 1,650 meters above sea level. This high-altitude setting provides ideal conditions for cultivating specialty coffee.Jos\u00e9 Santos Guevara L\u00f3pez is part of a growing movement of smallholder farmers in Honduras dedicated to producing specialty coffee. His commitment to quality and sustainable farming practices not only elevates the profile of Honduran coffee but also supports the local community by providing employment opportunities and contributing to the regional economy. He cultivates 16,500 trees of coffee amongst corn and beans. Jose processes his coffee, both washed and natural, drying the coffee on raised beds for 2-3 weeks. Pacas"],["Honduras","Roger Dominguez - Finca Las Flores - Parainema - Natural","24017","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Fresh peach and vanilla with mild cooked melon flavours. Mellow complex acidity and candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Parainema"],["Honduras","Roger Dominguez \u2013 Finca Las Flores \u2013 Parainema \u2013 Natural","24027","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked cherry, and cooked melon flavours with complex acidity and syrupy sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Parainema"],["Ethiopia","Grade 3 - Gerba","24033","Guji","Gerba","Natural","\n\t\t\t\t\t<\/a>","Dried berry, dried jasmine, and kahlua flavors with tart acidity and fruit-like sweetness. The Gerba Washing Station, situated in the Bule Hora district of Ethiopia's West Guji zone, is a prominent facility in the country's specialty coffee landscape. Established in 2019, this station processes cherries from approximately 600 smallholder farmers in nearby kebeles, including Gerba, Kercha, and Birbirsa Kojowa.Coffees are handpicked when fully ripe and mature and delivered to the washing station. From there, rising and floating is used, and then the coffee is moved to a shaded area to dry. It is sorted for defects throughout the drying time. After about 18 days, drying is complete when the cherries reach a moisture content of 11.2%. The dry cherry is rested for four weeks before hulling.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. \u200bHeirloom Ethiopian Varieties"],["Colombia","EP","24086",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh grape and chocolate flavors with good acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24084","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and graham flavors with tart acidity and sweetness. Castillo, Caturra, Colombia"],["Costa Rica","Las Lajas Micromill - Finca Los Pinos - Orange Bourbon - Black Diamond - Natural","24201","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Lots of cooked mango with vanilla and jammy passion fruit and mellow dark chocolate flavours. Tons of tangy acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Bourbon"],["Costa Rica","Las Lajas Micromill - Finca El Guachipel\u00edn - Catuai & Caturra - Perla Negra - Natural","24204","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Lots of toffee with cooked nectarine and mellow cacao and cooked passion fruit flavours. Tangy acidity and mild candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - SL-28 - Red Honey","24213","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh hibiscus and caramel flavors. Tart acidity and mild clean fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-28"],["Costa Rica","Las Lajas Micromill - Catuai & Caturra - Red Honey","24207","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Jammy pear and caramel with mild cacao flavours. Mellow tangy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Mexico","Cristal","24250",null,null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and praline flavors with good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24251",null,null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate and lemon flavors with good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Nicaragua","Finca Las Hortensias - Cafetos de Segovia - Marsellesa - Anaerobic - Natural","24261","Nueva Segovia","Finca Las Hortensias","Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit and cooked mango with mellow dark chocolate flavours. Tangy acidity and fruit-like sweetness. Finca Las Hortensias is operated under the third generation of coffee producers from the Albir family. The Albir sisters, who currently run the farm, inherited it from their father in 1994. The 2.8-hectare farm is situated in a renowned coffee-producing region in Nicaragua, with a microclimate perfectly suited for growing high-quality coffee. Year after year, the farm participates in the Cup of Excellence competition and in international auctions.The farm takes special care to preserve the surrounding ecosystem and wildlife through their ecoforestry model, maintaining native flora, and protecting water sources.They also work to care for their community, as the area around the farm faces a higher level of poverty. They hire within their community to provide jobs to its residents.Going forward, Finca Las Horensias plans to continue its ecoforestry production system on the farm to preserve the quality of harvested coffee. Their Natural Anaerobic coffee begins with only ripe, red fruit from selected lots. It is then cleaned and floated, left to rest for a period of 72 to 120 hours in cherries inside plastic barrels anaerobically (while monitoring pH levels and temperature). Finally, it is packed in plastic boxes and sent to Cafetos de Segovia. The farm also carries out Natural, Honey, Washed, semi-dried, and extra-long processes.Marsellesa"],["Nicaragua","Finca El Encino - Cafetos de Segovia - Parainema - Anaerobic - Natural","24263","Nueva Segovia","Finca El Encino","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry with mild dark chocolate flavours. Juicy acidity and mellow sugary sweetness Finca El Encino is a 27-hectare farm owned by Martha Lucia Albir Sotomayor (who also owns Finca Bethania).Finca Bethania and Cafetos de Segovia micromill is a labor of love from the Albir family. It is currently managed by a thrid generation of coffee producers, sisters Ana and Martha Albir, who inherited their passion for coffee from their father. Their father bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family.Finca Bethania takes special care to preserve the natural forest and its ecosystem and wildlife. They work with an ecoforestry coffee model, supporting native flora and fauna and protecting water sources. The farm has allocated 3.5 hectares of forest for the protection of and conservation of the soil, water, and biodiversity.They also work to better the lives of their community by employing within the region and supporting educational programs for primary and preschool children.The Albir family hopes to make the farm a tourist attraction for national and foreign visitors to share their work and education. They also want to continue to implement ecoforestry production systems on the farm and better preserve the quality of harvested coffee. Parainema"],["Guatemala","Finca Santa Sofia - Mataquesquintla - Oriente - Pacamara - Anaerobic - Washed","24293","Oriente","Finca Santa Sofia","Washed","\n\t\t\t\t\t<\/a>","Kahlua, amaretto flavors with boozy acidity and candy-like sweetness. Finca Santa Sofia is a 4-hectare farm founded in 2005 as a variety garden project that experimented with processes and techniques. The farm is focused on growing high-quality coffee while maintaining sustainable practices. They grow Gesha, Pacamara, Java, Purpuracea, Pink Bourbon, Anacafe 14, Caturra, SL-28, Mokka, Abbysinia, Dilla Algue, and Laurina varieties. They also implement a wide variety of processing methods, including washed, honey, and natural processes, as well as anaerobic processes, extended fermentations, and carbonic maceration.The community around the farm has developed a coffee-based economy. Coffee production generates jobs for the surrounding areas across the coffee value chain. The farm's goal is to produce outstanding coffee that will delight the most demanding markets.Pacamara"],["Colombia","EP","24355",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and graham flavors. Castillo, Caturra, Colombia"],["Mexico","GRAPOS","24351",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild dried citrus and chocolate flavors with tart acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","24164","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and pecan flavors with tart malic acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Asociaci\u00f3n de Productores de Chichupac - Rabinal - Coban - Washed","24475","Cob\u00e1n","Asociacion de Productores de Chichupac","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and cocoa flavors with tart acidity and good sweetness. Asociaci\u00f3n de Productores de Chichupac is a producer group that was founded in 2009 in the Cob\u00e1n region of Guatemala. Around 60 farms contribute coffee to the association. The group was formed to support producers in the region as they worked for better pricing and market access. They hope to continue to grow and provide better resources to their community. Its producers often grow Sarchimor, Catimor, Ancafe 19, and Typica varieties. Coffee is picked by hand and is Washed, Natural, or Honey processed.Bourbon, Catimor, Caturra, Maragogype, Pache, Anacafe 14, Typica, Sarchimor (T5296)"],["Colombia","Manos Juntas Micromill - Popayan - Cauca - Castillo - Natural -","24498","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Strong jammy cranberry with spices and fresh cascara flavors. Intense acidity and mellow sugary sweetness. Castillo"],["Guatemala","Nicol\u00e1s Ram\u00edrez - Finca Quejna -Concepci\u00f3n Huista - Huehuetenango - Caturra","24123","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Cooked pome, chocolate, and toffee flavors with tart acidity and fruit-like sweetness. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Caturra"],["Guatemala","Wilmer Barrios - Finca Ojo de Agua - Todos Santos Cuchumatanes - Huehuetenango","24186","Huehuetenango","Wilmer Barrios","Washed","\n\t\t\t\t\t<\/a>","Dried passion fruit, burnt sugar, cooked tamarind, and molasses flavors with lots of tangy acidity and good clean fruit-like sweetness. Wilmer Barrios owns Finca Ojo de Agua in Todos Santos Cuchumatanes, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Catuai varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catuai, Caturra, Pache, Maragogype, Catimor"],["Guatemala","Maria Eugenia Escobar - Finca la Senda - Acatenango - Pache - Natural","24280","Acatenango","Maria Eugenia Escobar","Natural","\n\t\t\t\t\t<\/a>","Red wine, cooked berry, and dark chocolate flavors with sugary sweetness and winey acidity. Maria Eugenia Escobar and her partner Jos\u00e9 Arnoldo P\u00e9rez own and operate Finca La Senda in the Acatenango coffee-growing region of Guatemala. Jose manages the land and harvest, and Maria manages processing. The 27-hectare farm was founded in 2017, and they immediately began experimenting with different processes and entering competitions such as the Cup of Excellence. The farm is home to Bourbon, Gesha, Caturra, Pache, Marsellesa, Pacamara, and Catimor varieties and practices prolonged and controlled aerobic and anaerobic fermentations. Finca La Senda values cultivating coffee with care, purpose, and deep respect for people and the environment. Their work goes beyond quality; it's about sustainability, innovation, and dignity at every step. In Acatenango, water is precious. They prioritize eco-friendly processing like natural or honeys that minimizes water use. They also take care with wastewater treatment to protect local ecosystems, and they work to preserve the forest and maintain water recharge zones to sustain biodiversity.Their approach to fermentation and drying is based on precision and respect for the coffee. Fermentations are controlled with well-tested, specially selected yeasts and carefully managed timing, temperature, and airflow. They maintain full traceablilty of the process from cherry to the drying bed, making sure each step is intentional and resource-conscious.Maria and Jose keep the people at the heart of everything they do by employing locally and offering skill development opportunities. They ensure safe housing and meals for seasonal workers and are committed to fair pay and quality-based bonuses for all workers. They hope to encourage community engagement through transparency and trust.From Maria and Jose:\u201cFinca La Senda is coffee with story and soul. We believe in working with partners who value the origin and the people behind each cup. Our prices reflect the real work on the ground and we celebrate when our coffee is appreciated as such.\u201dPache"],["Colombia","EP","24516",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and fresh citrus flavors with tart acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","(Jute Bag Only)","24683",null,null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua, fresh citrus, and burnt sugar flavors with tart acidity and candy-like sweetness. Heirloom Ethiopian Varieties"],["Colombia","ASOPEP - Planadas - Tolima","24698","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked grape, and fresh citrus flavors with tart acidity and candy-like sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Mexico","Cristal","24715",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked cranberry and amaretto flavors with tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Consac\u00e1 - Nari\u00f1o - Castillo","24793","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh grape, fresh citrus, and dried fruit flavors with tart malic acidity and candy-like sweetness. Castillo"],["Costa Rica","Central Valley","24829","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus flavors with tart acidity and fruit-like sweetness. Common Costa Rican Varieties"],["Ethiopia","Grade 1 - Gedeb Halloberiti","23609","Yirgacheffe","Gedeb Halloberiti","Natural","\n\t\t\t\t\t<\/a>","Fresh black tea with mellow toffee, cocoa, and perfumey black tea flavors. Fruit-like sweetness and mild juicy acidity. Gedeb Halloberiti is a washing station in the Gedeo zone and more specifically Yirgacheffe. It gets its name from the nearby village of Hallo Beriti.The washing station works with around 1,200 regular contributing producers and around 2,100 producers in total. These producers carefully harvest only mature, ripe cherries and deliver them fresh for processing. Floating is used to sort out any bad cherries immediately. These coffees are dried in the shade and sorted for defects throughout the drying time. After about 18 days the moisture content should reach 11.2% and the dry cherry is stored and rest for 4 weeks before hulling.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Ayla Shentawane","23910","Sidama","Ayla Shentawane","Washed","\n\t\t\t\t\t<\/a>","Dried lavender and dried black tea with mild cola and caramel flavors. Tart acidity and mellow delicate fruit-like sweetness. The Ayla Washing Station, situated in the village of Shantawene within Ethiopia's Sidama region, is a notable hub for specialty coffee production. Operated by Testi Coffee, a family-owned enterprise founded by Faysel A. Yonis, Ayla is one of several stations under their management, processing coffees from nearby villages including Bombe and Shantawene.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24081","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked pome, amaretto, and graham flavors with mellow sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Yaye - Special Prep - Odakko Project - Variety 74158","23548","Sidama","Yaye","Natural Special Prep","\n\t\t\t\t\t<\/a>","Dried plum, burnt sugar, cooked blueberry, and fresh bergamot flavors with winey acidity and fruit-like sweetness. The Yaye Washing Station, built in 2021, is dedicated to quality through experimentation. The Odakko project is the culmination of their four years of study and pre-harvest planning between Testi Coffees and Cafe Imports. The aim was to create a traceable, single-variety offering using the most intentionally selected cherry possible at the peak harvest to discover a one-of-one flavor profile. This novel coffee is the product of 50 smallholders from neighboring villages of Yaye and Chericho.Yaye Washing Station is equipped with immaculate washing facilities, hundreds of raised beds, and numerous fermentation barrels, all ready to process coffee from the hundreds of growers in the surrounding villages. Attention to detail has put Yaye on the specialty coffee map. Along with its focus on quality, Testi Coffee is also committed to serving the coffee-growing communities surrounding their washing stations throughout the country. Testi emphasizes education, building schools, and providing school supplies to the youth. The Odakko Project premium goes toward this social program.Testi estimates that 40% of green defects are caused by contaminants or exposure to harmful fungi during processing, so cleanliness is prioritized at every step. All Yaye staff wash their hands and all equipment, including floater tanks, picking baskets, drying beds, and shade nets, before coffee passes through. The coffee cherries themselves are washed with potable water, rather than river water. Clean processing creates a clean cup.The Odakko Project cherry was collected from producers at elevations ranging from 2150 to 2300 MASL within a 10-km radius of the washing station, who were all identified as growing the 74518 variety. To manage the processing logistics, the coffee was harvested over a four-day period. Each day\u2019s yield was collected between 3:00 and 7:00 PM to prevent uncontrolled fermentation. The cherries were immediately transported to Yaye and immersed in water, where any floaters were removed. The cleaned cherries were then poured onto the drying beds, 300 kilos per bed, and sorted by hand to a strict tolerance of 95% full-ripe and 5% overripe to balance sugar content and complexity.After sorting, the raised beds were covered with a shade net to slow down the drying process. In fact, the drying beds used are situated in an area of greater wind circulation and less direct sunlight compared to the rest of the station\u2019s drying beds. This extends the drying time to 28 days, carefully reducing the seed\u2019s moisture content to an optimal 12%, maximizing flavor development, transformation, and preservation. Following the 28 days, the dried cherries are removed from the raised beds and rested for six weeks before being delivered in air-tight GrainPro bags to Testi\u2019s mill in Addis Ababa. Every step is deliberate, resulting in cups with notes of jammy red fruit balanced by dark chocolate, red wine acidity, and mild sugary sweetness.Variety 74158"],["Ethiopia","Grade 1 - Yaye - Special Prep - Odakko Project - Variety 74158","23549","Sidama","Yaye","Natural Special Prep","\n\t\t\t\t\t<\/a>","Fresh elderflower, milk chocolate, toffee, and dried apple blossom flavors with delicate fruit-like sweetness and a soft mouthfeel. The Yaye Washing Station, built in 2021, is dedicated to quality through experimentation. The Odakko project is the culmination of their four years of study and pre-harvest planning between Testi Coffees and Cafe Imports. The aim was to create a traceable, single-variety offering using the most intentionally selected cherry possible at the peak harvest to discover a one-of-one flavor profile. This novel coffee is the product of 50 smallholders from neighboring villages of Yaye and Chericho.Yaye Washing Station is equipped with immaculate washing facilities, hundreds of raised beds, and numerous fermentation barrels, all ready to process coffee from the hundreds of growers in the surrounding villages. Attention to detail has put Yaye on the specialty coffee map. Along with its focus on quality, Testi Coffee is also committed to serving the coffee-growing communities surrounding their washing stations throughout the country. Testi emphasizes education, building schools, and providing school supplies to the youth. The Odakko Project premium goes toward this social program.Testi estimates that 40% of green defects are caused by contaminants or exposure to harmful fungi during processing, so cleanliness is prioritized at every step. All Yaye staff wash their hands and all equipment, including floater tanks, picking baskets, drying beds, and shade nets, before coffee passes through. The coffee cherries themselves are washed with potable water, rather than river water. Clean processing creates a clean cup.The Odakko Project cherry was collected from producers at elevations ranging from 2150 to 2300 MASL within a 10-km radius of the washing station, who were all identified as growing the 74518 variety. To manage the processing logistics, the coffee was harvested over a four-day period. Each day\u2019s yield was collected between 3:00 and 7:00 PM to prevent uncontrolled fermentation. The cherries were immediately transported to Yaye and immersed in water, where any floaters were removed. The cleaned cherries were then poured onto the drying beds, 300 kilos per bed, and sorted by hand to a strict tolerance of 95% full-ripe and 5% overripe to balance sugar content and complexity.After sorting, the raised beds were covered with a shade net to slow down the drying process. In fact, the drying beds used are situated in an area of greater wind circulation and less direct sunlight compared to the rest of the station\u2019s drying beds. This extends the drying time to 28 days, carefully reducing the seed\u2019s moisture content to an optimal 12%, maximizing flavor development, transformation, and preservation. Following the 28 days, the dried cherries are removed from the raised beds and rested for six weeks before being delivered in air-tight GrainPro bags to Testi\u2019s mill in Addis Ababa. Every step is deliberate, resulting in cups with notes of jammy red fruit balanced by dark chocolate, red wine acidity, and mild sugary sweetness.Variety 74158"],["Honduras","Herly Urquia - Finca Caviflor - Natural","23969","Montecillos","Herly Urquia","Natural","\n\t\t\t\t\t<\/a>","Cooked citrus and cooked cascara with mellow clove flavors. Strong winey acidity and mild candy-like sweetness. Herly Urquia owns and manages Finca Caviflor, Finca Villa Yolanda, and Finca La Rosita in the Montecillos region of Honduras. He has added to his farms over the years. Finca Caviflor was established in 1970 and Finca Villa Yolanda followed in 2010. His farms range from 10-20 hectares and are full of healthy trees. He grows Catuai, IHCAFE 90, Caturra, and Icatu as well as other crops such as oranges, bananas, and strawberries.Finca CaviflorThis 20-hectare farm has 18 hectares planted in coffee, while the rest is planted with oranges, bananas, and Strawberries. Herly has approximately 38,000 incredibly healthy trees on this property, mostly all Catuai and IHCAFE 90 varieties. This farm is known for its abundance of wild birds; specifically a very high population of hummingbirds. It is a common occurrence to see them around all the coffee and other fruits. Herly is now in the process of building new fermentation tanks to continue to experiment with new processing techniques. Finca Villa YolandaThis 10-hectare farm is home to around 21,000 coffee trees. Here he also grows Catuai and IHCAFE 90 in addition to Caturra and Icatu. Plantains, citrus fruits, and mangoes also grow among the coffee trees.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Sumatra","Aceh DP","23973","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cedar, mild cooked melon, and cooked bell pepper flavors with acidy acidity. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Cristal","24489",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried citrus zest flavor with good acidity. Bourbon, Typica, Mundo Novo"],["Colombia","Caldono - Cauca - Castillo, Colombia","24530","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and panela with mild fresh apricot and raisin flavors. Mellow tangy acidity and candy-like sweetness. Castillo, Colombia"],["Honduras","Roger Dominguez - Finca Las Flores - Red Catuai - Anaerobic - Natural","24020","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Jammy nectarine and toffee with mild dried pear and pecan flavours. Tangy acidity and candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Red Catuai"],["Guatemala","Huehuetenango","24283","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Lots of cocoa with peanut butter and fresh citrus flavors. Balanced acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Cristal","24710",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit, mild spices, and fresh coffee cherry flavors with good acidity and mellow sweetness Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24711",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild kahlua flavors. Tangy acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Finca Montecristo - Bourbon & Pacas - Natural","19567","La Libertad","Finca Montecristo","Natural","\n\t\t\t\t\t<\/a>","Mellow vanilla and toffee flavors with mild sweetness. Carlos Mauricio Novo owns this 225 manzana farm in the La Libertad region of El Salvador. He has planted nearly 230,000 trees, mostly Pacamara, Pacas, and Bourbon, along with some other more rare varieties like Cuscatleco, Parainema, and Shekina.He harvests November through March. Carlos utilizes a 120 hour dry fermentation for washed coffees followed by nearly 30 days of drying on raised beds. For naturals, he lets the cherries rest for 18 hours prior to being dried on raised beds for 40 days. Finca Montecristo produces roughly 900 quintales of coffee annually.Pacas, Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kavumu - Natural","19965","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Fresh berry and nutmeg flavors with tart acidity, candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Ecuador","Henry Prado & Ana Jimenez - Bourbon - Natural","20418","Loja","Henry Prado & Ana Jimenez","Natural","\n\t\t\t\t\t<\/a>","Caramel with mild jammy passion fruit, cooked tropical fruit, and pecan flavours. Sugary sweetness and boozy acidity. Henry Prado and Ana Jim\u00e9nez own Finca El Cafetal which is a 13 hectare farm that has 7 hectares planted in coffee. They have planted roughly 14,000 coffee trees here. Henry and Ana utilize a wet fermentation for 35-48 hours then dry their coffee on raised African beds for 28-35 days. They produce both washed and natural coffee here. They produce roughly 6500 kgs of coffee annually They spoke to us about rising costs for fertilizers and other inputs being a huge challenge right now. They are investigating new ways to create inputs like fertilizers on their farm for future harvests. Bourbon"],["El Salvador","Jose Omar Lemus - Finca San Francisco - Pacamara - Natural","21311","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit and jammy lemon with mild dark chocolate flavours. Intense boozy acidity and fruit-like sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Pacamara"],["Guatemala","APROCAFE","21984","Atitlan",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with mellow acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","El Tambo \u2013 Cauca","22196","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh grape and chocolate flavors with tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Nicaragua","PRODECOOP - 15 de Septiembre - FLO ID 832","22245","Nueva Segovia","PRODECOOP \u2013 15 de Septiembre","Washed","\n\t\t\t\t\t<\/a>","Almond flavor with mild sweetness. The Cooperativa Multifuncional 15 de Septiembre, R. L. is located in the community of San Jos\u00e9 del Ojoche, in the Municipality of San Juan del R\u00edo Coco, department of Madriz. Established on September 26, 1995, it was founded with 43 men and 3 women or 46 associates in total. Currently, this cooperative has a membership of 154 associates, of which 30 are women and 124 are men. Together they cultivate an approximate area of 556 manzanas of coffee, primarily of Arabica and Catimor varieties, and produce an average of 6,000 quintals. The coffee is marketed through the Central de Cooperativas de Servicios M\u00faltiples, PRODECOOP, R.L.. Producing fair trade premium coffees is encouraged through an incentive. Different social programs are promoted through investment in a variety of organizational and human development projects.100% of the associates are dedicated to coffee cultivation since it is the main sector in the area and the largest source of income for families. On a small scale, many also raise chickens and pigs and plant basic grains. The cooperative aims to increase the capabilities of its community and provide opportunities that improve the living standards of its members through better exchange relationships, always seeking to obtain a fair price for their coffee.The Cooperativa Multifuncional 15 de Septiembre, is dedicated to the production and marketing of good quality coffees, harvested in the mountains of San Jos\u00e9 del Ojoche, San Antonio Abajo, Matapalo, which is characterized by having heights between 1,000 and 1,300 meters above sea level. On certain occasions, it has participated in the Cup of Excellence competition at the national level and exchanged with external buyers and cooperators. The partners' farms have good agroecological conditions for coffee production, and they work with different certifications, including organic production with OCIA-INTERNATIONAL, FAIR-TRADE\/ FLO CERT Certificate, etc.The cooperative has a promoter in charge of monitoring and providing technical assistance to members. They have their own building located in the community of San Jos\u00e9 del Ojoche in the municipality of San Juan del Rio Coco, with a meeting room, and administrative offices. As part of the services provided by the cooperative, there are credits granted to members for the maintenance of their coffee plantations, according to their coffee delivery capacity and their level of debt in the cooperative.Harvest InfoThe harvest begins in December and ends at the beginning of March and is carried out by the families and hired local labor. The wet processing is carried out in the production units of theassociates, the majority of which have wet mills. Any fermentation ranges from between 12 to 15 hours. The transportation of parchment from the farms to the collection center PRODECOOP is carried out by private means of transport, owned or contracted by the associates.Achievements of the cooperative and members:With funds from the fair trade social premium, they have invested in the improvement of their facilities and equipment updates.With the support of PRODECOOP, it has been guaranteed that the associates participate in training processes where they transfer and promote new technologies for the management of coffee plantations and the promotion of farm diversification. They have also implemented coffee plantation renovation programs to respond to the crisis caused by coffee rust.In the 15 de Septiembre cooperative, they work to train the next generation and integrate the families in the tasks of managing the production unit and training processes.The active participation of women is promoted in all activities of the cooperative. Women can access management positions and are supported through health campaigns that promote early prevention of cervical cancer and other diseases.In cooperation with the client Pachamama Coffee, improvements were made to 15 wet mills in the cooperative, of which 5 women and 10 men benefited.Challenges:The effects of climate change on communities are the biggest challenge that associates are facing because it is directly affecting their livelihoods. Currently, with climate variability, producers are facing prolonged droughts, high temperatures, landslides, strong winds, and torrential rains. In the medium term, these occurrences are causing losses in soil fertility, effects on coffee yields due to irregular and poorly distributed rains, as well as many incidences of pests and diseases. On the other hand, droughts are affecting the food security of families, since there has been the loss of crops planted for consumption. All of these effects have caused production costs to rise, which translates into less income for families.Future investments must be aimed at mitigation and adaptation to the effects of climate change. It is productive for producers to invest in coffee varieties that adapt to the effects of climate change and that also provide quality in the cup. Farms also are looking to diversify their crops to guarantee better food security. Direct investment is also necessary for the preservation and care of water sources for household use and production use, focusing on carrying out wet processing with less water.---PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support its members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium. The initiatives include supporting educational opportunities for children, providing loans to women in and affiliated with the organization, providing cervical cancer screenings and other health-care services, offering member education regarding pest control and fertilization, and creating and supporting systems to increase food security for the communities.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - San Antonio - FLO ID 832","22246","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Chocolate and kahlua flavors with tart acidity and candy-like sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - Zacarias Padilla - FLO ID 832","22248","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cocoa, pecan, and savory flavors with tart acidity and mellow sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - Benjamin Cornejo - FLO ID 832","22249",null,"Benjamin Cornejo","Washed","\n\t\t\t\t\t<\/a>","Molasses with mild cooked fruit flavors. Tart acidity and mellow sugary sweetness. Bourbon, Catimor, Caturra, Typica"],["Nicaragua","PRODECOOP - Anselmo Diaz Galeano - FLO ID 832","22252","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove flavors with mild acidity and sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["El Salvador","Finca Los Naranjos - Pacamara - Anaerobic - Natural","22476","Apaneca","Finca Los Naranjos","Natural","\n\t\t\t\t\t<\/a>","Jammy green grape with mellow dried mango, toffee, and chocolate flavours. Complex acidity and mild candy-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Pacamara"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22489","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Chocolate and fresh citrus flavors with tart acidity and fruit-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","22542","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Caramel and cooked fruit flavors with tangy acidity and candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Nicaragua","Cafetos de Segovia - Jalapa","22550","Nueva Segovia","Cafetos de Segovia","Washed","\n\t\t\t\t\t<\/a>","Nutmeg and mellow cocoa with dried citrus zest and cooked cascara flavors. Tart acidity and mild sweetness. Cafetos de Segovia micromill is a labor of love from the Albir family, specifically now the second generation, sisters Ana and Martha Albir, who inherited their passion for coffee from their father, who bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family. These farms are located around Nueva Segovia in the communities around Dipilto, Jalapa, Mosonte, and Macuelizo.Nicaragua is known for producing larger quantities of standard coffees, and microlots are much less common, despite the presence of good quality varieties like Bourbon and Caturra: The lower elevations throughout the country and the prevalence of coffee-leaf rust have made it difficult for producers to achieve that elusive microlot status. The Albir sisters and their associates are interested in producing specialty coffee, and are going the extra mile to separate lots based on variety and a host of experimental processes such as Honeys and Naturals, which are unusual for Nicaraguan coffee as well. We expect to see the volumes of their microlot-quality lots improve, and are also impressed by their blended lots of more standard coffees\u2014a diversity of options that allow them to grow with the developing Nicaraguan specialty market.Bourbon, Catimor, Caturra, Typica"],["Costa Rica","Los Madrigal Micromill - El Alto Vara Blanca - Catua\u00ed - Natural","22588","Tarraz\u00fa","Los Madrigal Micromill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked passion fruit with mild cola and dried cranberry flavours. Intense boozy acidity and mellow syrupy sweetness. Los Madrigal Micromill is managed by Diego Armando Madrigal Ure\u00f1a in the Tarrazu region of Costa Rica. There are three farms delivering cherry to this micromill encompassing a total of 25 hectares. The farms here were inherited by Diego and his brother from his grandfather when they were only 11 and 13 years old, so they grew up knowing coffee farming was likely in their future. This micromill features expansive raised African beds for drying and Diego and his brother are extremely passionate about reforestation and environmentally sustainable practices on the farm. Diego mentioned to us that he has plans to continue to renew the existing coffee trees and also plant new varieties as the opportunity arises. Catuai"],["Costa Rica","Aguilera Brothers Micromill - Finca To\u00f1o - San Isidro 39 - Honey - Anaerobic","22593","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Jammy orange, cocoa, and raisin with mild caramel flavours. Juicy acidity and mellow fruit-like sweetness The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Isidro 39"],["El Salvador","Carlos Lemus - Finca Pena Redonda - Pacamara - Washed","22750","Chalatenango","Pena Redonda","Washed","\n\t\t\t\t\t<\/a>","Cooked red grape and chocolate with mild cola and cooked berry flavours. Balanced acidity and mellow sugary sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["Sumatra","Armiyadi - Aceh - Gayo - Wet-Hulled","22767","Aceh","Armiyadi","Wet-Hulled","\n\t\t\t\t\t<\/a>","Jammy red grape with mellow cola and cacao flavours. Juicy acidity and mild clean fruit-like sweetness. Armiyadi is in its third generation of cultivating Gayo coffee. It was first run by the owner's grandfather and second by his father. This 3-hectare farm has about 4,000 coffee plants per hectare. The farm uses a unique hedge planting system instead of the traditional system to maximize the number of trees per hectare. This allows for the high number of coffee trees per hectare and helps to increase overall coffee production. Sufficient shade is mandatory for the farm, and to maintain soil fertility, they use goat and cow manure fermented with coffee skin waste. The farm is also home to Lamtoro, banana, orange, avocado, and jackfruit trees among others.After picking the cherry is pulped and allowed to ferment for 12 hours. Then it is washed four times and dried until the moisture content reaches 35%. From there it is hulled and left to dry again to reach 12% moisture. Lastly, it is sorted.This farm has become a place of learning. They provide coffee education on the farm and share educational content via Instagram. Because their planting system is new and innovative, many farmers are also starting to follow this fence planting method. The owner hopes that the farm will be able to produce 2-4 tons of green beans per year so it can improve the welfare of the coffee farmers and encourage the younger generation to want to start coffee farming again.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","ASOPEP - Planadas - Tolima FLO ID 32658 (CBC CO-BIO-154)","22823","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Panela with mild dark chocolate and dried citrus flavors. Mellow tangy acidity and syrupy sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Brazil","Natural","22957",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond and cocoa flavors. Mild balanced acidity and a soft mouthfeel. Common Brazilian Varieties"],["Rwanda","COOPAC - Kabirizi - Gateko - Washed - FLO ID 35350","23017","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Raisin, toffee and chocolate flavors with tangy acidity and sugary sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","COOPAC - Kabirizi - Rwinyoni - Washed - FLO ID 35350","23019","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Fresh tomato, cola, and chocolate flavors with tart acidity and good sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","COOPAC - Kabirizi - Nganzo - Washed - FLO ID 35350","23020","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, chocolate and molasses flavors with tart acidity and candy-like sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kageyo - Washed","22997","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Oolong tea with mellow vanilla, panela, and fresh elderflower flavors. Mild winey acidity and fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Anaerobic Natural","23000","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Lots of dried cranberry with cacao and kahlua flavors. Candy-like sweetness and strong boozy acidity. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Burundi","Masha - Kayanza - Washed","23053","Kayanza","Masha","Washed","\n\t\t\t\t\t<\/a>","Chocolate, fresh papaya, and cooked citrus flavors with lots of tart tartaric acidity and good sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Nemba - Kayanza - Washed","23057","Kayanza","Nemba","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and fresh papaya flavors with tart acidity and candy-like sweetness. Nemba Washing Station is located in the province of Kayanza and was established in 1991. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 3113 farmers that deliver to this washing station. Each farmer has roughly 168 trees on about a sixth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Brazil","Natural","23079","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Toffee flavours with mellow fruit-like sweetness and tart acidity Common Brazilian Varieties"],["Guatemala","SHB EP","23119",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow pecan notes with subdued acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","SHB EP","23120",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild malt and cooked coffee cherry flavors with good acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 3 - Sodu","23125","Guji","Sodu","Natural","\n\t\t\t\t\t<\/a>","Dried stone fruit and floral flavors with tart acidity. Sodu is a washing station.Heirloom Ethiopian Varieties"],["Peru","Cajamarca - Chirinos","23143","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, toffee, and fresh papaya flavors with piquant acidity and fruit-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Colombia","EP","23230",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry flavor with mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","23225","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked grape and toffee flavors with balanced acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","ASOPEP - Planadas - Tolima","23231","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Kahlua and fresh papaya flavors with tart acidity and mild fruit-like sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Costa Rica","Tarrazu","23266",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit with mild amaretto flavors. Winey acidity and mellow sweetness. Common Costa Rican Varieties"],["Colombia","Arboleda de Berruecos - Nari\u00f1o","23287","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cola, panela, dried stone fruit, and fresh grape flavors with juicy malic acidity and soft candy-like sweetness. Castillo, Caturra, Colombia"],["Sulawesi","Toraja Utara - Awan - Washed","23341","Toraja","Toraja Utara","Washed","\n\t\t\t\t\t<\/a>","Chocolate and fresh berry flavors with piquant acidity and fruit-like sweetness. Toraja Utara, located in the Northern mountainous region of Sulawesi, Indonesia, is renowned for its unique and flavorful coffees produced by smallholder farmers who cultivate their crops in harmony with the area's rich cultural heritage and natural environment. Coffee farming in this region is deeply intertwined with the traditions of the Torajan people, known for their distinct customs, architecture, and rituals that reflect their connection to the land. Lots here are typically blended from various small-holder farmers and kept separate or combined to make exceptional microlots and community lots. The coffee farms of Toraja Utara are situated at high altitudes, often ranging between 1,200 and 1,800 meters above sea level. This elevation, combined with volcanic soil and a tropical climate, provides ideal conditions for cultivating Arabica coffee varieties such as Typica and S795. The coffees from this region are celebrated for their complex flavor profiles, often featuring notes of dark chocolate, spices, and hints of tropical fruit, with a balanced acidity and full body.As global recognition of Torajan coffee continues to grow, local farmers are investing in improved processing infrastructure and sustainable farming practices, ensuring that their coffee remains a staple of Indonesia's specialty coffee scene while preserving their cultural and environmental heritage.S795, Typica"],["Sulawesi","Yolan Tirta - Malino - Typica - Washed","23343","Gowa","Yolan Tirta","Washed","\n\t\t\t\t\t<\/a>","Fresh stone fruit, pome, and malt notes with tart acidity and fruit-like sweetness. This mill, founded by Yolan Tirta in 2016, is nestled in Panaikang Village in the Gowa Regency of South Sulawesi, Indonesia. As a third-generation coffee producer, Yolan has played a pivotal role in revitalizing the region's coffee industry. Recognizing the potential for specialty coffee in South Sulawesi, he introduced advanced cultivation and processing methods, transforming local farming practices and elevating the quality of coffee produced.The mill lies at an elevation of 1250 meters above sea level, with the neighboring and contributing farms benefiting from fertile volcanic soil, a tropical climate, and abundant rainfall\u2014ideal conditions for cultivating mixed varietals such as Typica and S795. These beans are processed using both washed and natural methods here, with innovative drying solutions like greenhouses to counter the region's high humidity. The area\u2019s biodiversity, supported by conservation forests, includes monkeys, birds, and civets, ensuring that coffee farming coexists harmoniously with nature. Notably, the coffee is grown without chemical fertilizers, relying instead on natural methods that enhance sustainability.The efforts of Yolan and his team have created a ripple effect in the community. By establishing mini mills and drying stations, he has empowered local farmers to meet the demands of the specialty coffee market. The farm\u2019s achievements, including recognition for its washed and natural processes, have inspired greater enthusiasm for coffee farming in the region. Yolan's future goals include improving processing facilities with additional drying houses and higher-capacity pulpers to enhance production and quality further.Through his dedication, Yolan Tirta has not only elevated the reputation of South Sulawesi coffee but has also laid the foundation for a sustainable and thriving coffee ecosystem that benefits farmers, the environment, and coffee enthusiasts worldwide.Typica"],["Ecuador","Finca La Josefina - Pacamara - Anaerobic - Washed","23367",null,"Finca La Josefina","Washed","\n\t\t\t\t\t<\/a>","Cooked papaya and milk chocolate with mellow caramel notes. Tart acidity and syrupy sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Pacamara"],["Ecuador","Maputo - Finca Maputo - Typica - Washed","23373","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, toffee, and chocolate flavors with good tart acidity and mild candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Guatemala","MC","23381",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mellow tart acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Oswaldo Gonzalez - Finca El Cedro - Huabal - Caturra & Bourbon","23394","Cajamarca","Oswaldo Gonzalez","Washed","\n\t\t\t\t\t<\/a>","Fresh pear with mellow cola, cooked red grape, and brown sugar flavours. Juicy acidity and syrupy sweetness. Finca El Cedro, managed by Oswaldo Gonz\u00e1lez, is situated in the Huabal district of the Cajamarca region in Peru. This area is renowned for its high altitudes and favorable microclimates, ideal for producing specialty coffee.The farm is located at an elevation of approximately 1,850 meters above sea level, providing optimal conditions for cultivating high-quality coffee varieties. Oswaldo focuses on growing Caturra and Bourbon varieties, known for their exceptional cup profiles.During the harvest season, meticulous handpicking ensures that only the ripest cherries are selected. These standards established with pickers enhances the coffee's clean and vibrant flavor profile.Oswaldo's dedication to quality and sustainable farming practices has positioned Finca El Cedro as a notable producer in the Huabal region. His commitment to excellence contributes to the area's reputation for producing exceptional specialty coffees that have made him a leader in his community.Bourbon, Caturra"],["Ecuador","Finca Terrazas del Pisque - Pacamara - Washed","23403","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Jammy plum and fresh orange with mellow toffee and chocolate flavours. Mild juicy citric acidity and candy-like sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Pacamara"],["Ecuador","Enrique Abad - Loja - Bourbon - Anaerobic - Honey","23405","Loja","Enrique Abad","Honey","\n\t\t\t\t\t<\/a>","Vanilla, fresh mango, and cooked blackberry flavours with sugary sweetness and winey acidity. Enrique Abad's farm was founded in 2016 in the Loja region of Ecuador. He has 8 hectares with 4 hectares planted with coffee trees. The region is very dry, so the coffee is grown in the shade receiving one fertilization per year. In 2024, the Las Aradas canton where his farm is located suffered forest fires that consumed large areas. Every year he works to improve his practices to increase the value of his coffee. Recently, Enrique has worked to improve post-harvest processing. New fermentation infrastructure has been implemented with the purchase of new tanks and better techniques for both fermentation and drying control.Bourbon"],["Ecuador","Edwin Calva - Zamora - Nestle Hybrid - Anaerobic - Double Fermentation - Honey","23414","Zamora","Edwin Calva","Honey","\n\t\t\t\t\t<\/a>","Cola and cooked peach with mellow brown sugar flavours. Juicy acidity and mild syrupy sweetness. Nestled in the fertile lands of Palanda, in Ecuador\u2019s Southern Amazon region, Edwin Calva\u2019s coffee farm is a blend of heritage and innovation. Inherited from his father, the farm has been transformed through Edwin\u2019s dedication and the expertise he gained as a member of the APECAP Association. Through this experience, he mastered coffee tasting and post-harvest processes, which he has thoughtfully implemented on his family\u2019s land.Palanda, a region renowned for its productivity in both coffee and cocoa, benefits from the support of the local prefecture and NGOs, driving development in coffee farming. This area of Zamora Chinchipe has become a hub for specialty coffee production, thanks to the introduction of improved Typica and Nestl\u00e9 hybrid varieties four years ago, a step taken on the recommendation of the APECAP Association.Looking forward to 2025, Edwin Calva\u2019s farm will embark on a new phase of growth by adopting enhanced post-harvest techniques with the guidance of technical experts. These efforts are aimed at continuously improving the quality of his coffee, ensuring it meets the highest standards of specialty coffee production.Edwin Calva\u2019s farm is a testament to the power of tradition, education, and innovation, producing exceptional coffee that reflects the richness of Palanda\u2019s agricultural landscape.Nestle Hybrid"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","23420","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and cooked stone fruit with mellow brown sugar flavours. Juicy malic acidity and mild delicate fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Bolivia","Antonio Mamani - Finca El Mirador - Pacamara - Anaerobic - Washed","23451","La Paz","Antonio Mamani","Washed","\n\t\t\t\t\t<\/a>","Cooked passion fruit with mild cooked peach, cola, and burnt sugar flavors. Juicy acidity and mellow sugary sweetness. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Pacamara"],["Bolivia","Eleutaria Quenta - Finca Eleuteria - Red Catuai","23452","La Paz","Eleutaria Quenta","Washed","\n\t\t\t\t\t<\/a>","Green tea and fresh citrus zest flavor with soft sweetness. Finca Eleuteria, owned by Eleutaria Quenta, is a coffee farm located in Bolivia's La Paz region. The farm is known for cultivating the Red Catuai variety.The La Paz region's high altitudes and favorable climate contribute to the exceptional quality of coffee produced at Finca Eleuteria. Eleutaria Quenta's dedication to sustainable farming practices and attention to detail in processing have positioned her farm as a notable producer in Bolivia's specialty coffee industry.Through her commitment to quality and sustainability, Eleutaria Quenta continues to contribute to Bolivia's growing reputation as a source of exceptional specialty coffees.Red Catuai"],["Bolivia","Asociaci\u00f3n de Productores de Caf\u00e9 Ecol\u00f3gico Regional Larecaja - APCERL \u2013 Bird Friendly Program","23454","La Paz","Asociacion de Productores de Cafe Ecologico Regional Larecaja","Washed","\n\t\t\t\t\t<\/a>","Almond and pecan flavors with mild acidity and sweetness. APCERL was founded on July 30, 2001, by 120 coffee producers. In 2003, the association participated in the Tasting the Peak of the Mountain event, achieving a score of 85.78 points, marking the beginning of their entrance into the Specialty Coffee market. In 2006, with the collaboration of the Federation of Bolivian Coffee Growers, the association exported three containers with Organic Certification to Holland, Germany, and the United States. This association has long been an example of specialty production in Bolivia.The seven coffee-producing communities of APCERL are located within a subtropical region of valleys that are part of Madidi National Park. The association has been Organic Certified since 2002, and since 2014, they have obtained the \"Bird Friendly\" distinction, awarded by the Smithsonian Institution. They believe that shade-grown coffee production is an effective tool for environmental conservation, and hope to establish business links with coffee buyers and roasters who appreciate and recognize the conservation efforts made by coffee producers within protected areas and national parks. Coffee cultivation, under agroforestry systems, is a sustainable way to conserve the area\u2019s fragile biodiversity and create connection corridors for wildlife.For processing, coffees are harvested, pulped that day, and fermented for 12-18 hours before being washed and dried.APCERL describes the association as valuable in terms of members\u2019 experience and solvency in the management of coffee cultivation and, above all, the commitment they demonstrate in establishing environmentally sustainable production systems.Catimor, Catuai, Caturra"],["India","(Jute Bag Only)","23458","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Strong peppercorn, soynut, and woody flavors. Commonly Cultivated Varieties"],["Bolivia","Felipe Guarachi Tola - Finca Chuquiago - Java","23466","La Paz","Felipe Guarachi Tola","Washed","\n\t\t\t\t\t<\/a>","Intense molasses and dried grapefruit flavors with mild acidity and candy-like sweetness. Finca Chuquiago, owned by Felipe Guarachi Tola, is located in Bolivia's La Paz region. The farm is renowned for producing the Java coffee variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from the region's fertile soils and favorable climate, ideal for cultivating specialty coffee.The name \"Chuquiago\" is derived from \"Chuquiago Marka,\" the indigenous Aymara name for the area that is now La Paz, Bolivia. This historical reference reflects the farm's deep connection to the region's cultural heritage. Java"],["Bolivia","Mario Choque - Finca Choque - Red Catuai","23467","La Paz","Mario Choque","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot with mellow burnt sugar, dark chocolate, and jammy berry flavors. Juicy malic acidity and mild delicate fruit-like sweetness. Finca Choque, owned by Mario Choque, is a diversified farm located in Bolivia's Alto Beni region, north of La Paz, where the Andes transition into the Amazon rainforest. This area is characterized by its rich biodiversity and fertile soils, making it ideal for various agricultural activities.At an elevation conducive to diverse crop cultivation, Finca Choque employs agroforestry methods, integrating crops such as rice, yucca, bananas, citrus fruits, and coffee alongside its primary focus of coffee production. This diversified approach not only enhances soil health but also provides multiple income streams and food sources for the local community.Mario Choque is a member of the El Ceibo cooperative, a leading organization in Bolivia that supports smallholder farmers in sustainable and organic farming practices. Through this affiliation, he has received training in establishing nursery gardens, managing plant health, and implementing environmentally friendly farming techniques. This commitment to sustainable agriculture contributes to the production of high-quality coffee and cacao, which are processed and marketed both domestically and internationally.The farm's integration of various crops reflects the cultural emphasis on community and resilience in the Alto Beni region. By maintaining a diverse agricultural system, Finca Choque supports local food security and economic stability, embodying the principles of cooperation and sustainability that are central to the region's agricultural heritage.Through dedication to sustainable farming and active participation in cooperative efforts, Finca Choque plays a significant role in Bolivia's agricultural landscape, contributing to the preservation of the environment and the well-being of the local community. Red Catuai"],["Costa Rica","Central Valley","23479","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and green tea flavors with mild balanced acidity and a smooth mouthfeel. Common Costa Rican Varieties"],["Costa Rica","Caf\u00e9 Juventud - Central Valley","23484","Central Valley","Caf\u00e9 Juventud","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked citrus flavors with tart acidity and candy-like sweetness. Caf\u00e9 Juventud is an impactful project from Coopelibertad in the Central Valley to empower younger coffee growers and ensure generations to come feel included and encouraged by the prospect of staying in the coffee farming trade. This is the Cafe Vida quality you have come to love, now with an additional tangible social benefit in the region. A 10 cent premium is added to this coffee to directly support this program, allowing Coopelibertad to further reach more individuals. Buying this coffee directly supports empowering youth and gender equity in coffee in Costa Rica. From Coopelibertad:This program aims to renew the organizational, productive and commercial model of the Cooperative, in an innovative way with generational inclusion, gender equity, diversification and integral development, which promotes growth and economic, social and environmental sustainability of the coffee activity and other added services for the well being and improvement of the quality of life of associates, their families and collaborators.We aim to achieve this by developing a policy and program aimed at achieving greater equity and inclusion of women and youth in the work of the Cooperative, which includes a communication campaign for gender equity and generational inclusion that encourages the participation and incorporation of women and youth in positions decision making and management and the approach to initiatives that promote the issue of gender and offers attractive activities and programs (recreational activities, barista courses, alternative uses of by products) to attract the new generations related to coffee, using all possible means, both virtual and face to face.Common Costa Rican Varieties"],["Mexico","HG","23495",null,null,"Washed","\n\t\t\t\t\t<\/a>","Popcorn and cedar with mild squash flavors. Bourbon, Typica, Mundo Novo"],["Colombia","Cauca","23500","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with fresh tropical fruit flavors. Tart acidity and sugary sweetness. Castillo, Caturra, Colombia"],["Brazil","Anaerobic - Natural - Fazenda Vassour\u00e3o - Sancoffee - Yellow Catuca\u00ed","23512","Minas Gerais","Fazenda Vassourao","Natural","\n\t\t\t\t\t<\/a>","Pecan flavors with balanced acidity and sweetness. Fazenda Vassour\u00e3o is a distinguished coffee farm located in the Santo Ant\u00f4nio do Amparo region of southern Minas Gerais, Brazil. As a member of the Sancoffee cooperative, the farm is part of a collective renowned for its commitment to sustainable coffee production and exceptional quality.Situated at elevations ranging from 900 to 1,400 meters above sea level, Fazenda Vassour\u00e3o benefits from the region's favorable climate and fertile soils, ideal for cultivating high-quality coffee. The farm primarily grows Red and Yellow Catua\u00ed varieties, known for their balanced flavor profiles.As part of the Sancoffee cooperative, Fazenda Vassour\u00e3o contributes to and benefits from shared resources, including a centralized lab, warehouse, and dry mill. This collaboration ensures consistent quality control and access to international markets, promoting economic sustainability for its members.Sancoffee's dedication to environmental and social responsibility is evident through its B Corp certification, achieved in 2019. The cooperative allocates a portion of its profits to environmental and social projects, as well as training and support for farmers, fostering a sustainable future for the community.Through its association with Sancoffee, Fazenda Vassour\u00e3o exemplifies the harmonious blend of tradition and innovation in Brazilian coffee cultivation, delivering exceptional coffees while promoting sustainable practices and community development.Yellow Catucai"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 2","23539","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, fresh pineapple, and toffee flavours with juicy acidity and clean fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Arsosala - Special Prep","23569","Guji","Arsosala","Washed Special Prep","\n\t\t\t\t\t<\/a>","Fresh apple blossom with mellow dried apricot, dried pear, and fresh elderflower flavors. Mild tangy malic acidity and clean fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Gatuya - AA - Muranga","23632","Muranga","Various smallholder farmer members of the New Murarandia Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and toffee with mild fresh plum and fresh nectarine flavors. Juicy acidity and sugary sweetness. The Gatuya Coffee Factory is one of two washing stations operated by the New Murarandia Farmers Cooperative Society, which has a total of around 3,500 smallholder producer members. Each farmer owns about 1\/5th to 1\/3rd of a hectare and delivers coffee in cherry to the factory.Batian, SL28, SL34, Ruiru 11"],["Brazil","Pulped Natural - Espirito Santo Contest - 2nd Place - Sitio Do Almir Favero - Catucai 785","23710","Esp\u00edrito Santo","S\u00edtio Do Almir F\u00e1vero","Pulped Natural","\n\t\t\t\t\t<\/a>","Dried papaya and sugar cane juice with mild cooked fruit flavors. Juicy acidity and candy-like sweetness. Born and raised in the Bateia community, Elizelto comes from the F\u00e1vero family, one of the first families to settle in the Bateia region, around 1912. His grandparents, Italian immigrants, set down roots on the slopes of the region's stone mountains and there they made their home.The family's history of growing coffee began with Elizelto's father, Mr. Almir F\u00e1vero. Until then, the family grew few coffee trees for their own consumption. Mr. Almir, a man ahead of his time, saw potential in the property for cultivation and decided to invest in coffee growing.The gamble paid off very well, and Mr. Almir could raise his family with the money from coffee growing. Since then, Elizelto and his two brothers have followed in their father's footsteps and today manage the property together. The brothers' admiration for their father is such that they decided to honor him, and today, in addition to bearing the name S\u00edtio Bateia, the property is also known as S\u00edtio Almir F\u00e1vero.Women are also very active with operations. While the men are in charge of most of the harvesting, the women manage the drying of the beans. Elizelto married V\u00e2nia, and it was under their management, in 2016, that the transition from traditional coffee to specialty coffee began.The property is located in an excellent terroir for the production of special lots: altitudes between 900 and 1,100 meters, excellent precipitation rates throughout the year, and the care of selective harvesting and post-processing carried out by the producer has surprised every year in terms of quality.Despite being a somewhat reserved producer, Elizelto has been very motivated by the incentive coming from the regional quality contests. Some trophies have already been won by the coffees produced on the site, and the most recent of them was in 2021, in the quality contest promoted by Bourbon Specialty Coffees in the region. Elizelto came in 6th place in the award with a Microlot of the Catua\u00ed variety, which scored 89.25 points.Catucai"],["Brazil","Pulped Natural - Espirito Santo Contest - 3rd Place - Sitio Alto Ouro - Catucai 785","23712","Esp\u00edrito Santo","S\u00edtio Alto Ouro","Pulped Natural","\n\t\t\t\t\t<\/a>","Intense dried black tea with panela and milk chocolate flavors. Mild candy-like sweetness and balanced acidity. Geraldo Rangel and Odete da Silva Rangel dedicated their lives to cultivating coffee on a small farm, which was marked by challenges and the absence of luxuries like a car to ease transportation. It was there, amidst the mountains and the aroma of coffee plants, that Renato Rangel was born 43 years ago.Renato grew up learning from his parents to love the land and value every step of the cultivation process. Today, he continues to live on the property where he was born, taking care of the coffee plantation with dedication, alongside his wife, Cassiana. Together, they decided to go further, investing in the production of high-quality coffee, driven by passion and the desire to honor their family tradition.Every bean grown on the farm is handled with care and attention. The drying process on raised beds reflects their commitment to ensuring a unique and special coffee. The Rangel family's story is a tribute to hard work, love for coffee, and the roots that keep them connected to the land where it all began.Catucai"],["Ecuador","Fausto Romo - Finca La Carolina - Sidra - Washed","23716","Pichincha","Finca Carolina","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, mellow cola, intense lemon, and intense fresh bergamot flavors with sparkling acidity and candy-like sweetness. Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee.During some of our in person visits, Fausto credits much of his success to how well the variety \u201cSidra\u201d performs in his region. Fausto is infatuated with the resulting flavor and aroma of this variety and says it seems to be meant to live in Ecuador. Fausto shared some of his origin story with us:Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks. Then I had an uncle who\u2019s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.I then didn\u2019t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.It\u2019s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.When this coffee was first ready we did business with Caf\u00e9 Imports. Now I like to drink coffee, before I didn\u2019t drink it, now I drink it every day, it\u2019s delicious.Sidra"],["Ecuador","Pablo Ponce - Finca San Pablo - Sidra - Honey","23729","Pichincha","Perla Chiquita","Honey","\n\t\t\t\t\t<\/a>","Golden raisin, cooked pineapple, intense caramel, and intense fresh bergamot flavors with winey acidity and fruit-like sweetness. Pablo Ponce is a coffee producer, but he developed a taste for fine coffees while he was living in Milan, Italy. He owns the 5-hectare farm Perla Chiquita. Sidra"],["Guatemala","Women Producers CODECH - FLO ID 2892","23804","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Fresh pome, fresh raspberry, and caramel flavors with tart malic acidity and good sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Gesha - Oxidation Washed","23824","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine, strawberry, and pome flavors with delicate fruit sweetness play off intense caramel, cooked tropical fruits, dark chocolate, and winey malic acidity. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Gesha"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Castillo","23826","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry, cocoa, and pecan with mild cooked coffee cherry flavors. Tart malic acidity and mellow sugary sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Washed","23838","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked blackberry with mild cacao flavours. Juicy malic acidity and clean fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Colombia","Luis Jeiner Lezama - Finca El Cairo - Acevedo - Huila - Caturron - Natural","23880","Huila","Luis Jeiner Lezama","Natural","\n\t\t\t\t\t<\/a>","Dried papaya and kahlua flavors with boozy acidity and clean fruit-like sweetness. Finca El Cairo, owned and operated by Luis Jeiner Lezama, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bLuis Jeiner Lezama is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Cairo is known for producing exceptional coffees, including the Caturr\u00f3n variety. These coffees are processed using mostly natural process, creating a truly unique flavor profile to the region. The Caturr\u00f3n natural process yields a cup with notes of cooked citrus and Kahl\u00faa, characterized by boozy acidity and clean fruit-like sweetness. \u200bCaturron"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Natural","23855","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Dried blackberry, dried cranberry, jammy red wine, and dried citrus flavors with tangy acidity and sugary sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha - Natural","23883","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Jammy cranberry, hibiscus, and clove flavors with candy-like sweetness and winey acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Natural","23884","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Cacao, cooked cranberry, and sugar browning flavors with good boozy acidity and mild sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Castillo, Caturra, Colombia"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","23886","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Jammy passion fruit, jammy red wine, dried apple, and panela flavors with juicy acidity and syrupy sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Washed","23887","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Jammy currant, raisin, intense fresh cherry, and fresh plum flavors with lots of juicy acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Colombia","Asociaci\u00f3n Los Naranjos - San Agustin - Huila - Caturra, Colombia, Pink Bourbon - Washed","23894","Huila","Asociacion Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, jammy papaya, and chocolate flavors with lots of tart malic acidity and mild sugary sweetness. Asociaci\u00f3n Los Naranjos is a group of 50\u201360 smallholder producers who live and work in the area around San Agust\u00edn, Huila. This is one of the oldest partnerships we have globally and some of our greatest partners in Colombia. We have worked closely with them over the years and they were major contributors to our long term observational water study. COE Winner Arnulfo legiuzamo is also a member of this Asociaci\u00f3n. Pink Bourbon, Caturra, Colombia"],["Colombia","Daniel Mauricio Bolanos Zuniga - Finca El Placer - San Agustin - Caturra - Anaerobic Washed","23873","Huila","Daniel Mauricio Bola\u00f1os Zuniga","Washed","\n\t\t\t\t\t<\/a>","Dried cranberry, fresh grape, and chocolate flavors with lots of tart acidity and mild candy-like sweetness. Daniel Mauricio Bola\u00f1os owns and runs the farms El Pacer and La Esperanza both a part of the Asociacion los Naranjos in San Agustin. These farms sit at altitudes of 1700 masl and 1650 masl respectively. Both are 5-hectare farms with 2,000 to 11,000 coffee trees and other produce grown on-site. Fly crop runs June through August with the main harvest being November through January. For Daniel's fermentation process, the cherries are collected and taken to a tank with water to remove the impurities. Then the cherries are removed and added to an open plastic container for 48 hours, pulped, and added to the plastic container again for 72 hours with a little water. The coffee is then washed and moved to dry either on African raised beds or on Parabolic drying beds for around 20-25 days.Caturra"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Caturron - Natural","23877","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Intense jammy cranberry, good chocolate, and mild perfume flavors with intense boozy acidity and good candy-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Placer is known for producing exceptional coffees, including Pink Bourbon and Caturr\u00f3n varieties. These coffees are processed using natural methods, producing some truly unique flavor profiles to the region. Caturron"],["Honduras","Mario Mejia - Finca El Jardin - Natural","23918","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild caramel, raisin, and cooked berry flavors. Mellow tart acidity and sweetness. In the misty highlands of La Paz, Honduras, Mario Mej\u00eda is redefining what it means to be a specialty coffee producer. A second-generation farmer with a progressive mindset, Mario manages three distinct farms\u2014Finca El Coyote, Finca La Valentina, and Finca El Jard\u00edn\u2014each with its own microclimate, elevation, and personality. Together, they form a trio of terroir-driven operations that showcase the range and richness of the La Paz region.Finca El CoyotePerched between 1,600 and 1,700 meters above sea level, Finca El Coyote is known for its bold, fruit-forward naturals. Here, Mario cultivates Catuai and IHCAFE 90, varieties that thrive in the rich volcanic soils and cool mountain air. The farm favors natural processing, allowing cherries to dry slowly under the sun, resulting in vibrant notes of dried cranberry, clove, cocoa, and a candy-like sweetness. El Coyote exemplifies Mario\u2019s commitment to precision and experimentation.Finca La ValentinaFinca La Valentina sits at a slightly lower elevation\u2014around 1,400 to 1,500 meters\u2014and serves as Mario\u2019s testbed for washed process coffees. The farm is a showcase of clarity and balance, often yielding cups with citrus zest, florals, and honeyed stone fruit. Its approachable elegance is a reflection of Mario\u2019s careful fermentation and clean water management. This farm is often where he tests improvements in wet milling and fermentation techniques.Finca El Jard\u00ednTucked among native shade trees, Finca El Jard\u00edn offers a more biodiverse, polycultural environment. With elevations ranging from 1,300 to 1,500 meters, it supports experimental lots including Parainema and other hybrids. El Jard\u00edn is where Mario blends innovation with conservation\u2014he\u2019s been exploring agroforestry practices and slow-drying techniques that yield deeply layered profiles with tropical fruit, herbal spice, and silky texture.Producer VisionMario Mej\u00eda brings the curiosity of a craftsman and the discipline of a steward to his work. Across all three farms, he emphasizes traceability, experimentation, and environmental sustainability. His efforts have garnered attention on international cupping tables, but he remains rooted in his community\u2014supporting local workers, sharing knowledge, and elevating the reputation of La Paz as a hub for high-quality coffee. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Costa Rica","Cerro San Luis Micromill - Finca Esp\u00edritu San Luis - Las Anonas - SL-28 - Yellow Honey","23964","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Fresh mango, cooked orange, and fresh lime flavors with lots of tart acidity and fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan - SL-28 - Yellow Honey","23966","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, fresh berry, and toffee flavors with lots of tart acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Ethiopia","Grade 2 - Abaya","23983","Yirgacheffe","Abaya","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, cooked stone fruit, and toffee flavors with piquant acidity and fruit-like sweetness. This coffee comes from the Gelana Abaya washing station near the kebele (village) of Asgori located in the woreda (district) of Abaya.Gelana AbayaLocal tribe: ToreLanguage: OmoromicNumber of producers: 9000\u201310,000Annual Production: 100+ containersAverage farm size: 3.5 hectaresNumber of mills in the area: 5Processing: Coffee is covered during the hottest part of the day. Lots of fresh compost used in this area. Composting takes three monthsGelana Abaya is another gem of a region in Yirgacheffe region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Honduras","Marcala \u2013 Natural","24026","Marcala","Marcala","Natural","\n\t\t\t\t\t<\/a>","Jammy red grape and caramel with mellow dark chocolate and jammy plum flavours. Tangy acidity and mild sugary sweetness. The Marcala region, located in the department of La Paz in southwestern Honduras, is one of the country's most renowned coffee-producing areas. It is celebrated for its high-altitude coffee farms, rich cultural heritage, and a strong commitment to quality that has earned it a Denomination of Origin (DO) status. This designation ensures that coffee labeled \"Caf\u00e9 de Marcala\" adheres to stringent quality and origin standards, reflecting the region\u2019s reputation for excellence.Marcala sits at elevations ranging from 1,200 to 1,800 meters above sea level, a range that provides the cool temperatures and climatic conditions ideal for growing specialty coffee. The region's mountainous terrain is marked by fertile volcanic soils, which are rich in nutrients and contribute significantly to the unique flavor profiles of its coffees.The region experiences a defined wet and dry season, with the rainy months nurturing coffee plants and the dry season providing the perfect conditions for sun-drying coffee beans. These environmental factors, combined with traditional shade-grown coffee practices, foster slow bean maturation, leading to higher-quality coffee with complex flavors.Marcala is not just a coffee-growing region\u2014it is a vibrant cultural hub where coffee plays a central role in the lives of its inhabitants. Many coffee producers in the region are smallholder farmers, often organized into cooperatives or associations, such as COMSA (Caf\u00e9 Org\u00e1nico Marcala S.A.), which emphasize organic and sustainable farming practices.The majority of farmers in Marcala are of indigenous Lenca descent, and their farming practices often reflect traditional methods passed down through generations. These include environmentally friendly techniques, such as using organic fertilizers and preserving forested areas for biodiversity.Coffee festivals and competitions are integral to the local culture, celebrating the hard work of farmers and showcasing Marcala\u2019s high-quality coffees. These events not only promote the region\u2019s coffee but also strengthen the community\u2019s bond and sense of pride in its agricultural heritage.The coffee industry in Marcala is a cornerstone of the local economy. It provides livelihoods for thousands of families, fosters community development, and empowers small-scale farmers. Many cooperatives in the region not only focus on coffee production but also invest in social programs, education, and environmental conservation, ensuring long-term sustainability for future generations.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Mexico","Cristal","24077",null,null,"Washed","\n\t\t\t\t\t<\/a>","Lemon and praline flavors with good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Typica - Fully Washed","24091","Tarraz\u00fa","La Candelilla Micromill","Fully Washed","\n\t\t\t\t\t<\/a>","Fresh lemon, fresh papaya, and fresh floral flavors with tart acidity and fruit-like sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Typica"],["Brazil","Natural - Fazenda Serra Negra - Sancoffee - Mundo Novo","23278","Campo das Vertentes","Fazenda Serra Negra","Natural","\n\t\t\t\t\t<\/a>","Mild cooked berry, malt, and dried coffee cherry flavors, complemented by a mellow sugary sweetness and winey acidity. Fazenda Serra Negra is an old farm in the region, dating back to 1922. In 1988, Mr. Jo\u00e3o C\u00e2ndido dos Reis Teixeira, a successful coffee farmer from the Varginha region, purchased Fazenda Serra Negra. After Mr. Jo\u00e3o C\u00e2ndido's passing, the administration of the farm was taken over by his daughter, Betina Vilela Reis Teixeira Paiva. Together with her husband, F\u00e1bio Nogueira Paiva, Betina continued the family tradition.Betina faced several challenges in her journey to establish Fazenda Serra Negra as a producer of specialty coffee. One of her main struggles was changing the mindset of those involved in the farm\u2019s operations. She had to show the importance of quality and that it was a long-term process requiring dedication and patience. It wasn\u2019t easy to overcome skepticism and convince others that the pursuit of excellence could yield real results, but her persistence paid off.The farm thrived as Fabio applied his extensive farming experience to the family property, while Betina balanced her role as a dentist with managing the farm alongside him. In early 2008, tragedy struck when Fabio passed away after surgery, leaving his dreams to their children\u2014Gustavo, Bruno, and Lara.Betina, Gustavo, and Bruno took over the farm's administration, introducing new technologies and adopting modern practices to ensure sustainable growth and development. Every season brings its own unique challenges, but the results of their hard work are a testament to their resilience and determination. Seeing their efforts acknowledged is a powerful reminder that they are on the right path.The farm is located near the city of Inga\u00ed in the Campo das Vertentes region of Brazil. It covers 1300 hectares with 240 hectares planted with coffee and over 360 hectares dedicated to natural preservation. Coffees go through natural, pulped natural, and fermented processing to bring forward a variety of unique profiles and highlight quality. Drying takes place on concrete patios, static and rotating dryers, or raised beds.Fazenda Serra Negra won first place in the Best SanCup 2024 competition in the Natural category. Betina believes that this recognition will further inspire everyone at Fazenda Serra Negra to push boundaries and seek innovative ways to improve. Being among such strong competitors validates the methods they have refined over the years and fuels their ambition to achieve even more. This acknowledgment also reinforces the farm\u2019s reputation, showing clients that they consistently deliver exceptional coffee produced with care and precision.As part of Sancoffee, Fazenda Serra Negra contributes to a broader mission that values transparency, collective progress, and excellence. The farm\u2019s commitment to quality, sustainability, and innovation is not only reflected in the cup but also in the way it uplifts the surrounding community and sets a benchmark for Brazilian specialty coffee farming. Sancoffee is a fellow certified B Corp, and we are thrilled to continue to partner with them!Mundo Novo"],["Guatemala","Huehuetenango","24113","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit flavor with good acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Honduras","Finca El Matazano - Ihcafe 90","24116","La Paz","Finca El Matazano","Washed","\n\t\t\t\t\t<\/a>","Caramel, burnt sugar, and savory flavors with intense sugary sweetness and piquant acidity. Finca El Matazano is a distinguished coffee farm located in the Pozo Negro community of Honduras. Owned and operated by Agustin Claros Gonzales, the farm is renowned for its commitment to producing high-quality coffee through sustainable practices.Agustin Claros Gonzales is a dedicated coffee producer whose work at Finca El Matazano reflects a deep connection to the land and community. His efforts not only focus on producing exceptional coffee but also on supporting the local economy and preserving traditional farming methods.\u200bThe Pozo Negro community provides an ideal microclimate for coffee and Agustin is an incredible leader in the region. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Guatemala","CODECH - FLO ID 2892","24158","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Intense jammy berry, and cola flavors with mild tart acidity and good fruit-like sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","24195","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3117","24196","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Mexico","Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3118","24197","Chiapas","Women Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary which requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.The women's association for Triunfo Verde Co-op has 51 members who have come together in order to collectively face some of the issues that affect women farmers in Mexico, including gender-based domestic violence, legal obstacles to obtaining land ownership, limited opportunities to diversify the family income, fewer educational opportunities, and economic dependence on men. Specifically the group has come together to launch a financial program for women called FinMujer (Financing of the Coffee Woman). This initiative seeks to distribute funds for farm renovation, home improvements, the establishment of savings funds, and more.Bourbon, Typica, Mundo Novo"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Anacaf\u00e9 14 - Black Diamond - Natural","24226","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Dried blueberry, red wine, cacao, and dark chocolate flavors with lots of boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Anacafe 14"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Villa Sarch\u00ed - Perla Negra - Natural","24227","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cooked orange, cooked tropical fruit, and caramel flavors with juicy acidity and mild fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Villa Sarchi"],["Costa Rica","Alto El Vapor Micromill - Forest lot - Catuai - Anaerobic - Natural","24267","Tarraz\u00fa","Alto El Vapor Micromill","Natural","\n\t\t\t\t\t<\/a>","Caramel and cranberry flavors with good acidity and sweetness. Alto El Vapor is one of our newest relationships in Costa Rica. They are one of the highest-elevation farms in Tarrazu, Costa Rica. This farm is woman-owned, taking up the family work of producing coffee after inheriting her grandfather's land. Alto El Vapor is very experimental with processing, striving to perfect all variables. Currently, they specialize in Natural, Honey, and anaerobic variations. Catuai"],["Mexico","MWP - Cristal","24297",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Honduras","Finca El Colibri - Parainema - Natural","24019","Marcala","Finca El Colibri","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and cooked blackberry with mellow dark chocolate and dried nectarine flavours. Winey acidity and fruit-like sweetness. Mirna Lizeth Dominguez Marquez cultivates 16,000 coffee trees on her 5 manzana farm. After harvest, the coffee is fermented for 15 hours to remove the mucilage. It is cleaned and then dried for 13 days on African raised beds.Parainema"],["Rwanda","Abadatezuka COOP - Cyato - Kageyo - Washed","21480","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked pear, vanilla, and toffee flavors with mild delicate fruit-like sweetness and balanced acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","COOPAC - Kirorero - Remera - Washed - FLO ID 35306","21550","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Nutmeg and molasses with mild cooked fruit flavors. Tart acidity and mellow sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Rwanda","COOPAC - Kirorero - Kinunga - Washed - FLO ID 35306","21553","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow dried fruit and cooked grapefruit flavors. Tart acidity and mild sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","21974","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mild graham and pecan flavors with mellow tart acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Duwancho - Special Prep","22271","Sidama","Duwancho","Natural Special Prep","\n\t\t\t\t\t<\/a>","Fresh apple blossom and perfumey bergamot with mild milk chocolate and toffee flavors. Delicate fruit-like sweetness and a soft mouthfeel. This lot comes from us from the Duwancho washing station in Sidama.Coffee is soaked for two hours here before being placed on raised beds. They believe this extended soaking time adds a level of sweetness they hadn't experienced prior to instituting it.During drying, they specifically told us that they try to keep the thickness of cherries as thin as possible to ensure consistency. They place the beds in areas of good airflow and dry slow for up to 30 days. Heirloom Ethiopian Varieties"],["Honduras","Carlos Mejia - Finca La Valentina - Red Catuai & IHCAFE 90 - Anaerobic - Natural","22494","La Paz","Carlos Mejia","Natural","\n\t\t\t\t\t<\/a>","Intense milk chocolate with cooked blueberry and mellow cooked grape flavors. Winey acidity and candy-like sweetness. Carlos Mejias owns the 25-hectare farm Finca La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days. Red Catuai, IHCAFE 90"],["Nicaragua","Aldea Global - Plan VIVO","22532","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Graham and kahlua flavors with good acidity. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Rwanda","Abadatezuka COOP - Cyato - Nsinduka - Natural","23008","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Vanilla and toffee with mild fresh green grape flavors. Mellow balanced acidity and fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","COOPAC - Gishamwana Island - Kaguriro - Washed","23024","Western Province","Gishamwana Island","Washed","\n\t\t\t\t\t<\/a>","Cranberry and chocolate flavors with good acidity and sweetness. Just a short boat ride from Rwanda\u2019s Lake Kivu shoreline, there rests a secluded coffee island often mistaken for a mirage: Gishamwana Island. More than 35,000 coffee trees are planted on this site, and it's milled and dried here as well, completing the production cycle. The island is biodiverse, with environmental harmony in mind, and cows, goats, and even an albino rabbit coexist with the coffee trees.This island coffee farm is privately owned by Emmanuel Rwakagara, the founder of COOPAC, and the coffee is grown organically amongst forestry that provides a level of shade much greater than is typical for African coffee. Also, by nature of Gishamwana's isolation from other coffee, many diseases and pests quite simply have not made the boat ride over. This coffee is harvested at ripeness, depulped, dry fermented, wet fermented, washed, soaked, then dried on raised beds.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC and the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Brazil","Natural","23160","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow vanilla and toffee flavours. Common Brazilian Varieties"],["Colombia","Natalia Lezama Ramirez - Finca Alta Gracia - Acevedo - Huila - Gesha - Natural","23299","Huila","Natalia Lezama Ramirez","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, cooked blackberry, and dried rose flavors. Boozy acidity and sugary sweetness with a hint of burnt sugar. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","23314","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Pecan flavor with mild acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 2","23540","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Strong caramel with jammy cherry and cooked blackberry and mellow dark chocolate flavours. Sugary sweetness and winey acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","23578","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Fresh black tea with mild fresh apple blossom, dark chocolate, and toffee flavors. Clean fruit-like sweetness and mellow juicy acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Pulped Natural - Rogerio Sartori - Sitio Bateia - Catucai 785 & Red Catuai","23580","Esp\u00edrito Santo","Rog\u00e9rio Sartori","Pulped Natural","\n\t\t\t\t\t<\/a>","Cooked nectarine with mellow brown sugar and raisin flavours. Mild fruit-like sweetness and balanced acidity. Rog\u00e9rio Sartori is the son of Leonir Sartori, another great and well-known producer in the region of Bateia and Esp\u00edrito Santo. He inherited Sitio Bateia which has belonged to the family for around 100 years.Rog\u00e9rio was born and raised on the farm and started managing it together with Deusa, his wife, in 1998. The couple works together on the property every day and is committed to maintaining quality.In 2002 he began pulping the coffees and investing in specialty coffees. Since the terroir and microclimate of the land are well known for quality, from the moment he dedicated himself to the production of specialty coffees, his coffee has always been among the best coffees in the region, even reaching the first place in his municipality once.The site has its own processing facilities, including covered concrete terraces, masonry bins suitable for specialty coffees, and a coffee pulper.Rog\u00e9rio is always attentive to the latest coffee-growing technologies and techniques to implement on his property. He often participates in training and lectures on matters in the region to maintain and expand his knowledge of trends in the industry.Red Catuai, Catucai"],["Brazil","Pulped Natural - Marcos A. Cogo Casagrande - Sitio Bateia Castelo - Catucai 785","23581","Esp\u00edrito Santo","Marcos Casagrande","Pulped Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked cherry with mild jammy grape and almond flavours. Mellow winey acidity and fruit-like sweetness. Both Antonio (father) and Marcos (son) were born in a community in the interior of Castelo called Santa Isabel. In this community, Antonio has always worked with coffee, together with his parents and siblings.In 1990, the family bought Sitio Bateia Castelo. At that time, Marcos was only 3 years old and it was there that he learned from his father, Ant\u00f4nio, to work with coffee, always helping with the work on the property. When they bought the farm, it was planted with coffee, but it was old and sparsely planted. Therefore, it was necessary to start fresh and plant all new crops.Around 2004, the pulper, the washer, and the covered concrete terraces were installed and coffee production began in full swing. The family always participates in municipal and regional contests and always has their coffee ranked among the best. All work is carried out by the Casagrande family and three other partners who work with their families on the property. They're essential to the operations of the farm.20% of the farm contains registered native reserves and has dry boxes for the control of erosion. The family always takes care to preserve the environment.Catucai"],["Kenya","Gatomboya - AB - Nyeri","23622","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, cooked passion fruit, caramel, and panela flavors with juicy acidity and syrupy sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gatomboya - PB - Nyeri","23625","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, panela, and fresh lime with mild cola flavors. Intense tangy acidity and sugary sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gondo - AA - Muranga","23626","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cola and caramel with mild cooked passion fruit and cooked pear flavors. Tart acidity and mellow sugary sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","23677","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Jammy currant, fresh apricot, intense burnt sugar, and caramel flavors with lots of tangy tartaric acidity and syrupy sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","23678","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Tootsie roll, dried fruit, and cooked blackberry flavors with lots of tart tartaric acidity and fruit-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Banko Gotiti","23735","Yirgacheffe","Banko Gotiti","Natural","\n\t\t\t\t\t<\/a>","Mellow fresh apple blossom, caramel, fresh elderflower, and milk chocolate flavors with tangy acidity and mild delicate fruit-like sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","23732","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom and fresh elderflower with jammy nectarine and cooked pear flavors. Tangy acidity and clean fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","23733","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked apricot with mild toffee flavours. Juicy malic acidity and clean fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Gachatha - PB - Nyeri","23754","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, toffee, and jammy grapefruit flavours with sparkling acidity and sugary sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kangunu - AA","23763","Muranga","Kangunu","Washed","\n\t\t\t\t\t<\/a>","Mild dried currant, raisin, cooked red grape and intense cola flavors with lots of juicy acidity and syrupy sweetness. In the lush, red soils of Murang\u2019a County, at the southern edge of Kenya\u2019s Aberdare Range, lies the Kangunu Washing Station, one of the most respected factories in the region for its consistently clean and complex coffees. Perched at 1,850 meters above sea level and surrounded by smallholder farms growing SL28 and SL34 varieties under shade and with careful attention, Kangunu benefits from fertile volcanic soil, cool nights, and just the right amount of rainfall\u2014perfect conditions for producing high-elevation specialty coffee with clarity and brightness.What makes our offering from Kangunu particularly exceptional is the way it was sourced. From January through March, our green coffee buyer Claudia Bellinzoni lives in Nairobi, cupping and selecting coffees on-site every day alongside our longtime export partner, Dormans Coffee. Claudia\u2019s full-time presence in Kenya during the harvest allows us a rare level of access and immediacy. Rather than waiting for offers to be compiled post-harvest, we identify standout lots in real-time as they move through the washing stations and arrive at the Dormans lab. This boots-on-the-ground sourcing model means that we\u2019re not just choosing the best of what\u2019s left\u2014we\u2019re selecting the best, period.Kangunu coffees often stand out on the table for their saturated red fruit notes, juicy acidity, and refined structure. It\u2019s a classic profile from one of Kenya\u2019s most iconic regions\u2014made possible by close collaboration, deep presence at origin, and a commitment to discovering excellence as it emerges.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gicherori - AA","23764","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Golden raisin, brown sugar, caramel, and dried pome flavors with juicy acidity and syrupy sweetness. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gathaithi - AA","23766","Nyeri","1,117 smallholder farmer members of Gathaithi Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Dried currant, cooked peach, fresh cherry, and cola flavors with juicy acidity and candy-like sweetness. Gathaithi Factory is operated by Gathaithi Farmers Cooperative Society, which has more than 1,100 active members, who farm on about 143 hectares of land in the area. The total production for the cooperative is around 102,000 kgs.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karinga - AA","23778","Kiambu","Karinga","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gitwe Farmers Cooperative Society operates the Karinga Factory, which was founded in 1983. There are about 650 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1 hectare each, average.The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is depulped, then fermented for 12\u201324 hours before being washed four times and spread on raised beds for 8\u201313 days. The factory has partnered with Coffee Management Services (CMS) in an attempt to increase production, but growth has been somewhat slow because of the local emphasis on growing tea in place of coffee.The cooperative has a field committee that assists members by providing various services, including sourcing seeds and seedlings from the Coffee Research Center to guidance about fertilizer and performing farm visits to offer assistance. The field committee also conducts inspections to see whether coffee is properly intercropped with other products like beans and corn.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","23788","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Dried apple blossom with mild cooked apricot, fresh bergamot, and jammy lemon flavors. Delicate fruit-like sweetness and mellow tangy acidity. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project \u2013 Mr. Bekele Gemeda - Grade 1 - Halo Beriti","23791","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom, panela, and milk chocolate with mild fresh jasmine flavors. Delicate fruit-like sweetness and mellow winey malic acidity. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","23794","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Jammy pear, cooked raspberry, and fresh apple blossom with mellow fresh jasmine flavors. A soft mouthfeel and mild tangy acidity. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","23794-2","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Jammy pear, cooked raspberry, and fresh apple blossom with mellow fresh jasmine flavors. A soft mouthfeel and mild tangy acidity. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","23876","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Jammy currant, jammy pear, fresh apricot, and dark chocolate flavors with tangy acidity and syrupy sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Caturra"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","23888","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Fresh mango, jammy pear, lots of vanilla, and toffee flavors with juicy acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila -Pink Bourbon - Washed","23861","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Intense jammy apple, caramel, fresh lime, and molasses flavors with tangy acidity and lots of fruit-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Colombia - Washed","23892","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, toffee, and fresh citrus flavors with tart tartaric acidity and good sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Colombia"],["Colombia","Jaime Burbano - Finca El Guayabo - San Agustin - Huila - Caturra - Washed","23893","Huila","El Guayabo","Washed","\n\t\t\t\t\t<\/a>","Fresh orange, toffee, and sugar browning flavors with tart malic acidity and candy-like sweetness. Jame Burbano Ortega Duplicate Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more.Caturra"],["Colombia","Manos Juntas Micromill - Popayan - Cauca - Natural","23895","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Jammy cranberry, chocolate, and caramelizing flavors with lots of boozy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Popayan - Cauca - Castillo - Natural","23896","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Intense jammy cranberry, kahlua, and chocolate flavors with mellow sugary sweetness and good winey acidity. Castillo"],["Mexico","Jose German Villagomez - Pe\u00f1as Negras - Pluma - Typica & Bourbon - Washed","24034","Oaxaca","Jose German Villagomez","Washed","\n\t\t\t\t\t<\/a>","Fresh pineapple, fresh apple, and fresh berry flavors with tart acidity and fruit-like sweetness. Jose German Villagomez manages this project known as Penas Negras in Oaxaca Mexico. Penas Negras is a collective of small-holder farmers spanning over 250 hectares. They are mostly of Chatino descent. Jose mentioned that their dialect and culture is different from other local communities, so this project has allowed them to band together and sell their coffee as a group. They are beginning to plant and harvest some new varieties like Gesha and some rust-resistant varieties to help protect production and increase quality. Many of these producers have grown coffee for two or three generations. This location in Southern Oaxaca is particularly ideal for growing coffee with the nearby Pacific Ocean providing moisture and cool evenings. This group is motivated to continue to produce exceptional coffees and constantly seeking new quality standards. Specialty coffee has truly improved the lives of these producers and they mentioned they value long-term partnerships like this one. Bourbon, Typica"],["Mexico","Cristal","24079",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and cocoa flavors with tart acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Costa Rica","Don Sabino Micromill - Finca La Roca de Poas - #1 - Catuai - Natural","24104","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked cherry with mild milk chocolate and pecan flavors. Boozy acidity and mellow fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Don Sabino Micromill - Finca La Roca de Poas - #1 - Catuai - Natural","24104-2","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked cherry with mild milk chocolate and pecan flavors. Boozy acidity and mellow fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - Gesha - Anaerobic - Natural","24106","West Valley","Cerro San Luis Micromill","Natural","\n\t\t\t\t\t<\/a>","Panela, fresh bergamot, and fresh elderflower with mild toffee flavors. Delicate fruit-like sweetness and a soft mouthfeel. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Gesha"],["Costa Rica","Las Lajas Micromill - Finca La Esmeralda - Catuai & Caturra - Alma Negra - Natural","24209","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Burnt sugar, panela, dried and cooked cherry flavors with juicy acidity and clean fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Los \u00c1ngeles - Centroamericano - Double Diamond - Natural","24211","Central Valley","Las Lajas","Double Diamond","\n\t\t\t\t\t<\/a>","Intense dark chocolate with dried cranberry and spices and mild dried lime flavors. Lots of boozy acidity and mellow fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Centroamericano"],["Costa Rica","Las Lajas Micromill - Finca Pinitos - Villa Sarch\u00ed - Alma Negra - Natural","24222","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Strong red wine, fresh citrus, and mellow chocolate flavors with good winey acidity and mellow candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Villa Sarchi"],["Costa Rica","Las Lajas Micromill - Finca El Guachipel\u00edn - H17 - Perla Negra - Natural","24229","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Dried cranberry, brown sugar, and chocolate flavors with lots of boozy acidity and good syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Catuai&Caturra - Perla Negra - Natural","24236","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cooked red grape and kahlua flavors with boozy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Jhonnathan Camacho - Finca Desamparados - Milenio - Yellow Honey","24266","West Valley","Jhonnathan Camacho","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee, white tea, and dried black tea flavors with juicy acidity and clean fruit-like sweetness. Jhonnathan Camacho is a descendant of one of the first coffee growers in the West Valley, his grandfather Rafael Camacho Vega. His primary occupation is as a doctor, but a passion for coffee has stayed in his family, and he continues to grow on a small farm. Since Jhonnathan is busy with his medical practice, he has partnered with Genesis mill to take care of the processing and drying of his coffees during the harvest, but he still stays close by: He lives nearby to the Mendezes and will visit a few times a week to check on his coffees until they are ready for shipment.Milenio"],["Guatemala","Women Producers Group - Valenton San Martin - Huehuetenango","24282","Huehuetenango","Women Valent\u00f3n","Washed","\n\t\t\t\t\t<\/a>","Sugar browning and cooked fruit flavors with tart acidity and sweetness. Valent\u00f3n or Mujeres de Valent\u00f3n is a group of women producers in Huehuetenango. They farm around 25 hectares of land containing Caturra, Bourbon, Red Pache, and Green Pache varieties. Harvest typically runs from January through April. Once picked, the coffee is left to ferment for 24 hours. Then it is processed and dried on patios for 5 to 7 days.The group faces challenges with the price of fertilizers and a rust outbreak that increases the cost of maintaining their trees. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - La Primavera - Acevedo - Huila - Castillo - Natural","24305","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong cocoa with dark chocolate, fresh strawberry, and cooked cranberry flavors. Boozy acidity and mild fruit-like sweetness Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Castillo"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Pink Bourbon - Natural","24304","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Panela and brown sugar with mellow dried cherry and dried currant flavors. Winey acidity and mild fruit-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Placer is known for producing exceptional coffees, including Pink Bourbon and Caturr\u00f3n varieties. These coffees are processed using natural methods, producing some truly unique flavor profiles to the region. Pink Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - La Campina - Caldono - Cauca - Bourbon Rosado - Washed","24308","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Cooked peach, cooked pear, milk chocolate, and toffee flavors with tangy acidity and mild fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Caturra - Washed","24312","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Cooked berry, Kahlua, and caramel with cocoa flavors with piquant acidity and mild candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Papayo - Washed","24313","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Caramel, fresh citrus, and toffee flavors. Balanced acidity and clean fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","Yobany Ramos - Finca La Fuente - El Libano - Tarqui - Huila - Colombia - Washed","24315","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Panela, oolong tea, fresh orange, and fresh apple flavors with juicy acidity and candy-like sweetness. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Colombia"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","24321","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate with fresh papaya, and praline flavors. Tart malic acidity and good sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Caturra"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","24322","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Tons of cacao with cooked berry and praline flavors. Winey acidity and candy-like sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Caturra"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","24324","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape with mellow amaretto and almond flavors. Balanced acidity and mild sugary sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Caturra"],["Colombia","Yobany Ramos - Finca La Fuente - El Libano - Tarqui - Huila - Pink Bourbon - Washed","24309","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Fresh strawberry, cooked blueberry, and chocolate with tangy acidity and syrupy sweetness. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Pink Bourbon - Washed","24311","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Cacao with mild dark chocolate, vanilla, and fresh floral flavors. Tangy acidity and candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Pink Bourbon"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","24320","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Tons of caramel with hops and mellow fruit flavors. Sugary sweetness and tart acidity. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Pink Bourbon"],["Costa Rica","Aguilera Brothers Micromill - Finca Licho - Villa Sarchi Washed","24337","West Valley","Aguilera Brothers Micromill","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, fresh pome, and fresh lemon flavors with tart phosphoric acidity and candy-like sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oVilla Sarchi"],["Honduras","Roger Dominguez - Finca Las Flores - Catuai & Bourbon - Natural","24346","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Chocolate, dried cranberry, and fresh coffee cherry flavors. Winey acidity and mild candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon, Catuai"],["Colombia","EP","24356",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa flavors with good acidity. Castillo, Caturra, Colombia"],["Guatemala","Efrain Castillo - Finca El Frutal","24435","Huehuetenango","Efrain Castillo","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cocoa, and praline flavors with tart acidity and candy-like sweetness. Efra\u00edn Castillo owns a 10-manzana farm where he grows Caturra variety coffee alongside beans, lemons, and other crops. He purchased the farm in the year 2004.The coffee on El Frutal farm is picked ripe and depulped the same day using a traditional depulper, then fermented in tanks for 18 hours. It takes about 36 hours for the coffee to dry on concrete patios.Castillo"],["Guatemala","Huehuetenango","24165","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh lemon flavors with balanced acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24163","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Cristal","24479",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh cascara and savory flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24481",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter and malt flavors. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24482",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh fruit with mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24483",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mild acidity. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24485",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sugar cane juice with mellow praline flavors. Good acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Oscar Eduardo Realpe - Finca El Porvenir - Totoro - Cauca - Castillo - Washed","24500","Cauca","Oscar Eduardo Realpe","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh pome, and fresh tomato flavors with tart acidity and fruit-like sweetness. Oscar farms 10 hectares in Totoro, Cauca, where he grows Castillo. The coffee is picked ripe when the cherries turn purple and are sorted meticulously to comprise this special lot. They are fermented in a hopper for 16 hours before being depulped and fermented in a tank for 24 hours. After fermentation, the coffee is washed three times and dried in a gable-roof dryer for 10\u201315 days.Castillo"],["Guatemala","Hugo Lopez - Finca la Sierra - Caturra","24125","Chimaltenango","Hugo Lopez","Washed","\n\t\t\t\t\t<\/a>","Dried berry, mellow cooked tropical fruit, and fresh grape flavors with piquant acidity and candy-like sweetness. Hugo L\u00f3pez Jim\u00e9nez owns Finca La Sierra in the Chimaltenango region of Guatemala. This 1.08-hectare farm is fully planted with coffee, primarily of Bourbon and Caturra varieties. The coffee is fermented for 48 hours and then dried on patios for 5-8 days.Caturra"],["Guatemala","Maria Eugenia Escobar - Finca la Senda - Acatenango - Yellow Caturra - Natural","24279","Acatenango","Maria Eugenia Escobar","Natural","\n\t\t\t\t\t<\/a>","Red wine, fresh elderflower, fresh berry, and toffee flavors with juicy acidity and syrupy sweetness. Maria Eugenia Escobar and her partner Jos\u00e9 Arnoldo P\u00e9rez own and operate Finca La Senda in the Acatenango coffee-growing region of Guatemala. Jose manages the land and harvest, and Maria manages processing. The 27-hectare farm was founded in 2017, and they immediately began experimenting with different processes and entering competitions such as the Cup of Excellence. The farm is home to Bourbon, Gesha, Caturra, Pache, Marsellesa, Pacamara, and Catimor varieties and practices prolonged and controlled aerobic and anaerobic fermentations. Finca La Senda values cultivating coffee with care, purpose, and deep respect for people and the environment. Their work goes beyond quality; it's about sustainability, innovation, and dignity at every step. In Acatenango, water is precious. They prioritize eco-friendly processing like natural or honeys that minimizes water use. They also take care with wastewater treatment to protect local ecosystems, and they work to preserve the forest and maintain water recharge zones to sustain biodiversity.Their approach to fermentation and drying is based on precision and respect for the coffee. Fermentations are controlled with well-tested, specially selected yeasts and carefully managed timing, temperature, and airflow. They maintain full traceablilty of the process from cherry to the drying bed, making sure each step is intentional and resource-conscious.Maria and Jose keep the people at the heart of everything they do by employing locally and offering skill development opportunities. They ensure safe housing and meals for seasonal workers and are committed to fair pay and quality-based bonuses for all workers. They hope to encourage community engagement through transparency and trust.From Maria and Jose:\u201cFinca La Senda is coffee with story and soul. We believe in working with partners who value the origin and the people behind each cup. Our prices reflect the real work on the ground and we celebrate when our coffee is appreciated as such.\u201dCaturra"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","24504","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Fresh floral and fruity notes define this coffee. It highlights cooked stone fruit and blueberry with mellow cocoa undertones. The profile features a complex acidity and sweetness, creating a well-rounded experience. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Guatemala","Virgilio Martinez - Finca Los Chorros - San Pedro Necta - Huehuetenango - Bourbon","24127","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Dried berry, fresh citrus, and lots of cocoa flavors with tart acidity and fruit-like sweetness. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Bourbon"],["Guatemala","Idain Barrios Escalante - Finca Pe\u00f1a Blanca - Cuilco - Huehuetenango","24184","Huehuetenango","Idain Barrios Escalante","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, burnt sugar, dark chocolate, and cocoa flavors with tangy acidity and sugary sweetness. Idain Barrios Escalante owns Finca La Paloma and Finca Pe\u00f1a Blanca in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Pacamara, Caturra, and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood, and he takes great care to produce quality coffee.Pacamara, Bourbon, Catimor, Maragogype, Pache, Caturra"],["Guatemala","Lazaro Escalante - Finca El Coyol 2 - Cuilco - Huehuetenango","24189","Huehuetenango","Lazaro Escalante","Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit, fresh citrus, and kahlua flavors with tart acidity and fruit-like sweetness. Lazaro Escalante owns Finca El Coyol and Finca El Coyol 2 in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EP","24517",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, fresh citrus, and caramelizing flavors with strong tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","24523","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh red grape, and green tea flavors. Balanced acidity with fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","24528","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, mellow dried fruit, and perfume flavors with tart acidity and mellow fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Manos Juntas Micromill - Popayan - Cauca - Natural","24536","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Jammy orange and cooked blueberry with mild dark chocolate flavours. Juicy acidity and syrupy sweetness. Castillo, Caturra, Colombia"],["El Salvador","Finca Noruega - Pacamara - Natural","24442","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Jammy red wine, cooked red grape, fresh raspberry, and fresh strawberry flavors with sugary sweetness and lots of winey acidity. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","24604","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit, jammy raspberry, fresh red wine, and cola flavors with sparkling acidity and sugary sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["Brazil","Natural","24672","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24673","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24674","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24675","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24676","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24677","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24678","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24679","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24680","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24681","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Colombia","Assorted Microlots - TB Divided into Individual Lots","24747",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Rwanda","Abadatezuka COOP - Cyato - Mutuntu - Natural","24762","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Fresh cherry, vanilla, jammy cranberry, and chocolate flavors with sugary sweetness and winey acidity. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Guatemala","Finca las Ilusiones \u2013 Fraijanes \u2013 Natural","24513",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cooked berry and cocoa flavors with boozy acidity and mild fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892 -","24825",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and chocolate flavors with piquant acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","MWP - Cristal","24787",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry flavor with mellow sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Nohemi Diaz - Finca La Montanita - Pacas - Washed","17871",null,"Nohemi Diaz","Washed","\n\t\t\t\t\t<\/a>","Mild sweetness with almond, chocolate, and citrus fruit flavors. Eugenia Nohemi D\u00edaz owns a 3-manzana farm called La Monta\u00f1ita, where she grows both Pacas and Pacamara varieties. To produce her Washed lots, the coffee is picked ripe and depulped the same day. After fermentation, it is washed three times, then laid to dry on patios and raised beds for 8\u201315 days.Pacas"],["El Salvador","Ulises Lemus - Finca Loma Pacha - Pacamara - Natural","21318","Chalatenango","Ulises Lemus","Natural","\n\t\t\t\t\t<\/a>","Mild milk chocolate, fresh apple, praline, and jammy citrus flavours with mellow juicy malic acidity and fruit-like sweetness. Ulises Lemus owns two small neighboring farms called Finca San Francisco and Finca Loma Pacha, where he grows Pacas variety in the Chalatenango region of El Salvador. Our staff-member on the ground in El Salvador, Beto Reyes, works closely with Ulises to offer support in agronomy, processing, and capacity building. The coffee on this farm is picked ripe, then either dry fermented for 16-20 hours for washed or for naturals placed directly on raised beds after sorting, and then dried for roughly 14-18 days depending on weather.Pacamara"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","22050","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Fresh melon and spices with mellow cooked cranberry and amaretto flavors. Tart acidity and good sweetness. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Ethiopia","Single Farmer Project - Mr. Bekele Gemeda - Halo Beriti - Grade 1 - Yirgacheffe - Washed","22065","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, fresh peach, and fresh apricot flavours with juicy malic acidity and delicate fruit-like sweetness. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22488","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus with mild cooked apricot, brown sugar, and chocolate flavours. Mellow juicy acidity and delicate fruit-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - SL-28 - Natural","22590","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry with mild cola, dark chocolate, and cooked red grape flavours. Boozy acidity and mellow sugary sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Costa Rica","Brumas del Zurqui Micromill \u2013 Finca Don Jos\u00e9 \u2013 Villa Sarchi - Natural","22592","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Mild burnt sugar, brown sugar, jammy blackberry, and cooked plum flavours with mellow complex acidity and sugary sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezVilla Sarchi"],["Costa Rica","Brumas del Zurqui Micromill - Finca La Sur - Typica - Natural","22639","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Mild dried pear, caramel, and cooked grape flavours with mellow juicy acidity and candy-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezTypica"],["Burundi","Masha - Kayanza - Washed","23039","Kayanza","Masha","Washed","\n\t\t\t\t\t<\/a>","Jammy plum with mild cola, cooked grape, and toffee flavours. Juicy acidity and a creamy mouthfeel. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Burundi","Butegana - Kayanza - Anaerobic Washed Cima Yeast","23065","Kayanza","Butegana","Washed","\n\t\t\t\t\t<\/a>","Cocoa, spices, and cooked grapefruit flavors with tart acidity and good sweetness. Farmers who deliver cherry to Butegana Washing Station cultivate their coffee in superb conditions of high altitudes, sunny days, and cool nights. The high-quality potential of this climate is preserved through yeast-inoculated processing that emphasizes the quality of cherry and produces a delicious coffee. Fun fact, Butegana was the first washing station built in Burundi. Built in 1952 during the rule of King Mwambutsa, Butegana\u2019s emplacement is strategically shared between two hills. The station\u2019s buildings are on one hill, \u2018Shikankoni\u2019, and the drying tables are on another hill, \u2018Nkuba\u2019.Bourbon"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","23185","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry, cooked pome, and cocoa with mild brown sugar flavours. Juicy malic acidity and mellow delicate fruit-like sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","23295","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Mellow jammy apricot, cacao, and cooked berry flavours with juicy malic acidity and clean fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Costa Rica","Central Valley","23478","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan, mild citrus zest, and malt flavors with tart acidity and mellow sweetness. Common Costa Rican Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23684","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow dried cherry, toffee, and spices flavours with mild winey acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Banko Gotiti","23736","Yirgacheffe","Banko Gotiti","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, caramel, and cooked red grape with mild dried berry flavours. Sugary sweetness and balanced acidity. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EP","23777",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked stone fruit, dried citrus, toffee, and chocolate flavours with mild acidy acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Natalia Lezama Ramirez - Finca Alto Gracia - Acevedo - Huila - Gesha - Natural","23972","Huila","Natalia Lezama Ramirez","Natural","\n\t\t\t\t\t<\/a>","Caramel, vanilla, cooked red grape, and cooked berry flavours with complex acidity and fruit-like sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Costa Rica","Don Sabino Micromill - Finca El Llamar\u00f3n - #1 - SL-28 - Natural","24108","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, jammy plum, and cooked citrus flavours with sugary sweetness and winey acidity. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsSL-28"],["Costa Rica","Aguilera Brothers Micromill - Finca El Monte - San Roque - Honey","24338","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Pecan with good acidity. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Costa Rica","Dylan Aguilera - Finca Matilde - San Roque - Anaerobic - Natural","24339",null,null,"Natural","\n\t\t\t\t\t<\/a>","Fresh raspberry, vanilla, dark chocolate, and mellow floral flavors with mild sugary sweetness and winey acidity. San Roque"],["Colombia","Pitalito - Huila - Castillo","24700","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, cola, and fresh blueberry with mellow toffee flavours. Juicy acidity and sugary sweetness. Castillo"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Striped Red Bourbon - Honey","24782","Huila","Elkin Guzman","Honey","\n\t\t\t\t\t<\/a>","Vanilla, jammy mango, and fresh strawberry flavours with a very creamy mouthfeel and sugary sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Striped Red Bourbon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Tabi - Honey","24783","Huila","Elkin Guzman","Honey","\n\t\t\t\t\t<\/a>","Jammy passion fruit, dark chocolate, and cooked blueberry flavours with intense winey acidity and sugary sweetness Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Castillo, Caturra, Colombia"],["Sumatra","Aceh TP","23475","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cocoa with mellow melon flavors and mild acidity. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Finca Noruega - Mocca - Anaerobic - Natural","24459","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry, red wine, and burnt sugar flavors with syrupy sweetness and lots of winey acidity. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Mokka"],["Peru","EA Decaf de Ca\u00f1a - Cajamarca","21767","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mellow sweetness. Catimor, Caturra, Bourbon, Typica"],["Colombia","Cauca","22606","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild dark chocolate and cooked fruit flavors. Tangy acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","24349","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua, molasses, and fresh citrus flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["India","AA","22812","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Soynut and popcorn flavors. Commonly Cultivated Varieties"],["Kenya","Karindundu - AB - Nyeri","23657","Nyeri","Karindundu","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and fresh berry with mild cooked red grape flavors. Lots of tart malic acidity and fruit-like sweetness. The Karindundu factory is located in the lowland region of Mt. Kenya, 1 km from the town of Karatina in Kenya\u2019s Nyeri district. There are a total of 513 active members (349 male, 164 female) contributing to annual production, each with an average of 300 trees and 0.5 acres. Farmers grow macadamia, banana, maize, and beans near their coffee. After harvesting their ripe cherries, farmers deliver them to Karindundu where they undergo a traditional washed process. Coffee is de-pulped, fermented overnight, washed, and then placed on raised beds where it dries to a stable level. Karindundu helps to support the contributing farmers by advising the use of farm manure, pruning, and applying fertilizer. They also maintain a demonstration plot where these methods can be seen and better understood.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kamwangi - PB - Kirinyaga","23665","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Kahlua, cocoa, and cooked coffee cherry with mellow nutmeg flavors. Tart citric acidity and mild candy-like sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Kochere","20707","Yirgacheffe","Kochere","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and caramel with mellow fresh raspberry and cocoa flavours. Juicy acidity and delicate fruit-like sweetness. 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. 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. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Uraga","20828","Guji","Uraga","Washed","\n\t\t\t\t\t<\/a>","Amaretto and perfumey lavender flavors with tart acidity and mellow fruit-like sweetness. Uraga is a woreda in the Guji zone, where coffee is grown on very small farms (less than 1\/2 hectare each on average) alongside corn, barley, beans, and wheat. Both Washed and Natural coffees are produced at the Uraga washing station.According to the washing station manager, most of the coffee delivered to the factory is Bourbon: While Bourbon is a variety better-known in Central and South America, the same term is used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian \"Bourbon\" is typically genetically removed from the ones found elsewhere around the world.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","23157","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa flavors with piquant acidity. Common Brazilian Varieties"],["Ethiopia","Grade 1- Danse Mormora - Special Prep","24032","Guji",null,"Natural Special Prep","\n\t\t\t\t\t<\/a>","Cooked blueberry with mellow cola flavours. Juicy acidity and sugary sweetness. Heirloom Ethiopian Varieties"],["Colombia","Cauca","24348","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Spices and fresh coffee cherry with mild fresh citrus and malt flavors. Tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24514","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild dried fruit and spices flavours with mellow complex acidity. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","24699","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus, cocoa, and praline with mild dried papaya flavors. Tangy acidity and good sweetness. Castillo, Caturra, Colombia"],["Mexico","Cristal","24712",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh citrus, praline, and almond flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Anaerobic Natural","24778","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry with mellow cacao flavours. Sugary sweetness and winey acidity. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Ethiopia","Grade 1 - Chelchele","23738","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cacao, brown sugar, and dried lavender with mild perfumey black tea flavors. Mellow juicy acidity and delicate fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Konga","23904","Yirgacheffe","Konga","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, milk chocolate, and dried black tea with mellow fresh elderflower flavors. Mild tart acidity and fruit-like sweetness. This coffee comes from our Sede 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gogogu","23899","Guji","Gogogu","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom and toffee with mild caramel and fresh elderflower flavors. Delicate fruit-like sweetness and mellow tangy acidity. This coffee comes from the Gogogu washing station in the Kofee district of Guji, Ethiopia. This washing station produces both washed and natural coffees in the traditional Ethiopian way of processing ripe cherries. Over 700 farmers deliver cherry here from roughly 5km in each direction from the mill. Average farm size is roughly 2 hectares and coffee is the main source of income in this region. Average rainfall here is 1600-200mm and they typically are picking coffee from mid-December through the end of February. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Shale","23900","Yirgacheffe","Shale","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom, dried stone fruit, and fresh elderflower with mellow cooked pear flavors. Delicate fruit-like sweetness and mild juicy acidity. The Shale washing station is located near the town of Worka, in Ethiopia's Yirgacheffe region. This station represents nearly 1,500 nearby smallholder producers that deliver freshly-picked cherries throughout the harvest season.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele - Special Prep","24029","Yirgacheffe","Chelchele","Washed Special Prep","\n\t\t\t\t\t<\/a>","Fresh apple blossom and fresh jasmine with mild cooked peach flavors. Delicate fruit-like sweetness and mellow juicy acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Java","West Java - Preanger - Wet-Hulled\u00a0","22855","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild fresh citrus fruit, cooked bell pepper, and pecan flavors. Java"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23530","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Praline, graham, and green tea with mild floral flavors. Tangy acidity and mellow candy-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23603","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Toffee, cooked red grape, and fresh raspberry with mild chocolate flavors. Winey acidity and fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 3 - Ayla Bombe","24074","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Fresh jasmine, kahlua, and mild cocoa flavors with tangy acidity and mellow fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","MWP - Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","22831","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mild fruit and graham flavors with tart acidity and mellow sweetness. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Colombia","Huila","23227","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Acidy with mild cocoa and coffee cherry flavors. Castillo, Caturra, Colombia"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23814","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried berry, milk chocolate, and fresh citrus flavors with lots of tart acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","MWP - Triunfo Verde Cooperative - El Triunfo Biosphere Reserve - FLO ID 3116","24901","Chiapas","Triunfo Verde Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mild fruit and graham flavors with tart acidity and mellow sweetness. The farms contributing to Triunfo Verde Co-op are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas. El Triunfo Biosphere Reserve is one of the world\u2019s most diverse forest reserves. This reserve contains Mesoamerica\u2019s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade-grown, and biological corridors are created in order to facilitate bird and animal migration.Triunfo Verde Co-op comprises 346 members and is managed by Hugo Lares, with quality control supervision by Calixto Guill\u00e9n. Calixto is a highly motivated leader and is committed to quality: He has been very excited about the microlot project between TFV and Cafe Imports.Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda Cachoeira da Grama \u2013 Yellow Bourbon","22937","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mellow nutty flavors with a smooth mouthfeel. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Costa Rica","Las Lajas Micromill - Finca Mirella - Mariana - Alma Negra - Natural","24217","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Cooked blackberry and dried cranberry flavors with intense boozy acidity and mild candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Mariana"],["Costa Rica","(Jute Bag Only)","24895",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond flavor with mild acidity. Common Costa Rican Varieties"],["Kenya","Mwendi Wega Estate - PB - Kirinyaga","23642","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Jammy tomato and cooked raspberry with mellow toffee flavours. Sparkling acidity and fruit-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Nicaragua","PRODECOOP - FLO ID 832","22008","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Kahlua and amaretto with mellow fruit flavors. Mild tart acidity and sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Papua New Guinea","Keto Tapasi","23325","Eastern Highlands","Keto Tapasi","Washed","\n\t\t\t\t\t<\/a>","Toffee with mellow cooked fruit and almond flavors. Tart acidity and mild sweetness. Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade\u2013certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more \"garden-like\" plots is common; the call them coffee \"gardens,\" in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25\u201365 kilograms.Arusha, Bourbon, Typica"],["Kenya","Kainamui - AA - Kirinyaga","23675","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Intense cola and burnt sugar with cooked blackberry flavors. Sugary sweetness and lots of tart tartaric acidity. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","23811","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh grapefruit and clove flavors. Mild sparkling acidity. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Castillo - Natural","23871","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry and cooked cascara with cocoa and clove flavors. Strong acidity and mellow sugary sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Castillo"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon - Natural","23856","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry, red wine, burnt sugar, and mellow dark chocolate flavors with boozy acidity and candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Pink Bourbon, Gesha - Anaereobic Washed","23867","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Toffee and amaretto flavors with good acidity and sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon, Gesha"],["Colombia","Neiver Hernan Medina Rojas - Finca Loma Linda - Inza - Cauca - Castillo - Washed","24499","Cauca","Neiver Hernan Medina Rojas","Washed","\n\t\t\t\t\t<\/a>","Fresh tomato, chocolate, and fruit flavors with tart acidity and good sweetness. Neiver Hernan Medina Rojas owns Loma Linda Farm in Cauca, Colombia. He first came into contact with coffee as a child, but only came to understand its true significance when he was in his twenties. At that point, he planted a small plot of traditional Bourbon Amarillo. It was years later, inspired by his wife, that he decided to expand the farm. Around eight years ago, he changed his approach to coffee farming, focusing on applying fertilizers at the right times, improving agricultural practices, and building the necessary infrastructure for processing and drying. This growth as a farmer came from continuous learning, which led him to explore the diverse flavor profiles and characteristics that different practices can produce. Thanks to this new approach, he has optimized the quality of his coffee and improved its agricultural management. Today, his goal is to continue learning and refining his techniques. He lives happily with his wife and children on the farm, enjoying the significance that coffee has brought to their family.Farm MaintenanceTo ensure sustainable, high-quality coffee production, Neiver Hern\u00e1n Medina carries out various maintenance activities on his farms. One of these is weeding, performed every three months. This practice not only removes vegetation competing for nutrients and sunlight but also facilitates harvesting by allowing pickers to move easily between the rows, improving efficiency and reducing picking times and costs. In addition, before applying fertilizer, the base of the trees is thoroughly cleared (a practice called plateo) to optimize nutrient absorption, an essential practice for healthy growth of the coffee plants. Thanks to the elevation of the farm, at 2,050 meters above sea level, it is not necessary to use frequent insecticides or chemical treatments for pest control, as the cooler temperatures limit insect activity. Neiver also plants complementary crops such as plantains, avocados, and fruit trees like tangerines and lemons. These provide natural shade for the coffee plants, protect them from intense solar radiation, help retain soil moisture, reduce erosion, and enrich the soil with organic matter, while also providing additional income and food for the family.HarvestThe harvest takes place in two seasons: the main season from October to December, and a smaller one called mitaca, from April to May. During these periods, a team of local pickers collects cherries in 21-day intervals, selecting only fully ripe fruit. After picking, the cherries undergo a flotation process that removes low\u2011density fruit. These are typically underdeveloped, unripe, or affected by pests like the coffee berry borer, making them lighter than the rest. This step ensures that only the densest and highest\u2011quality cherries move on to the next stage of processing. The altitude of the farm influences the ripening process, making it slower and more gradual compared to other regions. This allows the cherries to fully develop their characteristics, achieving higher density and ensuring an exceptional final product.ProcessingAfter picking, the cherries are placed in tanks or bins for 24 hours to allow fermentation to begin. During this time, microorganisms consume the sugars in the mucilage, which helps in the pulping process and contributes to the development of flavor and aroma. The cherries are then pulped and transferred to plastic tanks for a further 36 hours of dry fermentation. After this, the beans undergo three washing cycles. Drying takes approximately 15 days. The beans are laid out in layers no more than 3 centimeters thick and turned three times a day to ensure even drying. Due to the altitude and humidity of the area, this process can sometimes take slightly longer. To check if the coffee has reached the desired moisture level, a small sample is threshed by hand. If the beans have a uniform, cement\u2011like appearance and a moisture content of 9\u201311%, the batch is considered ready. The dried coffee is packed in bags and stored on wooden pallets for approximately 15 days to allow stabilization. The storage room is used exclusively for coffee to prevent any risk of contamination.Castillo"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Natural","23840","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Cacao, jammy passion fruit, caramel, and fresh blackberry flavours with syrupy sweetness and winey acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Guatemala","Concepci\u00f3n Villatoro - Finca Los Dos Socios - La Libertad - Huehuetenango - Bourbon","24341","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Toffee, mild caramel, and dried fruit flavors with balanced acidity and syrupy sweetness. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Bourbon"],["Colombia","Luis Felipe Leguizamo Giraldo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","23889","Huila","Luis Felipe Leguizamo Giraldo","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape, caramel, and fresh nectarine flavors with lots of fruit-like sweetness and tart tartaric acidity. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis Manages. Caturra"],["Brazil","Natural \u2013 Fazenda Recreio \u2013 Yellow Bourbon","22938","S\u0103o Paulo","Recreio","Natural","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors. Mild acidy acidity and sweetness. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Yellow Bourbon"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Anaerobic Natural","23238","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Dried citrus, dried floral, and cooked berry flavors with sugary sweetness and winey acidity. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Guatemala","Huehuetenango","24170","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow fresh fruit and pecan flavors. Balanced acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Samuel Barrios - Finca El Matasano - Cuilco - Huehuetenango","24182","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Fresh pome, panela, and dried fruit flavors with tart acidity and candy-like sweetness. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],[null,"DEC 2025 Market Level","24902",null,null,null,"\n\t\t\t\t\t<\/a>","Cupping notes coming soon "],["Colombia","Manos Juntas Micromill - Cauca - Castillo - Natural","23496","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, fresh nectarine, and cooked grape with mild caramel flavours. Sparkling acidity and clean fruit-like sweetness. Castillo"],["Peru","PeruNor - FLO ID 2734","22926","Cajamarca","PeruNor","Washed","\n\t\t\t\t\t<\/a>","Fresh pome and fresh berry flavors with tart acidity and candy-like sweetness. PeruNor is an exporter that works with APROSEM Caf\u00e9 and Cocoa, an association of around 235 contributing farmers. These contributing farms all take special care to maintain Fair Trade, Rainforest Alliance, and Organic certifications. They create natural barriers or purmas surrounding their farms to avoid contamination that would jeopardize these certifications. PeruNor aims to grow hand-in-hand with the region's producers by working with new members to help them meet compliance for the variety of export seals they manage.Catimor, Caturra, Bourbon, Typica"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - Ruiru 11 - Natural","24130","Atitlan","Finca Pampojila","Natural","\n\t\t\t\t\t<\/a>","Panela, toffee, cooked pineapple, and fresh apple flavors with tons of tart acidity and mellow clean fruit-like sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Ruiru 11"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - H1 and Java - Anaerobic - Natural","24132","Atitlan","Finca Pampojila","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked cherry, and fresh cherry flavors with strong winey acidity and mild clean fruit-like sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Java"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - Caturra - Anaerobic - Natural","24134","Atitlan","Finca Pampojila","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked cranberry with mellow burnt sugar and cooked cherry flavors. Boozy acidity and mild fruit-like sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Caturra"],["Guatemala","Nicol\u00e1s Ram\u00edrez - Finca Quejna - Concepci\u00f3n Huista - Huehuetenango - Caturra","24175","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Praline with mild burnt sugar, raisin, and cooked pome flavors. Tart acidity and mellow candy-like sweetness. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Caturra"],["Guatemala","Wilmer Barrios - Finca Ojo de Agua - Todos Santos Cuchumatanes - Huehuetenango","24177","Huehuetenango","Wilmer Barrios","Washed","\n\t\t\t\t\t<\/a>","Toffee, graham, and oolong tea flavors with sugary sweetness and tart acidity. Wilmer Barrios owns Finca Ojo de Agua in Todos Santos Cuchumatanes, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Catuai varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catuai, Caturra, Pache, Maragogype, Catimor"],["Guatemala","Lazaro Escalante - Finca El Coyol 2 - Cuilco - Huehuetenango","24181","Huehuetenango","Lazaro Escalante","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, cooked apple, and brown sugar with mellow cola flavors. Tart acidity and mild sugary sweetness. Lazaro Escalante owns Finca El Coyol and Finca El Coyol 2 in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Single Farmer Project - Mrs. Tigest Wako - Grade 1 - Idedo","23529","Yirgacheffe","Mrs. Tigest Wako","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine and cooked berry with mild cocoa flavors. Winey acidity and good sweetness. Mrs. Tigest Wako was born and raised in Idedo. Her husband, Mr. Abraham, is a pastor in Idedo town and also works in coffee as a supplier. Mrs. Wako inherited her family's 7.6 hectares farm from her parents. When she inherited the farm, it used to have old varieties of coffees such as Kurume and Dega. Now most of those old varieties have been replaced by new varieties such as 74110 and 74112. One reason her coffees stand out is due to their location. Mrs. Wako\u2019s farm is located in Idedo within the Gedeo zone. This zone is home to the Yirgacheffe town and the Yirgacheffe coffee type. Idedo is one of the two localities that produce the top Yirgacheffe type coffees.Mrs. Wako is one of the few female landowners in her locality. In the Gedeo\u2019s tradition (an ethnic group where she is from), land inheritance usually goes to male children. Also, the Gedeo zone is one of the most densely populated areas in Africa with average farmland ranging around a hectare. Her 7.6 ha farm makes her one of the few farmers with that size of farm.As a woman farm owner, she faces challenges from managing daily operations to handling the bureaucratic side of the business. She is a strong respectable woman and is fortunate to have the support of her husband and family. It\u2019s her and her husband\u2019s wish that all of their children can follow their dreams through education.Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Zelelu Ararso Moke - Grade 1 - Komonissa","23602","Yirgacheffe","Mr. Zelelu Ararso Moke","Washed","\n\t\t\t\t\t<\/a>","Caramel, cooked lemon, fresh berry, and almond flavors with tangy acidity and mineral saltiness. Mr. Zelelu Ararso Moke's coffee is one of the original \u201cSingle Farmer Project\u201d Ethiopian lots that Cafe Imports brought to market in 2012 alongside YCFCU when farmer-specific Ethiopians quite simply didn't exist. Jason Long had a vision for bringing the stories and coffees of these incredible producers to market without being blended into a larger lot of coffee. We outline this story of the birth of the Single Farmer Project here in this blogZelelu's farm is an incredible example of truly wild coffee production in Ethiopia. Coffee trees grow amongst other trees and vegetation. Zelelu owns his own hand depulper and drying beds for processing coffee which is fairly rare in Ethiopia. Zelelu is a deeply committed coffee producer and runs his farm alongside his wife Kasech. We have continued to visit him over the years, and it's always heartwarming to see the memories from previous visits. A framed photo of Jason and Zelelu still sits in his living room from the first price premium paid from that original harvest. Mr. Zelelu also has a guest book with entries from Jason and many others who have stopped for a visit.Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango","24171","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mellow fruit and cocoa flavors. Tart acidity and mild sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","MWP - Cristal","24720",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh fruit and graham flavors with acidy acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["India","Ratnagiri Estate - Hemavathi Variety - Thermal - Natural","22805","Karnataka","Ratnagiri Estate","Natural","\n\t\t\t\t\t<\/a>","Clove, and dried cascara with mellow cocoa flavors. Winey acidity and good sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Hemavathi"],["India","Ratnagiri Estate - Catuai - Thermal - Natural","22806","Karnataka","Ratnagiri Estate","Natural","\n\t\t\t\t\t<\/a>","Praline and cocoa with mild cooked strawberry flavors. Good sweetness and mellow winey acidity. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Catuai"],["India","Ratnagiri Estate - Cauvery Variety - Nitrogen - Anaerobic - Natural","22807","Karnataka","Ratnagiri Estate","Nitrogen Anaerobic Natural","\n\t\t\t\t\t<\/a>","Fresh blackberry and jammy raspberry with mild dried elderflower and chocolate flavors. Strong boozy acidity and mellow sugary sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery"],["India","Kaapi Royal - Screen 17","23121","Karnataka",null,"Natural","\n\t\t\t\t\t<\/a>","Salted soynut flavor. Robusta"],["India","AA","24138","Karnataka",null,"Monsoon Malabar","\n\t\t\t\t\t<\/a>","Mild fruit with soynut, and cedar flavors and a soft mouthfeel Commonly Cultivated Varieties"],["India","Cherry A Screen 17","24137","Karnataka",null,"Natural","\n\t\t\t\t\t<\/a>","Clove, peppercorn, and soynut flavors. Robusta"],["Ethiopia","Grade 2 - Sodu","20952","Guji","Sodu","Natural","\n\t\t\t\t\t<\/a>","Cooked nectarine with mellow vanilla, dried berry, and toffee flavours. Syrupy sweetness and mild balanced acidity. Sodu is a washing station.Heirloom Ethiopian Varieties"],["Honduras","Montecillos - Pacas & Catuai & IHCAFE 90","22521","Montecillos","Montecillos","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked plum, cooked peach, cola,\u00a0 and caramel flavours with complex acidity and sugary sweetness. The Montecillos region of Honduras is known for is dramatic altitude changes and stunning landscape. The steep elevation of this region provides cool evenings which is ideal for coffee growing. This area is right along the border with El Salvador in the Southwest Corner of the country. Small-holder farmers come together here and deliver blended parchment to a centralized mill when coffee is not kept separate for microlots. The exporters here offer a ton of support to these small-holder farmers including training on environmental practices and providing equal gender opportunity. The majority of the producers in this region are of Lenca dissent, and the majority of their traditional practices and culture are preserved in their way of life and approach to producing coffee. Pacas, IHCAFE 90, Catuai"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","23358","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Graham and lemongrass flavors with good acidity and mild sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Mexico","Cristal","24714",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fruit flavors with mellow acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22652","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cocoa with dried citrus zest flavors. Lots of acidity with a mild sugary sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Tanzania","AB Mbilidino - Fully Washed","20270","Mbozi","Mbilidino","Washed","\n\t\t\t\t\t<\/a>","Toffee, pecan, and cooked bell pepper with mellow savory flavors. Tangy acidity and syrupy sweetness. Mbilidino AMCOS was founded in 2018 and currently has 378 producer members. The annual production of this cooperative is 130 tonnes. Mbilidino is the name of the village from which most of these producers live nearby. This region of Tanzania is know for its clay loam soil and mostly Bourbon and Bourbon derivative varieties, resulting in a very sweet and big bodied cup profile. The farmers here delivery red cherry usually within a specific window during the day of 2pm-6pm where the coffee is pulped that day at the coop level and graded into p1, p2, p3, lights and pods. The best coffees (p1) are kept separate and fermented for 24-36 hours before it gets washed in the washing channels. After this wash, coffee is soaked for another 8-12 hours, during which every 3 hours the water is changed. Coffee is then dried on raised beds for 7-10 days. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Mexico","Cristal","24713",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham and cocoa flavors with tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Sumatra","Aceh DP","24835","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Cocoa, cooked fruit, and cedar flavors with complex acidity and mellow candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Cauca","21939","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cola, cooked orange, and mellow cocoa flavors with tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Aricha","22256","Yirgacheffe","Aricha","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and cooked blueberry with mild caramel flavours. Delicate fruit-like sweetness and mellow juicy malic acidity. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha - Natural","23843","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Cacao, jammy passion fruit, and caramel flavours with juicy acidity and mellow sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["Costa Rica","Altamira Micromill - Finca Alto de Abra Honey","24274","Central Valley","Altamira Micromill","Honey","\n\t\t\t\t\t<\/a>","Chocolate with mild dried pear, toffee, and cooked nectarine flavours. Juicy acidity and mellow candy-like sweetness. Adri\u00e1n Hern\u00e1ndez is a fourth-generation producer who owns and operates Altamira Micromill and Finca Alto De Abra, an 8-hectare farm situated on the slopes of the Barva volcano in the central valley region of Costa Rica in the town of Buena Vista de Barva. The farm\u2019s name originates from the town\u2019s former name, \u201cAlto de abra\u201d before it was given its current name, \u201cBuena Vista de Barva,\u201d at the beginning of the 20th century. The fertile volcanic soil is ideal for coffee production, where mainly Caturra, Catua\u00cd, and Gesha varieties are grown. Coffees harvested at the farm are processed at Altamira Micromill, where Hern\u00e1ndez applies various processing methods, including Washed, Natural, Honey, and even some anaerobic and aerobic modulations.Over the last eight years, Hern\u00e1ndez has become increasingly more interested in cultivating specialty coffees, which is when they began to introduce varieties such as Gesha, Java, Centroamericano, and various other Ethiopian varieties. The Gesha variety, in particular, was introduced in 2015 after a long period of looking for the perfect strain. The Gesha cherries are sorted manually, fermented in a carefully controlled environment, and dried slowly in alternating periods of sunlight and shade.Adri\u00e1n Hern\u00e1ndez and the Finca Alto De Abra farm is dedicated to strict compliance with environmental and social sustainability standards that protect their workers, collaborators, and the environment which surrounds them. Caturra, Catuai, Gesha, Java, Centroamericano"],["Brazil","Natural","23156","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild pecan with mild tart acidity. Common Brazilian Varieties"],["Colombia","Acevedo - Huila - Castillo","23288","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh orange, cooked pome, and cocoa with mellow burnt sugar flavours. Juicy citric acidity and mild clean fruit-like sweetness. Castillo"],["El Salvador","Finca Los Angeles - Pacamara - Natural","24470","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Fresh apple and cooked blackberry with mild brown sugar and dark chocolate flavours. Sparkling acidity and sugary sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Colombia","Faiber Bolanos - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Anaerobic Washed","23854","Huila","Faiber Bolanos","Washed","\n\t\t\t\t\t<\/a>","Cooked grape, mild cooked citrus, and dried fruit flavors with tart acidity and candy-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.The coffee on La Esperanza is picked and combined over the course of two days, and the lot of cherries is depulped the second day. It is then fermented for 24\u201372 hours, depending on the weather, before being washed clean and dried for 15\u201330 days in a solar dryer.Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Guatemala","Concepci\u00f3n Villatoro - Finca Los Dos Socios - Bourbon","23924","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Mellow burnt sugar, brown sugar, and fruit flavors with mild syrupy sweetness and balanced acidity. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Bourbon"],["Guatemala","Virgilio Martinez - Finca Los Chorros - Caturra","23925","Huehuetenango","Virgilio Martinez","Washed","\n\t\t\t\t\t<\/a>","Mellow golden raisin, burnt sugar, and amaretto flavors with a creamy mouthfeel and mild syrupy sweetness. Virgilio Mart\u00ednez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24\u201338 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5\u20136 days, again depending on the weather.Caturra"],["Guatemala","Concepci\u00f3n Villatoro \u2013 Finca Los Dos Socios \u2013Bourbon","23926","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Mild golden raisin, fresh apple, burnt sugar, and caramel flavors with tart acidity and mellow sugary sweetness. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Bourbon"],["Guatemala","Concepci\u00f3n Villatoro - Finca Los Dos Socios - Caturra","23927","Huehuetenango","Concepcion Villatoro","Washed","\n\t\t\t\t\t<\/a>","Praline with mellow caramel, dried citrus, and cooked lemon flavors. Sugary sweetness and tart acidity. Owner and manger Concepci\u00f3n Villatoro Mat\u00edas first purchased his farm, Finca Los Doc Socios, in 1990. Located near El Chalum, La Libertad of Guatemela's Huehuetenango region he currently cultivates Caturra, Pache, and Pacamara varieties over the expanse of 150 acres with the help of his 5 employees. For the future, they plan to expand the farm by buying adjacent land, planting more coffee, and even introducing new microlot-worthy varieties.Caturra"],["Guatemala","Samuel Barrios - Finca El Matasano - Cuilco - Huehuetenango","24179","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Dried apricot and dried nectarine with caramel and dark chocolate flavors. Winey acidity and mellow clean fruit-like sweetness. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Las Lajas Micromill - Finca Los \u00c1ngeles - San Isidro 48 - Perla Negra - Natural","24241","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cooked cranberry and cooked coffee cherry flavors with boozy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro 48"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pacamara - Washed","23179","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh peach and cooked nectarine with mild chocolate and caramel flavours. Juicy malic acidity and mellow clean fruit-like sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pacamara"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","23180","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy plum and cooked tropical fruit with mild cacao and vanilla flavours. Tangy acidity and sugary sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Honduras","Corquin - CAFESCOR - Bird Friendly Program - FLO ID 33378","23680",null,"Corquin","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked fruit with almond and green tea notes. Mild tart acidity and sweetness. CAFESCOR stands for Caf\u00e9s Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on \"the other side of the mountain\" from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work.After picking, the coffee is fermented underwater for 15\u201318 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30\u201335 hours, or on patios for 10\u201315 days.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Papua New Guinea","Kunjin","21459",null,null,"Washed","\n\t\t\t\t\t<\/a>","Clove and pecan with mild oolong tea flavors. Mellow acidy acidity and sweetness. Arusha, Bourbon, Typica"],["Kenya","Gichathaini - AA - Nyeri","23673","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry, cacao, and milk chocolate with mellow burnt sugar flavors. Tons of tart citric acidity and sugary sweetness. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Nyeri - AA","23699","Nyeri",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, fresh pineapple, and cola flavors with sparkling acidity and clean fruit-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Las Lajas Micromill - Finca El Cerro - Starmaya - Yellow Honey","24244","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Sugar cane juice with mellow malt and fresh fruit flavors. Tart acidity and a smooth mouthfeel. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Starmaya"],["Ethiopia","(Jute Bag Only)","24894",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and graham flavors with mild acidity. Heirloom Ethiopian Varieties"],["Nicaragua","Aldea Global - Finca Los Positos - Tierra Madre","22534","Jinotega","Finca Los Positos","Washed","\n\t\t\t\t\t<\/a>","Cocoa with good acidity. Finca Los Positos is owned by Maria Estanislada Martinez. This 21.35-hectare farm is located near Palo Blanco, a small rural community in the department of Jinotega, in northern Nicaragua. It's situated in a region known for its lush landscapes and mountainous terrain. Life in the village tends to be simple, with strong ties between neighbors and a focus on traditional practices. The community has a local primary school and church. Access to services and infrastructure is limited, so residents often rely on each other and local resources. The area is characterized by its agricultural activities, with many residents engaging in farming as a primary livelihood. The community often grows crops like coffee, corn, beans, and various vegetables.Coffee cultivation at Los Positos is a family legacy passed down from generation to generation. Maria Estanislada grew up around coffee and learned from her parents all the effort and work that coffee production takes. Her parents inherited her 1 ha of coffee and a truck. She decided to sell the car, buy more land, and plant more coffee. Coffee at Los Positos is shade-grown and hand-picked. Wet milling and fermentation are done at the farm. The coffee is then sun-dried on African beds at the Aldea Coffee Processing Facility.The farm is an engine of employment and development in the community, providing jobs for 30 full-time employees. During the harvest season, Los Positos hires up to 100 temporary workers, who find a dignified and respectful work environment on the farm. The work provides them with services such as food and accommodation and pays above the minimum wage. Los Positos believes that respecting their workers' effort and dedication is fundamental to the success of the farm.Los Positos implements an eco-friendly system, integrating wood trees, citrus, bananas, and coffee. With a deep respect for the environment, the farm is committed to conserving vital natural resources, implementing sustainable practices, such as using an Eco-Mill, honey water treatment system, and maintaining a harmonious balance with local wildlife.Thanks to the income generated from coffee, the farm has significantly improved its kitchen and wet mill and built a house for the family.Maria Estanislada plans to pass her legacy to her two sons. She has already inherited each of them 1 ha of coffee land to start building their own farms. She also wants to continue growing, so she plans to buy more land to produce coffee.Bourbon, Catimor, Caturra, Typica, Parainema"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Anaerobic Natural","23258","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Colombia","Manos Juntas Micromill - Popayan - Cauca - Natural","24734","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, perfumey rose, and caramelizing flavors with boozy acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","ACODIHUE - FLO ID 5984","20546","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Chocolate and caramel with mellow dried peach and fresh apricot flavours. Tart acidity and mild delicate fruit-like sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["DR Congo","SOPACDI - Buruga Micro-Station - Washed - FLO ID 26275","22503","Kivu","SOPACDI","Fully Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, cooked blackberry, and caramel with mild dark chocolate flavours. Complex acidity and mellow sugary sweetness. From SOPACDI:We are over 5300 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.Solidarit\u00e9 Paysanne pour la Promotion des Actions Caf\u00e9 et D\u00e9veloppement Int\u00e9gral (SOPACDI) is a 1st grade cooperative group based in the provinces of North and South Kivu in eastern Democratic Republic of the Congo (DRC). SOPACDI was founded in 2001 but due to turmoil in the region, production could not begin until 2008. Peace and stability has returned, allowing the cooperative to blossom from 19 founding members to a membership that now totals over 5,300 producers. SOPACDI\u2019s members are grouped into 43 \u201ccells\u201d spread across 8 sectors in eastern Congo. Women make up 29% of the membership, and they were Fairtrade certified in 2011.The cooperative was created to enable local producers to unite together and commercialize their coffee for direct collective international export, instead of having to transport the coffee themselves overseas on a dangerous journey. Before SOPACDI was founded, farmers had to smuggle coffee across Lake Kivu to Rwanda to barter for food and goods. This sometimes resulted in people losing their lives when attempting to cross the lake in bad weather. Thankfully, SOPACDI\u2019s creation means coffee producers can now safely cultivate high quality coffee together to export internationally.SOPACDI is leading the way in reviving the DRC\u2019s specialty coffee industry. They were the first cooperative in the country to be awarded the top national coffee grade, \u201cKivu 2\u201d, since 1967. They were also the first coffee cooperative in the DRC to be Fairtrade and organic certified. Their goal is to improve the lives of their members through coffee cultivation. SOPACDI\u2019s guiding principles are to combine peace and reconciliation with producing the finest coffee quality possible.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 meters above sea level.We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.SOPACDI grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI\u2019s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.The first coffee in the DR Congo to achieve top national grade \u2013 Kivu 2 \u2013 since 1967Specialty fully-washed arabica coffeeOrganic certificationFLO certification number 26275Main harvest from March to June; fly crop from September to OctoberShipments from June to DecemberAltitude 1460m to over 2000 meters above sea levelBourbon, Caturra, Catuai"],["Guatemala","Ren\u00e9 M\u00e9ndez - Finca Jolimex - San Pedro Necta - Huehuetenango - Caturra","24122","Huehuetenango","Ren\u00e9 M\u00e9ndez","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and fresh tropical fruit with mild brown sugar and toffee flavours. Mellow juicy malic acidity and clean fruit-like sweetness. Ren\u00e9 M\u00e9ndez owns Fince Jolimex in Huehuetenango. THis 1.3-hectare farm is fully planted with around 9,800 coffee trees consisting of Bourbon and Caturra. The coffee is picked and fermented for 36-48 hours before drying on patios for 6-8 days.Caturra"],["Guatemala","Samuel Barrios - Finca El Matasano - Cuilco - Huehuetenango","24180","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Jammy plum and fresh red grape with mellow brown sugar and dark chocolate flavours. Clean fruit-like sweetness and mild tangy acidity. Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Wilmer Barrios - Finca Ojo de Agua - Todos Santos Cuchumatanes - Huehuetenango","24185","Huehuetenango","Wilmer Barrios","Washed","\n\t\t\t\t\t<\/a>","Jammy orange with mild cooked berry and fresh floral flavours. Juicy acidity and sugary sweetness. Wilmer Barrios owns Finca Ojo de Agua in Todos Santos Cuchumatanes, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Catuai varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catuai, Caturra, Pache, Maragogype, Catimor"],["Guatemala","Samuel Escalante - Finca La Vega - Cuilco - Huehuetenango","24188","Huehuetenango","Samuel Escalante","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and jammy grape with mild panela and toffee flavours. Candy-like sweetness and mellow juicy acidity. Samuel Escalante owns Finca La Vega in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","23583","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Praline and fruit flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","(Jute Bag Only)","24682",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham, Chocolate, and fresh citrus flavors with tart acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Nicol\u00e1s Ram\u00edrez - Finca Quejna - Concepci\u00f3n Huista - Huehuetenango - Bourbon","24124","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, dried currant, and dark chocolate flavours with syrupy sweetness and tart acidity. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Bourbon"],["Guatemala","Firmin Aguilar Escalante - Finca El Recuerdo - Cuilco - Huehuetenango","24187","Huehuetenango","Firmin Aguilar Escalante","Washed","\n\t\t\t\t\t<\/a>","Strong caramel with cooked red grape and mellow cacao and cooked orange flavours. Balanced acidity and mild candy-like sweetness. Firmin Aguilar Escalante owns Finca El Recuerdo in Cuilco in Huehuetenango. He hopes to continue to improve the quality of his coffee by experimenting with new hybrids. The farm focuses on maintaining the health of the land and plants and hopes to continue to increase productivity.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Cooperativa Integral Agr\u00edcola Chicoj - Chicoj - Cob\u00e1n - Natural","24276","Cob\u00e1n","Cooperativa Integral Agr\u00edcola Chicoj","Natural","\n\t\t\t\t\t<\/a>","Vanilla and cooked passion fruit with mellow dark chocolate flavours. Strong tangy acidity and syrupy sweetness. Cooperativa Integral Agr\u00edcola Chicoj is a cooperative of producers from the Chicoj area in the Cob\u00e1n coffee-growing region of Guatemala. The cooperative and its members began growing coffee more than 40 years ago to supply the regional coop FEDECOVERA, and to obtain better market access and pricing together.The producer members participate voluntarily to contribute to the cooperative, which then processes the coffee and provides other resources to its members. The farms where the members grow coffee are owned by the cooperative. The region's agroclimatic conditions, integrated crop management, and innovative coffee fermentation processes make Cooperativa Chicoj's coffee unique. Apart from the 2011-2013 financial crisis, an aggressive attack of coffee rust was a significant event for the cooperative, leading to the renewal of the cooperative's coffee plants, promoting varieties that are tolerant and resistant to rust.Going forward, the coop hopes to make improvements in their production systems by implementing better spacing, irrigation systems, organic fertilization, homeopathy, soil health, use of microorganisms, among others. In terms of post-harvest innovation, they'd like to implement the use of better energy- and time-efficient fans.The cooperative has 7 certifications: Organic Certification since 2005 (NOP, EU, JAS, BIOsuisse), Kosher, FSC, and Fairtrade. In order to have a competitive advantage and access to specialized market niches, the coop maintains its commitment to the sustainable production of coffee for its customers without neglecting the natural resources necessary for the survival of future generations.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EP","24613",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried nectarine and cooked pear with mellow toffee flavours. Mild juicy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","22655","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Toffee, amaretto, fresh berry, and mild raisin flavors with tangy acidity and candy-like sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Sumatra","Aceh DP","23504","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Nutmeg and cedar flavors with tart acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Single Farmer Project - Mr. Mengeche Derso - Grade 1 - Halo Beriti","23801","Yirgacheffe","Mr. Mengeche Derso","Natural","\n\t\t\t\t\t<\/a>","Fresh apple blossom and caramel with fresh jasmine and milk chocolate flavors. Delicate fruit-like sweetness and mild tangy acidity. Mr. Mengeche Derso owns and operates 15 hectares of land in the highlands of Gedeo Zone, located in the Southern Region of Ethiopia. This region, and Gedeo Zone in particular, is renowned for its production of high-quality Yirgachefe coffee. At 62 years old, Mr. Mengeche brings 62 years of farming experience to the area. His dedication to producing top-quality coffee has earned him recognition from government organizations.Mr. Mengeche has 12 children. Along with four of his children, he actively works on the coffee farm. They use natural fertilizers such as animal manure and plant remnants to enrich the soil. His farm, situated at 2300 MASL, is one of the many in the area known for producing premium coffee.Heirloom Ethiopian Varieties"],["Guatemala","Pedro P\u00e9rez - Finca Quejin\u00e1 II - Petat\u00e1n - Huehuetenango - Bourbon","24342","Huehuetenango","Pedro P\u00e9rez","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, fresh tropical fruit, and toffee flavors with tart acidity and mild fruit-like sweetness. Pedro P\u00e9rez owns Finca Quejin\u00e1 II, a 3.75-hectare farm that is home to around 21,600 coffee trees. He acquired the farm in 2005. The farm already had an area planted with coffee, but he expanded it to increase the harvest. In the summer or dry season, the region becomes quite arid, which can strain the coffee plants.The coffee is harvested ripe and undergoes washed processing. First, the cherries are floated to remove any flawed or defective cherries, and then sent to the depulper. Finally, they are fermented and dried on concrete patios.P\u00e9rez aims to replant some trees to replace those that no longer provide the necessary production or quality.Bourbon"],["Colombia","EP","24689",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cacao, toffee, and fruit flavors with good acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","24693",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, and spices with mild savory flavors. Tart acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Mexico","Pilhuatepec - Veracruz","24706","Veracruz",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked grape, citrus zest, and peanut butter flavors with tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Rwanda","COOPAC - Gishamwana Island - Kaguriro - Washed","23025","Western Province","Gishamwana Island","Washed","\n\t\t\t\t\t<\/a>","Cooked currant with mild chocolate, cooked berry, and caramel flavours. Juicy malic acidity and mellow clean fruit-like sweetness. Just a short boat ride from Rwanda\u2019s Lake Kivu shoreline, there rests a secluded coffee island often mistaken for a mirage: Gishamwana Island. More than 35,000 coffee trees are planted on this site, and it's milled and dried here as well, completing the production cycle. The island is biodiverse, with environmental harmony in mind, and cows, goats, and even an albino rabbit coexist with the coffee trees.This island coffee farm is privately owned by Emmanuel Rwakagara, the founder of COOPAC, and the coffee is grown organically amongst forestry that provides a level of shade much greater than is typical for African coffee. Also, by nature of Gishamwana's isolation from other coffee, many diseases and pests quite simply have not made the boat ride over. This coffee is harvested at ripeness, depulped, dry fermented, wet fermented, washed, soaked, then dried on raised beds.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC and the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","23556","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Intense toffee with jammy blueberry and cooked blueberry and mild dark chocolate flavours. Tangy acidity and syrupy sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Kenya","Kainamui - AA - Kirinyaga","23654","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy raspberry and fresh orange with mild toffee flavours. Intense sparkling acidity and clean fruit-like sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Guatemala","CODECH - FLO ID 2892","24255","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and fresh orange with mellow caramel flavours. Sparkling acidity and fruit-like sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","24258","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, jammy orange, and toffee flavours with sparkling acidity and mild clean fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24257","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow jammy apple and cooked orange flavours. Mild juicy acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EP - Santader","24614",null,null,"Washed","\n\t\t\t\t\t<\/a>","Caramel with mellow raisin, cooked citrus, and almond flavours. Mild balanced acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","CODECH - FLO ID 2892","22110","Huehuetenango","Women CODECH","Washed","\n\t\t\t\t\t<\/a>","Praline and amaretto with mellow fresh citrus flavors. Tart acidity and good sweetness. The Women Producer coffee from CODECH is a special program, and has been one of the catalysts for our expanded Women Producers collaborations. Coffees in this lot are 100% from women-owned or -managed farms. The women growers are paid a premium to have their lots separated out for this specific offering, and the premiums are used in part by the women of CODECH to support health-initiative programs in the community. Half of the premium is collected for a women's health workshop in the municipality of Concepcion Huista, which has a high infant-mortality rate.CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","24722","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and praline flavours with mild sweetness. Common Brazilian Varieties"],["Rwanda","COOPAC - Gishamwana Island - Kaguriro - Anaerobic Natural","24883","Western Province","Gishamwana Island","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry and cooked orange with mellow burnt sugar and dark chocolate flavours. Winey acidity and mild sugary sweetness. Just a short boat ride from Rwanda\u2019s Lake Kivu shoreline, there rests a secluded coffee island often mistaken for a mirage: Gishamwana Island. More than 35,000 coffee trees are planted on this site, and it's milled and dried here as well, completing the production cycle. The island is biodiverse, with environmental harmony in mind, and cows, goats, and even an albino rabbit coexist with the coffee trees.This island coffee farm is privately owned by Emmanuel Rwakagara, the founder of COOPAC, and the coffee is grown organically amongst forestry that provides a level of shade much greater than is typical for African coffee. Also, by nature of Gishamwana's isolation from other coffee, many diseases and pests quite simply have not made the boat ride over. This coffee is harvested at ripeness, depulped, dry fermented, wet fermented, washed, soaked, then dried on raised beds.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC and the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Ethiopia","Grade 1 - Mundayo","22258","West Arsi","Mundayo","Natural","\n\t\t\t\t\t<\/a>","Intense fresh cantaloupe with fresh apricot, floral, and mellow caramel flavors. Tart acidity and mild fruit-like sweetness. The Mundayo Washing Station is located in the Oromia Region in the zone of West Arsi and serves about 750 smallholder producers in the area. The farmers deliver their cherry to the washing station, where it is floated to remove damaged and underripe cherries before being dried on raised beds for 21 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","James Fernandez - La Laja - El Tambo - Cauca - Gesha - Washed","20184","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and fresh citrus fruit flavors with lots of tart citric acidity and mellow candy-like sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Gesha"],["Burundi","Gihere - Ngozi - Natural","23056","Ngozi","Gihere","Natural","\n\t\t\t\t\t<\/a>","Caramel, fresh berry, almond, and jammy coffee cherry flavors with tart acidity and a creamy mouthfeel. Gihere Central Washing station receives coffee from over 1600 small-holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features adequate soaking and floating tank for optimal coffee processing and has over 200 drying tables. As a result, they can process nearly 20,000 bags of coffee in total here. As a result of this washing station being established in the 80s, many small-holder farmers have gained access to capital investments, education, and infrastructure to produce exceptional coffees and improve their livelihoods. After coffee has dried, it it transported to the capital city of Gitega for dry milling and export. Bourbon"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","22761","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with clove, mild caramel, and floral flavors. Tons of boozy acidity and mellow sugary sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","22765","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry with mild amaretto and spices flavors. Winey acidity and mellow syrupy sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Gesha"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - El Tabor - San Agustin - Tabi, Pink Bourbon, Colombia - Washed","23247","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Caramel and clove with mellow cooked fruit flavors. Syrupy sweetness and a creamy mouthfeel. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Colombia","Elias Roa - Finca Tamana - Pital - Huila - Castillo - Washed","23234","Huila","Elias Roa","Washed","\n\t\t\t\t\t<\/a>","Cocoa and toffee with mellow cooked fruit flavors. Good sweetness and a smooth mouthfeel. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Castillo"],["Colombia","Gildardo Perdomo Rodriguez - Finca La Providencia - Acevedo - Huila - Pink Bourbon","23300","Huila","Gildardo Perdomo Rodriguez","Washed","\n\t\t\t\t\t<\/a>","Caramel, praline, and fresh apple flavors with tart malic acidity and fruit-like sweetness. Finca La Providencia, managed by Gildardo Perdomo Rodr\u00edguez, is located in Acevedo, Huila, Colombia, a region celebrated for its exceptional coffee production. The farm is situated at an elevation of approximately 1,650 meters above sea level, providing an ideal environment for cultivating high-quality coffee.The farm primarily grows the Gesha and Pink Bourbon varieties, both renowned for their unique and complex flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Gildardo's dedication to quality and sustainable farming practices has established Finca La Providencia as a notable producer in the Huila region. His commitment to excellence contributes significantly to the rich diversity of Colombian specialty coffee.Pink Bourbon"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Lactic - Washed","23376","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua, perfume, and almond flavors with tart acidity and mild candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23817","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, toffee, and molasses flavors with tart tartaric acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","24574","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Intense dried blueberry and fresh cranberry with rich cocoa flavors. Winey acidity and candy-like sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","24599","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Fresh blackberry, cooked cranberry, and dried floral flavors with boozy acidity and candy-like sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["Bolivia","Organic - Finca Aurora Machaca - Red Catuai & Typica","23195","La Paz","Finca Aurora Machaca","Washed","\n\t\t\t\t\t<\/a>","Cooked apple with mild cooked orange, caramel, and praline flavors. Complex acidity and mellow sugary sweetness. Finca Aurora Machaca, established in 2011 by Jhony Machaca, is located in the Caranavi region of La Paz, Bolivia. The farm encompasses 9 hectares, with 3.5 hectares dedicated to coffee cultivation, primarily focusing on the Red Catuai variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from favorable growing conditions that contribute to the quality of its coffee.The harvest period spans from June to September, during which cherries are hand-picked at peak ripeness. Post-harvest, the coffee is predominantly processed using natural drying methods on raised beds, a practice that enhances the beans' inherent sweetness and complexity.Jhony's commitment to quality and sustainable farming practices has positioned Finca Aurora Machaca as a notable producer in Bolivia's specialty coffee scene. The coffees from this farm are celebrated for their clean and aromatic profiles, often exhibiting flavors of red currant, apricot, and brown sugar.This dedication not only elevates the farm's offerings but also contributes to the broader recognition of Bolivian coffees in the international market.Red Catuai, Typica"],["Honduras","Franklin Nolasco - Finca El Negro - Pacamara","24117","La Paz","Franklin Nolasco","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine, dried orange, and toffee with mild amaretto flavours. Mellow juicy acidity and candy-like sweetness. Finca El Negro is a distinguished coffee farm located in the Las Botijas region of Comayagua, Honduras. Owned and operated by Franklin Nolasco, the farm is situated at elevations ranging from 1,450 to 1,600 meters above sea level, providing ideal conditions for cultivating specialty coffee.The high-altitude setting of Finca El Negro contributes to the slow maturation of coffee cherries, enhancing the development of complex flavors. The farm's location in Las Botijas offers a favorable microclimate and fertile soils, essential for producing high-quality coffee beans.Franklin Nolasco is part of a new generation of Honduran coffee producers dedicated to excellence and innovation. His commitment to quality and sustainable farming practices not only elevates the profile of Honduran coffee but also supports the local community by providing employment opportunities and contributing to the regional economy.Pacamara"],["Guatemala","No\u00e9 Misael Villatoro - Finca la Esperanza - La Libertad - Huehuetenango - Caturra","24172","Huehuetenango","No\u00e9 Misael Villatoro","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry, cacao, jammy tropical fruit, and dark chocolate flavors with winey acidity and candy-like sweetness. No\u00e9 Misael Villatoro owns and manages Finca La Esperanza, a 1.7-hectare farm in the La Libertad subregion of Huehuetenango. In the several years Villatoro has owned the farm, it has primarily been used to grow coffee with care and concern for the coffee plants and the environment. They work to produce coffee alongside the native fruit trees and forest in the region.Coffees at Finca La Esperanza are typically washed-processed. Cherries are harvested ripe, floated, depulped, fermented, and dried on concrete patios.Villatoro hopes that improved land classification will allow coffee to be grown according to its varieties, improving quality as much as possible. They hope to expand the farm in the future in order to produce more coffee.Caturra"],["Java","Frinsa Collective - Washed","23038","West Java","Frinsa Collective","Washed","\n\t\t\t\t\t<\/a>","Molasses with mild clove and fresh grapefruit flavor. Tart acidity and mellow candy-like sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Brazil","Natural","24657","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate, almond, and fruit flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","24844",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa, praline, and dried citrus zest flavors with mellow acidity and sweetness. Common Brazilian Varieties"],["Ethiopia","Grade 1 - Gigesa","20691","Guji","Gigesa","Natural","\n\t\t\t\t\t<\/a>","Definite toffee flavors with some brown sugar, soft panela, and cooked apple flavors. Substantial tart, balanced acidity, and clean sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Anaerobic - Grade 1","23543","Guji","Kayon Mountain Farm","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Fresh hibiscus, cooked blueberry, strawberry and mellow vanilla flavors with winey acidity and candy-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Starmaya - Alma Negra - Natural","24210","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Intense cooked blackberry, dried cranberry, and jammy coffee cherry flavors with intense boozy acidity and good syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Starmaya"],["Colombia","Nari\u00f1o","23505","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, praline and fresh fruit flavors with clean fruit-like sweetness and tart acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24735","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Malt and mild fresh fruit flavor with smooth mouthfeel and good sweetness Castillo, Caturra, Colombia"],["Costa Rica","Ivan Solis Micromill - Finca Cuatro Vientos - Mocca - Natural","24101","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked cherry, and cooked blackberry flavours with winey acidity and mild sugary sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Mokka"],["Colombia","Yobany Ramos - Finca La Fuente - El Libano - Tarqui - Huila - Pink Bourbon - Washed","24310","Huila","La Esperanza, La Fuente","Washed","\n\t\t\t\t\t<\/a>","Cooked mango and caramel with mellow citrus and amaretto flavors. Intense candy-like sweetness, tart acidity, and a smooth mouthfeel. Yaved Guarnizo and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports. Pink Bourbon"],["El Salvador","Roberto Deraz - Finca El Roble - Pacas - Natural","24582",null,"Roberto Deraz","Natural","\n\t\t\t\t\t<\/a>","Dried plum and jammy blackberry with mild dark chocolate flavours. Complex acidity and sugary sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacas"],["Kenya","Kamagogo - AA - Muranga","23651","Muranga","Kamagogo","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and dried lime with mellow cacao and toffee flavours. Sugary sweetness and a smooth mouthfeel. Kamagogo is one of four factories operated by the Kiru Farmers Cooperative Society. This F.C.S. is very interested in improving its infrastructure and has invested in grading tables, better drying beds, and advanced depulping equipment. There is also a water-soaking pit on-site, which is used to purify the water used in the processing and prevent contamination to any freshwater sources.Batian, SL28, SL34, Ruiru 11"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","22724","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Jammy red grape, praline, and dried tropical fruit with mild chocolate flavors. Winey malic acidity and clean fruit-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22853","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham flavors with mellow sweetness. Castillo, Caturra, Colombia"],["Peru","Lima Coffee - FLO ID 34573","22898","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Caramel and dark chocolate with dried passion fruit flavors. Sugary sweetness and a creamy mouthfeel. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","Pedro Favian Olarte - Finca El Porvenir - El Tambo - Cauca - Castillo - Washed","24501","Cauca","Pedro Favian Olarte","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh apple, and fresh grape flavors with tart acidity and fruit-like sweetness. This coffee is part of the Farm Select program with Banexport in Colombia, an initiative that aims to support producers with the tools they need to improve their coffee quality, gain access to better prices, and make lasting connections with committed specialty buyers. Through its Farm Select program standards and protocols, Banexport identifies producers who are willing to utilize advanced techniques and technology in order to produce a better cup; provides them with education and support toward that end; and, through a close and collaborative partnership with Cafe Imports, connects them with buyers who are interested in developing mutually beneficial, long-term and reliable buying relationships.The Farm Select program has several specific elements, including:The use of Brix and pH meters for optimal harvesting and fermentationFarm soil analysis and fertilization guidanceSensory analysis training and supportFixed per-pound pricing for producers above both the C market price and the daily market price set by the FNC in ColombiaTraining and higher compensation for pickers on Farm Select farms ($600 pesos per kilo compared with the national standard $300 pesos)Pedro Olarte owns a 12-hectare farm called El Porvenir, where he grows Castillo, Caturra, and Colombia variety coffees. The varieties ripen slightly differently, so Pedro is careful to harvest the Castillo when it is purple, the Caturra when it is bright red, and the Colombia when it is yellow. After harvesting, the coffee is depulped and fermented dry for 36 hours before being washed three times. It takes 15\u201320 days to dry in gable-roof driers.Castillo"],["Colombia","Andres Roldan - Finca La Parcelita - Cajibo - Cauca - Castillo - Washed","24502","Cauca","La Parcelita","Washed","\n\t\t\t\t\t<\/a>","Fresh pome, fresh berry, and caramelizing flavors with tart acidity and candy-like sweetness. Alvardo Andres Roldan owns a 12-hectare farm called La Parcelita, where he grows several varieties of coffee, including Castillo, Caturra, and Pink Bourbon. He takes great care that the different varieties are picked when they are at peak ripeness, which means purple cherries for Castillo, bright red cherries for the Caturra and Typica, and pink-red for the Pink Bourbon. Castillo"],["Brazil","Natural","24653","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild pecan and almond flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","24656","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild peanut butter flavors with mellow acidy acidity and a smooth mouthfeel. Common Brazilian Varieties"],["Guatemala","Huehuetenango","22463","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy plum and cooked peach with mellow cacao flavours. Juicy acidity and mild clean fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 \u2013 Chelchele","23122","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked stone fruit and mellow kahlua flavors, with tart acidity and good sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Natural","23819","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and clove flavors with boozy acidity and sugary sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Vietnam","Wet Polished Grade 1 - Screen 16+","23696","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Salted soynut and woody flavors. Robusta"],["Mexico","Cristal","24254",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fruit flavor with tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","24638","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus flavors with tart acidity and mellow fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Riara Estate - AA - Kiambu","23753","Kiambu","Riara Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, cooked apple, chocolate, and caramel flavours with winey acidity and mild sugary sweetness. Riara Estate's farm has been around since the 1920s, originally started by settlers in the area. It was bought by the community-based group KIST in 1972. The 74-hectare farm contains almost 80,000 coffee trees, mainly SL 28, SL 34, and Ruiru 11 varieties. Its location typically sees high rainfall and does not have to irrigate. The farm lies in an area with red volcanic soil and is also home to many indigenous plants and animals.Riara Estate is run by an 8-member committee and staffed by the people of neighboring villages. Coffee undergoes wet processing and is dried on raised tables. The farm carefully works to conserve water and responsibly manages wastewater through designated pits.Batian, SL28, SL34, Ruiru 11"],["Kenya","Getuya - AA - Kirinyaga","23757","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Jammy lime, cooked stone fruit, and caramel with mellow chocolate flavours. Complex acidity and mild fruit-like sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Huehuetenango - Waykan","24143","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Intense praline and pecan flavors with mild candy-like sweetness and acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24143-2","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Intense praline and pecan flavors with mild candy-like sweetness and acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Caldono - Cauca - Castillo, Colombia","24530-2","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and panela with mild fresh apricot and raisin flavors. Mellow tangy acidity and candy-like sweetness. Castillo, Colombia"],["Colombia","Palestina - Huila - Castillo, Colombia","24531","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mild dried plum and cooked green grape flavors. Tart acidity and mellow candy-like sweetness. Castillo, Colombia"],["Colombia","Palestina - Huila - Castillo, Colombia","24531-2","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mild dried plum and cooked green grape flavors. Tart acidity and mellow candy-like sweetness. Castillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24534","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Mild cooked apple, cooked green grape, caramel, and panela flavors with tart acidity and mellow candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24534-2","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Mild cooked apple, cooked green grape, caramel, and panela flavors with tart acidity and mellow candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24737","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild dried banana, cooked fruit, and malt flavors with mellow sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Shanta Golba","23190","Sidama","Shanta Golba","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate and toffee with dried cascara and praline. Tangy acidity and good sweetness. Shanta Golba is a washing station in the Bensa region of Sidama Ethiopia, closeby to Daye Bensa Village. Coffee here is harvested November through January. Over 1200 small-holder farmers deliver coffee to this washing station. In addition to coffee, most farmers also grow Enset, Banana, Organges, and have various other indigenous natural shade trees covering the property. Shanta Golba uses strict ripe cherry specifications and typically only uses the middle to end of harvest for the highest grades as these are typically the highest elevation coffees. Coffee usually dries for roughly 18 days here due to the use of natural shade trees over the raised beds. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","(GrainPro)","24697",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh coffee cherry and malt flavors. Common Costa Rican Varieties"],["Guatemala","Huehuetenango","24636","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter and almond flavor with tart acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Tabi - Washed","24328","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and brown sugar with cooked fruit flavors. Tangy acidity and a candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["El Salvador","Finca Plan del Hoyo - Gesha - Natural","24154","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked peach with mellow caramel flavours. Intense syrupy sweetness and mild juicy malic acidity. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Gesha"],["El Salvador","Finca Plan del Hoyo - Kenya - Natural","24156","Apaneca","Finca Plan del Hoyo","Natural","\n\t\t\t\t\t<\/a>","Cola and cooked blueberry with mild cacao and cooked stone fruit flavours. Syrupy sweetness and balanced acidity Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.SL-28, Anacafe 14, Pacamara, Pacas, Gesha"],["Colombia","Nari\u00f1o","23289","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked cranberry and caramel flavors with winey acidity. Castillo, Caturra, Colombia"],["Ecuador","Wilma Ramon - Zamora - Typica - Double Fermentation - Washed","23371","Pichincha","Wilma Ramon","Washed","\n\t\t\t\t\t<\/a>","Cooked cherry, cooked pear, caramel, and amaretto flavors with juicy acidity and fruit-like sweetness. Wilma Ramon owns Las Toles Estate in Pichincha. This farm sits at 1700 meters and is roughly 100 hectares, 75 of which are planted in coffee. Wilma also grows bananas on this farm. They utilize a dry fermentation here and produce exclusively washed coffees. Fermentation time is 36 hours and drying on raised beds can take up to 28 days depending on weather. Las Toles Estate produces roughly 10,000 kilos of coffee annually. Their biggest challenges are climate change and excess rain along with the fungus \u201cOjo de gallo\u201d Wilma is dedicated to specialty coffee and we are proud to continue to work with them through these challenges!Typica"],["Kenya","Gachatha - AA - Nyeri","23644","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cooked blackberry, fresh blackberry, burnt sugar, and brown sugar flavours with sparkling acidity and candy-like sweetness. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha- Washed","23849","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Jammy peach and cooked pineapple with mild cacao flavours. Sparkling acidity and delicate fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Natural","24580","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Jammy raspberry, cooked plum, and caramel with mellow dark chocolate flavours. Lots of syrupy sweetness and winey acidity. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["Ethiopia","MC","23140",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond and malt flavors with mellow acidity and a soft mouthfeel. Heirloom Ethiopian Varieties"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","22470","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cocoa, dried stone fruit, dried cranberry, and clove flavors with intense boozy acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Guatemala","Huehuetenango - Waykan","23588","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and papaya flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","23163","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing, praline, and savory flavours with mild sweetness and a smooth mouthfeel. Common Brazilian Varieties"],["Colombia","El Tambo - Cauca - Caturra","23497","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked red grape, cooked blueberry, and caramel with mild cacao flavours. Syrupy sweetness and winey acidity. Caturra"],["Nicaragua","Finca Oconor - Cafetos de Segovia - Obata - Anaerobic - Natural","24260","Nueva Segovia","Finca Oconor","Natural","\n\t\t\t\t\t<\/a>","Jammy passion fruit, cooked plum, and caramel with mellow cacao flavours. Lots of boozy acidity and syrupy sweetness. Finca Oconor is a 67-hectare farm that was founded in 1992. It is owned by Isacio Javier Albir who inherited the farm over 30 years ago from his family. After conflict in Nicaragua in the 80's, the farm was restored with forest and fruit trees in 1994. An area of 10.9 hectares has been set aside for forest, environmental, and biodiversity protection. The farm provides employment for more than 180 people during the harvest season and around 25 workers from surrounding areas throughout the rest of the year.The farm is located on the border of Honduras surrounded by a forest protection area. The farm's goal is to continue to consolidate and be a reference for quality coffee production processes in northern Nicaragua.Washed coffee from the farm is picked ripe and then floated using upcycled water to sort out bad cherries. It is then dry-pulped and left to rest for 36 hours. After that period, it is washed and put in polypropylene bags to be sent to Cafetos de Segovia. This farm also uses Natural, Natural Anaerobic, Semi-washed, and other processes.Caturra, Yellow Catuai, Red Catuai, Maracaturra, Obata, Parainema, Gesha, Marsellesa"],["El Salvador","Finca Los Naranjos - Gesha - Anaerobic - Honey","24457","Apaneca","Finca Los Naranjos","Honey","\n\t\t\t\t\t<\/a>","Brown sugar, cooked apricot, and cooked peach flavours with complex acidity and candy-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Gesha"],["El Salvador","Finca Noruega - Caturra - Anaerobic - Natural","24461","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked nectarine with jammy pineapple and mild caramel flavours. Tangy acidity and syrupy sweetness Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Caturra"],["El Salvador","Finca Noruega - Pacamara - Natural","24466","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Vanilla, cooked red grape, and cooked tropical fruit with mild chocolate flavours. Tangy acidity and sugary sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Ethiopia","Tega & Tula Farm - Block E3 - Grade 1 (CBC ET-BIO-149)","22048","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Mild floral and caramel flavors with mellow sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Costa Rica","Alto San Juan Micromill - Finca San Juan - La Casa Lot - Pink Bourbon - Natural","23958","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked papaya, and cooked citrus flavors with mild clean fruit-like sweetness and tart malic acidity. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Pink Bourbon"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Aguacates lot - Catuai - Natural","23959","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense dried cranberry, and dried lavender with boozy acidity and candy-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Guachipelin Lot - Catuai - Natural","23960","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry and clove with dried lavender flavors. Boozy acidity and mild sugary sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - El Encino Lot - Catuai - Washed","23961","Tarraz\u00fa","Alto San Juan Micromill","Washed","\n\t\t\t\t\t<\/a>","Cocoa and graham with mellow fruit flavor. Tart acidity and fruit-like sweetness. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Pink Bourbon - Anaerobic Natural","23256","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Perfumey elderflower, cooked blackberry, and dried cranberry flavors with syrupy sweetness and winey acidity. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Pink Bourbon"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Natural","23858","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Chocolate, nutmeg, and cooked coffee cherry flavors with tangy acidity and candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Natural","24306","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with mild chocolate flavors. Tons of boozy acidity and mellow candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Natural","24306-2","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry with mild chocolate flavors. Tons of boozy acidity and mellow candy-like sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Guatemala","Efra\u00edn Castillo - Finca El Frutal - La Democracia - Huehuetenango - Caturra","24126","Huehuetenango","Efrain Castillo","Washed","\n\t\t\t\t\t<\/a>","Chocolate and caramelizing flavors with balanced acidity and candy-like sweetness. Efra\u00edn Castillo owns a 10-manzana farm where he grows Caturra variety coffee alongside beans, lemons, and other crops. He purchased the farm in the year 2004.The coffee on El Frutal farm is picked ripe and depulped the same day using a traditional depulper, then fermented in tanks for 18 hours. It takes about 36 hours for the coffee to dry on concrete patios.Castillo, Caturra"],[null,"DEC 2025 Market Level","24936",null,null,null,"\n\t\t\t\t\t<\/a>","Cupping notes coming soon "],["Ethiopia","Grade 1 - Tulise","22266","Yirgacheffe","Tulise","Washed","\n\t\t\t\t\t<\/a>","Fresh peach with mellow dried apricot and brown sugar flavours. Juicy acidity and mild delicate fruit-like sweetness. This lot comes to us from the Adorsi washing station in the Tulise village within Yirgacheffe. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adorsi washing station, they process coffee in traditional Ethiopian fashion with some new advancements like extended fermentation time. They utilize float tanks to remove everything except the ripest cherries. Cherries are deplulped and fermented for 72 hours before being dried on raised beds. This extended fermentation time allows them to replace the water with fresh water roughly every 24 hours, resulting in an incredibly impressive and clean cup profile. Heirloom Ethiopian Varieties"],["Mexico","Finca San Juan del Vesubio - Yajal\u00f3n - Chiapas - Bourbon - 24hrs Oxidation Washed","24543","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Fresh lemon, cooked berry, and amaretto with mellow cocoa flavors. Piquant acidity and mild syrupy sweetness. Finca San Juan del Vesubio is a beautiful farm located in the Yajal\u00f3n region of Chiapas, Mexico, owned and operated by Elvira Trejo. This farm has won numerous awards in the Cup of Excellence and other Mexican quality competitions since Elvira took over in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Mexico","Finca San Juan del Vesubio - Yajal\u00f3n - Chiapas - Bourbon - 24hrs Oxidation Washed","24545","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh fruit and amaretto flavors. Tart acidity and candy-like sweetness. Finca San Juan del Vesubio is a beautiful farm located in the Yajal\u00f3n region of Chiapas, Mexico, owned and operated by Elvira Trejo. This farm has won numerous awards in the Cup of Excellence and other Mexican quality competitions since Elvira took over in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24725","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Chocolate, toffee and cooked fruit flavors with juicy acidity and sugary sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Guatemala","Huehuetenango - Waykan","24637","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and fresh fruit flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","24640","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto with mild cocoa and fruit flavors. Tart acidity and mellow sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","KSU Gayo Antara - FLO ID 27178","24794","Aceh","KSU Gayo Antara","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh tomato, brown sugar, cooked berry and sage flavors with tangy acidity and syrupy sweetness. There are 363 members of the Serba Usaha Qahwah Tanoh Gayo cooperative, 105 of whom are women. The co-op is located in the Aceh Province of Indonesia. Most farms are no more than 10 years old and consistently maintain a high yield; the rich volcanic soil, desirable elevation, and proper balance of shade trees throughout the farms prove a direct positive effect on the coffee. Once harvested, all coffee is Wet-Hulled, sun-dried, and cupped by the co-op's quality control team.For more information about coffee production in Sumatra, visit our Sumatra page.Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Alejandro Martinez - Finca San Jose - Coatepec - Veracruz - Anacafe 14 - Washed","24490","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Cola and brown sugar with dried currant and jammy lemon flavors. Tangy acidity and mild sugary sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Mexico","Alejandro Martinez - Finca San Jose - Coatepec - Veracruz Anacafe 14 - Washed","24491","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Panela with mellow cooked plum, cooked currant, and burnt sugar flavors. Juicy acidity and sugary sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Mexico","Alejandro Martinez - Finca San Jose - Coatepec - Veracruz - Anacafe 14 - Washed","24550","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, jammy lime, burnt sugar, and brown sugar flavors with tangy citric acidity and a creamy mouthfeel. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Mexico","Finca San Juan del Vesubio - Yajal\u00f3n - Chiapas - Bourbon - 48hrs Lactic Washed","24554","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with dried plum and dried blackberry flavors. Tangy tartaric acidity and a creamy mouthfeel. Finca San Juan del Vesubio is a beautiful farm located in the Yajal\u00f3n region of Chiapas, Mexico, owned and operated by Elvira Trejo. This farm has won numerous awards in the Cup of Excellence and other Mexican quality competitions since Elvira took over in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Mexico","Finca San Juan del Vesubio - Yajal\u00f3n - Chiapas - Bourbon - 24hrs Oxidation Washed","24555","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Dried plum, jammy currant, panela, and dark chocolate flavors with juicy acidity and a creamy mouthfeel. Finca San Juan del Vesubio is a beautiful farm located in the Yajal\u00f3n region of Chiapas, Mexico, owned and operated by Elvira Trejo. This farm has won numerous awards in the Cup of Excellence and other Mexican quality competitions since Elvira took over in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Mexico","David Cifuentes - GRAPOS - Siltepec - Chiapas - Natural","24556","Chiapas","David Cifuentes","Natural","\n\t\t\t\t\t<\/a>","Cacao and panela with cooked plum and fresh raspberry flavors. Tangy acidity and mellow candy-like sweetness. David lives in the community of El Letrero, in the municipality of Honduras de la Sierra, Siltepec, Chiapas. El Letrero is a community in the municipality of Honduras de la Sierra, located in the Sierra region of Chiapas, in a mountainous area near the border with Guatemala. Its culture reflects a blend of indigenous heritage, rural traditions, and popular religiosity. The population is mestizo with indigenous influences (mainly of Mam and Zoque roots, although Spanish is now the predominant language).David's farm El Naranjo was started in the year 2000. It was established with the intention of creating a better economic livelihood and, above all, a love and passion for the landscape and coffee cultivation. The farm was gifted to him by his father, and since then, he has been carrying out the various activities. He started with 1,200 plants, and he replants around 200 to 300 plants per year. Processing InformationWithin the farm, David applies organic compost. As for the harvest, only the red cherries are selected. They are depulped the same day, followed by 12 hours of fermentation in the same washing tank. Drying takes between 30 to 40 hours, depending on the intensity of the sun, always ensuring the quality of the beans and preventing animals from passing through the seeds. Afterward, they are stored on wooden pallets. The farm is established on rugged terrain with slopes ranging from 20% to 30%, with clay-loam soil, and the climate is humid.Vision for the FutureThe objective is to build terraces and implement pruning to improve production. The producer mentions that his coffee is produced by a farming family, always taking care of the processes, such as the harvesting of the beans, until delivery. Likewise, we ensure that each bean is free from any contaminant that could affect its quality.Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda IP \u2013 Yellow Catuai","21517","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Nutty with mild graham flavors and acidy acidity. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Catuai"],["Sumatra","Aceh DP","22859","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mild kahlua, fresh melon and amaretto flavors. Tart acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Maribel Flores Garcia - Finca La Platanera - Ozolotepec - Oaxaca - Marsellesa - Washed","24541","Oaxaca","Maribel Flores Garcia","Washed","\n\t\t\t\t\t<\/a>","Amaretto and citrus flavors with good acidity and sweetness. The Platanera Farm was inherited by producer Maribel Flores in 2018. From that year on, Maribel, with her husband's help, began working on the farm.Do\u00f1a Maribel was born, raised, and married in Santa Cruz Ozolotepec. She mentions that her grandparents and parents are also from the same town. She remembers that since she was a child, they had already been taking her to the coffee plantation, but it wasn\u2019t until she was 15 years old that she began to get involved in the harvesting and processing tasks. The farm is named La Platanera because the site used to be filled with banana plants. Over time, the plot was managed, but banana plants can still be seen there today.Do\u00f1a Maribel is Catholic; she considers it to be a family heritage since both her grandparents and her parents have belonged to this religion. The region of Santa Cruz Ozolotepec belongs to the Zapotec culture. Today, only some of the people in the town speak Zapotec. Spanish is predominantly spoken in the community. Maribel believes that the dedication and affection put into coffee cultivation are what make the coffee she and her husband grow stand out from that of other producers.Processing InformationThe most relevant activities are carried out by Do\u00f1a Maribel and her husband. They renovate the plot with new plants (from 200 to 400 plants per year). Cleaning within their farm is carried out 2 to 3 times a year, depending on the height of the plants. Nutrition is achieved by reincorporating waste generated on the farm, such as coffee pulp and ash. Shade is regulated according to the needs of the plot. Maribel is fully involved in this activity and mentions that all harvested coffee is pulped the following day, left to ferment overnight, and washed the next day. Drying takes between 3 and 6 days, depending on weather conditions.Marsellesa"],["Colombia","EA Decaf de Ca\u00f1a - Huila","21792","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel and chocolate with mild cooked citrus flavours. Mellow juicy citric acidity and sweetness. Castillo, Caturra, Colombia"],["El Salvador","Finca Plan del Hoyo - Anacafe 14","22739","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and chocolate with mild dried stone fruit and caramel flavours. Tart acidity and mellow candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Bolivia","Felipe Guarachi Tola - Finca Chuquiago - Java","23465","La Paz","Felipe Guarachi Tola","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine with mellow cooked pear, caramel, and cocoa flavors. Juicy malic acidity and a creamy mouthfeel. Finca Chuquiago, owned by Felipe Guarachi Tola, is located in Bolivia's La Paz region. The farm is renowned for producing the Java coffee variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from the region's fertile soils and favorable climate, ideal for cultivating specialty coffee.The name \"Chuquiago\" is derived from \"Chuquiago Marka,\" the indigenous Aymara name for the area that is now La Paz, Bolivia. This historical reference reflects the farm's deep connection to the region's cultural heritage. Java"],["Kenya","Kamwangi - AA - Kirinyaga","23676","Kirinyaga","Kamwangi","Washed","\n\t\t\t\t\t<\/a>","Intense burnt sugar and clove with cooked tomato and raisin flavors. Tons of tart acidity and fruit-like sweetness. The Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.Roughly 985 active members deliver coffee to the factory; each farmer owns an average of 200\u2013250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24\u201328 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12\u201324 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9\u201313 days, being rotated constantly. Once the moisture content reaches 11\u201313%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 to 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thoughts of smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mutitu - AA - Kirinyaga","23760","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Lots of dried fruit with burnt sugar and cooked grapefruit and mellow kahlua flavors. Tangy acidity and sugary sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Maria Velasquez - Finca El Rinconcito","24436","Huehuetenango","Maria Velasquez","Washed","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus zest flavors with tart acidity and good sweetness. Mar\u00eda Vel\u00e1squez Cruz owns the 1.5-hectare farm El Rinconcito, where there's 1 hectare planted in a mix of coffee varieties including Typica, Bourbon, and Caturra. Coffee is picked and depulped the same day, then fermented for 24 hours and washed three times before being dried on nylon spread over patios. Drying takes 32\u201340 hours.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - 40% Colombia, 20% Pink Bourbon, 40% Tabi - Washed","24943","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, chocolate, fresh papaya, and perfume flavors with delicate fruit-like sweetness and tart acidity. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Colombia","Christiam Osorio Cruz - Finca La Vega - Tarqui - Huila - Pink Bourbon - Washed","24954","Huila","Christiam Osorio Cruz","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and malt flavors with juicy acidity and fruit-like sweetness. La Vega, Christian's farm, is a 2.5-hectare farm with 2,700 pink bourbon trees across the land among cassava and plantains. His coffee is typically dry fermented for 55 hours and then washed before drying for 20 days in a parabolic dryer. Pink Bourbon"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Papayo - Washed","24959","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Almond and cooked cascara with mellow amaretto and fresh melon flavors. Tart acidity and good sweetness. Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Castillo, Caturra, Colombia"],["Colombia","Arnulfo Leguizamo - Finca La Primavera - San Agustin - Huila - Sidra - Washed","24967","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Perfumey bergamot and fresh orange with mellow fresh green grape flavors. Balanced acidity and fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Sidra"],["El Salvador","Finca Noruega - Red Bourbon - Natural","24444","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Jammy red wine, cooked cranberry, and caramel flavors with syrupy sweetness and winey acidity. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Bourbon"],["El Salvador","Finca Ethiopia - Gesha - Anaerobic - Natural","24455","Apaneca","Finca Ethiopia","Natural","\n\t\t\t\t\t<\/a>","Intense jammy red wine with fresh cherry, dark chocolate, and cacao flavors. Sugary sweetness and strong winey acidity. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["El Salvador","Finca Noruega - Pacamara - Carbonic Maceration - Natural","24462","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Jammy berry, fresh tropical fruit, and chocolate flavors with winey acidity and candy-like sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Guatemala","ACODIHUE - FLO ID 5984","22231","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Peanut butter, chocolate, and fresh fruit flavors with balanced acidity and good sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","22930",null,null,"Natural","\n\t\t\t\t\t<\/a>","Graham with mellow nutty and fresh citrus zest flavors. Tart acidity and a smooth mouthfeel. Common Brazilian Varieties"],["Colombia","Lisandro Cardenas - Finca Las Brisas - Acevedo - Huila - Gesha - Anaerobic Natural","23237","Huila","Lisandro Cardenas","Natural","\n\t\t\t\t\t<\/a>","Toffee and fresh raspberry with mild fresh cherry and almond flavors. Clean fruit-like sweetness and good acidity. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Brazil","Natural","24920",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter flavors with mellow acidity. Common Brazilian Varieties"],["El Salvador","Santa Ana","24508","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild cooked berry flavors. Tart acidity. Bourbon, Caturra, Pacas, Pacamara"],["El Salvador","Finca Noruega - Pacamara - Natural","24467","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape, cooked raspberry, and dark chocolate flavors with sugary sweetness and lots of winey acidity. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["El Salvador","Jaime Guevara - Finca Don Jaime - Gesha - Natural","24587","Chalatenango","Jaime Guevara","Natural","\n\t\t\t\t\t<\/a>","Jammy red wine, cooked apple, and amaretto with mellow chocolate flavors. Tons of winey acidity and fruit-like sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Gesha"],["El Salvador","Efrain Solis - Finca El Amaton - Pacamara - Honey","24600","Chalatenango","Efrain Solis","Honey","\n\t\t\t\t\t<\/a>","Toffee with mild fresh citrus, graham, and cooked tropical fruit flavors. Tart acidity and mellow sugary sweetness. Efrain Solis owns Finca El Amaton in the Chalatenango region of El Salvador. The farm has around 4,500 coffee trees with some citrus trees as well.The coffee is typically Honey processed and dried on African beds for 22 to 26 days. The farm faces challenges with labor shortages during harvest along with many other farms in the region.Pacamara"],["Papua New Guinea","Kunjin","24616-2",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with cooked grapefruit flavors. Mellow sugary sweetness and tart acidity. Arusha, Bourbon, Typica"],["Brazil","Natural","24919",null,null,"Natural","\n\t\t\t\t\t<\/a>","Graham with mellow fresh citrus zest flavors. Mild tart acidity and sweetness. Common Brazilian Varieties"],["Colombia","Nari\u00f1o","24529","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tamarind, toffee, and fresh berry flavors with acidy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","23229",null,null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and cooked berry flavors with good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","23161","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow toffee flavours with a smooth mouthfeel. Common Brazilian Varieties"],["Mexico","Ismael Ramirez - GRAPOS - Finca El Capricho and Finca La Pe\u00f1a - Siltepec - Chiapas - Marsellesa, Bourbon - Washed","24552","Chiapas","Ismael Ramirez","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, cooked citrus, and brown sugar flavors with tart acidity and fruit-like sweetness. In 2005, Ismael Ramirez inherited the farm La Pe\u00f1a from his parents. Half of the land was used for coffee cultivation, and the other half for growing corn. Once the land became his, he decided to plant more coffee of the Bourbon variety. His goal is to plant new coffee varieties, implement a different type of pruning, and improve the drying area, since he's interested in improving his processes. It's a goal of his to show that the region has the potential to produce high-quality coffee.Ismael lives in the community of Villa Hermosa in the municipality of Honduras de la Sierra. Although half of the plot was already in production, he decided to plant coffee on the entire plot. That first year, he planted more than 5,000 coffee plants. The farm is called La Pe\u00f1a because it is located at the edge of the mountain, or cerro as they usually call it.Processing InformationOnly ripe cherries are harvested. The depulping is done using a pulper powered by an electric motor. Fermentation takes place in the same wooden tank, and the coffee is washed after 12 hours, depending on weather conditions. Drying is done on a patio, and the remaining coffee is dried on shade mesh. As the producer mentions, his coffee is a natural product that is processed with great care to preserve all its flavors. Additionally, the coffee is grown at a high altitude, which is beneficial for its quality.About the RegionThe culture of the community is deeply rooted in the Catholic religion, without forgetting its gastronomy. The Siltepec \u201crevolves\u201d around the religious celebration in honor of the \u201cVirgin de la Candelaria\u201d, a highly venerated figure in the Catholic tradition. On February 2nd, religious activities reach their peak with a solemn mass at the main church of the municipality, followed by processions through streets decorated with flowers and papel picado. People carry lit candles as a symbol of purification and hope, creating an atmosphere of deep spirituality. Local groups perform traditional dances, wearing typical costumes that reflect the cultural heritage of the region.Bourbon, Marsellesa"],["Mexico","Esdras Giovanni - GRAPOS - Siltepec - Chiapas - Washed","24557","Chiapas","Esdras Giovanni","Washed","\n\t\t\t\t\t<\/a>","Jammy passion fruit, cooked passion fruit, and brown sugar with mild cola flavors. Tons of juicy acidity and syrupy sweetness. Esdras lives in the ejido Llano Grande, in the municipality of Honduras de la Sierra. In 2010, he and his brothers bought the farm using savings from a small grocery store they owned. They pooled their money and decided to purchase this farm, as they had always grown coffee. However, when Hurricane Stan hit, they lost their land and had to start over. The farm is called 'El Capul\u00edn' because many capul\u00edn trees were found within the coffee plantation. The cultivation started from scratch, beginning with the planting of Bourbon coffee plants\u2014 approximately 10,000 in the first year. The following year, with the help of his brothers, he completed planting the entire plot.Esdras's goal is to implement new practices such as pruning, building terraces, and establishing live barriers. He says that when people drink his coffee, he wants them to feel proud to taste a high-altitude coffee, 100% Chiapaneco, cultivated with great love and passion.Processing InformationEsdras applies organic compost to his coffee plants. The selection is done using red cherries, and fermentation lasts approximately 12 hours before proceeding with the depulping process. Drying time depends on weather conditions, taking around 30 hours, and the coffee is stored in a warehouse exclusively for coffee, with proper pallets. The soil is silty-clay with a high content of organic matter provided by chalum and caspirol trees.Culture of the RegionThe culture of the ejido Llano Grande is based on its music, trade fairs, sports, and gastronomy. The most important celebrations are those of: Se\u00f1or de Esquipulas, Virgen de la Candelaria y San Isidro Labrador, and Carrera del Caf\u00e9. The main tourist attractions are the natural landscapes, as the municipality is located in the Sierra Madre of Chiapas.Bourbon, Typica, Mundo Novo"],["El Salvador","Fernando Alfaro - Finca El Cocal - Ataco - Anaerobic - Natural","21335","Apaneca","Finca El Cocal","Natural","\n\t\t\t\t\t<\/a>","Jammy blackberry and cooked nectarine with mellow dark chocolate flavours. Complex acidity and syrupy sweetness. Farmer Fernando Alfaro owns and operates this 10.5 hectare farm in the Ataco mountain range in Apaneca. This farm is known for its incredible mountain views. This region of El Salvador has a rich indigenous population and the town has many vendors selling local crafts honoring that heritage. The mountainous landscape provides ideal cool weather for coffee along with a healthy annual rainfall. Fernando has planted over 2500 trees of Bourbon and Pacas. He also has invested in infrastructure like raised beds and tanks for doing processing experiments. His annual production is around 200 bags. Bourbon, Pacas"],["Mexico","Ixhuatlan - Veracruz - Cima Yeast - Washed","24546","Veracruz","Ixhuatl\u00e1n","Washed","\n\t\t\t\t\t<\/a>","Chocolate, kahlua, fresh berry, and cooked berry flavors with winey acidity and mellow fruit-like sweetness. Ixhuatl\u00e1n del Caf\u00e9 is a municipality located in the central mountainous region of the state of Veracruz, approximately 55 kilometers from Xalapa. Nestled between 800 and 1,900 meters above sea level, the area enjoys a temperate-humid climate that is ideal for coffee cultivation. The name Ixhuatl\u00e1n comes from the N\u00e1huatl language and means 'place among green corn leaves.' Historically, the municipality has been closely linked to agriculture, particularly coffee production - a connection that led to the name Ixhuatl\u00e1n del Caf\u00e9, officially adopted in 1956.Coffee farming is the main economic activity in Ixhuatl\u00e1n del Caf\u00e9. Thanks to its geographical location and favorable climate, the region produces high-altitude specialty coffee. Many families depend on coffee and are involved in every stage of the process - from planting and harvesting to wet milling and marketing. Approximately 2,000 certified coffee-producing families from Ixhuatl\u00e1n del Caf\u00e9 and nearby communities actively participate in the production and sale of coffee. Their beans are delivered to the AMSA wet mill, located in the municipal center, where the wet milling process ensures traceability and adds value to the coffee.Currently, there are approximately 500 certified producers in the municipality, each cultivating an average of 2.75 hectares of land. Of these, 59% are men and 41% are women. Many women play an active role in farm administration and lead key decisions. Their involvement is supported by initiatives such as \"Women Cultivating Quality\", which empower them, enhance their technical skills, and foster leadership in coffee production.Certified and Sustainable ProductionCurrently, local producers hold two internationally recognized certifications: C.A.F.E. Practices and Rainforest Alliance. These certifications have driven positive changes in farm management, encouraging more sustainable practices that not only improve coffee quality but also contribute to the well-being of farming families.A key part of this transformation has been the adoption of regenerative agriculture practices aimed at restoring soil health and ecological balance on coffee farms. These practices include:The use of organic fertilizers, such as compost made from coffee pulp.Shade management with a high diversity of species - some plots feature over 12 types of trees.Productive diversification, integrating crops like velillo alongside coffee to generate additional income.Detailed record-keeping of farm activities and production costs to support better decision-making.Application of beneficial microorganisms in the soil, such as mycorrhizae and nitrogen-fixing bacteria.Introduction of new hybrid varieties with greater tolerance to diseases, better adaptability to climate conditions, and high productivity potential.Tradition and CultureEach year, Ixhuatl\u00e1n del Caf\u00e9 hosts the Coffee Fair during the first week of March in honor of El Se\u00f1or de la Pi\u00f1a. The fair features cultural, religious, sports, and recreational activities with participation from local producers and visitors from neighboring towns. Other traditional celebrations include San Pedro, Day of the Dead, and Our Lady of Guadalupe. The municipality is also home to natural attractions like the Ixhuatequilla River and forest areas that are ideal for hiking and nature walks. Additionally, some coffee farms offer guided tours to showcase the coffee process and promote rural tourism.Bourbon, Typica, Mundo Novo"],["Mexico","Pedro Martinez Clemente - Finca La Bugambilla - Ozolotepec - Oaxaca - Typica, Pluma - Washed","24540","Oaxaca","Pedro Martinez Clemente","Washed","\n\t\t\t\t\t<\/a>","Cocoa and fresh pome flavors with tart acidity and mild candy-like sweetness. Finca La Bugambilla has been a coffee plantation since 1920. Over time, the plot was inherited by Don Pedro Mart\u00ednez Clemente when he was 18 years old. Later, Pedro married Do\u00f1a Fidela P\u00e9rez, and together they began working on the property. Don Pedro was born, raised, and married in Santa Cruz Ozolotepec. He mentions that his grandparents and parents are also originally from the same town. He recalls that since childhood, his grandparents used to take him to the coffee plantation, where he participated in tasks such as weeding, planting, harvesting, and processing.The farm\u00b4s continued productivity has been maintained through the renewal of coffee plants, which helps ensure a stable production. The producer also mentions that what makes his coffee unique is the effort, care, and passion he puts into improving as a coffee grower.Processing InformationFor the coffee processing, once the cherries are harvested, they are depulped the following day (about 12 hours after picking). After depulping, the mucilage-covered coffee is left to ferment in a cement tank for up to 24 hours. Once it reaches the right point, the coffee is washed and then dried on the concrete patio of their home. The drying time may vary depending on weather conditions (from 3 to 6 days). For storage, jute bags are used and placed on wooden boards to prevent direct contact with the ground.Regional InformationThe region belongs to the Zapotec culture. Only some of the people in the town spoke Zapotec. Today, only Spanish is spoken in the community. The predominant religion is Catholic, the town's festival falls on the sixth Friday and on the day of the Holy Cross.Typica"],["Colombia","ASOMUJER - Timana - Huila - EA Decaf de Ca\u00f1a","23489","Huila","ASOMUJER","Washed","\n\t\t\t\t\t<\/a>","Graham, mild fruit, and almond flavors with mellow citric acidity. ASOMUJER (Asociaci\u00f3n de Campesinas del Sur del Huila) is an association of women producers located in the Timan\u00e1 municipality in the south of the Huila department. The group was founded in 2007 by 10 women who were looking for new or alternative ways of doing business and to earn more for their products and hard work. Today, ASOMUJER is made up of 75 women producers, including activists, single mothers, and those displaced by conflict in areas of Colombia.They constantly strive to produce and market high-quality coffee, providing technical support to all our partners throughout the entire coffee production, processing, and sales process. It is their goal to be a competitive, and leading organization in the production and marketing of high-quality coffees in the region. ASOMUJER is working to significantly contribute to better economic returns and improve the quality of life of coffee growers, based on principles of economic, environmental, and solidarity sustainability. They support their members, collaborators, and society at large through training, capacity building, and technical support, thus ensuring fair economic, social, and environmental compensation for the region.Castillo, Caturra, Colombia"],["El Salvador","Finca Los Naranjos - Pacamara - Carbonic Maceration - Honey","24447","Apaneca","Finca Los Naranjos","Honey","\n\t\t\t\t\t<\/a>","Strong artificial raspberry with caramel, pecan, and mild cooked grapefruit flavors. Winey acidity and candy-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Pacamara"],["El Salvador","Finca Los Naranjos - Pacamara - Carbonic Maceration - Washed","24464","Apaneca","Finca Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Intense cooked cascara with cooked grape, molasses, and mild cocoa flavors. Boozy acidity and mellow candy-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Pacamara"],["Peru","Asociaci\u00f3n de Productores Chirinos - FLO ID 38636","22904","Cajamarca","Asociaci\u00f3n de Productores Chirinos","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and hops with mellow fresh citrus flavors. Tart acidity and mild delicate fruit-like sweetness. Asociaci\u00f3n de Productores Chirinos is an association of around 153 contributing members. The group's main focus is to keep their work sustainable and care for the environment. One way they are doing this is by working with their partners to implement their carbon capture project. They also have projects and programs in place to support women producers in the association. Contributing farms often grow other goods such as bananas, olives, and various fruits.The association's coffee is harvested ripe and pulped the same day. Fermentation times vary depending on the elevation at which it is taking place. At 1000 to 1399 masl, the coffee ferments for 10 to 12 hours, from 1400 to 1699 masl, between 12 to 14 hours, and from 1700 and up, between 14 to 16 hours. It is then washed with clean water until there is no mucilage and then taken to dry in a solar dryer to avoid contamination until it reaches 12% humidity or passes the tooth test. Finally, it is bagged and stored in a cool location until export.Bourbon, Typica, Catimor, Caturra, Catuai, Mundo Novo"],["Brazil","Natural - Fazenda Irmas Pereira - Yellow Bourbon","23109","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Yellow Bourbon"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24785","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, and fresh lemon with mild dried lemon flavors. Tart citric acidity and mellow candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["El Salvador","Jaime Guevara - Finca Don Jaime - Pacamara - Honey","24585","Chalatenango","Jaime Guevara","Honey","\n\t\t\t\t\t<\/a>","Cooked red grape, brown sugar, and fresh pome flavors with tangy malic acidity and sugary sweetness. Finca Don Jaime is named for its owner, Jaime Guevara, who grows coffee on 6 manzanas of land, a combination of Pacamara, Pacas, SL-28, and Gesha varieties. Jaime has worked in coffee for nearly 20 years years, after asking his father how to grow and produce it. Jaime's son told his father, \"Dad, when you die, I am going to plant a coffee tree on top of you\"\u2014and Jaime takes it as a compliment! 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.Pacamara"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24739","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh fruit, graham, and pecan flavors with tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Mexico","MWP","24971",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and fruit flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Finca Ethiopia - Gesha - Anaerobic - Natural","24458","Apaneca","Finca Ethiopia","Natural","\n\t\t\t\t\t<\/a>","Strong fresh raspberry with cooked apricot and fresh floral flavours. Complex malic acidity and syrupy sweetness. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["Kenya","Uteuzi Jimbo - Machakos - AA","23094",null,null,"Washed","\n\t\t\t\t\t<\/a>","Raisin, milk chocolate, and cooked fruit with tangy acidity and candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","23192","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Graham, green tea, and oolong tea flavors with a smooth mouthfeel and mellow tart acidity. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Mexico","Dos Rios - Chichiquila - Puebla - Washed","24492","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape with mellow cooked blackberry, brown sugar, and toffee flavors. Tangy acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["Mexico","El Triunfo - Chichiquila - Puebla - Washed","24493","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Panela with mellow dried pineapple and fresh pineapple flavors. Tangy acidity and mild syrupy sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","El Triunfo - Chichiquila - Puebla - Washed","24493-2","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Panela with mellow dried pineapple and fresh pineapple flavors. Tangy acidity and mild syrupy sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Dos Rios - Chichiquila - Puebla - Washed","24494","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked peach, elderflower, black tea, toffee, and fresh passion fruit flavors with complex acidity and clean fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Dos Rios - Chichiquila - Puebla - Washed","24495","Puebla",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, fresh nectarine, and toffee with mellow cola flavors. Intense tangy acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - Ruiru 11 - Washed","24133","Atitlan","Finca Pampojila","Washed","\n\t\t\t\t\t<\/a>","Raisin, fresh cherry, burnt sugar, and panela flavors with lots of sparkling acidity and good syrupy sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Ruiru 11"],["Mexico","Dos Rios - Chichiquila - Puebla - Honey","24553","Puebla",null,"Honey","\n\t\t\t\t\t<\/a>","Cooked pear and cooked apple with mild vanilla and toffee flavors. Tart acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["Mexico","Dos Rios - Chichiquila - Puebla - Honey","24553-2","Puebla",null,"Honey","\n\t\t\t\t\t<\/a>","Cooked pear and cooked apple with mild vanilla and toffee flavors. Tart acidity and a soft mouthfeel. Bourbon, Typica, Mundo Novo"],["El Salvador","Ignacio Gutierrez - Finca La Roxanita - Pacamara - Honey","24593","Chalatenango","Ignacio Gutierrez","Honey","\n\t\t\t\t\t<\/a>","Toffee, cooked apple, mellow caramel and almond flavors with tangy acidity and mild fruit-like sweetness. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Pacamara"],["El Salvador","Saul Murcia - Finca Las Ventanas - Pacamara - Honey","24594","Chalatenango","Saul Murcia","Honey","\n\t\t\t\t\t<\/a>","Toffee, cooked pome, almond, and praline flavors. Winey acidity and fruit-like sweetness. Saul Murcia owns Finca Las Ventanas in the Chalatenango region of El Salvador. This farm consists of around 4,500 coffee trees with some citrus trees among them as well.Its coffee is often Honey processed and dried on African beds for 20 to 33 days.The farm faces challenges with adequate labor during the harvest season.Pacamara"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Washed","24595","Chalatenango","Marta Yaneth Lemus","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, cooked red grape, and dark chocolate flavors with juicy acidity and clean fruit-like sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Natural","24596","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh papaya with cascara and toffee flavors. Tangy acidity and good sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Washed","24601","Chalatenango","Marta Yaneth Lemus","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh fruit, and almond flavors with tart acidity and mild sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["Peru","Lima Coffee - FLO ID 34573","24716","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Natural","23557","Aceh","Putra Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, dried cherry, and cooked blueberry with mellow dark chocolate flavours. Syrupy sweetness and winey acidity. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Helsar de Zarcero - Cascara Tea","24111",null,null,"Cascara","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["Brazil","Natural","23323",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild pecan, savory flavors, sparkling acidity, and mellow sweetness. Common Brazilian Varieties"],["Honduras","Roger Dominguez - Finca San Francisco - Bourbon - Natural","24345","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Cooked tropical fruit, fresh grape, and chocolate flavors with tart acidity and candy-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon"],["Costa Rica","Central Valley","24537","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and malt flavors. Common Costa Rican Varieties"],["Costa Rica","Central Valley","24537-2","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Pecan and malt flavors. Common Costa Rican Varieties"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Natural","23820","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked strawberry and kahlua flavors with intense acidity and good sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Luis Felipe Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","24316","Huila","Luis Felipe Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Cooked lime with mellow brown sugar, burnt sugar, and dried grapefruit flavors. Winey acidity and mild candy-like sweetness Luis Felipe Leguizamo Giraldo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, Arnulfo, and Arnulfo's son Diego. This lot comes from a portion of the farm that Luis manages. Pink Bourbon"],["Mexico","Cristal","24488",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked cranberry and fresh berry flavors with tart acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - Ruiru 11 - Anaerobic - Natural","24131","Atitlan","Finca Pampojila","Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit and perfume flavours with sugary sweetness and mellow boozy phosphoric acidity. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Ruiru 11"],["Guatemala","Maria Eugenia Escobar - Finca la Senda - Acatenango - Caturra - Anaerobic - Natural","24281","Acatenango","Maria Eugenia Escobar","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry with mellow vanilla, brown sugar, and jammy raspberry flavours. Winey malic acidity and syrupy sweetness. Maria Eugenia Escobar and her partner Jos\u00e9 Arnoldo P\u00e9rez own and operate Finca La Senda in the Acatenango coffee-growing region of Guatemala. Jose manages the land and harvest, and Maria manages processing. The 27-hectare farm was founded in 2017, and they immediately began experimenting with different processes and entering competitions such as the Cup of Excellence. The farm is home to Bourbon, Gesha, Caturra, Pache, Marsellesa, Pacamara, and Catimor varieties and practices prolonged and controlled aerobic and anaerobic fermentations. Finca La Senda values cultivating coffee with care, purpose, and deep respect for people and the environment. Their work goes beyond quality; it's about sustainability, innovation, and dignity at every step. In Acatenango, water is precious. They prioritize eco-friendly processing like natural or honeys that minimizes water use. They also take care with wastewater treatment to protect local ecosystems, and they work to preserve the forest and maintain water recharge zones to sustain biodiversity.Their approach to fermentation and drying is based on precision and respect for the coffee. Fermentations are controlled with well-tested, specially selected yeasts and carefully managed timing, temperature, and airflow. They maintain full traceablilty of the process from cherry to the drying bed, making sure each step is intentional and resource-conscious.Maria and Jose keep the people at the heart of everything they do by employing locally and offering skill development opportunities. They ensure safe housing and meals for seasonal workers and are committed to fair pay and quality-based bonuses for all workers. They hope to encourage community engagement through transparency and trust.From Maria and Jose:\u201cFinca La Senda is coffee with story and soul. We believe in working with partners who value the origin and the people behind each cup. Our prices reflect the real work on the ground and we celebrate when our coffee is appreciated as such.\u201dCaturra"],["Nicaragua","PRODECOOP - FLO ID 832","23567","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Pecan and cooked fruit flavors with sweetness and mild acidity. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Mexico","MC - Cristal","24788",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild graham flavors with mellow piquant acidity. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 \u2013 Dumerso \u2013 FLO ID 2520","22114","Yirgacheffe","Dumerso","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus, floral, and fresh cantaloupe flavors with balanced acidity and fruit-like sweetness. The Dumerso cooperative in Yirgacheffe has been a part of the Yirgacheffe Coffee Farmers Cooperative Union since 2002. This cooperative is comprised of roughly 250 small-holder farmers around the washing station. Dumerso Cooperative is focused on environmental sustainability in Ethiopia and provides resources to its members to be the best possible stewards of their land utilizing organic practices. YCFCU has 26 other cooperatives under its umbrella with nearly 45,000 total farmers and is a leader in Ethiopia for FTO coffees. Heirloom Ethiopian Varieties"],["Honduras","Roger Dominguez - Finca La Cueva - Natural","22680","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Cocoa and cooked berry with mellow cooked melon flavors. Tart acidity and mild sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Ethiopia","Grade 2 - Shanta Golba","23191","Sidama","Shanta Golba","Washed","\n\t\t\t\t\t<\/a>","Caramel, floral, and malt flavors with clean fruit-like sweetness and balanced acidity. Shanta Golba is a washing station in the Bensa region of Sidama Ethiopia, closeby to Daye Bensa Village. Coffee here is harvested November through January. Over 1200 small-holder farmers deliver coffee to this washing station. In addition to coffee, most farmers also grow Enset, Banana, Organges, and have various other indigenous natural shade trees covering the property. Shanta Golba uses strict ripe cherry specifications and typically only uses the middle to end of harvest for the highest grades as these are typically the highest elevation coffees. Coffee usually dries for roughly 18 days here due to the use of natural shade trees over the raised beds. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","MC","23743",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham and savory flavors with balanced acidity and sweetness. Castillo, Caturra, Colombia"],["El Salvador","Ignacio Gutierrez - Finca Los Positos - Gesha - Natural","24577","Chalatenango","Ignacio Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Caramel and cooked apricot with mellow jammy strawberry flavours. Juicy acidity and mild clean fruit-like sweetness. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Gesha"],["Burundi","Turaco - Ngozi - Washed","23054","Ngozi","Turaco","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and molasses flavors with tart acidity and candy-like sweetness. Named for the iconic, brightly colored bird spotted across Burundi, these Turaco fully washed lots are specialty blends that catch your attention. Selected from the best washing stations throughout the Ngozi province, they show off a clean and balanced cup profile. Contributing producers have an average farm size of 0.3 hectares.Bourbon"],["Tanzania","PB \u2013 Southern Blend - Washed","24923",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Kenya","Uteuzi Jimbo - Western - AA","23698",null,null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, cocoa, and cooked melon with mellow raisin flavors. Lots of tart citric acidity and mild sugary sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Kirinyaga - AA","23700","Kirinyaga",null,"Washed","\n\t\t\t\t\t<\/a>","Strong brown sugar with jammy grapefruit and molasses flavors. Tangy acidity and mild syrupy sweetness. Batian, SL28, SL34, Ruiru 11"],["El Salvador","Mauricio Salaverria - Finca Divisadero - Maragogype - Natural","23702","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Fresh cherry, toffee, and spices flavors with juicy acidity and mellow sugary sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Maragogype"],["El Salvador","Mauricio Salaverria - Finca Divisadero - Pacamara - Natural","23704","Ahuachapan","Mauricio Salaverria","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry, nutmeg, and mild malt flavors. Winey acidity and mellow syrupy sweetness. Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it's named for: the Apaneca Mountains in El Salvador's Ataco region. The Honey processed coffee on Mauricio's farm is picked ripe and dry fermented for 20 hours. It's dried on raised beds for 23 to 25 days. His farms are planted with Bourbon, Pacamara, and Maragogype varieties, as well as cypress, pine andinga shade trees.The volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.Pacamara"],["El Salvador","Finca Noruega - Red Bourbon - Anaerobic - Natural","24465","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Jammy red grape, cooked red grape and caramel flavors with sparkling acidity and syrupy sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Bourbon"],["El Salvador","Marta Yaneth Lemus - Finca San Antonio - Pacamara - Washed","24592","Chalatenango","Marta Yaneth Lemus","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, caramel, and dark chocolate flavors with juicy acidity and sugary sweetness. Martha Yaneth Lemus owns a 1-manzana farm called San Antonio, where she grows Gesha and Pacamara varieties of coffee. The coffee is picked ripe and depulped the same day before being fermented for 24 hours. Then it's washed and dried on raised beds for 15\u201322 days.Pacamara"],["Papua New Guinea","Namugo","24615",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild fresh citrus zest and peanut butter flavors. Mellow balanced acidity. Arusha, Bourbon, Typica"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","24730","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry, dark chocolate, and cocoa flavors. Sparkling acidity and a creamy mouthfeel. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24740","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and graham flavors with mild tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Oscar Eduardo Realpe - Finca El Progreso - Totoro - Cauca - Castillo - Washed","23178","Cauca","Oscar Eduardo Realpe","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry and cooked nectarine with mellow caramel and dark chocolate flavours. Juicy acidity and syrupy sweetness. Oscar farms 10 hectares in Totoro, Cauca, where he grows Castillo. The coffee is picked ripe when the cherries turn purple and are sorted meticulously to comprise this special lot. They are fermented in a hopper for 16 hours before being depulped and fermented in a tank for 24 hours. After fermentation, the coffee is washed three times and dried in a gable-roof dryer for 10\u201315 days.Castillo"],["El Salvador","Isaac Luna - Finca El Poso - Pacamara - Natural","24559","Chalatenango","El Chupte, La Golondrina, El Plan, El Pozo","Natural","\n\t\t\t\t\t<\/a>","Fresh apple, fresh strawberry, panela, and sugar cane juice flavors with juicy acidity and syrupy sweetness. Isaac Luna owns several small farms, where he grows different varieties, including Pacamara, Pacas, and Bourbon. A visitor from Panama came through Isaac's church, exploring the area to develop new coffee lands and teach new processing methods. From this man, Isaac learned the Honey process: He was the first to process Honey coffee in this area. The coffee is picked ripe and depulped, then laid out to dry on raised beds as a Honey for about 20 days, depending on the weather. For Naturals, the coffee is picked ripe, sorted and dried on raised beds for an average of 20 days.Isaac has been growing coffee since the early 2010s, though he has Bourbon trees on his land that are upward of 45 years old! He sees coffee as an adventure and an opportunity, and as he continues to learn about the process and about cupping, he is anxious to hear feedback and learn how to improve. \"Every time, the coffee is different,\" he says. \"You can work harder, and although it's hard, it is very rewarding.\"Pacamara"],["Colombia","Cauca","23498","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mellow raisin flavors. Sparkling malic acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Kenya","Gicherori - AA - Embu","23631","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Tons of burnt sugar with fresh plum and dark chocolate and mellow fresh blackberry flavors. Tangy acidity and sugary sweetness. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural","23162","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavours with mellow mineral saltiness Common Brazilian Varieties"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","24703","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Lots of cocoa with cooked bell pepper and mellow toffee flavors. A creamy mouthfeel and mild sparkling acidity. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24742","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mellow malt flavors. Boozy acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24743","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with mild chocolate and cooked citrus zest flavors. Mellow candy-like sweetness and tart citric acidity. Castillo, Caturra, Colombia"],["Mexico","MWP - Cristal","24832",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild kahlua, graham, and almond flavors with good acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Ustiberta Alvarez - Finca El Aguacatal - Pacas - Washed","24560","Chalatenango","Ustiberta Alvarez","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom, dried citrus, and fresh lavender with mellow dried mango flavors. Tangy acidity and candy-like sweetness. Ustiberta Alvarez owns a 4-manzana (about 2.8 ha) farm in the Chalatenago department. The farm is home to around 10,000 coffee trees in addition to banana and apple trees. Alvarez's Natural coffees are left to ferment for 12 to 14 hours before drying on African beds for 17 to 22 days. Alvarez says labor shortages have become quite common in recent years and the cost of harvesting has increased. Fighting pests is also a continuous challenge. Pacas"],["El Salvador","Ignacio Gutierrez - Finca Los Posos - Gesha - Natural","24561","Chalatenango","Ignacio Gutierrez","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and fresh elderflower with fresh apple blossom and milk chocolate flavors. Winey acidity and mellow delicate fruit-like sweetness. Ignacio Gutierrez has a long history in farming: Before he started planting coffee in the year 2000, he worked with wood and tomatoes and started his farms with just 500 coffee trees. He grows coffee on about 5 manzanas of rich soil in El Salvador, and has produced fantastic lots year after year: In both 2011 and 2013, his coffees took first place in the CoE competition. He produces a strong selection of heirloom varieties, processing some as Washed, Natural, and Honey.Gesha"],["El Salvador","Guillermo Alvarado - Finca Pinto - Gesha - Natural","24562","Chalatenango","Guillermo Alvarado","Natural","\n\t\t\t\t\t<\/a>","Fresh elderflower with mild fresh apple blossom, milk chocolate, and toffee flavors. A creamy mouthfeel and mellow delicate fruit-like sweetness. Guillermo Alvarado and his brother own and operate Finca Pinto, a large 20-manzana farm at a high elevation in Chalatenango, El Salvador. They cultivate 22,500 coffee trees on half of the land. After harvesting, he uses honey or natural processes before drying the coffee slowly for the following three to four weeks. Gesha"],["El Salvador","Fredy Umana - Finca Fredy - Pacamara - Natural","24563","Chalatenango","Fredy Umana","Natural","\n\t\t\t\t\t<\/a>","Fresh apple blossom, cooked apricot, and intense brown sugar flavors with tangy acidity and clean fruit-like sweetness. Fredy Umana owns and operates Finca Fredy, a 1.5-manzana (about 1.05 hectares) farm in the Chalatenango region of El Salvador. The farm is home to around 4500 pacamara trees. Umana's Natural coffees are dried for 25-30 days on African beds. Due to the farm's location and high elevation, harvests often run from February through April, which is later than typical for El Salvador. This makes selling more challenging. They also have faced labor shortages in recent years.Pacamara"],["El Salvador","Jose Omar Lemus - Pacas - Natural","24564","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Fresh green grape and cooked cranberry with cacao and burnt sugar flavors. Intense tart acidity and mellow fruit-like sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Pacas"],["Bali","Karana - Kintamani - Natural","24826","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Fresh red grape and cocoa with mild milk chocolate and cooked red grape flavors. Tart acidity and mellow fruit-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintamani - Carbonic Maceration - Anaerobic - Natural","24828","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Dried cherry and cocoa with mild dark chocolate and fresh red wine flavors. Boozy acidity and mellow fruit-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Bali","Karana - Kintamani - Carbonic Maceration - Anaerobic - Natural","24828-2","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Dried cherry and cocoa with mild dark chocolate and fresh red wine flavors. Boozy acidity and mellow fruit-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Colombia","Uribe Community - El Tambo - Cauca - Castillo, Colombia","24792","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Panela with fresh papaya, burnt sugar, and dried citrus zest flavors. Winey acidity and candy-like sweetness. Castillo, Colombia"],["Colombia","Uribe Community - El Tambo - Cauca - Castillo, Colombia","24792-2","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Panela with fresh papaya, burnt sugar, and dried citrus zest flavors. Winey acidity and candy-like sweetness. Castillo, Colombia"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23531","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked orange, perfumey jasmine, and fresh lime flavors with sparkling acidity and syrupy sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23532","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, cocoa, and perfume flavors with tart acidity and fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Kenya","Kii - PB - Kirinyaga","23663","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Cooked papaya, cooked grapefruit, and molasses flavors with fruit-like sweetness and lots of tart acidity. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","La Candelilla Micromill - Finca Palmilera - Gesha - Natural","24092","Tarraz\u00fa","La Candelilla Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and molasses flavors with balanced acidity and candy-like sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Gesha"],["Costa Rica","Ivan Solis Micromill - Finca Copey - Catuai - Natural","24098","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy strawberry with chocolate, and perfumey hibiscus flavors. Boozy acidity and sugary sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Catuai"],["Mexico","Cristal","24480",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham and almond flavors. Bourbon, Typica, Mundo Novo"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","24731","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked strawberry, and mild vanilla flavors with piquant acidity and fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Kenya","Gatomboya - AB - Nyeri","23643","Nyeri","About 950 smallholder farmer members of Barichu Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Tons of toffee with jammy blackberry and cooked blueberry and mild caramel flavours. Juicy phosphoric acidity and clean fruit-like sweetness. Gatomboya factory is operated by the Barichu Farmer Cooperative Society (F.C.S.), which has about 1,000 smallholder members, about 900\u2013950 of whom are active. The farmers grow on very small plots, and also tend macadamia, corn, bananas, and beans. Cherries here are sorted, depulped, fermented overnight before being washed, and then placed on raised beds for 10\u201312 days.Batian, SL28, SL34, Ruiru 11"],["Brazil","Natural","24658","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild fresh citrus zest flavors with mellow acidity and a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","24659","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond with mellow malt and fruit flavors. Mild tart acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","24660","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond and pecan flavors with mellow acidy acidity and sweetness. Common Brazilian Varieties"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Alto II - SL-28 - Yellow Honey","23963","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Toffee and cooked fruit with mild raisin flavors. Tart acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Alto I - SL-28 - Yellow Honey","23967","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, nutmeg, and cooked citrus flavors. Strong tart acidity and candy-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Guatemala","Guadalupe Bautista - Finca Alejandrina - San Mart\u00edn Cuchumat\u00e1n - Huehuetenango - Caturra","24173","Huehuetenango","Guadalupe Bautista","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked grape, and mild fresh citrus flavors with tart acidity and candy-like sweetness. Guadalupe Bautista is a smallholder producer in Huehuetenango, Guatemala, a region where the majority of the local economy is related either directly or indirectly to coffee. Her farm, Finca Alejandrina, is 14 hectares in size, just over 13 of which are planted with coffee. She grows Bourbon, Catura, and Green and Red Pache. For washed lots, the coffee is picked ripe and depulped the same day, then fermented for 40 hours before being washed three times. Drying takes 6-10 days on concrete patios, depending on the weather.Caturra"],["Honduras","Marcala \u2013 Natural","24022","Marcala","Marcala","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with dried floral flavors. Winey acidity and mellow sugary sweetness. The Marcala region, located in the department of La Paz in southwestern Honduras, is one of the country's most renowned coffee-producing areas. It is celebrated for its high-altitude coffee farms, rich cultural heritage, and a strong commitment to quality that has earned it a Denomination of Origin (DO) status. This designation ensures that coffee labeled \"Caf\u00e9 de Marcala\" adheres to stringent quality and origin standards, reflecting the region\u2019s reputation for excellence.Marcala sits at elevations ranging from 1,200 to 1,800 meters above sea level, a range that provides the cool temperatures and climatic conditions ideal for growing specialty coffee. The region's mountainous terrain is marked by fertile volcanic soils, which are rich in nutrients and contribute significantly to the unique flavor profiles of its coffees.The region experiences a defined wet and dry season, with the rainy months nurturing coffee plants and the dry season providing the perfect conditions for sun-drying coffee beans. These environmental factors, combined with traditional shade-grown coffee practices, foster slow bean maturation, leading to higher-quality coffee with complex flavors.Marcala is not just a coffee-growing region\u2014it is a vibrant cultural hub where coffee plays a central role in the lives of its inhabitants. Many coffee producers in the region are smallholder farmers, often organized into cooperatives or associations, such as COMSA (Caf\u00e9 Org\u00e1nico Marcala S.A.), which emphasize organic and sustainable farming practices.The majority of farmers in Marcala are of indigenous Lenca descent, and their farming practices often reflect traditional methods passed down through generations. These include environmentally friendly techniques, such as using organic fertilizers and preserving forested areas for biodiversity.Coffee festivals and competitions are integral to the local culture, celebrating the hard work of farmers and showcasing Marcala\u2019s high-quality coffees. These events not only promote the region\u2019s coffee but also strengthen the community\u2019s bond and sense of pride in its agricultural heritage.The coffee industry in Marcala is a cornerstone of the local economy. It provides livelihoods for thousands of families, fosters community development, and empowers small-scale farmers. Many cooperatives in the region not only focus on coffee production but also invest in social programs, education, and environmental conservation, ensuring long-term sustainability for future generations.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["El Salvador","Finca Noruega - Red Bourbon - Anaerobic - Natural","24441","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Cooked plum and cooked blackberry with mellow chocolate flavours. Winey acidity and fruit-like sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Bourbon"],["El Salvador","Carlos Lemus - Finca Pe\u00f1a Redonda - Pacamara - Honey","24568","Chalatenango","Pena Redonda","Honey","\n\t\t\t\t\t<\/a>","Caramel, cooked fruit, and dried apple flavors with tart citric acidity and candy-like sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Honey","24570","Chalatenango","San Antonio","Honey","\n\t\t\t\t\t<\/a>","Praline with mellow panela and dried fruit flavors. Mild tangy acidity and sugary sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Pacamara - Natural","24572","Chalatenango","Orlando Aguilar","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, dried cherry, and fresh red wine with mild brown sugar flavors. Winey acidity and mellow fruit-like sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacamara"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Pacamara - Washed","24573","Chalatenango","Luis Hernandez","Washed","\n\t\t\t\t\t<\/a>","Dried citrus with Caramel, burnt sugar, and dried stone fruit flavors. Tangy acidity and a creamy mouthfeel. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Pacamara"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Pacamara - Washed","24573-2","Chalatenango","Luis Hernandez","Washed","\n\t\t\t\t\t<\/a>","Dried citrus with Caramel, burnt sugar, and dried stone fruit flavors. Tangy acidity and a creamy mouthfeel. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Pacamara"],["Colombia","Jairo Qui\u00f1ones Quinayas - Finca Nueva Zelandia - Palestina - Huila","24535","Huila","Nueva Zelandia","Washed","\n\t\t\t\t\t<\/a>","Lots of cocoa with cooked fruit and sugar cane juice flavors. Tangy malic acidity and mellow sugary sweetness. Jairo Qui\u0144ones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago his father gave Don Jairo a piece of land for planting his own crop. He was able to expand his landholdings with the earning from the coffee, and he says that even though the work is hard, he has been able to make a good living with farming. He emphasizes the importance of picking only ripe cherry, and after experimenting with his fermentation process he found that using water gave him better quality and more control. Jairo grows his coffee on 4.5 hectares of a 5-hectare farm, and has about 22,000 trees.Castillo, Caturra, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","24702","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked grape with mellow fresh pome and cocoa flavors. Tart acidity and mild fruit-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24726","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Toffee, dark chocolate, and mellow cooked apple flavors with tangy acidity and candy-like sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","24727","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with mild cooked red grape flavors. Tart acidity and mild sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","24728","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Panela and chocolate with mellow jammy grape flavors. Juicy acidity and a creamy mouthfeel. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Blended Varieties - Honey","24781","Huila","Elkin Guzman","Honey","\n\t\t\t\t\t<\/a>","Lots of perfumey hibiscus, artificial passion fruit, and artificial peach with dried elderflower flavors. Lots of boozy acidity and good candy-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Castillo, Caturra, Colombia"],["Uganda","Screen 17+","25003",null,null,"Washed","\n\t\t\t\t\t<\/a>","Lots of soynut with woody flavor Robusta"],["Costa Rica","Genesis Micromill - San Isidro - Yellow Honey","24273","West Valley","Genesis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Milk chocolate, jammy orange, and fresh pear with mellow almond flavours. Juicy acidity and mild fruit-like sweetness. Genesis Micromill is a well-established micromill located in Lourdes de Naranjo, within Costa Rica\u2019s renowned West Valley. Owned and operated by Oscar and Olga Mendez, along with their daughter Maria del Pilar Mendez, their farm spans approximately 8 hectares. The Mendez family maintains diverse coffee varieties, including Villa Sarchi, Caturra, and Catuai, alongside banana trees and other cover crops that contribute to the farm's biodiversity. At elevations around 1,650 meters, the farm benefits from the cool, misty climate of the West Valley, which, combined with the family's commitment to sustainable practices, results in exceptional coffee quality.San Isidro"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Tabi - Washed","24964","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Cooked apple, burnt sugar, and fresh orange flavors. Tart acidity and candy-like sweetness. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Castillo, Caturra, Colombia"],["Colombia","Yensy Milena Galindez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","24965","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Praline and malt with mild dried floral and fresh citrus zest flavors. Fruit-like sweetness and tangy acidity. Yensy Milena Galinez is a member of the small-but-mighty Asociaci\u00f3n de Los Naranjos, a group of 52 smallholder farmers in and around the town of San Agustin, Huila. She owns a farm called La Esperanza, where she grows a variety called Tab\u00ed. Tab\u00ed is a hybrid cross that was created by CENICAFE, Colombia's national coffee-research institute. It is a cross between Bourbon, Typica, and Timor Hybrid, and was released in 2002.Pink Bourbon"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Papayo - Washed","25014","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Jammy papaya, toffee, and honey flavors with tart acidity and fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Sidra - Washed","25015","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Intense malt with golden raisin, and fresh citrus flavors. Fruit-like sweetness and a smooth mouthfeel. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Sidra"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Pink Bourbon - Washed","25025","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Toffee, chocolate, and cooked berry flavors with tart acidity and candy-like sweetness. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Pink Bourbon"],["Brazil","Natural","23165","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild milk chocolate and praline flavours with mellow sweetness. Common Brazilian Varieties"],["El Salvador","Finca Noruega - Pacamara - Carbonic Maceration - Natural","24472","Apaneca","Finca Noruega","Natural","\n\t\t\t\t\t<\/a>","Strong vanilla with cooked red grape and mellow cocoa flavours. Winey acidity and candy-like sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Natural","21651","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with clove and mild cocoa flavors. Winey acidity and mellow candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23815","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh pome, cooked citrus, and toffee flavors with tart malic acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Washed","23815-2","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Fresh pome, cooked citrus, and toffee flavors with tart malic acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","24623","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried currant, golden raisin, cooked pineapple flavors with winey acidity and mild candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","24623-2","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried currant, golden raisin, cooked pineapple flavors with winey acidity and mild candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","24624","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried lime, dried grapefruit, and savory flavors with winey acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","24624-3","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Dried lime, dried grapefruit, and savory flavors with winey acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24625","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Strong cocoa with jammy red grape and dried citrus and mild brown sugar flavors. Tart acidity and mellow candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24625-2","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Strong cocoa with jammy red grape and dried citrus and mild brown sugar flavors. Tart acidity and mellow candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24626","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cacao and cooked cranberry with cola and dried plum flavors. Boozy acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24626-2","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cacao and cooked cranberry with cola and dried plum flavors. Boozy acidity and candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24627","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild dried cherry, cooked cherry, and spices flavors. Boozy acidity and mellow candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24627-2","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild dried cherry, cooked cherry, and spices flavors. Boozy acidity and mellow candy-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24628","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked cherry, cooked plum, and savory with mild dried hibiscus flavors. Boozy acidity and a creamy mouthfeel. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Natural","24629","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, chocolate flavors with boozy acidity and mild sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Papua New Guinea","Namugo","22810",null,null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua with mellow pecan and chocolate flavors and good acidity. Arusha, Bourbon, Typica"],["Peru","Lorenzo Arbildo - Finca La Naranja - Chirninos - Gesha - Washed","23441","Cajamarca","Lorenzo Arbildo","Washed","\n\t\t\t\t\t<\/a>","Praline and cooked fruit flavors with tangy acidity and syrupy sweetness. Finca Naranja, managed by Lorenzo Arbildo, is located in the San Ignacio region of Cajamarca, Peru. Perched at an impressive elevation of 1,950 meters above sea level, the farm enjoys exceptional growing conditions that contribute to the production of high-quality coffee. The altitude, combined with the district\u2019s fertile upper areas, provides an ideal microclimate for cultivating some of the finest coffee in the region.Lorenzo has developed expertise in the careful management of his farm, including sowing, fertilization, and harvesting practices, which are particularly important given the demanding nature of the coffee variety he cultivates. Each stage of the process is meticulously executed to ensure the highest standards of quality are maintained.At Finca Naranja, environmental stewardship is a core value. Lorenzo employs organic and sustainable practices, including the use of compost and bio-fertilizers, to enrich the soil and maintain the health of his farm. These efforts reflect a commitment to caring for the land and preserving the natural surroundings for future generations.Lorenzo\u2019s goal is to strengthen commercial relationships and ensure the consistent supply of his exceptional coffee year after year. With a dedication to quality and sustainability, Finca Naranja stands as a testament to the potential of the San Ignacio region to produce world-class specialty coffee.Gesha"],["Ecuador","Finca Terrazas del Pisque - Nestle Hybrid - Washed","23356","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Caramel, bergamot, and almond flavors with hints of praline. Tangy acidity and candy-like sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Nestle Hybrid"],["El Salvador","Johny Lemus - Finca San Antonio - Pacamara - Washed","24567","Chalatenango","San Antonio","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and panela with mild dried orange and cooked green grape flavors. Mellow winey acidity and candy-like sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Pacamara"],["Ethiopia","Grade 1 - Gogogu","23740","Guji","Gogogu","Natural","\n\t\t\t\t\t<\/a>","Cooked berry, amaretto, fresh jasmine, and cacao flavors with winey acidity and fruit-like sweetness. This coffee comes from the Gogogu washing station in the Kofee district of Guji, Ethiopia. This washing station produces both washed and natural coffees in the traditional Ethiopian way of processing ripe cherries. Over 700 farmers deliver cherry here from roughly 5km in each direction from the mill. Average farm size is roughly 2 hectares and coffee is the main source of income in this region. Average rainfall here is 1600-200mm and they typically are picking coffee from mid-December through the end of February. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","23737","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Praline with mild fresh apricot, perfume floral, and amaretto flavors. Tangy acidity and mellow candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Girum Girma - Grade 1 - Arsosala","23797","Guji","Mr. Girum Girma","Natural","\n\t\t\t\t\t<\/a>","Dried jasmine, mild fresh stone fruit and mild praline flavors with mild balanced acidity and good sweetness. Mr. Girum Girma owns 12 hectares of coffee land in the Oromia Regional State, Guji Zone, Urga District. His farm is located near the small town of Haro Wachu. Most of his income is derived from his coffee farm, although he also grows vegetables and Enset (false banana) in his backyard garden for daily consumption. A portion of his garden is used for farming, but the bulk of his produce comes from his coffee plantation.Mr. Girum\u2019s farm is one of the largest in the district by land size. He is the father of nine children, and his entire family works full-time on the farm. While he ensures that most of his children attend school, they assist on the farm after school, which typically consists of a half-day session.Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Mengeche Derso - Grade 1 - Halo Beriti","23800","Yirgacheffe","Mr. Mengeche Derso","Natural","\n\t\t\t\t\t<\/a>","Fresh jasmine, fresh berry, and malt with mellow amaretto flavors. Tart acidity and mild syrupy sweetness. Mr. Mengeche Derso owns and operates 15 hectares of land in the highlands of Gedeo Zone, located in the Southern Region of Ethiopia. This region, and Gedeo Zone in particular, is renowned for its production of high-quality Yirgachefe coffee. At 62 years old, Mr. Mengeche brings 62 years of farming experience to the area. His dedication to producing top-quality coffee has earned him recognition from government organizations.Mr. Mengeche has 12 children. Along with four of his children, he actively works on the coffee farm. They use natural fertilizers such as animal manure and plant remnants to enrich the soil. His farm, situated at 2300 MASL, is one of the many in the area known for producing premium coffee.Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","23787","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked stone fruit, and mild fresh apple blossom flavors with tart acidity and fruit-like sweetness. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","23787-2","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Toffee, cooked stone fruit, and mild fresh apple blossom flavors with tart acidity and fruit-like sweetness. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","24733","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, praline, kahlua, and fresh melon flavors with clean fruit-like sweetness and tart acidity. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Brazil","Natural","23080",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramel and praline flavours with mild sweetness. Common Brazilian Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Esmeralda - Catuai & Caturra - Alma Negra - Natural","24203","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Dried mango and jammy passion fruit with mellow dark chocolate flavours. Strong winey acidity and mild syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Nicaragua","Finca Bethania - Cafetos de Segovia - Java - Honey","24259","Nueva Segovia","Finca Bethania","Honey","\n\t\t\t\t\t<\/a>","Lots of toffee with cooked nectarine and fresh nectarine flavours. Juicy acidity and sugary sweetness. Finca Bethania and Cafetos de Segovia micromill is a labor of love from the Albir family. It is currently managed by a thrid generation of coffee producers, sisters Ana and Martha Albir, who inherited their passion for coffee from their father. Their father bought a coffee farm in 1991, tending to it with dedication until political strife forced his family to leave the country and cease the day-to-day operations of the farm. In 2007, Ana and Martha decided to take over the farm and continue their father's tradition. In 2015, they invested in a mill as well, and began their milling operation as Cafetos de Segovia in 2016, providing milling and exporting services not only for their own family farm but also for 11 nearby farms owned by friends and family.Finca Bethania takes special care to preserve the natural forest and its ecosystem and wildlife. They work with an ecoforestry coffee model, supporting native flora and fauna and protecting water sources. The farm has allocated 3.5 hectares of forest for the protection of and conservation of the soil, water, and biodiversity.They also work to better the lives of their community by employing within the region and supporting educational programs for primary and preschool children.The Albir family hopes to make the farm a tourist attraction for national and foreign visitors to share their work and education. They also want to continue to implement ecoforestry production systems on the farm and better preserve the quality of harvested coffee. Java"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24924","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fresh tropical fruit, dried fruit, and malt flavours with mild fruit-like sweetness and balanced acidity. Castillo, Caturra, Colombia"],["El Salvador","Finca Los Naranjos - Pacamara - Carbonic Maceration - Natural","24446","Apaneca","Finca Los Naranjos","Natural","\n\t\t\t\t\t<\/a>","Burnt sugar, cooked passion fruit, and cooked strawberry with mellow cacao flavours. Winey acidity and mild syrupy sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Pacamara"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","21910","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Cocoa and graham with mild cooked fruit flavors. Acidy acidity and good sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Colombia","ASOPEP - Planadas - Tolima - FLO ID 32658","22846","Tolima","ASOPEP","Washed","\n\t\t\t\t\t<\/a>","Chocolate and citrus flavors with tart acidity and candy-like sweetness. Asociaci\u00f3n de Productores Egol\u00f3gicos de Planadas (ASOPEP) is a young but successful coop in the town of Planadas in the Tolima region of Colombia. Founded in 2013 the organization now has 168 members making it the largest in Tolima. Its mission is to foster personal growth of its members, protect the environment, innovate in commercial business processes, and be the vanguard of specialty coffee producers worldwide.The cooperative is led by Camilo Suarez, who is known for fostering the growth of business and strength of community in the Planadas area. ASOPEP has earned a strong reputation for creating high-quality coffee in its relatively short history. The organization has a diverse group of members with 30 families with women heads of household around 30% of the coop\u2019s farmer members are between 20 and 30 years old. It has formed a youth collective that helps train young people in cupping, quality control and barista skills along with business management and education in science and technology. It is a cooperative with complete coffee infrastructure that has control of the entire coffee chain at origin: processing, quality control, transportation and commercialization. ASOPEP\u2019s dedication to quality and emphasis on education has been paying off. They are part of a small number of certified Fairtrade and Organic Coops in Colombia.Castillo, Caturra, Colombia"],["Costa Rica","Don Sabino Micromill - Finca La Paila - #1 - Catuai - Natural","24103","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Clove with mellow cooked berry flavors. Tart acidity and mild sugary sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Las Lajas Micromill - Finca El Ca\u00f1al - Centroamericano & Sarchimor - Black Diamond - Natural","24216","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with fresh cascara and mild cacao and nutmeg flavors. Tons of boozy acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Centroamericano, Sarchimor (T5296)"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Anacaf\u00e9 14 - Double Diamond - Natural","24218","Central Valley","Las Lajas","Double Diamond","\n\t\t\t\t\t<\/a>","Strong artificial raspberry with mellow chocolate and dried berry flavors. Winey acidity and mild syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Anacafe 14"],["Costa Rica","Las Lajas Micromill - Finca La Julia - SL28 & SL34 - Black Diamond - Natural","24220","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry and fresh cascara with mellow nutmeg flavors. Tangy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca Los \u00c1ngeles - Centroamericano - Double Diamond - Natural","24223","Central Valley","Las Lajas","Double Diamond","\n\t\t\t\t\t<\/a>","Intense jammy cranberry and spices with dried cranberry and mild chocolate flavors. Lots of boozy acidity and mellow syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Centroamericano"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Sarchimor - Black Diamond - Natural","24225","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Lots of clove, dried cascara, and fresh cascara flavors with strong boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Sarchimor (T5296)"],["Costa Rica","Las Lajas Micromill - Finca Los \u00c1ngeles - H17 - Black Diamond - Natural","24230","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Kahlua, cooked cranberry, and cooked coffee cherry with mild nutmeg flavors. Winey acidity and mellow sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai - Natural","25045","La Paz","Roxana Chambi","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus zest and mellow milk chocolate flavors. Winey acidity and good sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai","25046","La Paz","Roxana Chambi","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, fresh papaya, and amaretto with mellow brown sugar flavors. Tangy acidity and fruit-like sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Ethiopia","Grade 1 - Deri Fahmi","18929","Guji","Deri Fahmi","Natural","\n\t\t\t\t\t<\/a>","Sweet and tart with peach, pear, citrus zest, caramelized sugar and floral flavors. This coffee comes from a washing station called Derhi Fahmi in Guji. Deri is the name of the village, and Fahmi is the name of the first son of the Testi founder and CEO Mr. Faysel Abdos. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Peru","Lima Coffee - FLO ID 34573","22826","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and fresh melon with mellow amaretto flavors. Syrupy sweetness and tart acidity. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","EP","24085",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus, caramel, and mellow fresh pome flavors with mild piquant acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Rwanda","COOPAC - Kabirizi - Rwinyoni - Washed - FLO ID 35350","21549","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mellow cucumber flavors. Tart acidity and mild candy-like sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Papua New Guinea","Kindeng Mill - Natural","21796","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Jammy blueberry and cooked watermelon with mild dark chocolate flavours. Boozy acidity and mellow syrupy sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catua\u00ed","23070","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Malt flavor with mild tart acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Sancoffee \u2013 Yellow Catua\u00ed","23071","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mild fruit and nutty flavors with mellow winey acidity and sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catuai"],["Nicaragua","Aldea Global - Plan VIVO Forestal","23527","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mild fruit flavors. Mellow tart acidity. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","23812","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and dried fruit flavors with lots of boozy acidity and mild candy-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Las Lajas Micromill - Finca Mirella - Catuai & Caturra - Perla Negra - Natural","24232","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Chocolate, cooked cranberry, and caramelizing flavors with boozy acidity and sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["El Salvador","Finca Plan del Hoyo - Gesha - Washed","24155","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Fresh elderflower with mild cooked pear, fresh apple blossom, and cooked stone fruit flavors. Mellow tangy acidity and delicate fruit-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Gesha"],["Mexico","Pedro Gomez Luna - Finca Los Azares - Tenejapa - Chiapas","24709","Chiapas","Pedro Gomez Luna","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow fresh apple, panela, and jammy stone fruit flavors. Winey acidity and mild syrupy sweetness. In this region, the native language in Tzajalchen is Tzeltal, and 100% of the population can speak Tzeltal. Coffee cultivation is usually managed by family members, rarely hiring out external workers. 70% of the population wears traditional clothing, and 46% of the producers are women producers.Before the arrival of Spanish conquerors, Tzeltal indigenous people settled in the actual Tzajalchen area. The Aztecan people came and lived here, but in the 16th century, Dominican Friars started to colonize the area. In 1712 Tzeltal people started to rebel against the Dominican people, resulting in the entirety of the population today being the Tzeltal indigenous people.Pedro's father, along with his three brothers, initially grew corn and beans. There weren't any coffee trees planted in the farm. More than 30 years ago, a program of INMECAFE (El Instituto Mexicano del Caf\u00e9) arrived in Tzajalchen and brought coffee seeds of Bourbon and Caturra to plant, and that's how they started coffee cultivation in the area. About 20 years ago, his father handed over the farm to him and his two brothers, then Mr. Pedro began to work organically with his wife and his son. He produced 15 quintales from his 1-ha farm, and bought three more hectares. Now his farm is 4-has and continues to maintain organic practices.The harvest is picked by hand, selecting only 100% ripe cherries, and is usually done in 4 picking sessions per season. Pulping is done on the same day of the harvest, and the coffee is then fermented for 10-16 hours. The drying continues for 3-4 days thanks to the sunny climate on the roof of the house.From Pedro:\"Thank you to all the people who evaluated our very high-quality coffee we produced, and your preference every year will benefit us a lot. This really motivates us to keep improving the quality, and we hope you can continue next year again.\"Bourbon, Typica, Mundo Novo"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","25047","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh green grape, and fresh passion fruit with mild toffee and malt flavors. Tangy lactic acidity and mild fruit-like sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Bolivia","Corporaci\u00f3n Agropecuaria Campesina Carrasco - FLO ID 865","25048","La Paz",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline with mellow fresh pome flavors. Complex acidity and good sweetness. Typica, Red Catuai"],["Brazil","Natural","25061",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter flavors with a soft mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","25063",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild cocoa flavors. Mellow tart acidity and sweetness Common Brazilian Varieties"],["Colombia","EP","22980",null,null,"Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mild dried pear and toffee flavours. Mellow tangy acidity and sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Chelbessa","23707","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Cola, jammy apricot, and cooked blackberry with mellow brown sugar flavours. Sparkling acidity and syrupy sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","EP","24359",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with strong acidity. Castillo, Caturra, Colombia"],["Rwanda","Kabirizi - Rwinyoni - Washed - FLO ID 35350","23012","Western Province","Kabirizi","Washed","\n\t\t\t\t\t<\/a>","Dried orange and caramel with mellow fresh stone fruit and chocolate flavours. Mild juicy acidity and candy-like sweetness. Kabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Costa Rica","Las Lajas Micromill - Finca El Ca\u00f1al - Centroamericano & Sarchimor - Black Diamond - Natural","24208","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Panela, dark chocolate, and fresh plum with mellow jammy nectarine flavors. Sparkling acidity and a creamy mouthfeel. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Centroamericano, Sarchimor (T5296)"],["Colombia","EP","24357",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cedar and mild cooked coffee cherry flavors with mild sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","23164","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow milk chocolate, dried fruit, and pecan flavours with mild acidity and sweetness. Common Brazilian Varieties"],["Kenya","Kii - AB - Kirinyaga","23662","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, cacao, panela, and cooked tropical fruit flavors with tangy acidity and lots of sugary sweetness. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Cerro Buena Vista Micromill - Finca Los Pinos - Los Nisperos - Milenio - Black Cherry - Natural","24094","Brunca","Cerro Buena Vista Micromill","Black Cherry Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked berry, and fresh citrus flavors with mild winey acidity and good sweetness. Cerro Buena Vista Micromill, nestled in the P\u00e9rez Zeled\u00f3n canton of Costa Rica's Brunca region, is a family-run operation founded in 2015 by Luis Carlos Torres Zu\u00f1iga, his wife Hanny, and their children Richard and Kristel. Motivated by the challenges of coffee cherry price instability, the family embarked on this venture without prior experience in coffee processing, driven by a shared dream and optimism.The micromill is situated at an elevation of 1,700 meters above sea level, benefiting from the fertile soils and favorable microclimate of the nearby Cordillera de Talamanca mountains. This environment is ideal for cultivating high-quality coffee. The family processes coffee using washed, honey, and natural methods, including some involving anaerobic fermentation. They utilize an ecological wet mill to minimize water consumption and convert organic waste into fertilizer, demonstrating a commitment to environmental sustainability.Some of the contributing farms like Finca Ponderosa and Finca Los Pinos are world reknowned for their quality and experimental processing including naturals and honeys.Cerro Buena Vista Micromill exemplifies the dedication and innovation of Costa Rican coffee producers, transforming challenges into opportunities and producing exceptional coffees that resonate with lovers of exceptional coffees worldwide.Milenio"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22850","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Praline and graham with mild fresh banana aromas and subtle artificial fruit flavors. Balanced sweetness and mellow winey acidity. Castillo, Caturra, Colombia"],["Tanzania","AA Sambewe - Fully Washed","23133",null,"About 442 smallholder farmer members of Sambewe AMCOS","Washed","\n\t\t\t\t\t<\/a>","Fresh grapefruit, nutmeg, and tomato notes with tart citric acidity and candy-like sweetness. Sambewe AMCOS represents more than 440 smallholder farmers, all of whom live in or around the villages of Sambewe, Itumpi, Nansama, Iyenga, and Ileya in the Mbozi district of Tanzania. This AMCOS is the result of four local farmers groups combining forces in 2018; the producers all share a central processing unite and deliver their coffee in cherry form. This AMCOS has three specific goals for the future: to build a new central processing unit, to renovate the office building and warehouse, and to plant local trees to create shade and biodiversity.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB Luyombe - Fully Washed","23136","Luyombe","Luyombe","Washed","\n\t\t\t\t\t<\/a>","Fresh grapefruit, coffee cherry, and mild nutmeg with good acidity and mellow sweetness. Luyombe is a coffee-producing area in Tanzania, known for cultivating high-quality Arabica beans. The region's coffee is typically grown at elevations ranging from 1,000 to 2,000 meters above sea level, benefiting from fertile volcanic soils and a temperate climate ideal for coffee cultivation.Luyombe is known for their washed Peaberries. Peaberry beans are unique, as they develop as a single, rounded bean within the coffee cherry, unlike the typical two flat-sided beans. This natural mutation occurs in about 5-10% of coffee cherries and is often associated with a more concentrated flavor profile.Tanzanian coffees, including those from Luyombe, are known for their bright acidity and complex flavor profiles. Common tasting notes include black currant, chocolate, and a sweet, fruity aftertaste.The coffee industry in Tanzania is vital to the country's economy, with approximately 90% of farms managed by smallholder farmers. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Tabi, Pink Bourbon, Colombia - Washed","23249","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus and dried chamomile flavors with tart acidity and mellow fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon, Colombia"],["Ecuador","July Jumbo - Loja - Typica - Washed","23361","Loja","July Jumbo","Washed","\n\t\t\t\t\t<\/a>","Dried apple, cooked tropical fruit, and chocolate flavors with brown sugar and tangy acidity. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Typica"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Competition Washed","23864","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Cooked citrus, chocolate, and caramel flavors with tart acidity and fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Wush Wush"],["Colombia","Paola & Carlos Trujillo - Patio Bonito - Caldono - Cauca - Pink Bourbon - Washed","23869","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Caramel and fresh citrus flavors with good acidity and sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Costa Rica","Tarrazu","23265",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with kahlua and fresh grapefruit flavors. Tart acidity and mellow sugary sweetness. Common Costa Rican Varieties"],["Colombia","EP","24358",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit flavor with boozy acidity and mild sweetness Castillo, Caturra, Colombia"],["Costa Rica","Tarrazu","20603",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild cooked fruit flavors with mellow acidity and sweetness. Common Costa Rican Varieties"],["El Salvador","Finca Ethiopia - Gesha - Carbonic Maceration - Honey","24450","Apaneca","Finca Ethiopia","Honey","\n\t\t\t\t\t<\/a>","Jammy pear, perfumey jasmine, and fresh citrus zest flavors with sparkling acidity and syrupy sweetness. Finca Ethiopia is a 34.5-hectare farm that was founded in 2018. It is run under Los Naranjos Coffee, a group founded by high school friends who operate several farms in the Apaneca region of El Salvador. Originally named Finca La Gloria, the farm's name was changed to Finca Ethiopia to honor the country where coffee originated. This farm seeks to produce the best coffees under this name. This property was abandoned for a long time and was renovated. However, something notable is that despite being a farm with 34.5 hectares, the owners decided to conserve the natural forest, so only 13 hectares were cultivated in order to preserve the native flora and fauna.It is located in an area with one of the best views in El Salvador. Situated just behind the Ilamatepec Volcano, its soil is rich in volcanic matter ideal for growing healthy crops. Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of the mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Finca Ethiopia faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from February through June. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their anaerobic naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Gesha"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Honey","24598",null,"Roberto Deraz","Honey","\n\t\t\t\t\t<\/a>","Toffee, fresh green grape, fresh cascara, and praline flavors with tart acidity and mild fruit-like sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["Brazil","Anaerobic - Natural - Fazenda Santuario Sul - SL-28","24119","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.SL-28"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Tabi - Washed","24329","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Cooked passion fruit and sugar cane juice with mellow fresh citrus flavors. Tart acidity and mild sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["El Salvador","Finca Los Naranjos - Gesha - Carbonic Maceration - Natural","24451","Apaneca","Finca Los Naranjos","Natural","\n\t\t\t\t\t<\/a>","Strong fresh peach with jammy cherry and mild panela flavours. Sparkling acidity and mellow clean fruit-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Gesha"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","22864","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked berry and cocoa flavors with winey acidity and mild sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Idido - Special Prep - Malebo Project","23553","Yirgacheffe","Idido","Washed Special Prep","\n\t\t\t\t\t<\/a>","Fresh floral with mild caramel flavors. Winey acidity and mellow clean fruit-like sweetness. The Idido Washing Station, located in the Idido village, or kebele, and operated by Ardent Coffee Exporter, serves the villages surrounding Yirgacheffe town, including Idido, Aricha, Worka, Chelbesa, and Halabariti. 1200 farmers regularly deliver cherry throughout the November-January harvest season.The Malebo Project is a coffee line by Idido Washing Station, exclusive to Cafe Imports, where Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido\u2019s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.$0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood. For more information, visit Ardent\u2019s website.Heirloom Ethiopian Varieties"],["El Salvador","Finca Plan del Hoyo - Anacafe 14 - Washed","24507","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Dried lime and brown sugar with mellow burnt green tea flavors. Tangy acidity and mild candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Brazil","Natural","24651",null,null,"Natural","\n\t\t\t\t\t<\/a>","Praline with mellow brown sugar flavors. Mild sweetness and a creamy mouthfeel. Common Brazilian Varieties"],["Mexico","Pilhuatepec - Veracruz","24708","Veracruz",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape and panela with mellow pecan flavors. Tangy acidity and mild candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Alejandro Martinez - Finca San Jose - Anacafe 14 - Washed","24789","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Red wine, fresh currant, brown sugar, and panela flavors with tangy acidity and candy-like sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Nicaragua","PRODECOOP - FLO ID 832","23564","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus zest and tobacco flavors with good acidity. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Kenya","Gondo - PB - Muranga","23661","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, dark chocolate, cooked grapefruit, and cooked papaya flavors with lots of acidity and mellow sugary sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Chelbessa","23705","Yirgacheffe","Chelbessa","Natural","\n\t\t\t\t\t<\/a>","Spices and caramel with mild perfumey jasmine flavors. Tart acidity and mellow fruit-like sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Uganda","Rwenzori","24750","Rwenzori","Rwenzori Silverback","Natural","\n\t\t\t\t\t<\/a>","Dried berry, caramel, and fresh berry flavors with winey lactic acidity and fruit-like sweetness. This natural processed coffee comes from the Rwenzori region in Uganda. This is a collection of coffee from small-holder producers in the region.The cherries are selectively picked and brought to the processing station on the same day. It is then separated by floatation and put onto drying tables. The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.Coffee is typically harvested here from September to December.SL-34, K7, Blue Mountain"],["Guatemala","Finca Rio Dorado - Mataquesquintla - Oriente - Gesha - Anaerobic - Washed","24294","Oriente","Finca Rio Dorado","Washed","\n\t\t\t\t\t<\/a>","Lots of cooked peach with jammy cherry and toffee and mellow dark chocolate flavours. Complex acidity and sugary sweetness. Finca Rio Dorado is a 20-hectare coffee farm located in Mataquescuintla in the Oriente coffee-growing region of Guatemala. The farm grows Gesha, Pacamara, Catuai, Pache, and Bourbon varieties under the shade of pines, cypress, and oak trees. They practice a wide range of processes, including washed, natural, and honey as well as anaerobic, prolonged fermentation, and carbonic maceration.Since its founding in 2004, the farm has strived for quality, with several Cup of Excellence and regional competition-winning lots. It's their goal to continue producing the highest quality coffees and standing out in the market.Gesha"],["Ethiopia","Grade 1 - Dembi","21970","Sidama","Dembi","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, cooked red grape, fresh citrus fruit, and floral flavors with winey acidity and mild sweetness. Dembi is located in the Sidama region of Ethiopia. Around 1,200 farmers consistently contribute to these lots. Coffee cherries are handpicked at peak ripeness and delivered fresh to be processed. For natural processing, cherries are floated to remove bad fruit and dried in the shade for around 18 days or until a moisture of 11.2% is reached. The dry cherry is then rested for 4 weeks before hulling and prepared for export.Heirloom Ethiopian Varieties"],["Mexico","MWP - Cristal","22466",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow malt and graham flavors with mild fruit-like sweetness and acidy acidity. Bourbon, Typica, Mundo Novo"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Colombia \u2013 Natural","23297","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, perfumey rose, and red wine with mellow kahlua and spices. Winey acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Colombia"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Lactic - Washed","23379","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar and molasses with mild cooked fruit flavors. Tart acidity and candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Kenya","Gondo - AA - Muranga","23669","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Lots of toffee, molasses, and mild chocolate flavors with good tart acidity and good candy-like sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Papua New Guinea","Kunjin","22840",null,null,"Washed","\n\t\t\t\t\t<\/a>","Sugar browning and fruit flavors. Arusha, Bourbon, Typica"],["Papua New Guinea","Kunjin","22841",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt and peanut butter flavors with mellow acidity and sweetness. Arusha, Bourbon, Typica"],["Peru","Rolando Lopez - Finca El Cedro - Alto Ihuamaca - Bourbon - Washed","23433","Cajamarca","El Cedro\u2013La Granadilla","Washed","\n\t\t\t\t\t<\/a>","Vanilla, caramel, and cooked citrus flavors with juicy acidity and delicate fruit-like sweetness. Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Ja\u00e9n, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he's interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying. Bourbon"],["Guatemala","Finca Rincon de los Planes - Mataquesquintla - Oriente - Catuai - Anaerobic - Washed","24295","Oriente","Finca Rincon de los Planes","Washed","\n\t\t\t\t\t<\/a>","Cooked passion fruit, cooked red grape, and caramelizing flavors with candy-like sweetness and lots of tangy malic acidity Finca Rincon de los Planes is a 60-hectare coffee farm founded in 1995. It is home to a range of varieties including Gesha, Pacamara, Catuai, Pache, Bourbon, Sarchimor, and Anacafe 14 which grow among orange and lemon trees. They practice traditional processing as well as anaerobic fermentations. Its location in Mataquescuintla is excellent for growing high-quality coffees with high elevation and a favorable climate. They hope to continue to improve quality and produce specialty coffees with unique flavors.Catuai"],["El Salvador","Roberto Deraz - Finca El Roble - Pacamara - Natural","24597",null,"Roberto Deraz","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry with milk chocolate and praline flavors. Winey acidity and mellow fruit-like sweetness. Jos\u00e9 Roberto Deraz has produced coffee since 2009, when he was given 500 coffee trees and asked his father for advice on how to plant and care for them. Now he grows coffee on 2 manzanas of land, Once his coffee is picked ripe and depulped, it is fermented for 24\u201372 hours before being washed twice and dried on raised beds for 12\u201325 days.Pacamara"],["Peru","MWP- Lima Coffee - FLO ID 34573","23097","Cajamarca","MWP- Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild malt flavor with mellow sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Colombia","San Pedro de Cartago - Nari\u00f1o","23595","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit and cooked citrus flavors with tart acidity and syrupy sweetness. Castillo, Caturra, Colombia"],["Kenya","AA","23597",null,null,"Washed","\n\t\t\t\t\t<\/a>","Molasses, fresh fruit, and cooked grapefruit flavors with intense tart acidity and mild candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","AA","23597-2",null,null,"Washed","\n\t\t\t\t\t<\/a>","Molasses, fresh fruit, and cooked grapefruit flavors with intense tart acidity and mild candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Konga","23903","Yirgacheffe","Konga","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry with mild dried jasmine and dried fruit flavors. Mellow winey acidity and candy-like sweetness. This coffee comes from our Sede 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.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Idido - Special Prep - Malebo Project","24144","Yirgacheffe","Idido","Washed Special Prep","\n\t\t\t\t\t<\/a>","Cooked lime, cooked grapefruit, and dried floral flavors with balanced acidity and good sweetness. The Idido Washing Station, located in the Idido village, or kebele, and operated by Ardent Coffee Exporter, serves the villages surrounding Yirgacheffe town, including Idido, Aricha, Worka, Chelbesa, and Halabariti. 1200 farmers regularly deliver cherry throughout the November-January harvest season.The Malebo Project is a coffee line by Idido Washing Station, exclusive to Cafe Imports, where Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido\u2019s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.$0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood. For more information, visit Ardent\u2019s website.Heirloom Ethiopian Varieties"],["Brazil","Natural","24723",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild cocoa flavors with mellow acidity. Common Brazilian Varieties"],["Mexico","Carlos Cadena - Finca Pocitos - Mundo Maya - Natural","24717","Veracruz","Carlos Cadena","Natural","\n\t\t\t\t\t<\/a>","Cocoa, fresh cranberry, and dried coffee cherry with dark chocolate flavors. Tons of boozy acidity and mellow fruit-like sweetness. Carlos Cadena is a 5th-generation coffee producer in Cosautlan. His great-great-grandfather began coffee production in the 1890s. He was processing coffee cherries with wooden tanks at that time. Then gradually his family expanded by acquiring nearby farms, and currently Carlos, together with his family, owns 6 farms with a total production of approximately 3,150 quintales.Around 2013-2014, rust disease attacked the Cosautl\u00e1n region, and his father, also Carlos Cadena, needed to make changes to survive. They were producing coffee in traditional ways, which they thought would be best from their experiences, but after 2013, they started to investigate more scientific options with specialists. Nowadays, his farms could have a yield of more than 30-40 quintales when the weather is in favor of coffee growth.For him, coffee isn\u2019t \u201cwork\u201d but a \u201chobby.\u201d When asked, \u201cWhat do you like to do in your free time?\u201d, he said, \u201cCupping, and I like to do it every day.\u201d Even though his family has a long history of coffee in Cosautlan, Carlos is the only one who keeps living in Cosautlan because he loves working in the coffee industry. All the others live in Xalapa, which is the capital city of the state of Veracruz.He got interested in specialty coffee in 2018 when he noticed that some farmers were selling at much better prices than the market price. Carlos has been participating in the Cup of Excellence since 2012. This gave him familiarity with common ways to improve quality, but since 2018, he started to separate by variety to compare the cupping profile. At the same time, one of his customers shared information on different processes, such as Natural and Honey. Since then, he has been exploring different combinations of processes and varieties to achieve the best cup of coffee. That\u2019s how he won 3rd place in the 2023 Cup of Excellence in Mexico and first in the 2024 auction in the experimental category.He is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production, including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. FarmsFinca XilontlaFinca Xilontla has a total area of 85 hectares, of which only 60 can be cultivated, due to the rugged terrain. It's located at 1350 masl and has varieties such as Gesha, Anacafe 14, Marsellesa, Colombia, Sarchimor, and a mixed-variety garden with six different varieties, including San Roque, San Isidro, and Java. It's a relatively new farm; he's been working it for four years, and it's his newest farm. As a curious fact, it also has an abandoned hacienda on the riverbank\u2026 dating back approximately 200 years. He's preserved it exactly as they found it.Finca PocitosFinca Pocitos is a 20-hectare farm at 1400 meters above sea level, with varieties such as Gesha, Pacamara, Mundo Maya, Anacafe 14, and Sarchimor. He started the farm with my father in 2015, combining his father's experience with his own new ideas concerning varieties and processing. It's now his farm, and he's managed to produce Cup of Excellence champion coffees there, including a Geisha Anaerobic Natural that in 2024 took first place in the experimental category. Finca HuehuetepanFinca Huehuetepan, a 23-hectare farm at 1350 meters above sea level, cultivates varieties such as Typica, Gesha, and Anacafe 14. It was founded around 1955. His mother inherited the farm after his grandfather passed away; he began cultivating coffee on those lands. The Typica variety has been growing there ever since, and he has used seeds from those same plants for new plantings (he still has the original ones).Mundo Maya"],["Ethiopia","Grade 1 - Dembi","23088","Sidama","Dembi","Natural","\n\t\t\t\t\t<\/a>","Mild cocoa and dried floral flavors with mellow sweetness. Dembi is located in the Sidama region of Ethiopia. Around 1,200 farmers consistently contribute to these lots. Coffee cherries are handpicked at peak ripeness and delivered fresh to be processed. For natural processing, cherries are floated to remove bad fruit and dried in the shade for around 18 days or until a moisture of 11.2% is reached. The dry cherry is then rested for 4 weeks before hulling and prepared for export.Heirloom Ethiopian Varieties"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","23990","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked currant, cooked cranberry and dried hibiscus flavors with winey acidity and sugary sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["Costa Rica","Aguilera Brothers Micromill - Finca Licho - San Roque - Honey","24271","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Brown sugar, jammy nectarine, and fresh blueberry with mild cocoa flavours. Juicy acidity and clean fruit-like sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","23139","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Coffee and woody flavors with a smooth mouthfeel. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Brazil","Natural","22947-2",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mellow pecan flavors and mild acidity. Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - EP10% - Isais Vargas - Finca El Jard\u00edn - Teruel - Huila","23081","Huila","Finca El Jardin","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Isaias Vargas is a third-generation coffee producer who owns Finca El Jard\u00edn in the Teruel municipality of Huila. The region has volcanic soil that provides the nutrients needed for high-quality coffee.Castillo, Caturra, Colombia"],["Kenya","Kainamui - PB - Kirinyaga","23634-2","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and burnt sugar with mellow cooked currant and fresh stone fruit flavors. Tangy acidity and mild candy-like sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Halo Beriti","23521","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Jammy apple, caramel, fresh jasmine, and cooked orange flavors with tangy acidity and clean fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Tanzania","PB Kanji Lalji Estate - Washed","24992","Mbozi","Kanji Lalji Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked orange, amaretto, toffee, and praline flavors. Juicy acidity and fruit-like sweetness. Kanji Lalji Coffee Estate was acquired in 1956 and consists of 904 acres in Igamba, Mbozi. Ten years ago, a decision to redevelop the farm was made. This decision was primarily based on the quantity of coffee yield, which at the time was less than three tons. The redevelopment efforts focused on the removal of coffee trees, and a program of replanting and rehabilitation was undertaken.This has been accomplished through replanting, reaching the required target of 165 hectares. The current production at the Estate stands at 158 tons and is expected to grow to 250 tons in the years to come. In the first season of production, the year 2000 season, The Estate won the Coffee Quality Award presented by the Tanzania Coffee Estate Association for the highest quality produced in the Estates Class.The coffee is processed by an Eco Pulper, an environmentally conscious process that has lower water consumption and does not pollute the water in the process.Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Uganda","Natural Rwenzori Silverback","22477","Rwenzori","Rwenzori Silverback","Natural","\n\t\t\t\t\t<\/a>","Dried berry and fresh berry flavors with good boozy acidity and mild fruit-like sweetness. This natural processed coffee comes from the Rwenzori region in Uganda. This is a collection of coffee from small-holder producers in the region.The cherries are selectively picked and brought to the processing station on the same day. It is then separated by floatation and put onto drying tables. The coffee is then dried for 21 to 35 days. Once it is ready, the dried cherries are then brought to Kampala for milling and export processing.Coffee is typically harvested here from September to December.SL-34, K7, Blue Mountain"],["Mexico","Alicia Bartolon Roblero - GRAPOS - Finca La Paterna - Siltepec - Chiapas - Typica, Bourbon - Washed (CBC MX-BIO-123)","24551","Chiapas","Alicia Bartolon Roblero","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild dried apricot and jammy apple flavors. Tart acidity and a creamy mouthfeel. Alicia lives in the community of Llano Grande, in the municipality of Honduras de la Sierra. After her parents left her the farm La Perterna as an inheritance, she began replanting between 200 and 300 coffee plants per year. Over time, she has replanted 90% of the entire plot.When Alicia was young, she helped her parents cultivate and work on the farm. Around the year 2006, her parents gave her the plot as a gift, since she was their only daughter. That\u2019s when she began to take on new responsibilities and started growing her own coffee. The name of the farm is 'La Paterna' because there are many paterna trees (aka ice cream bean trees) on the property.The producer\u2019s goal is to repair and improve the drying patio or to purchase shade mesh. As the producer mentions, another one of her goals is that, when people are drinking a cup of coffee, they imagine a woman full of values\u2014and above all, a hardworking woman. She wants them to know that the coffee they are enjoying was grown organically and with great effort.Processing InformationDuring the harvest, only the ripe cherries are picked, which is why three harvest rounds are carried out. The coffee is depulped on the same day it is harvested, fermented for approximately 12 hours, and then dried on a patio. The soil is loamy, with a high amount of organic matter, which the producer makes use of by placing barriers every 25 meters.Culture of the RegionThe culture is based on its music, trade fairs, sports activities, and the Catholic religion, which is the most representative in the area. The most important traditions and festivities are related to religious celebrations such as the feasts of \u201cSan Isidro Labrador\u201d, the Virgin de la Candelaria, and the Se\u00f1or de Esquipulas.Bourbon, Typica"],["Ethiopia","Grade 1 - Ayla Bombe","23909","Sidama","Ayla Bombe","Natural","\n\t\t\t\t\t<\/a>","Mellow brown sugar, vanilla, dried stone fruit, and dried berry flavors with mild balanced acidity and fruit-like sweetness. Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Tore","23902","Yirgacheffe","Tore","Natural","\n\t\t\t\t\t<\/a>","Dried lavender with mild milk chocolate, caramel, and dried elderflower flavors. Mellow balanced acidity and fruit-like sweetness. Tore washing station is an extremely meticulous washing station in Yirgacheffe in the village of Torea. They harvest coffee here typically from November through January and enjoy near perfect coffee growing conditions of temperatures ranging from 23-28C and rainfall of 1795-2150mm.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Pinitos - Villa Sachi - Red Honey","24331","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Mellow caramelizing and fruit flavors with mild candy-like sweetness and acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24738","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked grape, graham, and malt flavors with mellow acidity and sweetness Castillo, Caturra, Colombia"],["El Salvador","Carlos Lemus - Finca Pena Redonda - Pacamara - Washed","24590","Chalatenango","Pena Redonda","Washed","\n\t\t\t\t\t<\/a>","Fresh blackberry, kahlua, and cocoa flavors with sparkling malic acidity and mellow sugary sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["Ecuador","APECAP - FLO ID 2406","20110",null,"APECAP","Washed","\n\t\t\t\t\t<\/a>","Toffee with mellow dried apple, cooked tropical fruit, and almond flavours. Mild complex acidity and fruit-like sweetness This offering is comprised of lots from multiple contributing producers that are members of APECAP, located in the south of Ecuador. APECAP members often grow other crops on their farms such as yucca and plantain, and the farms are certified organic. Bourbon, Caturra, Typica"],["Guatemala","Huehuetenango","21411","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cooked nectarine and caramelizing flavours with mild balanced acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","23587","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg and cooked cascara with mellow fresh melon and pecan flavors. Winey acidity and mild fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["DR Congo","Women's Coffee Project - Idjwi Island - Chasi - AA - Washed","24438","Kivu","Idjwi Island","Fully Washed","\n\t\t\t\t\t<\/a>","Tons of malt and oolong tea with amaretto and fresh black tea flavors. Tart acidity and mellow candy-like sweetness. This offering comes from the women coffee producers of Idjwi Island who are members of the cooperative Rebuild Women's Hope (RWH). RWH was founded in 2013 by Marcelline Budza with the goals of fighting the inequalities that women in agriculture face and supporting the health and empowerment of women and girls. The coop helps women take charge of their lives through entrepreneurship and self-reliance. It's the group's mission \u201cto give women back their voice by placing them at the center of all integral development, in particular, economic empowerment and autonomy. We believe that income controlled by women has a significant impact on the life of the family, including the development and well-being of the community.\u201dWomen have faced significant challenges both in their communities and in the coffee industry in the DRC. There is a general culture of socio-economic discrimination against women, and they often were refused the right to income from coffee as it was considered a man's crop. Women were also denied access to land and land inheritance. In their communities, challenges include the underdevelopment of villages, lack of drinking water, lack of access to quality healthcare, and high illiteracy rates among women and the elderly.The island of Idjwi is located in the middle of Lake Kivu along the border of Rwanda. Coffee has long been the island's main source of income, but producers there have consistently struggled to sell their coffee. The creation of cooperatives like RWH has completely changed the situation and opened the door to new opportunities for producers on Idjwi and the DRC, especially for women.Washing StationsRWH manages five washing stations: Hala, Boza, Chasi, Kalehe, and Kolwe. Chasi, Kalehe, and Kolwe are unique from Hala and Boza. This is due to the way the coffee is processed.To pulp the coffee at Chasi, Kalehe, and Kolwe, they use a Mackinon machine, which doesn't remove the mucilage at all. Then they do two fermentations, which are dry fermentation and wet fermentation, to remove the mucilage. From there, the coffee is washed, graded, and sorted on the pre-drying bed. At the end of the day, the coffee is transported to the drying bed where it is dried for 21 days, respecting the volume of coffee on the drying bed, the stirring time, and the humidity. At Boza and Hala, they use the Penagos machine, which removes 80 percent of the mucilage, and they only carry out wet fermentation to remove the remaining 20 percent of mucilage.The soil structure at Chasi, Kalehe, and Kolwe differs from that at Boza and Hala, and these sites have young coffee plantlets that have been regenerated over the last three years.Impact of RWHConstruction of New Washing Stations: RWH has built five new washing stations since its creation, including Hala, Boza, Chasi, Kalehe, and Kolwe. The coop employs more than 5,000 women day workers during the coffee-growing season.Coffee Processing: At Bukavu, the coop prepares coffee from processing, removes parchment, and stores coffee.Agronomic Support: An agronomic program is being developed by RWH. It aims to promote sustainable agriculture through the principles of agroecology, increasing the yields of small-scale producers and safeguarding the environment.Economic Development: RWH supports sustainable development and teaches women how to make money to foster independence and fight socio-economic discrimination. The coop educates producers' households on the GALS system (Gender Action Learning System). RWH also focuses on teaching women new skills to continue to improve their socio-economic situation and fight poverty during the lean season. Women receive training in literacy, sewing, baking, knitting, and more, as well as managing their activities through business skills training.Health: RWH has constructed a maternal and pediatric hospital in the south of Idjwi. In 2021 alone, the hospital facilitated the birth of more than 3000 children, treated 8000 outpatients, and treated 5000 patients suffering from various diseases (malaria, infection, etc.). The coop aims to increase the hospital's capacity by building an operating theater to make services more accessible. They also partner with Coffee Circle to promote gender equity in health. This work includes trainings for medical staff on sexual and reproductive rights, awareness-raising campaigns for youth and women's groups or networks, and meetings for men and boys on gender equality.Water and Sanitation: The coop has carried out water supply work in various villages to combat water-borne diseases and provide local communities with accessible water. Between 2015 and 2020, RWH completed three water supply systems and seven community water points that provide drinking water to producers' communities.Bourbon, Caturra, Catuai"],["DR Congo","Women's Coffee Project - Idjwi Island - Kolwe - AA - Washed","24440","Kivu","Idjwi Island","Fully Washed","\n\t\t\t\t\t<\/a>","Tons of savory with fresh green grape and cooked cascara flavors. Tart tartaric acidity and mild fruit-like sweetness. This offering comes from the women coffee producers of Idjwi Island who are members of the cooperative Rebuild Women's Hope (RWH). RWH was founded in 2013 by Marcelline Budza with the goals of fighting the inequalities that women in agriculture face and supporting the health and empowerment of women and girls. The coop helps women take charge of their lives through entrepreneurship and self-reliance. It's the group's mission \u201cto give women back their voice by placing them at the center of all integral development, in particular, economic empowerment and autonomy. We believe that income controlled by women has a significant impact on the life of the family, including the development and well-being of the community.\u201dWomen have faced significant challenges both in their communities and in the coffee industry in the DRC. There is a general culture of socio-economic discrimination against women, and they often were refused the right to income from coffee as it was considered a man's crop. Women were also denied access to land and land inheritance. In their communities, challenges include the underdevelopment of villages, lack of drinking water, lack of access to quality healthcare, and high illiteracy rates among women and the elderly.The island of Idjwi is located in the middle of Lake Kivu along the border of Rwanda. Coffee has long been the island's main source of income, but producers there have consistently struggled to sell their coffee. The creation of cooperatives like RWH has completely changed the situation and opened the door to new opportunities for producers on Idjwi and the DRC, especially for women.Washing StationsRWH manages five washing stations: Hala, Boza, Chasi, Kalehe, and Kolwe. Chasi, Kalehe, and Kolwe are unique from Hala and Boza. This is due to the way the coffee is processed.To pulp the coffee at Chasi, Kalehe, and Kolwe, they use a Mackinon machine, which doesn't remove the mucilage at all. Then they do two fermentations, which are dry fermentation and wet fermentation, to remove the mucilage. From there, the coffee is washed, graded, and sorted on the pre-drying bed. At the end of the day, the coffee is transported to the drying bed where it is dried for 21 days, respecting the volume of coffee on the drying bed, the stirring time, and the humidity. At Boza and Hala, they use the Penagos machine, which removes 80 percent of the mucilage, and they only carry out wet fermentation to remove the remaining 20 percent of mucilage.The soil structure at Chasi, Kalehe, and Kolwe differs from that at Boza and Hala, and these sites have young coffee plantlets that have been regenerated over the last three years.Impact of RWHConstruction of New Washing Stations: RWH has built five new washing stations since its creation, including Hala, Boza, Chasi, Kalehe, and Kolwe. The coop employs more than 5,000 women day workers during the coffee-growing season.Coffee Processing: At Bukavu, the coop prepares coffee from processing, removes parchment, and stores coffee.Agronomic Support: An agronomic program is being developed by RWH. It aims to promote sustainable agriculture through the principles of agroecology, increasing the yields of small-scale producers and safeguarding the environment.Economic Development: RWH supports sustainable development and teaches women how to make money to foster independence and fight socio-economic discrimination. The coop educates producers' households on the GALS system (Gender Action Learning System). RWH also focuses on teaching women new skills to continue to improve their socio-economic situation and fight poverty during the lean season. Women receive training in literacy, sewing, baking, knitting, and more, as well as managing their activities through business skills training.Health: RWH has constructed a maternal and pediatric hospital in the south of Idjwi. In 2021 alone, the hospital facilitated the birth of more than 3000 children, treated 8000 outpatients, and treated 5000 patients suffering from various diseases (malaria, infection, etc.). The coop aims to increase the hospital's capacity by building an operating theater to make services more accessible. They also partner with Coffee Circle to promote gender equity in health. This work includes trainings for medical staff on sexual and reproductive rights, awareness-raising campaigns for youth and women's groups or networks, and meetings for men and boys on gender equality.Water and Sanitation: The coop has carried out water supply work in various villages to combat water-borne diseases and provide local communities with accessible water. Between 2015 and 2020, RWH completed three water supply systems and seven community water points that provide drinking water to producers' communities.Bourbon, Caturra, Catuai"],["Colombia","EP","24696",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh fruit, dried citrus zest, and pecan flavors. Tart acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","24695","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh cherry and spices with mellow dark chocolate and cooked fruit flavors. Tangy acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","24724",null,null,"Natural","\n\t\t\t\t\t<\/a>","Salted peanut and fresh coffee cherry flavors with mild acidity. Common Brazilian Varieties"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","25068","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Mild melon, spices, and woody flavors with good acidity and mellow sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Tanzania","PB","25196",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow almond and sugar browning flavors with mild balanced acidity and sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Bolivia","La Cooperativa Corpus Cristhy Illampu R.L - Red Catuai & Typica - FLO ID 3645","23084","La Paz","La Cooperativa Corpus Cristhy Illampu R.L","Washed","\n\t\t\t\t\t<\/a>","Cocoa and nutty flavors with tart acidity, mellow sweetness, and a smooth mouthfeel. La Cooperativa Corpus Cristhy Illampu R.L is a coop from the Caranavi province of La Paz that was founded in 2001. Currently, they have around 40 contributing farms consisting of around 120 hectares of coffee plants. It is located in a mountainous area with an average temperature of 17-22 \u00b0C and a precipitation average of 1000 \u2013 2000 ml per year. The Cooperative has a business growth policy, made up of fundamental pillars to increase the quantity and quality of production.They aim to:Improve and expand coffee production plots with ecological and organic cultivation.Implement benefit money according to the needs of the Cooperative.Promote the finished product to the national market.The Cooperative has managed to increase new coffee production plots with technical assistance resulting in a gradual product increase. The current president of the coop is Severino Zanga Vizacarra.Red Catuai, Typica"],["Colombia","EA Decaf de Ca\u00f1a - Isaias Vargas - FARM TBD - Huila","23686","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy orange and cooked pome with mild almond flavours. Clean fruit-like sweetness and mellow sparkling acidity. Castillo, Caturra, Colombia"],["Ecuador","Leo Dan - Zamora - Typica - Double Fermentation - Washed","23406","Zamora","Leo Dan","Washed","\n\t\t\t\t\t<\/a>","Fresh peach with mild dried citrus, caramelizing, and almond flavours. Juicy acidity and fruit-like sweetness. Located in the heart of Zumba, in Ecuador\u2019s Southern Amazon region, Leo Dan\u2019s farm is a symbol of transformation and progress. Originally focused on varietals like Catimor for high-yield production, the farm shifted its focus in 2021 by planting the improved Typica variety. This strategic decision aims to enhance both the quality and cupping score of the coffee.Zumba is an emerging hub for specialty coffee cultivation, where the introduction of fine varieties such as improved Typica and Sidra is fostering a new era of coffee excellence. This promising development is driven by the hope that specialty coffee will bring better economic opportunities and improve the living conditions of the local community.In the future, Leo Dan plans to implement advanced post-harvest processes with the support of technical advisors, further refining their production methods to elevate the quality of their coffee.The farm is part of a growing movement in Zumba, where tradition and innovation merge to produce exceptional specialty coffee that not only reflects the region\u2019s unique terroir but also supports its sustainable development.Typica"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","23789","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked peach with mellow caramel flavours. Clean fruit-like sweetness and mild juicy acidity. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","23795","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked peach with mellow caramel flavours. Juicy acidity and mild delicate fruit-like sweetness. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","23795-2","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and cooked peach with mellow caramel flavours. Juicy acidity and mild delicate fruit-like sweetness. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Burundi","Gahahe - Kayanza - Natural","23052","Kayanza","Gahahe","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, cooked berry, and fresh citrus flavors with tart acidity and fruit-like sweetness. Gahahe Washing Station is located in the province of Kayanza and was established in 1989. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 1740 farmers that deliver to this washing station. Each farmer has roughly 240 trees on about a tenth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Honduras","Mario Mejia - Finca El Jardin - Anaerobic - Natural","23971","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate and jammy apple with mild caramel flavours. Balanced acidity and mellow candy-like sweetness. In the misty highlands of La Paz, Honduras, Mario Mej\u00eda is redefining what it means to be a specialty coffee producer. A second-generation farmer with a progressive mindset, Mario manages three distinct farms\u2014Finca El Coyote, Finca La Valentina, and Finca El Jard\u00edn\u2014each with its own microclimate, elevation, and personality. Together, they form a trio of terroir-driven operations that showcase the range and richness of the La Paz region.Finca El CoyotePerched between 1,600 and 1,700 meters above sea level, Finca El Coyote is known for its bold, fruit-forward naturals. Here, Mario cultivates Catuai and IHCAFE 90, varieties that thrive in the rich volcanic soils and cool mountain air. The farm favors natural processing, allowing cherries to dry slowly under the sun, resulting in vibrant notes of dried cranberry, clove, cocoa, and a candy-like sweetness. El Coyote exemplifies Mario\u2019s commitment to precision and experimentation.Finca La ValentinaFinca La Valentina sits at a slightly lower elevation\u2014around 1,400 to 1,500 meters\u2014and serves as Mario\u2019s testbed for washed process coffees. The farm is a showcase of clarity and balance, often yielding cups with citrus zest, florals, and honeyed stone fruit. Its approachable elegance is a reflection of Mario\u2019s careful fermentation and clean water management. This farm is often where he tests improvements in wet milling and fermentation techniques.Finca El Jard\u00ednTucked among native shade trees, Finca El Jard\u00edn offers a more biodiverse, polycultural environment. With elevations ranging from 1,300 to 1,500 meters, it supports experimental lots including Parainema and other hybrids. El Jard\u00edn is where Mario blends innovation with conservation\u2014he\u2019s been exploring agroforestry practices and slow-drying techniques that yield deeply layered profiles with tropical fruit, herbal spice, and silky texture.Producer VisionMario Mej\u00eda brings the curiosity of a craftsman and the discipline of a steward to his work. Across all three farms, he emphasizes traceability, experimentation, and environmental sustainability. His efforts have garnered attention on international cupping tables, but he remains rooted in his community\u2014supporting local workers, sharing knowledge, and elevating the reputation of La Paz as a hub for high-quality coffee. Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Brazil","Natural \u2013 Fazenda Cachoeira da Grama \u2013 Yellow Bourbon","23076","S\u0103o Paulo","Cachoeira da Grama","Natural","\n\t\t\t\t\t<\/a>","Mild malt flavor and mellow acidity. Fazenda Cachoeira de Grama is owned by the Carvalho family and managed (along with 48 other area farms) by our export partner Bourbon Specialty. The farm is located in Vale de Grama, which is home to some of Brazil's most \"elite\" coffee farms, and is an incredibly beautiful region, with rolling hills surrounding the coffee land. It's is a 411-hectare plot with about 100 hectares planted in coffee; they also grow eucalyptus nearby. There are 27 full-time and about 40 seasonal employees tending to the Catuai and Yellow Bourbon trees planted here, the oldest of which dates back to 1956! The farm has an on-site school for all employees' families to use, and there are about 300 children who take advantage of the services. The school is jointly funded by the Brazilian government and the farmers in the area.Yellow Bourbon"],["Ecuador","Finca Terrazas del Pisque - Washed","25138","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, fresh berry, cocoa, and fresh grapefruit flavors with piquant acidity and mellow sugary sweetness. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Nestle Hybrid, Sidra, Typica, Caturra"],["Ecuador","Finca Terrazas del Pisque - Java - Washed","25139","Pichincha","Finca Terrazas del Pisque","Washed","\n\t\t\t\t\t<\/a>","Brown sugar and fresh stone fruit with mild cooked lime and toffee flavors. Sugary sweetness and tart acidity. Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days.For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.Java"],["Ecuador","Leopoldo Andrade - Finca La Josefina - El Napo - Typica - Anaerobic - Natural","25142","Pichincha","Leopoldo Andrade","Natural","\n\t\t\t\t\t<\/a>","Strong fresh raspberry with caramel and dried cranberry and mild milk chocolate flavors. Sugary sweetness and winey acidity. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Typica"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Sidra - Honey","25169","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Dark chocolate, milk chocolate, and cooked strawberry with mellow dried cranberry flavors. Winey acidity and fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","25175","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Cooked passion fruit, cocoa, and cooked melon flavors with sugary sweetness and tart acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Maputo - Sidra - Washed","25186","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, caramel, and fresh papaya flavors with syrupy sweetness and piquant acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ecuador","Maputo - Ma Esther - La Perla - Bourbon - Honey","25191","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Lots of cocoa with fresh papaya, mild vanilla, and dried berry flavors. Strong tart acidity and candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Bourbon"],["Guatemala","Farm TBD","25208",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Farm TBD","25209",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Farm TBD","25210",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Wamuguma - PB - Kiambu","23759","Kiambu","Wamuguma","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, fresh apple, and caramel flavours with tons of sparkling acidity and clean fruit-like sweetness. Wamuguma Coffee Factory is affiliated with Ritho Farmers\u2019 Cooperative Society. This society is located in Gatundu, Kiambu County and was founded in 1972. It has exceptional coffees. Ritho FCS is made up of 9 boards and it has two factories, Wamaguma and Handege.After harvesting all the coffee is delivered to the factory and undergoes the wet processing method. Water is pumped using a Diesel engine to the reservoir tanks for pulping and recirculation. After pulping the coffee is stored overnight, washed, soaked, and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted, and stored awaiting delivery to the mill. To ensure that the processing is carried out efficiently the factory has invested in a pulper, a recirculation system, and 10 conditioning bins.Batian, SL28, SL34, Ruiru 11"],["Honduras","Roger Dominguez - Finca San Francisco - Yellow Catuai - Anaerobic - Natural","24018","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Cooked peach and caramel with mild dried orange and almond flavours. Juicy acidity and mellow fruit-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Yellow Catuai"],["Brazil","Natural","24661","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with a soft mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","24662","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild almond flavors with a soft mouthfeel. Common Brazilian Varieties"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Pink Bourbon - Washed","23262","Huila","Luis Anibal Calderon","Washed","\n\t\t\t\t\t<\/a>","Fresh mango, cooked pear, caramel, toffee, and savory flavors with tangy acidity and sugary sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Diego Fernando Leguizamo - Finca El Faldon - San Agustin - Huila - Colombia, Pink Bourbon\/, Tabi - Washed","23872","Huila","Diego Fernando Leguizamo","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate, cooked papaya, and molasses flavors with tart malic acidity and candy-like sweetness. Diego Fernando Leguizamo is the son of fabled coffee producer Luis Felipe Leguizamo. Luis Felipe Leguizamo is the brother of Arnulfo Leguizamo and co-owner of Finca El Faldon. The Leguizamo brothers are members of Asociaci\u00f3n Los Naranjos. They are leaders in their community and support fellow farmers in their efforts to improve their quality. In 2011, Finca El Faldon won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. Finca El Faldon is managed by Luis Felipe, his son Diego Fernando, his brother Arnulfo, and Arnulfo's son Diego Felipe.Pink Bourbon, Colombia"],["Costa Rica","Las Lajas Micromill - Finca Mirella - Mariana - Perla Negra - Natural","24237","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Milk chocolate, jammy cranberry, and cooked berry flavors with clean fruit-like sweetness and boozy acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Mariana"],["El Salvador","Carlos Lemus - Finca Pe\u00f1a Redonda - Pacamara - Honey","24591","Chalatenango","Pena Redonda","Honey","\n\t\t\t\t\t<\/a>","Caramel, jammy red wine, and cooked apple with mild toffee flavors. Winey acidity and candy-like sweetness. Carlos Mauricio Lemus Landaverde is a young producer who inherited his father\u2019s 4-hectare farm after his father, Jose Maria Lemus, passed away in a car accident. Carlos is following in his father\u2019s and family\u2019s footsteps with regards to quality, though, and was awarded as the ninth-place winner in the 2017 El Salvador Cup of Excellence competition.Pacamara"],["Sulawesi","Yolan Tirta - Malino - Typica - Washed","23344","Gowa","Yolan Tirta","Washed","\n\t\t\t\t\t<\/a>","Cooked stone fruit and chocolate flavors with tart acidity and fruit-like sweetness. This mill, founded by Yolan Tirta in 2016, is nestled in Panaikang Village in the Gowa Regency of South Sulawesi, Indonesia. As a third-generation coffee producer, Yolan has played a pivotal role in revitalizing the region's coffee industry. Recognizing the potential for specialty coffee in South Sulawesi, he introduced advanced cultivation and processing methods, transforming local farming practices and elevating the quality of coffee produced.The mill lies at an elevation of 1250 meters above sea level, with the neighboring and contributing farms benefiting from fertile volcanic soil, a tropical climate, and abundant rainfall\u2014ideal conditions for cultivating mixed varietals such as Typica and S795. These beans are processed using both washed and natural methods here, with innovative drying solutions like greenhouses to counter the region's high humidity. The area\u2019s biodiversity, supported by conservation forests, includes monkeys, birds, and civets, ensuring that coffee farming coexists harmoniously with nature. Notably, the coffee is grown without chemical fertilizers, relying instead on natural methods that enhance sustainability.The efforts of Yolan and his team have created a ripple effect in the community. By establishing mini mills and drying stations, he has empowered local farmers to meet the demands of the specialty coffee market. The farm\u2019s achievements, including recognition for its washed and natural processes, have inspired greater enthusiasm for coffee farming in the region. Yolan's future goals include improving processing facilities with additional drying houses and higher-capacity pulpers to enhance production and quality further.Through his dedication, Yolan Tirta has not only elevated the reputation of South Sulawesi coffee but has also laid the foundation for a sustainable and thriving coffee ecosystem that benefits farmers, the environment, and coffee enthusiasts worldwide.Typica"],["Mexico","Cristal","24484",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cooked papaya, and savory flavors with tart acidity and mild candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Single Farmer Project - Mr. Kebede Genale - Grade 1 - Hambella","23776","Guji","Mr. Kebede Genale","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine and spices with mild kahlua flavors. Winey acidity and mellow candy-like sweetness. Mr. Kebede Genale, a truly remarkable man! At 77, he exudes a graceful charm that belies his age. His vibrant energy and remarkable ability to walk up and down the valley are proof that age is just a number. He\u2019s one of those people who leaves a lasting impression on everyone.Mr. Genale is a trailblazer in his village. He\u2019s the first farmer to bravely plant coffee in the entire Buku region, including Buku Abel, Buku Saisa, and Buku Hurufa. It all started about 31 years ago when he was on a Bible study trip to Yirgacheffe. Yirgacheffe is about 60 kilometers away, but back then, it took over a day to reach by foot. At that time, Buku and the entire Hambella were considered too cold for coffee growing. Undeterred, Mr. Genale brought some seedlings with him and tried them out in his garden. Unfortunately, his first attempt didn\u2019t work out. But he didn\u2019t give up! After countless trials and errors, he finally succeeded.Mr. Genale learned all his coffee farming skills from his church members in Yirgacheffe. After many failed attempts, he became the first farmer in Buku, possibly even the entire Hambella, to successfully grow coffee in the area.Buku is one of the coffee-growing Kebeles (villages) in the Hambella woreda of the West Guji Zone. Buku\u2019s coffee is renowned for its unique flavor profile. Its natural coffees are bursting with berry and chocolate notes. This high-altitude Kebele is famous for its small but incredibly dense coffee beans. The mornings and nights in Buku are quite chilly, which makes drying coffee a bit tricky. Sometimes, it even gets frosty! Drying coffee usually takes longer than 16 days, which gives the cherries more time to ferment on the drying table. Mr. Genale, a coffee producer with over 20 hectares of land, is not your typical farmer. Back in the day, he sold his cherries to local mill owners. But thanks to his late son, who worked for the local agriculture office, he started processing his coffee at his farm. His meticulous preparation methods are evident if you visit his mill. It\u2019s amazing how he separates his lots based on their maturity level.Mr. Genale has been working with Lulo Coffee for the past four years. Despite having multiple children, the Lulo team has never seen any of them helping him with his coffee farming or preparation. He has several employees, but he\u2019s always busy and energetic. This harvest season, the Lulo team has visited his mill several times to help him prepare some lots for the COE competition. Unfortunately, with the major COE financier, USAID, facing extinction, it\u2019s uncertain if the competition will even be held. Mr. Genale once reached the top 40 in previous COE competitions. For now, he might have to leave with that memory, but his coffee will definitely win you over Heirloom Ethiopian Varieties"],["Costa Rica","Central Valley","24830","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and almond with mellow fresh coffee cherry flavors. Acidy acidity and mild sweetness. Common Costa Rican Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 2","23541","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, toffee, and fresh berry flavors with tart acidity and candy-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Guatemala","ACODIHUE - FLO ID 5984","24193","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and hops flavors with balanced acidity and delicate fruit-like sweetness. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Sixto Aguilar - Finca Pena Blanca - Chimaltenango","22796","Huehuetenango","Sixto Aguilar","Washed","\n\t\t\t\t\t<\/a>","Mellow dried orange, jammy stone fruit, and cocoa flavours with fruit-like sweetness and mild juicy acidity. Sixto Aguilar owns Finca Pe\u00f1a Blanca in Santiago Chimaltenango, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Maragogype varieties but also explores the creation of hybrids. He also grows corn and beans on his farm. Aguilar works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Peru","Ubillus & Zamora - Chirinos - Caturra & Gesha - Washed","23395","Cajamarca","Ubillus & Zamora","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, fresh apple blossom, and dried black tea with mellow dried orange flavours. Complex acidity and clean fruit-like sweetness. Elmer Guevara Zamora and Lorenzo Arbildo Ubillus are two dedicated coffee producers from Chirinos, a district in the Cajamarca region of Peru. Their blended lot exemplifies the synergy of smallholder farming expertise and the exceptional geographic and cultural conditions of their region. Both farmers cultivate their coffee at high elevations\u20141,958 meters for Elmer\u2019s farm, El Alcanfor, and 1,900 meters for Lorenzo\u2019s farm, La Palma. These altitudes, combined with the region's fertile soils and favorable climate, create the perfect environment for specialty coffee production.Elmer, who founded El Alcanfor in 2018, grows Caturra, Geisha, and Bourbon varieties on his 1.25-hectare farm. Lorenzo, operating La Palma since 2015, cultivates Caturra and Geisha on a slightly larger 2-hectare plot. Both farmers emphasize sustainability and environmental stewardship, employing organic and natural farming practices. They use selective harvesting techniques, carefully ferment their coffee to enhance flavor profiles, and utilize slow drying methods in specialized facilities to ensure quality. These processes highlight their commitment to producing exceptional coffee while maintaining harmony with nature.The district of Chirinos is renowned for its high altitudes and optimal coffee-growing conditions, contributing to the production of high-quality beans with unique flavor profiles. Both Elmer and Lorenzo are deeply rooted in this community, where coffee farming is not just an economic activity but a way of life. Their shared goal is to position their coffee in top-quality markets, earning recognition for the exceptional characteristics of their beans.By blending the distinct profiles of their coffees, Elmer and Lorenzo create a harmonious lot that showcases the richness of their combined efforts. Their dedication to sustainable practices, community engagement, and high-quality production sets their coffee apart, offering a taste of the unique terroir of Chirinos to coffee lovers worldwide.Caturra, Gesha"],["Colombia","Luis Anibal Calderon - Finca Betulia - La Primavera - Acevedo - Huila - Castillo - Natural","24944","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry with molasses, clove, and dried lavender flavors with mellow syrupy sweetness and intense boozy acidity. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Castillo"],["Colombia","Jorge Eduardo Burbano Astudillo - Finca El Higueron - San Agustin - Huila - Caturra - Washed","24960","Huila","Jorge Eduardo Burbano Astudillo","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, perfumey bergamot, and cooked fruit with mellow praline flavors. Tangy acidity and fruit-like sweetness. Jorge Eduardo Burbano Astudillo owns and operates Finca El Higueron, a 2-hectare farm in San Agustin, Huila. He primarily grows the Caturra variety alongside bananas, yuca, and avocados.For his Washed processing, cherries are collected and left to rest for 24 hours. From there, they are depulped without water and fermented for 40 hours in a ceramic tank. After 40 hours, they are washed three times and packed in sacks to remove excess water. Finally, they are moved to a drying shed for 15 to 20 days for drying.Caturra"],["Colombia","Luis Anibal Calderon - Finca Betulia - Acevedo - Huila - Pink Bourbon - Natural","24957","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry with cooked cranberry and dried floral flavors. Intense boozy acidity and mild sugary sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Pink Bourbon"],["Colombia","Elias Roa Parra - EA Decaf de Ca\u00f1a - Finca Tamana - Pital - Huila - Colombia - Washed","24956","Huila","Elias Roa Parra","Washed","\n\t\t\t\t\t<\/a>","Clove and malt with mild cooked fruit flavors. Fruit-like sweetness and balanced acidity. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Colombia"],["Tanzania","PB \u2013 Southern Blend - Washed","21669",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and savory with mellow pecan flavors. Balanced acidity and mellow syrupy sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Brazil","Pulped Natural - Espirito Santo Contest- 5th Place- Sitio Mata Fria - Catucai 785","23711","Esp\u00edrito Santo","S\u00edtio Mata Fria","Pulped Natural","\n\t\t\t\t\t<\/a>","Milk chocolate and cocoa with mild fresh lemon and cooked cascara flavors. Tart acidity and mellow fruit-like sweetness. \u201cMy family has always worked with coffee, but always in a conventional way. The coffee was harvested and thrown on the ground without worrying about quality but about quantity. From the moment I took over the administration of the property, in 2015, I started to focus on quality rather than quantity, as I knew our property had a lot of potential. I started to pulp the coffee and improve the handling and post-processing and since then I haven't stopped, because we managed to add a lot of value to our product, as well as creating more pleasure in working with the bean\u201d \u2013 explains Celso.The property is located in the countryside of Concei\u00e7\u00e3o do Castelo city, a very famous region in the production of specialty coffees in Esp\u00edrito Santo. Surrounded by a vast native life, the climate on the property is mild, with temperatures that do not exceed 22 degrees Celsius, even on the hottest days. This unique microclimate gave rise to the name of the farm \u201cS\u00edtio Mata Fria\u201d (\u201cMata Fria\u201d can be translated as \u201cCold Forest\u201d).The property is managed by Celso and his wife, who share the day-to-day tasks \u2013 during harvest times, Celso and some other family members manage the harvest in the plots, while his wife takes care of the drying step. As the harvest takes place from June to November, due to different levels of maturation over the months, the same plot can go through up to 6 harvest stages, ensuring that at each stage only the ripest cherries are harvested. \u201cThis is common here in the region, the microclimate and heavy rains mean that we have 4, 5, 6 blooms... therefore, the maturation of the beans occurs at different stages. So, we always have to monitor the plots and plan very well to ensure that we don't miss any maturation window. It takes a lot of work, but I believe this is our differential, that's why our coffees drink so well\u201d \u2013 complements the couple.Such dedication is reflected in the results, the property has already been awarded several times, both in municipal and state competitions and some promoted by Bourbon. According to the producer, these recognitions are what motivates him to continue striving for quality in the cup.Catucai"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Java - Washed","24963","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, raisin, fresh lime, caramel, and dark chocolate flavors with sparkling acidity and a creamy mouthfeel. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Java"],["Rwanda","COOPAC - Kirorero - Gisiza - Natural - FLO ID 35306","21546","Western Province","Kirorero","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and mild floral flavors with winey acidity and syrupy sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Ethiopia","Grade 1 - Chelchele","22257","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh lavender with mellow malt and green tea flavors. Balanced acidity and candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","22959",null,null,"Natural","\n\t\t\t\t\t<\/a>","Intense amaretto flavor with mellow acidity. Common Brazilian Varieties"],["Mexico","Alejandro Martinez - Finca San Jose - Anacafe 14 - Washed","25239","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Costa Rica","Ivan Solis Micromill - Finca Cuatro Vientos - Catuai - Candy Natural","24100","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Candy Natural","\n\t\t\t\t\t<\/a>","Cooked berry, fresh berry, and amaretto flavors with boozy acidity and mild sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Catuai"],["Kenya","Karinga - AA - Kiambu","23674","Kiambu","Karinga","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, jammy cherry, cola, and brown sugar flavors with tangy tartaric acidity and sugary sweetness. Gitwe Farmers Cooperative Society operates the Karinga Factory, which was founded in 1983. There are about 650 contributing members who deliver cherry to the factory, each growing coffee alongside other crops on about 1 hectare each, average.The farmers bring their cherry to the factory for sorting and processing as soon as it is picked: The coffee is depulped, then fermented for 12\u201324 hours before being washed four times and spread on raised beds for 8\u201313 days. The factory has partnered with Coffee Management Services (CMS) in an attempt to increase production, but growth has been somewhat slow because of the local emphasis on growing tea in place of coffee.The cooperative has a field committee that assists members by providing various services, including sourcing seeds and seedlings from the Coffee Research Center to guidance about fertilizer and performing farm visits to offer assistance. The field committee also conducts inspections to see whether coffee is properly intercropped with other products like beans and corn.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Las Lajas Micromill - Finca El Cerro - Sarchimor - Black Honey","24247","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Kahlua and cooked citrus zest flavors with tart acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Sarchimor (T5296)"],["Ethiopia","Grade 3 - Gersi","24868","Yirgacheffe","Gersi","Natural","\n\t\t\t\t\t<\/a>","Perfumey jasmine and dried lavender with mild spices flavors. Boozy acidity and mellow candy-like sweetness. The Testi Adorsi washing station is located in Yirgacheffe, Ethiopia, and was built in 2000. It serves around 500 smallholder farmers in the area, who deliver their ripe cherry to the Gersi collection point for processing at this washing station. The coffee here is dried on raised beds for 15\u201318 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Kudhumi\/Kurume"],["Mexico","Cristal","24253",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit and dried citrus flavors with tart acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural \u2013 Fazenda do Cruzeiro \u2013 Yellow Catuca\u00ed","23069","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Mellow cooked fruit, almond, and pecan flavors with tart acidity and mild sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","20429","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa, floral, and clove flavors with winey acidity and good sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Kenya","Mutitu AA - Kirinyaga","20761","Kirinyaga","Mutitu","Washed","\n\t\t\t\t\t<\/a>","Lots of cooked grapefruit with dried pear, brown sugar, and chocolate flavors. Tons of tangy malic acidity and sugary sweetness. Mutitu factory was started in 1963 and it lies on the southern slopes of Mount Kenya, in the Kirinyaga region. The mill is used by small-hold farmers in the area. This and the adjacentregions are the premier coffee areas in Kenya, and the coffees from here are consistently among the best in the worldMutitu factory is located in Kathekiini location, in Kirinyaga county. There are 1,250 members who deliver coffee cherries to the Mutitu factory who each have on averagearound \u00bd acre of land with roughly 200 trees for coffee growing alongside macadamia, beans and corn.In line with the rising awareness on the need to conserve the environment, the factory has dug the waste water soak pits away from the water source where the waste water is allowed tosoak in back to the soil. Additionally the society encourages its members to plant trees on their farms.From our export partner:The coffee is handpicked by the smallholder members and delivered to the factory where it is pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) usingwater floatation which means the denser beans will sink and be sent through channels to the fermentation tank.This first stage of fermentation will last for around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours. Once the fermentationprocess is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage.The washed beans will then enter soaking tanks where they can sit under clean water for as long as another 24 hours. This soaking process allows amino acids and proteins in the cellularstructure of each bean to develop which results in higher levels of acidity and complex fruit flavors in the cup - it is thought that this process of soaking contributes to the flavour profilesthat Kenyan coffees are so famed for.The beans are then transferred to the initial drying tables where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can lastaround 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and putinto \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire which allows the coffee to breathe fully. Coffee is traditionally sold through the country\u2019s auction system, though recentamendments to the coffee law of Kenya have brought about the introduction of direct trading whereby farmers can by-pass the auction and sell directly to specialty roasters around theworld.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Coffee NACE Mill - Finca Las Hermanas - Caturra - Natural","21101","Tarraz\u00fa","Coffee NACE Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mellow amaretto and cooked bell pepper flavors. Winey acidity and mild fruit-like sweetness. Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano share a 100-year family history in coffee production. The brothers and their other sibling own several farms, and in 2016 Eduardo established Coffee NACE Micromill. An important part of Juan and his brother Eduoardo's mission statement is, \"Sabemos que unidos somos capaces de lograr lo imposible,\" or \"We know that together we are capable of achieving the impossible.\"Caturra"],["Ethiopia","Grade 1 - Hambela","23608","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Fresh berry, cocoa, and nutmeg flavors with tart acidity and good sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Colombia, Pink Bourbon - Natural","23878","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Intense dried cranberry and cooked coffee cherry with perfume flavors. Strong boozy acidity and mellow candy-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Placer is known for producing exceptional coffees, including Pink Bourbon and Caturr\u00f3n varieties. These coffees are processed using natural methods, producing some truly unique flavor profiles to the region. Pink Bourbon, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22854","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and dried fruit flavors with tart acidity and good sweetness. Castillo, Caturra, Colombia"],["Guatemala","Idmar Vel\u00e1squez - Finca La Barranca de las Flores - La Libertad - Huehuetenango - Caturra","24121","Huehuetenango","Idmar Vel\u00e1squez","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, fresh strawberry, and cocoa flavors with sparkling acidity and sugary sweetness. Idmar Vel\u00e1squez Calder\u00f3n owns Finca La Barranca De Las Flores a 15.21-hectare farm home to around 105,000 coffee trees. He maintains San Ram\u00f3n, Red and Green Pache, Caturra, and Gesha varieties on the farm. Coffee is picked and fermented for 48 hours before being dried on patios for 6-8 days. Finding labor has been a challenge for recent harvests.Caturra"],["Mexico","Ixhuatlan - Veracruz - Oro Yeast - Washed","24547","Veracruz","Ixhuatl\u00e1n","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, jammy strawberry, and toffee flavors with juicy acidity and syrupy sweetness. Ixhuatl\u00e1n del Caf\u00e9 is a municipality located in the central mountainous region of the state of Veracruz, approximately 55 kilometers from Xalapa. Nestled between 800 and 1,900 meters above sea level, the area enjoys a temperate-humid climate that is ideal for coffee cultivation. The name Ixhuatl\u00e1n comes from the N\u00e1huatl language and means 'place among green corn leaves.' Historically, the municipality has been closely linked to agriculture, particularly coffee production - a connection that led to the name Ixhuatl\u00e1n del Caf\u00e9, officially adopted in 1956.Coffee farming is the main economic activity in Ixhuatl\u00e1n del Caf\u00e9. Thanks to its geographical location and favorable climate, the region produces high-altitude specialty coffee. Many families depend on coffee and are involved in every stage of the process - from planting and harvesting to wet milling and marketing. Approximately 2,000 certified coffee-producing families from Ixhuatl\u00e1n del Caf\u00e9 and nearby communities actively participate in the production and sale of coffee. Their beans are delivered to the AMSA wet mill, located in the municipal center, where the wet milling process ensures traceability and adds value to the coffee.Currently, there are approximately 500 certified producers in the municipality, each cultivating an average of 2.75 hectares of land. Of these, 59% are men and 41% are women. Many women play an active role in farm administration and lead key decisions. Their involvement is supported by initiatives such as \"Women Cultivating Quality\", which empower them, enhance their technical skills, and foster leadership in coffee production.Certified and Sustainable ProductionCurrently, local producers hold two internationally recognized certifications: C.A.F.E. Practices and Rainforest Alliance. These certifications have driven positive changes in farm management, encouraging more sustainable practices that not only improve coffee quality but also contribute to the well-being of farming families.A key part of this transformation has been the adoption of regenerative agriculture practices aimed at restoring soil health and ecological balance on coffee farms. These practices include:The use of organic fertilizers, such as compost made from coffee pulp.Shade management with a high diversity of species - some plots feature over 12 types of trees.Productive diversification, integrating crops like velillo alongside coffee to generate additional income.Detailed record-keeping of farm activities and production costs to support better decision-making.Application of beneficial microorganisms in the soil, such as mycorrhizae and nitrogen-fixing bacteria.Introduction of new hybrid varieties with greater tolerance to diseases, better adaptability to climate conditions, and high productivity potential.Tradition and CultureEach year, Ixhuatl\u00e1n del Caf\u00e9 hosts the Coffee Fair during the first week of March in honor of El Se\u00f1or de la Pi\u00f1a. The fair features cultural, religious, sports, and recreational activities with participation from local producers and visitors from neighboring towns. Other traditional celebrations include San Pedro, Day of the Dead, and Our Lady of Guadalupe. The municipality is also home to natural attractions like the Ixhuatequilla River and forest areas that are ideal for hiking and nature walks. Additionally, some coffee farms offer guided tours to showcase the coffee process and promote rural tourism.Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","24639","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Citrus and praline with tart acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural - Fazenda Samambaia - Sancoffee - Paraiso","25250","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Cocoa and malt with mellow fruit flavors. Balanced acidity and a soft mouthfeel. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Para\u00edso"],["Brazil","Natural \u2013 Fazenda Furnas \u2013 Yellow Bourbon","21753","Minas Gerais","Furnas","Natural","\n\t\t\t\t\t<\/a>","Mellow clove and savory flavors with mild acidity. Rinaldo de Castro Junqueria (aka Pipoca) is the owner of the 280-hectare Fazenda Furnas, on which 200 hectares are planted in coffee. There are Yellow Bourbon, Yellow Catucai, and both Yellow and Red Catuai planted on the farm, which also grows some bananas. Rinaldo's great-grandfather was a laborer on a coffee farm, and his grandfather was the first in the family to own a coffee farm, which was inherited in segments to the family. Rinaldo's father took over a piece of his father's land, and after several years of cultivating standard-quality Brazilian coffee, he turned his attention to specialty lots. It was this decision that inspired Rinaldo and his father to sell the original farm and invest in a new piece, Fazenda Furnas, which was a 100-year-old plot with better potential for producing. Rinaldo initially pursued a career in engineering before making his way back to the family coffee business, and he has been involved in growing coffee since the early 1990s. Initially, he wasn't interested in following in the family footsteps, carving himself out a different path. When his father called him back to work on the farm during a long illness, Rinaldo was surprised at how quickly he fell in love with coffee, and his passion caused him to gain a strong reputation and recognition. He was elected president of the local coffee-growers cooperative association, COCARIVE, and was a finalist in several Cup of Excellence competitions. Fazenda Furnas was also one of the first facilities to experiment with Pulped Natural processing.Yellow Bourbon"],["Papua New Guinea","Kindeng Mill \u2013 Natural","21455","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Tons of dried cranberry with potpourri-like rose and cooked cranberry flavors. Lots of boozy acidity and candy-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Kenya","Kainamui - AB - Kirinyaga","22159","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cooked tropical fruit, toffee, and graham flavors with tart acidity and good sweetness. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Papua New Guinea","Kindeng Mill - Natural","22834","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Strong clove with dried cranberry and mellow cocoa flavors. Tons of boozy acidity and mild sugary sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Papua New Guinea","Kindeng Mill - Natural","22834-2","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Strong clove with dried cranberry and mellow cocoa flavors. Tons of boozy acidity and mild sugary sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Papua New Guinea","Kindeng Mill - Natural","22835","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Toffee, jammy papaya, and cooked melon with mild cocoa flavours. Complex acidity and fruit-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Guatemala","ASPROGUATE - FLO ID 32213","23429","Chimaltenango","ASPROGUATE","Washed","\n\t\t\t\t\t<\/a>","Mild cocoa flavors play off pecan and almond with mellow dried citrus zest. ASPROGUATE, the Asociaci\u00f3n Sostenible de Productores de Guatemala, is a cooperative established in 2014 by 100 organic coffee producers across the intersection of the Cob\u00e1n, Acatenango, and Chimaltenango regions. The cooperative was formed with a mission to promote sustainable development among coffee producers and to provide access to international markets for their high-quality, organically grown coffees. In 2016, they opened a central office in the town of San Mart\u00edn Jilotepeque.The cooperative's producers grow a range of varieties, including Typica, Caturra, Catua\u00ed, and Bourbon. Coffees are typically processed using the Washed method.Today, ASPROGUATE has grown to consist of over 1,900 smallholder farmers and has continued to expand on its mission to support its community. Every month, workshops are offered to its members on topics from producing fertilizers to erosion mitigation and other sustainable agricultural practices. It also supports its members in starting side businesses from clothing to home goods.Approximately 90% of ASPROGUATE's members belong to the indigenous Kaqchikel and Tz'utujil ethnic groups, with 55% of the producers being women. The cooperative emphasizes gender equality and actively works to reject discrimination, slavery, and child labor. Through social programs, ASPROGUATE educates its members on these critical issues, fostering an inclusive and equitable community.Through its goal of fostering long-term relationships between producers and international buyers, the coop is able to maintain fair prices for its members, which in turn supports communities where 85% rely completely on agriculture for their income.Through its dedication to sustainability, quality, and social responsibility, ASPROGUATE plays a vital role in enhancing the livelihoods of its members and promoting the rich coffee heritage of Guatemala.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Gakundu - PB - Embu","23658","Embu","Gakundu","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry, cooked red grape, fresh lime, and intense brown sugar flavors with clean fruit-like sweetness and lots of sparkling citric acidity. About GakunduGakundu Coffee Factory is located in Embu County in central Kenya. The county borders Mount Kenya, one of the most well-respected coffee-growing regions in the world. The main harvest for Gakundu is from October through February. Varieties grown are typical for Kenya; SL-28, Ruiru 11, and Batian. Gakundu Farmer\u2019s Cooperative Society is located at Ngandori West, Kairuri sub-location in Embu county. The variety breakdown of coffee plants in the region is 60% of SL 28, 35% Ruiru, and 5% Batian.The factory sits at an altitude of about 1650m above sea level in a region with red soil. The area experiences moderate bimodal rainfall of about 1100mm p.a. with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March and May while the short rains come between October and December.Gakundu farms have two cropping seasons: Late crop running from the end of September to mid-January, contributing 60%, and early crop from April to July contributing 40% of the total annual production.Processing Cherries selected for wet processing are mature and fully ripe. Berries that are not mature and ripe can cause pulping and fermentation problems and possible mechanical damage to the parchment. Harvested berries are sorted before pulping to remove immature, diseased, pest-infested, or dry berries, and leaves, stones, twigs, etc. They also remove small berries that would escape pulping. In some cases, the cherries are graded into two grades, which are pulped separately. Pulping is completed the same day the coffee is picked.Once through the pulper, the coffee is pre-graded to sort out unpulped cherries and skins. Unpulped cherries are directed to a re-passer pulper. It also separates parchment into three categories of quality: parchment one, parchment two, and lights. Improper pre-grading can result in uneven fermentation and the development of tainted coffee after drying. Washing is done thoroughly to avoid browning of parchment.FermentationThe main purpose of fermentation is to break down the thick mucilage layer that covers the pulped parchment into simple non-sticky sugars that can easily be washed with water. Fermentation is complete when the parchment feels gritty and no longer sticky when a sample is washed and rubbed between the hands.Factors Affecting Fermentation1. Temperature \u2013 The best range is 30-35\u00baC2. Enzyme concentration \u2013 the rate of fermentation increases with enzyme concentration3. Water \u2013 Water inhibits fermentation. Fermentation is best done in dry conditions.4. Water Re-circulation \u2013 Recirculation of water during pulping raises the level of enzymes which quickens the fermentation process.DryingFreshly pulped, fermented, and washed parchment coffee has a moisture content of about 55% and this has to be reduced to 10.5% before hulling and storing.Beyond the CoffeePRE-FINANCING FARMERSFrom funds set aside from the previous year\u2019s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs, and funds for emergency needs. The factory is receiving assistance from a field partner, Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee this objective becomes more possible.SUSTAINABLE FARMINGIn line with the rising awareness of the need to conserve the environment, the factory has worked to keep wastewater disposal away from its water source. Additionally, the society encourages its members to plant other trees and vegetation on their farms.MANAGEMENTGakundu Coffee factory is run by a factory manager who oversees all activities within the factory. Together with other staff members, they carry out duties such as weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.ECOLOGYIn addition to coffee, common crops grown are bananas and maize. Grevillea or macadamia trees are also planted to provide shade for the growing coffee trees.WELFARECurrently, the factory offers farm inputs on credit and cash advances to farmers as incentives.Batian, SL28, SL34, Ruiru 11"],["Papua New Guinea","Kindeng Mill - Natural","25237","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cascara with cooked cranberry and mellow clove flavors. Strong boozy acidity and mild sugary sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Kenya","Wamuguma - PB - Kiambu","23758","Kiambu","Wamuguma","Washed","\n\t\t\t\t\t<\/a>","Caramel and toffee with mild fresh currant and fresh plum flavors. Intense tangy acidity and a creamy mouthfeel. Wamuguma Coffee Factory is affiliated with Ritho Farmers\u2019 Cooperative Society. This society is located in Gatundu, Kiambu County and was founded in 1972. It has exceptional coffees. Ritho FCS is made up of 9 boards and it has two factories, Wamaguma and Handege.After harvesting all the coffee is delivered to the factory and undergoes the wet processing method. Water is pumped using a Diesel engine to the reservoir tanks for pulping and recirculation. After pulping the coffee is stored overnight, washed, soaked, and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted, and stored awaiting delivery to the mill. To ensure that the processing is carried out efficiently the factory has invested in a pulper, a recirculation system, and 10 conditioning bins.Batian, SL28, SL34, Ruiru 11"],["Mexico","Francisca Hernandez - GRAPOS - Siltepec - Chiapas - Washed (CBC MX-BIO-123)","24558","Chiapas","Francisca Hernandez","Washed","\n\t\t\t\t\t<\/a>","Cacao and toffee with mellow dried pineapple and cooked pineapple flavors. Tangy acidity and mild candy-like sweetness. Francisca Hernandez lives in the community of \u00c1ngel D\u00edaz. The Esmeralda farm belonged to her father-in-law. When he passed away, he left the property as an inheritance to Do\u00f1a Francisca, who began working the land in 2005 with the help of her husband. Rancho Esmeralda was named after her father-in-law\u2019s wife, Esmeralda. Despite being an inheritance, Do\u00f1a Francisca chose to keep and respect that name. The first replanting she carried out was of 500 coffee plants, and afterward, she continued with annual replantings of 200 plants.Her goals include purchasing new equipment for coffee harvesting and building a new drying patio in order to improve conditions and deliver clean coffee. She hopes those who drink her coffee enjoy a coffee made by hardworking hands, where organic practices and the quality of each coffee bean are always carefully maintained.Processing InformationFrancisca prepares organic compost for fertilizer. She performs selective harvesting, picking only red cherries. The fermentation process lasts 12 hours, and drying is done on a patio with the help of sunlight. The coffee is then stored in a suitable place, placing wood at the bottom to prevent moisture and contaminants.Culture of the Region\u00c1ngel D\u00edaz is a locality located in the municipality of Siltepec. It is known for its history and cultural heritage, influenced by Mam-Quich\u00e9 groups originally from Comit\u00e1n and Guatemala. The main tourist attractions are the natural landscapes, as the municipality is located in the Sierra Madre of Chiapas. The most important celebrations are those of: Se\u00f1or de Esquipulas, Virgen de la Candelaria y San Isidro Labrador, and Carrera del Caf\u00e9.Bourbon, Typica, Mundo Novo"],["Colombia","ASOMUJER - Timana - Huila - EA Decaf de Ca\u00f1a","24786","Huila","ASOMUJER","Washed","\n\t\t\t\t\t<\/a>","Fresh banana and graham flavors with mellow balanced acidity and sweetness. ASOMUJER (Asociaci\u00f3n de Campesinas del Sur del Huila) is an association of women producers located in the Timan\u00e1 municipality in the south of the Huila department. The group was founded in 2007 by 10 women who were looking for new or alternative ways of doing business and to earn more for their products and hard work. Today, ASOMUJER is made up of 75 women producers, including activists, single mothers, and those displaced by conflict in areas of Colombia.They constantly strive to produce and market high-quality coffee, providing technical support to all our partners throughout the entire coffee production, processing, and sales process. It is their goal to be a competitive, and leading organization in the production and marketing of high-quality coffees in the region. ASOMUJER is working to significantly contribute to better economic returns and improve the quality of life of coffee growers, based on principles of economic, environmental, and solidarity sustainability. They support their members, collaborators, and society at large through training, capacity building, and technical support, thus ensuring fair economic, social, and environmental compensation for the region.Castillo, Caturra, Colombia"],["Mexico","Cristal","24841",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua and fruit flavors with good acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 3 - Aricha","24867","Yirgacheffe","Aricha","Natural","\n\t\t\t\t\t<\/a>","Almond flavor with tart acidity and fruit-like sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Faiber Bolanos Lopez - Finca La Esperanza - San Agustin - Huila - Caturra - Washed","24953","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh lemon flavors with tart acidity and mild fruit-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties. Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Caturra"],["Costa Rica","(Jute Bag Only)","25197",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt flavors with mild acidity and sweetness. Common Costa Rican Varieties"],["Mexico","Cristal","25222",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt with mild fresh citrus flavors. Mellow balanced acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","25223",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh fruit and malt flavors with mellow acidy acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","25224",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa flavors with mellow piquant acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","23166","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Ethiopia","Grade 1 - Chelchele","23086","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Nutmeg flavor with good acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Tarrazu","24684",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and cocoa flavors with tart acidity and fruit-like sweetness. Common Costa Rican Varieties"],["Colombia","EP","23293",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and mild malt flavors with a touch of tart acidity. Castillo, Caturra, Colombia"],["El Salvador","Johny Lemus - Finca San Antonio - Gesha - Natural","24588","Chalatenango","San Antonio","Natural","\n\t\t\t\t\t<\/a>","Jammy red wine, dried cranberry, and floral flavors with winey acidity and clean fruit-like sweetness. Finca San Antonio is a family-owned farm run by Marta Yaneth and Johny Lemus. Nestled across 14 manzanas (about 10 hectares), the farm is dedicated to producing exceptional coffees with a focus on Pacamara, Pacas, and Gesha. Each plot averages around 2,000 plants, with Pacamara being the flagship variety thanks to its outstanding market value and remarkable cup profile. Their Gesha plots have also delivered beautiful results, consistently reaching excellent flavor potential.They are committed to sustainable and environmentally-friendly practices. Unnecessary tree cutting is avoided, and instead they promote reforestation by planting shade trees such as pepeto, pine, diquidambo, and guachipil\u00edn, which provide the natural canopy coffee needs to thrive.At the processing level, they offer a range of methods\u2014washed, honey, and natural\u2014each carefully managed with fermentation times ranging from 24 to 72 hours to highlight the complexity of each variety.Finca San Antonio is more than a farm\u2014it is a family legacy. Founded by their parents, it is now in the hands of the next generation, who carry forward their vision with a focus on environmental stewardship and community impact. One of their greatest sources of pride is being able to create local employment opportunities for people in nearby communities.As a legally registered family project, their mission is to constantly learn, innovate, and bring out the very best in their coffees, ensuring they not only honor their heritage but also exceed the expectations of their partners and clients around the world.Gesha"],["Kenya","Gicherori - AA - Embu","23652","Embu","About 1,050 smallholder farmer members of Kibugu Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy currant, cooked peach, and burnt sugar with mild caramel flavours. Complex acidity and fruit-like sweetness. Gicherori factory was opened in 1997 and is operated by the Kibugu Farmers Cooperative Society (F.C.S.). There are around 1,050 smallholder farmer members, who deliver their cherry to the factory the same day it's harvested. The factory and its member farmers receive assistance and training from Coffee Management Services (CMS), which offers farmer education, \"Good Agricultural Practices\" seminars, and distributes a sustainable-farming handbook.Batian, SL28, SL34, Ruiru 11"],["Java","Frinsa Collective - Washed","24605","West Java","Frinsa Collective","Washed","\n\t\t\t\t\t<\/a>","Cooked currant and cola with mellow dried citrus and almond flavours. Good sweetness and mild tart acidity. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Java","Frinsa Collective - Washed","24606","West Java","Frinsa Collective","Washed","\n\t\t\t\t\t<\/a>","Lots of caramel with cooked blueberry and mellow cooked orange and pecan flavours. Winey acidity and good sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Java","Frinsa Collective - Natural","24607","West Java","Frinsa Collective","Natural","\n\t\t\t\t\t<\/a>","Jammy tomato and cooked passion fruit with mild chocolate flavours. Strong tangy acidity and mellow candy-like sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Java","Frinsa Collective - Wet Hulled","24609","West Java","Frinsa Collective","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh nectarine and caramelizing with mellow dried pome and pecan flavours. Juicy acidity and good sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24741","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked stone fruit and dried fruit flavours. Mild balanced acidity and sweetness. Castillo, Caturra, Colombia"],["Sumatra","Aceh DP","24795","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Mild kahlua and fresh citrus zest flavors with good acidity and mellow candy-like sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Nicaragua","PRODECOOP - FLO ID 832","22009","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit and almond flavors with tart acidity and mild sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Mexico","Cristal","24842",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit and lemongrass flavors with mild tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Pantan Musara - Washed","23559","Aceh","Asman Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, burnt sugar, and cooked berry with mellow cocoa flavours. Syrupy sweetness and winey acidity. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["Kenya","Kiamabara - AB - Nyeri","23645","Nyeri","Kiamabara","Washed","\n\t\t\t\t\t<\/a>","Cooked pineapple, burnt sugar, and jammy lemon with mellow toffee flavours. Tons of juicy citric acidity and clean fruit-like sweetness. Kiamabara Coffee Factory was established in 1995 following the split of the much larger Mathira F.C.S. It is affiliated with the Mugaga Farmers\u2019 Cooperative Society (FCS). There are now around 3,000 active members of this factory and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, bananas, and maize.The factory is located in the town of Kabare in the Gichugu division, Mathira East sub-county, Gachuki location in Nyeri County. It's near Karatina Town, and along with Gatina, it comprises the Mugaga Farmer Cooperative Society. Kiamabara Coffee Factory experiences moderate bimodal rainfall and temperatures range from 13 to 24\u00baC year round. The region has deep, fertile, well-drained red volcanic soils that are ideal for coffee production. The factory lies at about 1900m above sea level and receives 1150 mm of rainfall annually. The long rains fall between March and May, while the short rains occur between October and December. The area experiences a biennial production cycle with the early harvest from April to June and the late second season from October to December.PROCESSINGAfter harvesting, coffee cherries are delivered to the Ihara Factory where they are washed. Water is pumped to reservoir tanks for pulping and recirculation. In line with the rising awareness of the need to conserve the environment, Kiamabara has started implementing wastewater pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land. After pulping, the coffee is stored overnight, washed, soaked, and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted, and stored before delivery to the dry mill.SUSTAINABLE FARMINGThe affiliate members of the factory carry out all agronomic activities associated with Ihara coffee production, including sourcing seeds from the Coffee Research Station and planting. Fieldwork carried out involves weeding, pruning, spraying, fertilizing, and mulching. Technical advice is offered through farmer training programs and field visits\/days offered by the Ministry of Agriculture.Compliance with the agreed guidelines is then checked and supervised by the field committee who visit farms on a regular basis. They also check that coffee is not intergrown with other crops such as maize and beans, though they do allow intercropping with Macadamia.MANAGEMENTKiamabara Coffee Factory is run by a factory manager. It has three representatives on the society management committee. Permanent staff duties include weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gichathaini - AA - Nyeri","23653","Nyeri","Gichathaini","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, cooked blackberry, and caramel with mellow cacao flavours. Juicy acidity and delicate fruit-like sweetness. The Gichathaini factory is one of three washing stations that comprise the Gikanda Farmers Cooperative Society (F.C.S.), which is in the Mathira West district of Nyeri. The factory itself is owned by the farmers who deliver their cherries here: There are about 1,045 registered members and 770 active members who utilize the mill and, subsequently, are able to make elective decisions regarding factory representation and management. The factory is located about 6 kilometers from Karatina town, and the conditions in the area are typically ideal for coffee: abundant rainfall, reliable average temperatures, fertile soil, and fresh water from the Ragati river.Coffee is picked and delivered ripe to the factory, where it is sorted before being depulped the same day as delivery. It is fermented overnight, washed using clean Ragati river water, and then moved to the drying beds. The water used in the washing process is recirculated for conservation purposes, and moved to soak pits away from the fresh-water sources to prevent contamination.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Single Farmer Project - Mr. Girum Girma - Grade 1 - Arsosala","23799","Guji","Mr. Girum Girma","Natural","\n\t\t\t\t\t<\/a>","Fresh cherry, cooked peach, and fresh lavender flavours with sparkling acidity and clean fruit-like sweetness. Mr. Girum Girma owns 12 hectares of coffee land in the Oromia Regional State, Guji Zone, Urga District. His farm is located near the small town of Haro Wachu. Most of his income is derived from his coffee farm, although he also grows vegetables and Enset (false banana) in his backyard garden for daily consumption. A portion of his garden is used for farming, but the bulk of his produce comes from his coffee plantation.Mr. Girum\u2019s farm is one of the largest in the district by land size. He is the father of nine children, and his entire family works full-time on the farm. While he ensures that most of his children attend school, they assist on the farm after school, which typically consists of a half-day session.Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project \u2013 Mr. Bekele Gemeda - Grade 1 - Halo Beriti","23792","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Intense jammy peach with fresh peach and mellow caramel flavours. Juicy malic acidity and clean fruit-like sweetness. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Guatemala","Cooperativa Agr\u00edcola Integral Santa Mar\u00eda San Marcos - Zenah\u00fa - Cob\u00e1n - Washed","24278","Cob\u00e1n","Cooperativa Agr\u00edcola Integral Santa Mar\u00eda San Marcos","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot, cooked cherry, and chocolate with mellow vanilla flavours. Juicy acidity and clean fruit-like sweetness. Cooperativa Agr\u00edcola Integral Santa Mar\u00eda San Marcos is a cooperative of producers from the Zenah\u00fa area in the Cob\u00e1n coffee-growing region of Guatemala. The cooperative began in 1987 as an initiative by a group of coffee producers looking for support for fair prices and to provide for their families. This was done to seek new opportunities in the agricultural sector, gain access to quality services, and market their products fairly with FEDECOVERA, R.L.The producer members participate voluntarily to contribute to the cooperative, which then processes the coffee and provides other resources to its members. The farms where the members grow coffee are owned by the cooperative. The region's agroclimatic conditions, integrated crop management, and innovative coffee fermentation processes make Cooperativa Chicoj's coffee unique. Apart from the 2011-2013 financial crisis, an aggressive attack of coffee rust was a significant event for the cooperative, leading to the renewal of the cooperative's coffee plants, promoting varieties that are tolerant and resistant to rust.Going forward, the coop hopes to make improvements in their production systems by implementing better spacing, irrigation systems, organic fertilization, homeopathy, soil health, use of microorganisms, among others. In terms of post-harvest innovation, they'd like to implement the use of better energy- and time-efficient fans.The cooperative has 6 certifications: Organic Certification since 2005 (NOP, EU, JAS, BIOsuisse), Kosher and Fairtrade in 2019, and ROC in 2025 to have a competitive advantage and access to specialized market niches, validating the commitment to the sustainable production of coffee for its customers without neglecting the natural resources necessary for the survival of future generations.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Kainamui - PB - Kirinyaga","23655","Kirinyaga","About 1,800 smallholder farmer members of the New Ngariama Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, burnt sugar, and toffee with mellow cooked red grape flavours. Clean fruit-like sweetness and a creamy mouthfeel. The Kainamui factory serves about 1,800 smallholder coffee farmers who are members of the New Ngariama Farmers Cooperative Society, about 600 of whom are women. The smallholders own an average of 200 trees on less than half a hectare of land. Farmers in the area grow gravellea, macadamia nuts, eucalyptus, tea, corn, and bananas in addition to coffee. The factory receives field visits from agricultural ministers and agro-companies who offer training programs. The F.C.S. also provides prefinancing for farmers to allow them to pay school fees, production costs, and in case of emergencies.Batian, SL28, SL34, Ruiru 11"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24746","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and graham with mellow cooked citrus zest flavors. Mild sparkling acidity and sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","25064",null,null,"Natural","\n\t\t\t\t\t<\/a>","Pecan flavor with tart acidity and mild sweetness Common Brazilian Varieties"],["Mexico","Cafeticultores Org\u00e1nicos de Oaxaca S.C. de R.L. de C.V. - FLO ID 44404","25201","Oaxaca",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and malt with mild cooked fruit flavors. Tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 1 - Hambela","23612","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Lots of caramel with jammy berry and cooked berry and mild dark chocolate flavours. Juicy acidity and fruit-like sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["India","Plantation A","22811","Karnataka",null,"Washed","\n\t\t\t\t\t<\/a>","Mesquite and peanut with mild sugar browning flavors and tart acidity. Commonly Cultivated Varieties"],["Colombia","EP","22993",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh citrus, and malt with mellow dried fruit flavors. Sparkling acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural","23167","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow malt flavours with a creamy mouthfeel. Common Brazilian Varieties"],["Ethiopia","Grade 1 - Gedeb Halloberiti","23607","Yirgacheffe","Gedeb Halloberiti","Natural","\n\t\t\t\t\t<\/a>","Cocoa and dried jasmine with mild amaretto flavors. Tart acidity and mellow fruit-like sweetness. Gedeb Halloberiti is a washing station in the Gedeo zone and more specifically Yirgacheffe. It gets its name from the nearby village of Hallo Beriti.The washing station works with around 1,200 regular contributing producers and around 2,100 producers in total. These producers carefully harvest only mature, ripe cherries and deliver them fresh for processing. Floating is used to sort out any bad cherries immediately. These coffees are dried in the shade and sorted for defects throughout the drying time. After about 18 days the moisture content should reach 11.2% and the dry cherry is stored and rest for 4 weeks before hulling.Heirloom Ethiopian Varieties"],["Venezuela","Alfredo Rojas - Finca Berlin - Monte Claro - Anaerobic - Honey","23922","T\u00e1chira State","Alfredo Rojas","Honey Process","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and dried cascara with mellow cocoa and spices flavors. Boozy acidity and mild fruit-like sweetness. Berl\u00edn is one of Mr. Rojas's farms. It is located in the Jun\u00edn municipality, near the town of Rubio, where 8 hectares of land are covered with 45,000 coffee trees shaded by guamo and banana trees. Alfredo was raised on a coffee farm by his maternal grandparents, who instilled in him a love and passion for cultivating coffee. The Berl\u00edn farmland dates back to the late 1800s when it was owned by German families who grew and exported coffee to Europe. Berl\u00edn was an abandoned farm that required significant effort and investment to renovate it into a specialty farm. It has now produced offerings that recently achieved excellent scores in the Venezuelan coffee competition at EICEV. It has the infrastructure to process its coffee as washed, honey, natural, and to add prolonged fermentation and oxidation steps.Mr. Alfredo is a lawyer who takes an entrepreneurial approach to his coffee business. He sells seeds from his Monte Carlo trees to other farmers and operates a coffee shop and roastery in Caracas. He has invested in processing facilities and implemented heavy intercropping. He chooses not to use chemical herbicides. His goal for the farm is to continually optimize the land and farming practices to enhance both quantity and quality while minimizing environmental impact. This goal is part of the culture he has cultivated around his farms\u2014a respect for the generations of farmers who have inspired him and a desire to be an example to other coffee farmers. The atmosphere on his farm is filled with enthusiasm and respect for his roots.Monte Claro"],["Guatemala","Huehuetenango - Waykan","24497","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild toffee, jammy fruit, amaretto, and cooked fruit flavors with acidy acidity and mellow candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Cauca","24524","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked coffee cherry with mellow kahlua and savory flavors. Tart acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","24526","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and sugar cane juice with mild toffee flavors. Sparkling acidity and mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Mexico","Carlos Cadena - Finca Pocitos - Mundo Maya - Natural","24707","Veracruz","Carlos Cadena","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with clove flavors. Tons of boozy acidity and mild candy-like sweetness. Carlos Cadena is a 5th-generation coffee producer in Cosautlan. His great-great-grandfather began coffee production in the 1890s. He was processing coffee cherries with wooden tanks at that time. Then gradually his family expanded by acquiring nearby farms, and currently Carlos, together with his family, owns 6 farms with a total production of approximately 3,150 quintales.Around 2013-2014, rust disease attacked the Cosautl\u00e1n region, and his father, also Carlos Cadena, needed to make changes to survive. They were producing coffee in traditional ways, which they thought would be best from their experiences, but after 2013, they started to investigate more scientific options with specialists. Nowadays, his farms could have a yield of more than 30-40 quintales when the weather is in favor of coffee growth.For him, coffee isn\u2019t \u201cwork\u201d but a \u201chobby.\u201d When asked, \u201cWhat do you like to do in your free time?\u201d, he said, \u201cCupping, and I like to do it every day.\u201d Even though his family has a long history of coffee in Cosautlan, Carlos is the only one who keeps living in Cosautlan because he loves working in the coffee industry. All the others live in Xalapa, which is the capital city of the state of Veracruz.He got interested in specialty coffee in 2018 when he noticed that some farmers were selling at much better prices than the market price. Carlos has been participating in the Cup of Excellence since 2012. This gave him familiarity with common ways to improve quality, but since 2018, he started to separate by variety to compare the cupping profile. At the same time, one of his customers shared information on different processes, such as Natural and Honey. Since then, he has been exploring different combinations of processes and varieties to achieve the best cup of coffee. That\u2019s how he won 3rd place in the 2023 Cup of Excellence in Mexico and first in the 2024 auction in the experimental category.He is also extremely focused on conservation and sustainability. Carlos tries to reuse and repurpose as much of the waste as possible from coffee production, including composting coffee pulp and building his water re-capture system to both conserve water and also irrigate the fields. FarmsFinca XilontlaFinca Xilontla has a total area of 85 hectares, of which only 60 can be cultivated, due to the rugged terrain. It's located at 1350 masl and has varieties such as Gesha, Anacafe 14, Marsellesa, Colombia, Sarchimor, and a mixed-variety garden with six different varieties, including San Roque, San Isidro, and Java. It's a relatively new farm; he's been working it for four years, and it's his newest farm. As a curious fact, it also has an abandoned hacienda on the riverbank\u2026 dating back approximately 200 years. He's preserved it exactly as they found it.Finca PocitosFinca Pocitos is a 20-hectare farm at 1400 meters above sea level, with varieties such as Gesha, Pacamara, Mundo Maya, Anacafe 14, and Sarchimor. He started the farm with my father in 2015, combining his father's experience with his own new ideas concerning varieties and processing. It's now his farm, and he's managed to produce Cup of Excellence champion coffees there, including a Geisha Anaerobic Natural that in 2024 took first place in the experimental category. Finca HuehuetepanFinca Huehuetepan, a 23-hectare farm at 1350 meters above sea level, cultivates varieties such as Typica, Gesha, and Anacafe 14. It was founded around 1955. His mother inherited the farm after his grandfather passed away; he began cultivating coffee on those lands. The Typica variety has been growing there ever since, and he has used seeds from those same plants for new plantings (he still has the original ones).Mundo Maya"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22828","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow clove and fruit flavors with winey acidity. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","23492","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild panela, cooked grape, cooked pome, and graham flavors with mellow sweetness. Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Aricha - Anaerobic","23551","Yirgacheffe","Aricha","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cacao and jammy blueberry with mild jammy blackberry flavours. Juicy acidity and sugary sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Gondo - AA - Muranga","23647","Muranga","Various smallholder farmer members of the New Kiriti Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Jammy lime, fresh apple, and cacao with mellow caramel flavours. Sparkling citric acidity and mild clean fruit-like sweetness. The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.Batian, SL28, SL34, Ruiru 11"],["Costa Rica","La Candelilla Micromill - Finca La Torre - Catuai - Honey","23968","Tarraz\u00fa","La Candelilla Micromill","Honey","\n\t\t\t\t\t<\/a>","Fresh pome and fresh lime flavors with lots of tart acidity and mild candy-like sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai"],["Colombia","Cauca","24701","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, praline, and fresh coffee cherry flavors with good acidity and sweetness. Castillo, Caturra, Colombia"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Natural","23882","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry, cooked cranberry, and chocolate flavors with mild fruit-like sweetness and lots of tangy acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Guatemala","Huehuetenango - Waykan","24112","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua, chocolate, and fresh cherry flavors with tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango","25400","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Brazil","Natural","24663","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing flavors with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","24664","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow praline flavors with mild sweetness. Common Brazilian Varieties"],["Peru","Kely Mileni Jara Fernandez - Colasay - Gesha","25271","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy red wine, dried apple, and fresh apple blossom flavors with juicy acidity and sugary sweetness. Gesha"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","22815","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Fresh coffee cherry, cacao, and spices with cooked cranberry flavors. Boozy acidity and mild candy-like sweetness. Castillo"],["Sumatra","Koperasi Buana Mandiri - FLO ID 32985","23267",null,"Koperasi Buana Mandiri","Wet-Hulled","\n\t\t\t\t\t<\/a>","Clove and graham flavors. Ateng, Bor Bor, Catimor, and Timor"],["Costa Rica","Las Lajas Micromill - Catuai&Caturra - Yellow Diamond - Honey","24243","Central Valley","Las Lajas","Yellow Diamond Honey","\n\t\t\t\t\t<\/a>","Cooked berry, chocolate, and toffee flavors with good sweetness and tart acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Mexico","Cristal","24486",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry flavor with mellow sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Finca Juan Martin - Sotara - Cauca - Red Striped Bourbon - Washed","24866","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, cooked nectarine, cooked apple, and brown sugar flavors with sparkling malic acidity and sugary sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Bourbon"],["El Salvador","Jose Omar Lemus - Finca San Antonio - Gesha - Natural","24586","Chalatenango","Jose Omar Lemus","Natural","\n\t\t\t\t\t<\/a>","Fresh citrus with dried strawberry and clove and mild almond flavors. Winey acidity and fruit-like sweetness. Jos\u00e9 Omar Lemus owns a farm called San Francisco, where he grows Pacas variety. This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest. Our green buying assistant Beto Reyes works closely on the ground with Jose and will taste harvests and offer any advice as he continues to revitalize his farm. For more information about coffee production in El Salvador, visit our El Salvador page.Gesha"],["Kenya","Gathaithi - AB - Nyeri","25309","Nyeri","1,117 smallholder farmer members of Gathaithi Farmer Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Lots of cola with brown sugar, fresh passion fruit, and mellow fresh red grape flavors. Strong sugary sweetness and tart acidity. Gathaithi Factory is operated by Gathaithi Farmers Cooperative Society, which has more than 1,100 active members, who farm on about 143 hectares of land in the area. The total production for the cooperative is around 102,000 kgs.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mugaya - AB - Kirinyaga","25314","Kirinyaga","Mugaya","Washed","\n\t\t\t\t\t<\/a>","Tons of burnt sugar with panela, fresh lime, and mild cooked fruit flavors. Sugary sweetness and strong tart citric acidity. Mugaya Coffee Factory was established in 1975 in the town of Kagumo, Kirinyaga Kenya. This washing station serves nearly 1000 small-holder farmers in the region who average roughly 200 trees each. These small-holder farmers also grow macadamia, avocado, corn, beans and potatoes on their farms. Coffee here is processed in the traditional Kenyan style of double washed utilizing fresh local water sources and dried on raised beds. Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Las Lajas Micromill - Finca El Cerro - San Isidro 39 - Perla Negra - Natural","24224","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Intense jammy red wine, mellow dark chocolate, toffee, and fresh berry flavors with winey acidity and delicate fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro 39"],["Kenya","Karimikui - AA - Kirinyaga","23650","Kirinyaga","Karimikui","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, caramel, and dark chocolate with mild jammy plum flavours. Juicy phosphoric acidity and sugary sweetness. RUNG\u2019ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background: Farmers in Rung\u2019eto planted their first coffee trees in I953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.Management & Membership: The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung\u2019eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.The three wet mills in the co-op have a combined membership of 2,858 active farmers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Getuya - AA - Kirinyaga","23755","Kirinyaga","Getuya","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape, cooked red grape, fresh white wine, and brown sugar flavors with lots of sparkling acidity and delicate fruit-like sweetness. Getuya Coffee Factory is operated by the Mwirua Farmers Cooperative Society (F.C.S.), and was founded in 1964. There are 900 contributing producers who deliver cherry to the factory from their small (1\/5 of a hectare) farmland within the area.After the coffee is delivered and sorted, it is immediately depulped, fermented underwater for 15\u201324 hours, and washed three times before being spread on metal drying tables. It typically takes 6\u20137 days for the Washed coffees to dry, though the factory also produces Honey and Natural coffees.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23534","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Cooked blueberry, fresh cranberry, and dried floral flavors with winey acidity and mild candy-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelbessa","23806","Yirgacheffe","Chelbessa","Washed","\n\t\t\t\t\t<\/a>","Mild clove, fresh citrus zest, and cooked grapefruit flavors with tart acidity and mellow sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Vietnam","Dung K'No - Duc Trong Mill","23911","Lam Dong","Dung K'No","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh melon and cooked bell pepper flavors with mild acidity. Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Colombia","Pitalito - Huila","24350","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild chocolate and cooked fruit flavors with acidy acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","La Uni\u00f3n - Nari\u00f1o","24527","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Tons of clove with mellow toffee and fresh fruit flavors. Balanced acidity and mild fruit-like sweetness. Castillo, Caturra, Colombia"],["Mexico","Cristal","25259",null,null,"Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mellow cooked fruit flavors. Good acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Kenya","Kiganjo - AA - Kiambu","25300","Kiambu",null,"Washed","\n\t\t\t\t\t<\/a>","Intense dark chocolate with caramel, cooked pear, and fresh cranberry flavors. Sugary sweetness and strong tangy acidity. Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","23641","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, chocolate, and fresh cranberry flavours with complex acidity and fruit-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["El Salvador","Finca Los Naranjos - Gesha - Anaerobic - Washed","24452","Apaneca","Finca Los Naranjos","Washed","\n\t\t\t\t\t<\/a>","Fresh mango, fresh passion fruit, jammy apple and intense fresh plum flavors with complex acidity and lots of delicate fruit-like sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Gesha"],["Colombia","Consac\u00e1 - Nari\u00f1o - Castillo","24790","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked pear and caramel with mellow pecan flavours. Tart acidity and good sweetness. Castillo"],["Colombia","Uribe Community - El Tambo - Cauca - Castillo, Colombia","24791","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Dried orange and toffee with mellow golden raisin and pecan flavours. Good sweetness and mild tart acidity. Castillo, Colombia"],["Nicaragua","Aldea Global - Finca Los Positos - Tierra Madre","22535","Jinotega","Finca Los Positos","Washed","\n\t\t\t\t\t<\/a>","Praline and pecan with mild tart acidity and mellow sweetness. Finca Los Positos is owned by Maria Estanislada Martinez. This 21.35-hectare farm is located near Palo Blanco, a small rural community in the department of Jinotega, in northern Nicaragua. It's situated in a region known for its lush landscapes and mountainous terrain. Life in the village tends to be simple, with strong ties between neighbors and a focus on traditional practices. The community has a local primary school and church. Access to services and infrastructure is limited, so residents often rely on each other and local resources. The area is characterized by its agricultural activities, with many residents engaging in farming as a primary livelihood. The community often grows crops like coffee, corn, beans, and various vegetables.Coffee cultivation at Los Positos is a family legacy passed down from generation to generation. Maria Estanislada grew up around coffee and learned from her parents all the effort and work that coffee production takes. Her parents inherited her 1 ha of coffee and a truck. She decided to sell the car, buy more land, and plant more coffee. Coffee at Los Positos is shade-grown and hand-picked. Wet milling and fermentation are done at the farm. The coffee is then sun-dried on African beds at the Aldea Coffee Processing Facility.The farm is an engine of employment and development in the community, providing jobs for 30 full-time employees. During the harvest season, Los Positos hires up to 100 temporary workers, who find a dignified and respectful work environment on the farm. The work provides them with services such as food and accommodation and pays above the minimum wage. Los Positos believes that respecting their workers' effort and dedication is fundamental to the success of the farm.Los Positos implements an eco-friendly system, integrating wood trees, citrus, bananas, and coffee. With a deep respect for the environment, the farm is committed to conserving vital natural resources, implementing sustainable practices, such as using an Eco-Mill, honey water treatment system, and maintaining a harmonious balance with local wildlife.Thanks to the income generated from coffee, the farm has significantly improved its kitchen and wet mill and built a house for the family.Maria Estanislada plans to pass her legacy to her two sons. She has already inherited each of them 1 ha of coffee land to start building their own farms. She also wants to continue growing, so she plans to buy more land to produce coffee.Bourbon, Catimor, Caturra, Typica, Parainema"],["Tanzania","PB \u2013 Southern Blend - Washed","22911",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, golden raisin, and praline flavors with tart acidity and candy-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Sumatra","Putra Gayo Mill - Aceh - Gayo - Washed","23558","Aceh","Putra Gayo Mill","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, brown sugar, and dried stone fruit with mellow caramel flavours. Complex acidity and fruit-like sweetness. Iwannitosa Putra is the owner of Putra Gayo, a mill and farm serving two subregions within Aceh, Sumatra. Their farm covers 250 hectares of land with around 275,000 coffee trees of Gayo 1, 2, and 3. Amongst the coffee, many shade trees are grown like Lamtoro, Banana, Orange, Avocado, and Jackfruit trees. Iwannitosa specializes in both washed and natural coffees, as opposed to the common Sumatra wet-hulled. Washed coffees are fermented for 10-12 hours, and dried for about 10 days. Natural process coffees dry ferment for 10-12 hours, and then dry for 30 days.Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Natural","23168","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild cacao and caramel flavours with mellow acidity and sweetness. Common Brazilian Varieties"],["Guatemala","SHB EP","23189",null,null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and cocoa flavors with tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Huila","24522","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and burnt sugar flavors with good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - Ethiope - Red Honey","24238","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Fresh apple, fresh cranberry, and dried fruit flavors with tart malic acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Brazil","Pulped Natural - Espirito Santo - Edison Pires Sartori - Sitio Recanto da Serra - Arara","23935","Esp\u00edrito Santo","Edison Pires Sartori","Pulped Natural","\n\t\t\t\t\t<\/a>","Fresh apple with mild jammy stone fruit, caramelizing, and malt flavours. Juicy acidity and mellow clean fruit-like sweetness. S\u00edtio Recanto da Serra, owned and operated by Edison Pires Sartori, is a 20-hectare farm located in the mountainous region of Esp\u00edrito Santo, Brazil. The property has been in his family for generations, first belonging to his grandfather, then passed down to his father. Originally part of a larger estate, the land was divided among the siblings, and Edison continued the legacy by taking over his share.Today, he runs the farm alongside his wife, L\u00facia, and their three children. All members of the family are actively involved in every stage of coffee production, from planting to harvesting and processing. The entire operation is built on a family-based agriculture system, with selective harvesting done by hand over multiple passes through the fields, due to the uneven ripening of the cherries. This meticulous attention to detail reflects a deep commitment to quality and environmental stewardship.\u200bProcessing (often pulped natural processing) is done on-site using their own equipment, including a pulper, huller, and demucilager. After processing, the coffee is taken to greenhouses for drying, ensuring quality and consistency. Each batch is carefully separated and cupped individually to track its quality and traceability. Nestled amidst the verdant hills of Casetelo in the Esp\u00edrito Santo mountain range, the farm benefits from elevations ranging between 880-1000 meters above sea level. This high-altitude setting provides a unique microclimate with cooler temperatures and consistent rainfall, ideal for cultivating specialty coffee.\u200b Ten hectares of the farm are planted with coffee, primarily consisting of the Catua\u00ed 81, Catuca\u00ed 785\/15, and Arara varieties.Edison Pires Sartori's dedication to excellence has positioned S\u00edtio Recanto da Serra as a notable contributor to Brazil's specialty coffee scene, highlighting the potential of Esp\u00edrito Santo as a region capable of producing exceptional coffees that resonate with lovers of exceptional coffees worldwide.Arara"],["Brazil","Pulped Natural - Fazenda Recreio - Bourbon","23936","S\u0103o Paulo","Recreio","Pulped Natural","\n\t\t\t\t\t<\/a>","Mellow jammy lime, toffee, and cooked stone fruit flavours with piquant acidity and mild fruit-like sweetness. Diogo Dias Texeira de Macedo is a fifth-generation coffee producer who has proved his dedication to quality by placing in seven (!) Cup of Excellence competitions. His training in agricultural engineering has helped him make improvements to the 100-plus-year-old farm and focus on specialty coffee production, which he has done since joining the family business as manager here in 2000. He installed new state-of-the-art equipment for wet processing, and has also invested in equipment that assists in tracking and maintaining the traceability of each individual lot. Fazenda Recreio is a 605-hectare farm that has 240 hectares planted in coffee; the land that is not utilized for coffee is used for cattle ranching, as well as growing citrus trees and eucalyptus.Bourbon"],["DR Congo","Women's Coffee Project - Idjwi Island - AA - Washed","25466","Kivu","Idjwi Island","Fully Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This offering comes from the women coffee producers of Idjwi Island who are members of the cooperative Rebuild Women's Hope (RWH). RWH was founded in 2013 by Marcelline Budza with the goals of fighting the inequalities that women in agriculture face and supporting the health and empowerment of women and girls. The coop helps women take charge of their lives through entrepreneurship and self-reliance. It's the group's mission \u201cto give women back their voice by placing them at the center of all integral development, in particular, economic empowerment and autonomy. We believe that income controlled by women has a significant impact on the life of the family, including the development and well-being of the community.\u201dWomen have faced significant challenges both in their communities and in the coffee industry in the DRC. There is a general culture of socio-economic discrimination against women, and they often were refused the right to income from coffee as it was considered a man's crop. Women were also denied access to land and land inheritance. In their communities, challenges include the underdevelopment of villages, lack of drinking water, lack of access to quality healthcare, and high illiteracy rates among women and the elderly.The island of Idjwi is located in the middle of Lake Kivu along the border of Rwanda. Coffee has long been the island's main source of income, but producers there have consistently struggled to sell their coffee. The creation of cooperatives like RWH has completely changed the situation and opened the door to new opportunities for producers on Idjwi and the DRC, especially for women.Washing StationsRWH manages five washing stations: Hala, Boza, Chasi, Kalehe, and Kolwe. Chasi, Kalehe, and Kolwe are unique from Hala and Boza. This is due to the way the coffee is processed.To pulp the coffee at Chasi, Kalehe, and Kolwe, they use a Mackinon machine, which doesn't remove the mucilage at all. Then they do two fermentations, which are dry fermentation and wet fermentation, to remove the mucilage. From there, the coffee is washed, graded, and sorted on the pre-drying bed. At the end of the day, the coffee is transported to the drying bed where it is dried for 21 days, respecting the volume of coffee on the drying bed, the stirring time, and the humidity. At Boza and Hala, they use the Penagos machine, which removes 80 percent of the mucilage, and they only carry out wet fermentation to remove the remaining 20 percent of mucilage.The soil structure at Chasi, Kalehe, and Kolwe differs from that at Boza and Hala, and these sites have young coffee plantlets that have been regenerated over the last three years.Impact of RWHConstruction of New Washing Stations: RWH has built five new washing stations since its creation, including Hala, Boza, Chasi, Kalehe, and Kolwe. The coop employs more than 5,000 women day workers during the coffee-growing season.Coffee Processing: At Bukavu, the coop prepares coffee from processing, removes parchment, and stores coffee.Agronomic Support: An agronomic program is being developed by RWH. It aims to promote sustainable agriculture through the principles of agroecology, increasing the yields of small-scale producers and safeguarding the environment.Economic Development: RWH supports sustainable development and teaches women how to make money to foster independence and fight socio-economic discrimination. The coop educates producers' households on the GALS system (Gender Action Learning System). RWH also focuses on teaching women new skills to continue to improve their socio-economic situation and fight poverty during the lean season. Women receive training in literacy, sewing, baking, knitting, and more, as well as managing their activities through business skills training.Health: RWH has constructed a maternal and pediatric hospital in the south of Idjwi. In 2021 alone, the hospital facilitated the birth of more than 3000 children, treated 8000 outpatients, and treated 5000 patients suffering from various diseases (malaria, infection, etc.). The coop aims to increase the hospital's capacity by building an operating theater to make services more accessible. They also partner with Coffee Circle to promote gender equity in health. This work includes trainings for medical staff on sexual and reproductive rights, awareness-raising campaigns for youth and women's groups or networks, and meetings for men and boys on gender equality.Water and Sanitation: The coop has carried out water supply work in various villages to combat water-borne diseases and provide local communities with accessible water. Between 2015 and 2020, RWH completed three water supply systems and seven community water points that provide drinking water to producers' communities.Bourbon, Caturra, Catuai"],["DR Congo","Women's Coffee Project - Idjwi Island - AA - Washed","25467","Kivu","Idjwi Island","Fully Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon This offering comes from the women coffee producers of Idjwi Island who are members of the cooperative Rebuild Women's Hope (RWH). RWH was founded in 2013 by Marcelline Budza with the goals of fighting the inequalities that women in agriculture face and supporting the health and empowerment of women and girls. The coop helps women take charge of their lives through entrepreneurship and self-reliance. It's the group's mission \u201cto give women back their voice by placing them at the center of all integral development, in particular, economic empowerment and autonomy. We believe that income controlled by women has a significant impact on the life of the family, including the development and well-being of the community.\u201dWomen have faced significant challenges both in their communities and in the coffee industry in the DRC. There is a general culture of socio-economic discrimination against women, and they often were refused the right to income from coffee as it was considered a man's crop. Women were also denied access to land and land inheritance. In their communities, challenges include the underdevelopment of villages, lack of drinking water, lack of access to quality healthcare, and high illiteracy rates among women and the elderly.The island of Idjwi is located in the middle of Lake Kivu along the border of Rwanda. Coffee has long been the island's main source of income, but producers there have consistently struggled to sell their coffee. The creation of cooperatives like RWH has completely changed the situation and opened the door to new opportunities for producers on Idjwi and the DRC, especially for women.Washing StationsRWH manages five washing stations: Hala, Boza, Chasi, Kalehe, and Kolwe. Chasi, Kalehe, and Kolwe are unique from Hala and Boza. This is due to the way the coffee is processed.To pulp the coffee at Chasi, Kalehe, and Kolwe, they use a Mackinon machine, which doesn't remove the mucilage at all. Then they do two fermentations, which are dry fermentation and wet fermentation, to remove the mucilage. From there, the coffee is washed, graded, and sorted on the pre-drying bed. At the end of the day, the coffee is transported to the drying bed where it is dried for 21 days, respecting the volume of coffee on the drying bed, the stirring time, and the humidity. At Boza and Hala, they use the Penagos machine, which removes 80 percent of the mucilage, and they only carry out wet fermentation to remove the remaining 20 percent of mucilage.The soil structure at Chasi, Kalehe, and Kolwe differs from that at Boza and Hala, and these sites have young coffee plantlets that have been regenerated over the last three years.Impact of RWHConstruction of New Washing Stations: RWH has built five new washing stations since its creation, including Hala, Boza, Chasi, Kalehe, and Kolwe. The coop employs more than 5,000 women day workers during the coffee-growing season.Coffee Processing: At Bukavu, the coop prepares coffee from processing, removes parchment, and stores coffee.Agronomic Support: An agronomic program is being developed by RWH. It aims to promote sustainable agriculture through the principles of agroecology, increasing the yields of small-scale producers and safeguarding the environment.Economic Development: RWH supports sustainable development and teaches women how to make money to foster independence and fight socio-economic discrimination. The coop educates producers' households on the GALS system (Gender Action Learning System). RWH also focuses on teaching women new skills to continue to improve their socio-economic situation and fight poverty during the lean season. Women receive training in literacy, sewing, baking, knitting, and more, as well as managing their activities through business skills training.Health: RWH has constructed a maternal and pediatric hospital in the south of Idjwi. In 2021 alone, the hospital facilitated the birth of more than 3000 children, treated 8000 outpatients, and treated 5000 patients suffering from various diseases (malaria, infection, etc.). The coop aims to increase the hospital's capacity by building an operating theater to make services more accessible. They also partner with Coffee Circle to promote gender equity in health. This work includes trainings for medical staff on sexual and reproductive rights, awareness-raising campaigns for youth and women's groups or networks, and meetings for men and boys on gender equality.Water and Sanitation: The coop has carried out water supply work in various villages to combat water-borne diseases and provide local communities with accessible water. Between 2015 and 2020, RWH completed three water supply systems and seven community water points that provide drinking water to producers' communities.Bourbon, Caturra, Catuai"],["Kenya","AA","25465",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried citrus zest, clove, and fresh coffee cherry with mild kahlua flavors. Tart acidity and mellow sugary sweetness. Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Brumas del Zurqui Micromill - Finca La Sur - Villa Sarch\u00ed - Natural","22636","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cascara with malt and mellow fresh berry flavors. Strong winey acidity and mild fruit-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezVilla Sarchi"],["Brazil","Natural","23460",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa flavors with mild acidity. Common Brazilian Varieties"],["Ethiopia","Tega & Tula Farm - Block F2 - Grade 1","23803","Limu","Tega & Tula Specialty Coffee Farm","Washed","\n\t\t\t\t\t<\/a>","Pecan and mellow cooked bell pepper flavors with mild acidity and sweetness. Tega & Tula Specialty Coffee Farm, purchased in the year 2015 by Ahadu Woubshet. It is one of the oldest large operations in Ethiopia. It was originally established in 2000 and had a great reputation for the first decade or so, before quality began to decline and the original owners encountered financial troubles. Ahadu knew of the potential for excellent coffee due to the perfect conditions for coffee and decided to purchase it to bring it back to it's roots. Tega & Tula are actually two adjacent farms, named after the two nearby villages of Tega and Tula, found in the woreda, or district, of Gibo, in Kaffa, Ethiopia. The total farm area is nearly 500 hectares in size, with roughly 400 hectares planted in coffee. It is surrounded by protected UNESCO forests and absolutely stunning. The farms have both flat and hilly components and have a healthy natural water source running through the entire properties, which allowed Ahadu to build infrastructure like washing stations in new areas that were optimal for efficient coffee flow from the trees. Ahadu also built a paved road connecting the two farms which not only allows easy transport for staff, but also ensures vital safety components like ambulances are able to get to where they need to go quickly. Ahadu also built a school on the property that currently educates over 80 children in grades 1-8. He Also fully electrified the Tega and Tula villages which has been a huge advancement for the community. Ahadu also pays the staff at these farms on average 20% higher than other farms. He plans to do one large project based on community input each year. This all feeds into a system he likes to call \u201cFair Chain\u201d - a lifting up of the entire supply chain to find a better life working in coffee. Ahadu has said to us many times \u201cWithout a community, you can't have a farm.\u201d.The farm is certified organic and produces both Washed and Natural coffees, and it not only has a wonderful flavor profile but also full traceability down to the producer\u2014and nowadays down to the \"block,\" or subplot. Each block has its own farm manager and agronomist which Ahadu believes is helping to contribute to the operational excellence he hopes to achieve. Ahadu is an entrepreneur who was a founding member of the executive team at the Ethiopian Commodity Exchange, who left the ECX and decided to invest in a farm himself in order to produce entirely specialty coffee. He truly found the perfect spot in the famous Kaffa Zone, which is considered the absolute birthplace of Arabica coffee, and decided to restart up the operation with a keen focus on preserving the natural beauty of the area, support the local community, and of course produce fantastic coffees. Today, Tega & Tula Coffee Farm is an anchor relationship for Cafe Imports, and every year the lots and the traceability get better.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 3 - Hambela","24037","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh fruit and dried floral flavors. Tart acidity and mild sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 3 - Hambela","24037-2","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mellow fresh fruit and dried floral flavors. Tart acidity and mild sweetness. The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","24852","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow cocoa and almond flavors. Common Brazilian Varieties"],["Costa Rica","Central Valley","24870","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Green tea with mild fresh melon flavors. Tart acidity and mild fruit-like sweetness. Common Costa Rican Varieties"],["Colombia","Natalia Lezama Ramirez - Finca Alta Gracia - Acevedo - Huila - Gesha - Washed","25007","Huila","Natalia Lezama Ramirez","Washed","\n\t\t\t\t\t<\/a>","Dried pear, caramel, vanilla, and cooked stone fruit flavors with winey acidity and mellow delicate fruit-like sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Colombia","Natalia Lezama Ramirez - Finca Alta Gracia - Acevedo - Huila - Gesha - Natural","25016","Huila","Natalia Lezama Ramirez","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, dried apple, and fresh cranberry with mild caramel flavors. Winey acidity and mellow fruit-like sweetness. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Mexico","Cristal","25470",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh tomato flavors. Tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","23169","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Vanilla with mellow malt flavours. Mild acidity and sweetness. Common Brazilian Varieties"],["Colombia","Natalia Lezama Ramirez - Finca Alta Gracia - Acevedo - Huila - Gesha - Natural","24984","Huila","Natalia Lezama Ramirez","Natural","\n\t\t\t\t\t<\/a>","Cooked mango and toffee with mild dark chocolate and golden raisin flavours. Sugary sweetness and winey acidity. Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.Natalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.Gesha"],["Flores","Marselina Walu - Wajamala Farm - Bajawa - Washed","25078","Manggarai","Marselina Walu","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mellow dried pear and pecan flavours. Good sweetness and mild acidy acidity. Wajamala Farm, managed by Marselina Walu\u2014affectionately known as Mama Lina\u2014is situated in the Bajawa region of Ngada District on Flores Island, Indonesia. This area is renowned for its fertile volcanic soils and elevations ranging from 1,300 to 1,500 meters above sea level, providing ideal conditions for cultivating high-quality Arabica coffee.Marselina, a certified Q Grader and community leader, has been instrumental in challenging traditional gender roles within the local agricultural sector. As the chair of the Kagho Masa Cooperative, she has been pivotal in promoting women's participation in coffee farming and leadership.The farm primarily grows the Lini S-795 variety, also known as Jember, which is well-suited to the region's climate and soil. Employing fully washed processing methods, Marselina ensures meticulous attention to detail, resulting in a coffee profile characterized by notes of caramel, chocolate, and orange.Marselina's dedication to quality and her role as a trailblazer for women in the coffee industry have garnered international recognition. Her efforts not only enhance the reputation of Flores coffee but also empower local women to pursue leadership roles in agriculture. Lini S795"],["Costa Rica","Las Lajas Micromill - Finca El Guachipel\u00edn - Catuai & Caturra - Perla Negra - Natural","24233","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cacao, intense dried cranberry, and mellow floral flavors with winey acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Honduras","Roger Dominguez - Finca Las Flores - Catuai - Natural","24347","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Fresh cranberry, toffee, and caramel flavors with tart acidity and fruit-like sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Catuai"],["El Salvador","Oscar Aguilar - Finca La Vegona - Pacamara - Honey","24589","Chalatenango","Oscar Aguilar","Honey","\n\t\t\t\t\t<\/a>","Praline and oolong tea with mellow fresh pome flavors. Syrupy sweetness and tart acidity. Oscar Aguilar owns Finca La Vegona in Chalatenango, El Salvador. This farm contains around 4,500 coffee trees and some citrus trees as well.The coffee is often processed as Honeys and dried on African beds for 16 to 24 days. The farm faces the common challenge of labor shortages during harvest.Pacamara"],["Sumatra","Aceh DP","25065","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh citrus zest and cooked fruit with mellow kahlua flavors. Tart acidity and good sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo","20009","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, dried lavender, and cooked cascara with boozy acidity and mild sweetness. Castillo"],["Kenya","Kii - AA - Kirinyaga","23648","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, cacao, toffee, and fresh berry flavours with intense syrupy sweetness and tangy acidity. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","24199","Chiapas","Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Chocolate and citrus fruit flavors with tart acidity and sweetness. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.Bourbon, Typica, Mundo Novo"],["Mexico","Comon Yaj Noptic Cooperative - El Triunfo Biosphere Reserve - FLO ID 19480","24200","Chiapas","Women Comon Yaj Noptic Cooperative","Washed","\n\t\t\t\t\t<\/a>","Graham and malt with mellow fresh citrus and cooked grapefruit flavors. Mild delicate fruit-like sweetness and tart acidity. We've been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species.Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means \"all of us think.\") Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here. The area is very close to the border of Guatemala and that country's famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.This lot is specifically from the women members of the cooperative with a premium being paid directly to them to contribute to gender equity in the region. Bourbon, Typica, Mundo Novo"],["Kenya","Gatuya - AA - Muranga","23664","Muranga","Various smallholder farmer members of the New Murarandia Farmers Cooperative Society","Washed","\n\t\t\t\t\t<\/a>","Cocoa, molasses, and cooked grapefruit with mellow dried berry flavors. Tons of tart citric acidity and mild sugary sweetness. The Gatuya Coffee Factory is one of two washing stations operated by the New Murarandia Farmers Cooperative Society, which has a total of around 3,500 smallholder producer members. Each farmer owns about 1\/5th to 1\/3rd of a hectare and delivers coffee in cherry to the factory.Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Guyo Hambela - Anaerobic","23808","Guji","Guyo Hambela","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry, cocoa, spices, and cooked cranberry flavors with winey acidity and mild sweetness. The Guyo Hambela Washing Station is located in a hilly area near the Buku Saysa woreda. Farms there are surrounded by deep forests. The washing station is proudly in Guji, a fertile region well known for and proud of its high-quality coffee.Their anaerobic natural coffee is the product of an extraordinary process where carefully selected, ripe coffee cherries undergo fermentation in a sealed, oxygen-free environment for 5 days. This anaerobic process allows for a slow, controlled fermentation that accentuates complex flavours and elevates the coffee\u2019s natural sweetness. This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmersHeirloom Ethiopian Varieties"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Natural","23866","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Chocolate, jammy cranberry, and perfumey hibiscus flavors with boozy acidity and candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Wush Wush"],["Guatemala","Cooperativa Integral Agr\u00edcola Chicoj - Chicoj - Coban - Yellow Honey","24277","Cob\u00e1n","Cooperativa Integral Agr\u00edcola Chicoj","Washed","\n\t\t\t\t\t<\/a>","Intense cacao, burnt sugar, fresh tropical fruit, and cooked grape flavors with tangy acidity and syrupy sweetness. Cooperativa Integral Agr\u00edcola Chicoj is a cooperative of producers from the Chicoj area in the Cob\u00e1n coffee-growing region of Guatemala. The cooperative and its members began growing coffee more than 40 years ago to supply the regional coop FEDECOVERA, and to obtain better market access and pricing together.The producer members participate voluntarily to contribute to the cooperative, which then processes the coffee and provides other resources to its members. The farms where the members grow coffee are owned by the cooperative. The region's agroclimatic conditions, integrated crop management, and innovative coffee fermentation processes make Cooperativa Chicoj's coffee unique. Apart from the 2011-2013 financial crisis, an aggressive attack of coffee rust was a significant event for the cooperative, leading to the renewal of the cooperative's coffee plants, promoting varieties that are tolerant and resistant to rust.Going forward, the coop hopes to make improvements in their production systems by implementing better spacing, irrigation systems, organic fertilization, homeopathy, soil health, use of microorganisms, among others. In terms of post-harvest innovation, they'd like to implement the use of better energy- and time-efficient fans.The cooperative has 7 certifications: Organic Certification since 2005 (NOP, EU, JAS, BIOsuisse), Kosher, FSC, and Fairtrade. In order to have a competitive advantage and access to specialized market niches, the coop maintains its commitment to the sustainable production of coffee for its customers without neglecting the natural resources necessary for the survival of future generations.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Jamaica","Trumpet Tree Coffee Factory - Jamaican Coffee Farmers Association - Grade 1","25260","Saint Andrew Parish","Various smallholder farmers","Washed","\n\t\t\t\t\t<\/a>","Cedar with mild almond and fresh melon flavors. Mellow acidity and sweetness. 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\u201320 years that we have been buying Jamaican coffee, we were not able to work or communicate with the producers or farmers. In 2014, we met a young Jamaican coffee farmer named Arthur McGowan, who founded the Jamaican Coffee Farmers Association, a private company invested in processing the coffee of a group of about 250 small producers in Jamaica. The idea was to band together, process their own coffee, and bypass the big estates' processing services. Since then, Arthur has grown his own landholdings to include 85 acres of coffee farm on several parcels, and has build processing and collection facilities in order to control the quality of the green coffee he now sells under the Trumpet Tree brand. The farms that Arthur owns, which are represented in the Trumpet Tree coffee, are called Flamsted, Good Hope, and Constitution Hill Farms. Trumpet Tree also has buying stations set up in the areas of West Phalia, Penlyne Castle, Clydesdale, and Cinchona. Coffees are purchased here from smallholder farmers and brought to the company's facility on Constitution Hill for processing. The coffees are depulped, demucilaged, and dried mechanically. They are rested for approximately eight weeks before being hulled, and are hand-sorted by a staff of 40 employees.Blue Mountain, Gesha, Typica"],["Sumatra","Koperasi Produsen Putra Tani - FLO ID 47165","24900","Aceh","Koperasi Produsen Putra Tani","Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mild cooked bell pepper flavors. Acidy acidity and good sweetness. Koperasi Produsen Putra Tani Berkarya (KPPTB) is a cooperative founded in 2022 by the younger generation of farmers in the regions of Bener Meriah and Aceh Tengah (Central Aceh). Members live in or near nine villages in the area. Farms are traditionally passed down from generation to generation. The coop currently consists of around 708 farmers.The Bener Meriah and Central Aceh regions are famous for producing Gayo coffee because of their cool climate, large hills, and volcanic soil. There is an active volcano in the area. KPPTB has its own processing unit with a drying area, huller, suton, sorting room, and storage room. The coop collects fresh-picked red cherries from its farmer members and brings them to the unit to be processed. They work hard to maintain a high quality for each export.Ateng, Bor Bor, Catimor, and Timor"],["Java","West Java - Washed","24929","West Java",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow amaretto, praline, and fresh melon flavors with tart acidity and mild sweetness. Java"],["Java","West Java - Wet-Hulled","24930","West Java",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Nutmeg and kahlua flavors with good acidity. Java"],["Colombia","Lisandro Cardenas Castro - Finca Las Brisasas - Acevedo - Huila - Gesha - Natural","24966","Huila","Lisandro Cardenas Castro","Natural","\n\t\t\t\t\t<\/a>","Intense cooked cranberry with dried floral and cocoa flavors. Winey acidity and mellow sugary sweetness. A coffee-producer's son, Lisandro has been around coffee his whole life and said he \"inherited\" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic\/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18\u201326 hours and washed three times before being laid in parabolic driers for 12\u201320 days depending on the weather.Gesha"],["Brazil","Natural","25062",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut flavor with good acidity and a smooth mouthfeel. Common Brazilian Varieties"],["Java","Frinsa Collective - Natural","24608","West Java","Frinsa Collective","Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit, cooked peach, and caramel with mellow chocolate flavours. Intense boozy acidity and mild candy-like sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["El Salvador","Finca Los Angeles - Pacamara - Black Honey","24445","Apaneca","Finca Los Angeles","Black Honey","\n\t\t\t\t\t<\/a>","Toffee, dark chocolate, fresh cherry, and fresh blueberry flavors with tangy acidity and sugary sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["El Salvador","Finca Los Angeles - Pacamara - Anaerobic - Natural","24448","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked red grape with cocoa, and dried coffee cherry flavors. Winey acidity and mild candy-like sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["El Salvador","Finca Los Angeles - Pacamara - Natural","24449","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, milk chocolate, and cooked cherry flavors with boozy acidity and fruit-like sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["El Salvador","Finca Los Angeles - Pacamara - Anaerobic - Natural","24469","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Cola, cooked pineapple, and cooked blueberry with mild pecan flavours. Complex acidity and mellow candy-like sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Kenya","Uteuzi Jimbo - Kiambu AA","22038","Kiambu",null,"Washed","\n\t\t\t\t\t<\/a>","Fruit and nutmeg flavors with mild sweetness. Batian, SL28, SL34, Ruiru 11"],["Ethiopia","Grade 1 - Halo Beriti","23731","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Jammy pear, fresh apple, intense caramel, and floral flavors with tangy malic acidity and delicate fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Kenya","Uteuzi Jimbo - Nyeri - AA","25483","Nyeri",null,"Washed","\n\t\t\t\t\t<\/a>","Strong panela and savory with fresh red grape and cooked citrus flavors. Intense tart acidity and candy-like sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Embu - AA","25486","Embu",null,"Washed","\n\t\t\t\t\t<\/a>","Intense burnt sugar, caramel, and toffee with sugar cane juice flavors. Lots of juicy acidity and sugary sweetness. Batian, SL28, SL34, Ruiru 11"],["Kenya","Uteuzi Jimbo - Embu - AA","25487","Embu",null,"Washed","\n\t\t\t\t\t<\/a>","Tons of cola and panela with mellow dried tomato and fresh cherry flavors. Lots of sparkling acidity and sugary sweetness. Batian, SL28, SL34, Ruiru 11"],["Tanzania","PB \u2013 Southern Blend - Washed","22909",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild nutmeg and cooked coffee cherry flavors with tart acidity and mellow candy-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Colombia","Asociaci\u00f3n Primaveral - Acevedo - Huila","23296","Huila","Asociaci\u00f3n Primaveral","Washed","\n\t\t\t\t\t<\/a>","Cocoa with mild fresh pome and green tea flavors. Tangy acidity and syrupy sweetness. Asociaci\u00f3n Primaveral is located in a pristine part of Huila, between the towns of San Agustin and Pitalito. This association has an incredible micro-climate and elevation at 1500-2000 masl. Upon visiting this region, it truly feels like you are walking through a rainforest most have only seen in movies. Clouds and mist often cover the area, contributing to the ideal climate for producing exceptional coffee. The association currently consists of 60 coffee growers of various sizes. Cafe Imports has worked with this association since 2010 and many of the producers here are close with the farmers from Los Naranjos in San Augustin. The association was founded in 2001. The total land these farmers work on is over 250 hectares planted with mostly Caturra, Castillo, Variedad de Colombia, Pink Bourbon, and Gesha. People from these farms are elected to serve as officials within the association, covering such roles as president and treasurer. The association has also hired a trained cupper, which has boosted its ability to produce coffees of the highest quality. All the association\u2019s coffee is brought to a central warehouse where the coffee is scored by the cupper. Lots are then separated by quality and either blended as a larger association specific lot or kept separate as a farmer specific microlot. Castillo, Caturra, Colombia"],["Colombia","EP","24688",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cacao and fruit flavors with good acidity and sweetness. Castillo, Caturra, Colombia"],["Mexico","Cristal","25469",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild malt, dried citrus zest, and peanut butter flavors with tart acidity and mellow sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Wilber Dubon - Finca de Wily - Pacamara - Natural","22745","Chalatenango","La Mina de Willy","Natural","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked passion fruit, cooked plum, and kahlua flavours. Mild winey acidity and fruit-like sweetness. Wilber Dub\u00f3n has a 1.5-manzana farm where he primarily grows Pacas variety.Pacamara"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Gesha - Washed","24972","Huila","Jesus Arbey Iquira","Washed","\n\t\t\t\t\t<\/a>","Tons of cooked mango with cooked strawberry and dried hibiscus and mellow lemongrass flavours. Complex acidity and syrupy sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200bFinca El Placer is known for producing exceptional coffees, including Pink Bourbon and Caturr\u00f3n varieties. These coffees are processed using natural methods, producing some truly unique flavor profiles to the region. Gesha"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Pink Bourbon - Washed","25009","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Panela and burnt sugar with mild dried apricot and cooked nectarine flavors. Tangy acidity and clean fruit-like sweetness. Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Pink Bourbon"],["Nicaragua","Finca El Cipres - Cafetos de Segovia - Parainema","24264","Nueva Segovia","Finca El Cipres","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and fresh orange with mild cacao flavours. Tangy citric acidity and clean fruit-like sweetness. Finca El Cipres is a 20-hectare farm in Nueva Segovia that was founded in 2000. It is owned by Isacio Javier Albir Vilchez. Originally a cattle ranch, in 2004 the owner decided to convert it to a coffee farm to restore the native vegetation cover of the farm and conserve the coniferous forests that still exist on the land. The farm employs members of the local community in an effort to help reduce poverty. It is their goal to continue producing quality specialty coffees while supporting their community.Their wet processed coffee is harvested only when ripe. It is then transferred to the Agua Sarca farm where the wet mill is located. Here it is cleaned and floated with recycled water before being dry pulped. Then the coffee is left to ferment for 36 hours and washed, packed in polypropylene sacks, and sent to Cafetos de Segovia. Natural, anaerobic fermentation, and other processes are also carried out.Parainema"],["Brazil","Natural","24665","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow malt and almond flavours with a creamy mouthfeel and mild sweetness. Common Brazilian Varieties"],["Brazil","Natural","24666","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild malt and almond flavours with mellow sweetness and a smooth mouthfeel. Common Brazilian Varieties"],["Colombia","Elias Roa Parra - Finca Tamana - Pital - Huila - Colombia - Washed","24986","Huila","Elias Roa Parra","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot with mellow golden raisin, vanilla, and dark chocolate flavours. Juicy acidity and fruit-like sweetness. Elias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociaci\u00f3n Primaveral in Acevedo.The Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day. These farms are a family affair. His wife Bellanid, son-in-law Diego Campos (Colombian Barista Champion), and daughter Derlin are all involved in coffee production here. Elias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. Colombia"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Tabi - Washed","25051","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Tons of jammy strawberry with jammy peach and mellow caramel flavours. Juicy acidity and clean fruit-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Tabi, Caturra, Pink Bourbon, Gesha"],["Colombia","ASOMUJER - Timana - Huila - EA Decaf de Ca\u00f1a","23490","Huila","ASOMUJER","Washed","\n\t\t\t\t\t<\/a>","Malt with mild vanilla and dried citrus flavors. Mellow sweetness. ASOMUJER (Asociaci\u00f3n de Campesinas del Sur del Huila) is an association of women producers located in the Timan\u00e1 municipality in the south of the Huila department. The group was founded in 2007 by 10 women who were looking for new or alternative ways of doing business and to earn more for their products and hard work. Today, ASOMUJER is made up of 75 women producers, including activists, single mothers, and those displaced by conflict in areas of Colombia.They constantly strive to produce and market high-quality coffee, providing technical support to all our partners throughout the entire coffee production, processing, and sales process. It is their goal to be a competitive, and leading organization in the production and marketing of high-quality coffees in the region. ASOMUJER is working to significantly contribute to better economic returns and improve the quality of life of coffee growers, based on principles of economic, environmental, and solidarity sustainability. They support their members, collaborators, and society at large through training, capacity building, and technical support, thus ensuring fair economic, social, and environmental compensation for the region.Castillo, Caturra, Colombia"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Ombligon - Natural","24955","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Strong cinnamon with mellow artificial fruit flavors. Mild winey acidity and candy-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Ombligon"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Castillo - Washed","24970","Huila","Jesus Arbey Iquira","Washed","\n\t\t\t\t\t<\/a>","Malt and sugar cane juice flavors with good sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Castillo"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Pink Bourbon - Natural","24947","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry and dried lavender with mellow clove flavors. Lots of boozy acidity and mild sugary sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Pink Bourbon"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Pink Bourbon - Natural","24950","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cranberry and cooked coffee cherry with mild clove flavors. Tons of boozy acidity and mellow sugary sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Pink Bourbon"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Gesha - Washed","24962","Huila","Jesus Arbey Iquira","Washed","\n\t\t\t\t\t<\/a>","Strong artificial grapefruit with mellow malt flavors. Winey acidity and mild fruit-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Gesha"],["Brazil","Natural","25002",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild milk chocolate, cooked fruit and praline flavors. Common Brazilian Varieties"],["Brazil","Natural","25515",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","25516",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Ethiopia","Grade 1 - Arsosala","25502","Guji","Arsosala","Natural","\n\t\t\t\t\t<\/a>","Strong cooked apple and cooked blueberry with chocolate and mild burnt sugar flavors. Tons of winey acidity and fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Arsosala","25506","Guji","Arsosala","Natural","\n\t\t\t\t\t<\/a>","Strong cooked apple and cooked blueberry with chocolate and mild burnt sugar flavors. Tons of winey acidity and fruit-like sweetness. Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Uraga woreda of Guji. Coffees are picked ripe and depulped the same day, then fermented overnight before being washed clean and dried on raised beds. It typically takes the coffee 8\u201315 days to dry under sun and 15\u201320 days to dry when there are cloudy skies.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25499","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked raspberry and cooked blueberry with perfume and mellow cocoa flavors. Sugary sweetness and intense winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Kochere","25500","Yirgacheffe","Kochere","Natural","\n\t\t\t\t\t<\/a>","Fresh blueberry with mild fresh floral and fresh peach flavors. Clean fruit-like sweetness and lots of juicy acidity. 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. 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. The coffee is picked and delivered to the Boji washing station, depulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25503","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh blueberry and cooked strawberry with burnt sugar and chocolate flavors. Lots of syrupy sweetness and winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25507","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh blueberry and cooked strawberry with burnt sugar and chocolate flavors. Lots of syrupy sweetness and winey acidity. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Banko Gotiti","25498","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Panela, cooked stone fruit, and floral flavors with tangy malic acidity and sugary sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Halo Beriti","25504","Yirgacheffe","Halo Beriti","Washed","\n\t\t\t\t\t<\/a>","Caramel and cocoa with fresh nectarine and mild perfumey jasmine flavors. A very soft mouthfeel and juicy acidity. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Banko Gotiti","25505","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Panela, cooked stone fruit, and floral flavors with tangy malic acidity and sugary sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Irene del Socorro Sosa - Finca Talquesalar - Gesha - Honey","24578","Chalatenango","Irene del Socorro Sosa","Honey","\n\t\t\t\t\t<\/a>","Jammy apricot with mellow chocolate flavours. Mild complex acidity and clean fruit-like sweetness. Irene del Socorro Sosa owns Finca Talquesalar, a farm in the La Monta\u00f1ita region of Chalatenango that is home to around 4,500 coffee trees consisting of Gesha and Pacamara varieties as well as different citrus trees.Coffee from the farm is often Honey processed and dried on African beds for 18 to 27 days.Some challenges the farm faces are labor shortages during harvest and varied weather.Gesha"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Pink Bourbon - Natural","24983","Huila","Jesus Arbey Iquira","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, cooked mango, and cooked peach flavours with juicy acidity and fruit-like sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Pink Bourbon"],["East Timor","Ermera - Washed","24869","Ermera",null,"Washed","\n\t\t\t\t\t<\/a>","Green tea, with mild cocoa, cooked fruit, and pecan flavors. Tart acidity and mellow fruit-like sweetness. Timor Hybrid, Typica, Catimor, Sarchimor (T5296)"],["Brazil","Natural \u2013 Fazenda Mumbuca \u2013 Sancoffee \u2013 Yellow Catuai","25254","Campo das Vertentes","Fazenda Mumbuca","Natural","\n\t\t\t\t\t<\/a>","Mellow pecan and green tea flavors with mild acidity and a soft mouthfeel. Marcelo Luiz Moreira Veneroso owns this 370 hectare farm in Santo Antonio do Amparo which has 126 hectares planted in coffee and 101 hectares preserved for biodiversity. Marcelo's farm is Rainforest Alliance certified and he has a deep connection to taking care of his land. Marcelo Veneroso had always been fascinated by the history of his ancestors, who were deeply involved with coffee growing at the beginning of the 20th century. However, life ended up taking Marcelo in a different direction and he built his professional career in a multinational company, away from the countryside. Only very recently he could revisit those memories and make plans to reconnect with coffee. His dream began at Fazenda Mumbuca, located in Santo Antonio do Amparo. His many years of experience at a larger coffee company have given Marcelo critical experience in matters of sustainability and also team leadership which has translated to developing a strong business at the farm. Fazenda Mumbuca has competed and shown well at Cup of Excellence. Marcelo's son, Henrique, has joined the team on the farm and is seeking out further improvements in post harvest techniques and sustainability and looking forward to a bright future with his father growing Fazenda Mumbuca. From Marcelo: Being a coffee grower brings me feelings at the same time ofsatisfaction and pride because I think this is a product that cantransform people\u2019s lives. I hope that in the future, FazendaMumbuca will be ever more recognized for the quality of itscoffees but also for the sustainability of its actions. Yellow Catuai"],["Brazil","Natural","25471",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut butter flavors with good acidity and a soft mouthfeel. Common Brazilian Varieties"],["Brazil","Natural - 14\/16","25523",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut flavor with mellow sweetness. Common Brazilian Varieties"],["Brazil","Natural","24853","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow chocolate and praline flavours. Common Brazilian Varieties"],["Guatemala","Asociaci\u00f3n de Productores de Chichupac - Rabinal - Coban - Natural","24473","Cob\u00e1n","Asociacion de Productores de Chichupac","Natural","\n\t\t\t\t\t<\/a>","Chocolate, cooked cranberry, and cooked berry flavors with boozy acidity and candy-like sweetness. Asociaci\u00f3n de Productores de Chichupac is a producer group that was founded in 2009 in the Cob\u00e1n region of Guatemala. Around 60 farms contribute coffee to the association. The group was formed to support producers in the region as they worked for better pricing and market access. They hope to continue to grow and provide better resources to their community. Its producers often grow Sarchimor, Catimor, Ancafe 19, and Typica varieties. Coffee is picked by hand and is Washed, Natural, or Honey processed.Bourbon, Catimor, Caturra, Maragogype, Pache, Anacafe 14, Typica, Sarchimor (T5296)"],["Colombia","EA Decaf de Ca\u00f1a - Huila","22851","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, fresh red grape, and toffee with mild brown sugar flavours. Juicy acidity and mellow clean fruit-like sweetness. Castillo, Caturra, Colombia"],["Brazil","Natural - Fazenda Curral de Minas - Sancoffee - Yellow Catuai","25247","Campo das Vertentes","Fazenda Curral de Minas","Natural","\n\t\t\t\t\t<\/a>","Vanilla, fresh orange, and cooked red grape with mild praline flavors. Winey acidity and fruit-like sweetness. Fazenda Curral de Minas is a farm owned by Ramiz Junqueira Ribeiro. The story of Fazenda Curral de Minas is a testament to generational evolution. Coming from a lineage of producers where dairy was the protagonist, Ramiz Junqueira Ribeiro followed in the footsteps of his father and grandfather, but with a renewed vision. What began as a secondary activity has become the pillar of an ambitious expansion and modernization project.Recognizing the growing potential of the global market, the farm has elevated its technological standards to overcome challenges such as climate volatility and labor shortages. Today, Curral de Minas focuses on producing coffee with international certification, where advanced mechanization goes hand in hand with the well-being of the employees.The farm is home to primarily Catua\u00ed, Catuca\u00ed, Mundo Novo, and Top\u00e1zio coffee trees. They use Natural and Pulped Natural processing methods and drying is typcially completed on concrete patios or in rotating dryers.More than just coffee, the farm cultivates continuous improvement and prosperity for everyone involved, connecting the heart of Minas Gerais to the world's most demanding markets.From Ramiz:\"Honoring my family's legacy means transforming tradition intoexcellence, investing in the future without forgetting the roots that brought us here.\"Yellow Catuai"],["Brazil","Anaerobic - Natural - Fazenda Santa Clara - Sancoffee - Yellow Catuai","25248","Campo das Vertentes","Fazenda Santa Clara","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh bergamot with mellow vanilla and spices flavors. Mild syrupy sweetness and tart acidity. Born in the countryside of Minas Gerais, Paulo Afonso de Resende cherishes memories of his childhood, watching his father's dedication to coffee farming to provide the family with a dignified life. Inspired by this example, Paulo pursued his dream of becoming an engineer, studying and building a successful career in Belo Horizonte.In 1993, longing to reconnect with his roots, he acquired Fazenda Santa Clara in Oliveira, Minas Gerais. With limited knowledge of agriculture, Paulo relied on experts, agronomists, and his team to develop the farm. His persistence and strategic planning have since made Fazenda Santa Clara renowned for its high-quality coffees. Fazenda Santa Clara is home to primarily Acai\u00e1, Yellow Bourbon, Yellow Catua\u00ed, Yellow Catuca\u00ed, and Arara coffee trees. The coffee is Natural processed and fermented and is dried on either concrete patios, raised beds, or rotating dryers.Paulo\u2019s engineering background brings a meticulous approach to managing processes. Recently, he has focused on improving the farm\u2019s infrastructure, innovating in harvest and post-harvest practices, and enhancing employees' living and working conditions. Looking ahead, he dreams of passing the farm\u2019s legacy to his children, ensuring continued prosperity for generations to comePaulo\u2019s dedication and excellence have been consistently recognized, as he has been a finalist in every edition of the Best SanCup. He is also participating in both regional and national contests.From Paulo:\u201cBeing an engineer, this quest to always improve the farm is what really moves me forward. I feel rewarded by the family I have built and the work we have been doing at the farm, especially when it comes to providing good opportunities to our team so they can also improve their lives.\u201dYellow Catuai"],["Brazil","Pulped Natural - Espirito Santo - Jose Vitor Bergamim Romao - Sitio Romao - Red Catuai","23937","Esp\u00edrito Santo","Jose Vitor Bergamim Romao","Pulped Natural","\n\t\t\t\t\t<\/a>","Fresh nectarine with mellow dark chocolate and cooked citrus flavours. Mild sugary sweetness and juicy acidity. S\u00edtio Rom\u00e3o, owned and operated by Cirlene and Jos\u00e9 Ant\u00f4nio Rom\u00e3o, is located in the mountainous region of Esp\u00edrito Santo, Brazil. Situated amidst the lush landscapes of the Esp\u00edrito Santo Mountains, the farm benefits from elevations ranging between 930-1000 meters above sea level, providing an ideal microclimate for cultivating specialty coffee.\u200bThe production of specialty coffees on the farm began around 20 years ago when they began pulping coffee in search of better added value. After some feedback from tasters, they saw the potential for quality and began investing in the production of specialty coffees. The site has 9 hectares, of which 8 are planted with Mundo Novo, Catua\u00ed, and Catuca\u00ed coffee varieties. The family uses sustainable farming practices, including manual harvesting and selective picking, ensuring that only the ripest cherries are processed. This meticulous attention to detail reflects a deep commitment to quality and environmental stewardship.\u200bCirlene's eldest son, Jos\u00e9 Vitor, is the fourth generation of the family in coffee production. At 19 years old, he helps in all stages of the process, from planting to crop management, to harvesting and processing.\u201cSpecialty coffee allowed our family to work together in the field, and I see that it enables the succession of our family business. It was with the specialty production system that we saw Jos\u00e9 Vitor become interested and want to continue our legacy,\u201d says Jos\u00e9 Ant\u00f4nio, a proud father.Red Catuai"],["Ethiopia","Grade 1 - Jigesa","25277","Guji","Jigesa","Washed","\n\t\t\t\t\t<\/a>","Jammy mango and cooked orange with mellow caramel flavours. Juicy malic acidity and sugary sweetness. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800\u20131950 meters above sea level, and temperatures are moderate, reaching up to around 77\u00b0 Fahrenheit during the day, and cooling to around 60\u00b0 Fahrenheit at night.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","Cristal","23322",null,null,"Washed","\n\t\t\t\t\t<\/a>","Amaretto and almond notes blend with fresh fruit and tart acidity. Bourbon, Typica, Mundo Novo"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","23989","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense jammy cranberry and mild chocolate flavors with lots of boozy acidity and candy-like sweetness. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["East Timor","Ermera - Natural","24939","Ermera",null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa, fresh strawberry, and cooked cranberry with mild amaretto flavors. Winey acidity and good sweetness. Timor Hybrid, Typica, Catimor, Sarchimor (T5296)"],["Honduras","Finca Las Acacias - Yellow Bourbon - Natural","24025","La Paz","Finca Las Acacias","Natural","\n\t\t\t\t\t<\/a>","Cooked plum and cooked grapefruit with mellow toffee flavours. Juicy acidity and mild sugary sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12\u201315 days on average. He is interested in planting different varieties in the coming years, as well.Yellow Bourbon"],["Guatemala","Huehuetenango","23823","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Praline and dried fruit flavors with tangy acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Paola & Carlos Trujillo - Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Washed","25005","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Fresh elderflower and toffee with mild fresh hibiscus flavors. Tangy acidity and sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Flores","Ikang - Bajawa - Natural","25066","Ngada","Ikang","Natural","\n\t\t\t\t\t<\/a>","Cooked blackberry with mild cocoa, perfume floral, and fresh cranberry flavors with winey acidity and mellow sugary sweetness. Ikang M Hendri started Mahataman Coffee Bajawa in 2016 through small steps. When they first presented the idea of producing specialty coffee to their communities, people were sceptical, questioning what the natural process was, what the honey process was, because they had never done it before. Once the idea was proposed, they started working with several small groups to implement good agricultural practices in the coffee plantations. They took good care of the plantations, which had previously been neglected, resulting in a better coffee harvest than the previous year. This sparked enthusiasm within the community, as they realised that coffee could provide them with a better life and improve their household income. Today, around 110 smallholder farmers contribute to the mill.Coffee around Bajawa is grown in a traditional agroforestry system under mixed shade from fruit and forest trees. This approach maintains soil fertility, conserves water, supports biodiversity, and creates a resilient microclimate. The system also enhances natural carbon sequestration through long-term tree cover and healthy soils. Many farms are home to avocado, ginger, shade trees (Eucalyptus urophylla), bananas, and cassava in addition to coffee trees.Bajawa communities have a strong cultural connection to land stewardship. Coffee farming is family-centered, with knowledge passed down through generations. Coffee income supports education, healthcare, and village development, helping preserve both livelihoods and local traditions and reducing poverty in rural areas.The community aims to build long-term partnerships with buyers who value quality, transparency, and sustainability. Future goals include improving post-harvest infrastructure, strengthening climate-resilient agroforestry systems, and developing measurable carbon benefits that create additional value for farmers.Processing at Mahataman Coffee Bajawa Classic Natural: Sorting coffee cherry, drying on raised beds and patiosFully Washed: Fermentation in coffee pulp with nira yeast* for 48 hoursHybrid Wash: Fermentation in cherry coffee for 48 hours before pulping and fermenting again in coffee pulp before being washed*Yeast is used as a starter because the temperature in Bajawa drops to 8\u00baC at night. The use of yeast helps to optimise the flavour of coffee and also speeds up fermentation.Kartika, Timor Hybrid, Caturra"],["Flores","Ikang - Bajawa - Washed","25067","Ngada","Ikang","Washed","\n\t\t\t\t\t<\/a>","Amaretto with mild green tea, fresh pome, and fresh citrus flavors. Balanced acidity and mellow sugary sweetness. Ikang M Hendri started Mahataman Coffee Bajawa in 2016 through small steps. When they first presented the idea of producing specialty coffee to their communities, people were sceptical, questioning what the natural process was, what the honey process was, because they had never done it before. Once the idea was proposed, they started working with several small groups to implement good agricultural practices in the coffee plantations. They took good care of the plantations, which had previously been neglected, resulting in a better coffee harvest than the previous year. This sparked enthusiasm within the community, as they realised that coffee could provide them with a better life and improve their household income. Today, around 110 smallholder farmers contribute to the mill.Coffee around Bajawa is grown in a traditional agroforestry system under mixed shade from fruit and forest trees. This approach maintains soil fertility, conserves water, supports biodiversity, and creates a resilient microclimate. The system also enhances natural carbon sequestration through long-term tree cover and healthy soils. Many farms are home to avocado, ginger, shade trees (Eucalyptus urophylla), bananas, and cassava in addition to coffee trees.Bajawa communities have a strong cultural connection to land stewardship. Coffee farming is family-centered, with knowledge passed down through generations. Coffee income supports education, healthcare, and village development, helping preserve both livelihoods and local traditions and reducing poverty in rural areas.The community aims to build long-term partnerships with buyers who value quality, transparency, and sustainability. Future goals include improving post-harvest infrastructure, strengthening climate-resilient agroforestry systems, and developing measurable carbon benefits that create additional value for farmers.Processing at Mahataman Coffee Bajawa Classic Natural: Sorting coffee cherry, drying on raised beds and patiosFully Washed: Fermentation in coffee pulp with nira yeast* for 48 hoursHybrid Wash: Fermentation in cherry coffee for 48 hours before pulping and fermenting again in coffee pulp before being washed*Yeast is used as a starter because the temperature in Bajawa drops to 8\u00baC at night. The use of yeast helps to optimise the flavour of coffee and also speeds up fermentation.Kartika, Timor Hybrid, Caturra"],["Java","Frinsa - Riunggunung Estate - Washed","23036","West Java","Riunggunung Estate","Washed","\n\t\t\t\t\t<\/a>","Cocoa and clove with mellow fresh grapefruit flavors. Tart acidity and mild sugary sweetness. Riunggunung Estate is a 10-hectare farm with 9 hectares planted in a selection of different varieties that are commonly found in Java. This lot is from the highest point of the estate, elevation wise. This section of the farm not only develops the most nuanced flavor profile for the coffee, but it is also a somewhat dangerous place for the plants: On very cold evenings it can potentially frost over, which can devastate production. The stress, however, is part of what contributes to the beauty of the flavor in the cup.Borbor, Timtim, Lini S795, P88, Andungsari, Signararutang"],["Kenya","Kiamabara - AB - Nyeri","23660","Nyeri","Kiamabara","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, cooked blackberry, panela, and fresh lime flavors with juicy malic acidity and clean fruit-like sweetness. Kiamabara Coffee Factory was established in 1995 following the split of the much larger Mathira F.C.S. It is affiliated with the Mugaga Farmers\u2019 Cooperative Society (FCS). There are now around 3,000 active members of this factory and each member has on average around half a hectare of land for coffee growing alongside macadamia, beans, bananas, and maize.The factory is located in the town of Kabare in the Gichugu division, Mathira East sub-county, Gachuki location in Nyeri County. It's near Karatina Town, and along with Gatina, it comprises the Mugaga Farmer Cooperative Society. Kiamabara Coffee Factory experiences moderate bimodal rainfall and temperatures range from 13 to 24\u00baC year round. The region has deep, fertile, well-drained red volcanic soils that are ideal for coffee production. The factory lies at about 1900m above sea level and receives 1150 mm of rainfall annually. The long rains fall between March and May, while the short rains occur between October and December. The area experiences a biennial production cycle with the early harvest from April to June and the late second season from October to December.PROCESSINGAfter harvesting, coffee cherries are delivered to the Ihara Factory where they are washed. Water is pumped to reservoir tanks for pulping and recirculation. In line with the rising awareness of the need to conserve the environment, Kiamabara has started implementing wastewater pits. Here the water is filtered back through layers of soil, safely reintegrating it into the land. After pulping, the coffee is stored overnight, washed, soaked, and spread on raised drying tables, allowing for optimum airflow. The parchment is then frequently turned on the drying tables, sorted, and stored before delivery to the dry mill.SUSTAINABLE FARMINGThe affiliate members of the factory carry out all agronomic activities associated with Ihara coffee production, including sourcing seeds from the Coffee Research Station and planting. Fieldwork carried out involves weeding, pruning, spraying, fertilizing, and mulching. Technical advice is offered through farmer training programs and field visits\/days offered by the Ministry of Agriculture.Compliance with the agreed guidelines is then checked and supervised by the field committee who visit farms on a regular basis. They also check that coffee is not intergrown with other crops such as maize and beans, though they do allow intercropping with Macadamia.MANAGEMENTKiamabara Coffee Factory is run by a factory manager. It has three representatives on the society management committee. Permanent staff duties include weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints. Batian, SL28, SL34, Ruiru 11"],["Costa Rica","Don Sabino Micromill - Finca El Orvo - #1 - Catuai - Natural","24105","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Jammy apple and cooked strawberry with mild milk chocolate and praline flavours. A creamy mouthfeel and mellow complex acidity. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo - Natural","25026","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry with fresh lemon and dried rose flavors. Tons of boozy acidity and mild fruit-like sweetness Castillo"],["Guatemala","Huehuetenango","25552","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ecuador","Mariana Flores - Finca San Luis - Sozoranga - Sidra - Anaerobic - Washed","25159","Loja","Mariana Flores","Washed","\n\t\t\t\t\t<\/a>","Cooked pineapple and cooked apple with mellow vanilla and brown sugar flavors. Sparkling acidity and mild delicate fruit-like sweetness. Mariana Flores has owned and operated Finca San Luis since 2023. It was her family farm, run by her father 50 years ago as their family's livelihood, that allowed him to educate his children. Mariana became an educator in Loja, but she left that career to return home to run the farm following her father's death. Before her return, the farm was left unattended and had ceased to be productive, but she was determined to renew it by focusing on producing high-quality specialty coffee.Finca San Luis is located in a dry forest in an area experiencing a resurgence in coffee production. Mariana is working to continue to improve quality and processing to better reach international markets. Her Sidra coffees are processed as washed double fermentation anaerobics, first resting in their cherry, then resting again in the mucilage before being washed and dried.Mariana, Sidra"],["Ecuador","Miguel Villa - Finca Las Palmeras - Pallatanga - Sidra - Double Fermentation - Washed","25160","Chimborazo","Miguel Villa","Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit and fresh raspberry with mellow cola and panela flavors. Juicy acidity and mild clean fruit-like sweetness. Miguel Villa owns Finca Las Plameras in the Pallatanga area of Chimborazo. This 4-hectare farm was founded in 2022 and is home to around 3000 Sidra trees. Pallatanga is a prime agricultural region in Ecuador where coffee production is growing rapidly and very successfully. The organizers of the Taza Dorado, or Golden Cup, competition have recognized the area's excellence, as several coffee growers from the region occupied top-10 positions in 2024. Miguel Villa won the top prize that year.For his washed double fermentation anaerobic process, the coffee rests in cherry for 48 hours and then in its mucilage for 72 hours. From there, it is washed and dried on African beds for 20 days.Going forward, he would like to improve infrastructure to enhance processes and quality, and maintain a consistent market with fair prices.Sidra"],["Ecuador","July Jumbo - Finca Yum&Boss - Sozoranga - Sidra - Double Fermentation - Washed","25162","Loja","July Jumbo","Washed","\n\t\t\t\t\t<\/a>","Fresh elderflower and oolong tea with mellow cooked peach and cooked raspberry flavors. Mild tangy acidity and clean fruit-like sweetness. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Sidra"],["Ecuador","Jose Saritama - Olmedo - Bourbon - Anaerobic - Natural","25166","Loja","Jose Saritama","Natural","\n\t\t\t\t\t<\/a>","Toffee, fresh blueberry, and cooked blueberry with mild milk chocolate flavors. Mellow delicate fruit-like sweetness and tangy lactic acidity. Situated in the agriculturally rich canton of Olmedo, Jos\u00e9 Saritama\u2019s coffee farm stands as a proud symbol of dedication and continuous improvement in coffee cultivation. The region, known for its strong tradition of agriculture and coffee production, benefits from local government support aimed at enhancing coffee genetics and introducing new varietals to elevate quality standards.Jos\u00e9 Saritama has actively participated in local coffee competitions organized by the municipality, consistently earning distinguished positions that highlight the exceptional quality of his coffee. In a significant step forward, the farm recently invested in modern canopy systems to optimize coffee drying, ensuring a more consistent and refined product.Looking ahead to the future, the farm is poised to implement advanced post-harvest processes from the start of the season, supported by technical advice and expertise. These efforts reflect a commitment to not only maintaining but continually improving the quality of their coffee, positioning Jos\u00e9 Saritama\u2019s farm as a leader in the region\u2019s flourishing coffee industry.This farm embodies the spirit of progress and tradition, delivering coffee that reflects the rich agricultural heritage and promising future of Olmedo.Bourbon"],["Ecuador","Maputo - Finca Hakuna Matata - Gesha - Honey","25185","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Caramel and fresh pomegranate with mild cacao flavors. Winey acidity and mellow syrupy sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Gesha"],["Ecuador","Maputo - Finca Hakuna Matata - Sidra - Honey","25187","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Cooked cherry and dried cranberry with mild cacao and kahlua flavors. Strong tart acidity and mellow candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ecuador","Maputo - Finca Hakuna Matata - Gesha - Washed","25194","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Tons of fresh floral with mild cooked peach and fresh pear flavors. A soft mouthfeel and mellow juicy acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Gesha"],["Brazil","Natural","25558","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","25559","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","24655","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow pecan, peanut butter, and fruit flavors with mild acidity and a soft mouthfeel. Common Brazilian Varieties"],["Bali","Karana - Kintamani - Carbonic Maceration - Anaerobic - Natural","24937","Kintamani","Karana","Natural","\n\t\t\t\t\t<\/a>","Caramel and cooked red grape with mild cooked citrus flavors. Boozy acidity and mellow candy-like sweetness. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","25562","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Castillo - Anaerobic Natural","23260","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry, dried elderflower, and fresh cascara flavors with intense boozy acidity and mild sugary sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Castillo"],["Rwanda","Abadatezuka COOP - Cyato - Rusumo - Washed","24912","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rusumo - Washed","24913","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Kobabakagi\u00a0COOP - Nyarusiza - Ibisi - Washed","24914",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Mataba - Natural","24915","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Rusumo - Anaerobic Natural","24916","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Susa - Honey","24917","Western Province","Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Susa - Anaerobic Honey","24918","Western Province","Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Sumatra","SEMI WASHED INDO SUMATRA MANDHELING ARABICA G1 TP SBUX QLY","25518",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh bell pepper with mild cocoa, cedar, and fresh coffee cherry flavors. Good acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ecuador","Maputo - Ma Esther - La Perla - Typica - Honey","25167","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Toffee, fresh floral, and cooked lime flavors with delicate fruit-like sweetness and tart citric acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - Sidra - Washed","25171","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Strong burnt sugar and dark chocolate with fresh bergamot flavors. Lots of sparkling acidity with sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Costa Rica","Las Lajas Micromill - Finca Carrizal - Laurina - Black Diamond - Natural","24219","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Jammy red wine, jammy raspberry, fresh cranberry and toffee flavors with boozy acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Laurina"],["Sulawesi","Christine - Toraja - Wet-Hulled","25079","Toraja","Christine","Wet-Hulled","\n\t\t\t\t\t<\/a>","Mellow dried orange, cocoa, and pecan flavours with good sweetness and mild complex acidity. Christine Tandibua has managed a mill in North Toraja that was founded in 2008. Before 2008, people in Indonesia only knew Toraja Kalosi as one region. Toraja and Kalosi are actually two di\ufb00erent regions. Starting in 2008, they began introducing the region Toraja Sapan, using the name Sapan because it is one of the areas that produces some of the best co\ufb00ee in Toraja. Gradually, the market began to recognize Sapan, and it was later used by Dody Samsura for national competition beans.In 2012, Sapan won the co\ufb00ee auction. Someone from her father's work brought this into the auction and won the higher price. In 2020, they represented their co\ufb00ee at the Australian International Co\ufb00ee Awards under the name Toraja Asong, featuring a honey anaerobic process method.Currently, there are 5 contributing farms to their offerings. The varieties are typically S-795 and Typica. For processing, they use a Wet-Hulled or Semiwashed process. Farms in the area are often also home to plants like passion fruit and eggplant.Looking to the future, Christine is focusing on the regeneration of co\ufb00ee trees. This would increase production, and better allow the people in that area to live from co\ufb00ee. They are working to complete their facility for faster production through equipment like a Gravity Sorter and an improved drying space.S795"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","25586","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Tanzania","PB \u2013 Southern Blend - Washed","22504",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild jammy currant and cocoa flavours with mellow juicy acidity and fruit-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Tanzania","PB \u2013 Southern Blend - Washed","22910",null,null,"Washed","\n\t\t\t\t\t<\/a>","Golden raisin, toffee, and chocolate flavors with lots of tart acidity and fruit-like sweetness. Blue Mountain, Bourbon, Kilimanjaro, and Luwiro"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Washed","24865","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Jammy plum, fresh pear, and intense burnt sugar flavors with tangy acidity and sugary sweetness. Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Jesus Arbey Iquira - Finca El Placer - Acevedo - Huila - Castillo - Washed","24968","Huila","Jesus Arbey Iquira","Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline with mellow pecan flavors. Sparkling acidity and good sweetness. Finca El Placer, owned and operated by Jes\u00fas Arbey Iquira, is a distinguished coffee farm located in the Acevedo municipality of Huila, Colombia. Situated at elevations ranging from 1,700 to 1,800 meters above sea level, the farm benefits from the region's fertile soils and favorable microclimate, ideal for cultivating specialty coffee.\u200bJes\u00fas Arbey Iquira is a dedicated coffee producer who employs meticulous farming practices to ensure the highest quality beans. His commitment to excellence is evident in the careful selection of coffee varieties and processing methods used on the farm.\u200b He has developed meticulous processing methods over the years that can give his coffees very unique profiles.Castillo"],["Brazil","Natural \u2013 Fazenda Irmas Pereira \u2013 Yellow Bourbon","24796","Minas Gerais","Irmas Pereira","Natural","\n\t\t\t\t\t<\/a>","Mild acidity and a soft mouthfeel. Sisters Maria Val\u00e9ria and Maria Rog\u00e9ria own the 90-acre farm known as Irm\u0103s Pereira Estate (which means \"Pereira Sisters,\" a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Val\u00e9ria and Maria Rog\u00e9ria helped on the farm from the time they were both very young, and when they both got married, their husbands joined them in taking on the farm management.Yellow Bourbon"],["Ecuador","Maputo - Ma Esther - La Perla - Sidra - Honey","25188","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Chocolate, cooked cherry, dreid floral, and dried berry flavors with tangy acidity and clean fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica - Washed","25190","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh apple blossom, brown sugar, toffee, and white tea flavors with delicate fruit-like sweetness and mellow juicy acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Colombia","Huila","25605","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","REGION TBD","25606",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25588","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25590","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25591","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","Sotar\u00e1 - Cauca","23290","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Panela and toffee with mellow dried fruit flavors. Tangy acidity and sugary sweetness. Castillo, Caturra, Colombia"],["Kenya","Ruarai - AA - Nyeri","25315","Nyeri","Ruarai","Washed","\n\t\t\t\t\t<\/a>","Strong caramel and dark chocolate with cooked tropical fruit flavors. Strong tart acidity and sugary sweetness. Ruarai Factory is one of seven operated by Ruthaka Farmers Cooperative Society, which has a total active membership of 3,557 smallholder producers. The F.C.S. represents about 472 hectares of coffee farmland, in total.Coffee in Kenya is typically traceable down to the factory, or mill level: Most farmers own between 1\/8 and 1\/4 of a hectare, and often grow crops other than coffee as well, which means they rely on a central processing unit for sale and processing of their coffee. Producers deliver in cherry form to a factory, where the cooperative will sort, weigh, and issue payment for the delivery. The coffee is then blended with the rest of the day's deliveries and goes on to be processed. Because of this system, which serves many hundreds to several thousand smallholder farmers per factory, there is limited traceability down to the individual producers whose coffee comprises the lots.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kii - AA - Kirinyaga","25344","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Brown sugar, molasses, fresh raspberry, and mandarin orange flavors. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Karimikui - AB - Kirinyaga","25366","Kirinyaga","Karimikui","Washed","\n\t\t\t\t\t<\/a>","Floral with black tea, hibiscus, brown sugar, and lemonade. RUNG\u2019ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background: Farmers in Rung\u2019eto planted their first coffee trees in I953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.Management & Membership: The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung\u2019eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.The three wet mills in the co-op have a combined membership of 2,858 active farmers.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kii - AB - Kirinyaga","25367","Kirinyaga","Kii","Washed","\n\t\t\t\t\t<\/a>","Cola, raspberry, honey, and floral flavors. The Kii factory is operated by Rungeto Farmers Cooperative Society (F.C.S.), and serves about 1,215 active farmer members. Farmers in this region began planting coffee in 1953, and the average farmer has about 400 coffee trees on an area of about 1\/3rd of a hectare. The cooperative society operates three mills\u2014Kii, Karimikui, and Kiangoi\u2014and is managed by an elected board of seven members, two from each factory catchment. The co-op has 25 permanent staff members, overseen by a secretary manager. The co-op is partnered with the marketing agent Sustainable Management Services Limited and is implementing a coffee-quality improvement project together with the intention of raising both cup and yield.Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.Batian, SL28, SL34, Ruiru 11"],["Kenya","Gachatha - AA - Nyeri","25447","Nyeri","Gachatha","Washed","\n\t\t\t\t\t<\/a>","Cola, fresh tomato, mango, and berry flavors. Gachatha factory is operated by the Gachatha Farmers Cooperative Society and sits on 391 acres between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It was built in 1963, and its current membership is about 1,050, with roughly 900 active members. The factory has nine permanent staff, and hires around 25 seasonal workers to oversee receipt and processing during the harvest season. Permanent staff is in charge of key roles such as receiving and weighing cherry, registering complaints and concerns, and managing farmer payments.,p>The average farmer has about 300 coffee trees, on less than one hectare of land. Farmers here typically grow other crops as well as coffee, as well. The area surrounding Gachatha is densely populated, which requires the factory to take particular precautions with regards to waste water and pollutants. The factory has soak pits for water treatment to avoid contamination with fresh-water sources, and the community takes care to preserve the indigenous plant life in the area, to protect local bird and animal species.Batian, SL28, SL34, Ruiru 11"],["Honduras","Roger Dominguez - Finca La Cueva - Red Catuai - Anaerobic - Natural","24021","La Paz","Roger Dominguez","Natural","\n\t\t\t\t\t<\/a>","Brown sugar, cooked nectarine, and cooked peach with mild milk chocolate flavours. Juicy acidity and mellow syrupy sweetness. Roger Antonio Dom\u00ednguez M\u00e1rquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father\u2019s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3\u20135 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he\u2019s specific about his wet-milling and drying. Red Catuai"],["Honduras","Finca El Colibri - Lempira - Natural","24024","Marcala","Finca El Colibri","Natural","\n\t\t\t\t\t<\/a>","Vanilla and jammy plum with mellow dark chocolate and dried cherry flavours. Juicy acidity and syrupy sweetness. Mirna Lizeth Dominguez Marquez cultivates 16,000 coffee trees on her 5 manzana farm. After harvest, the coffee is fermented for 15 hours to remove the mucilage. It is cleaned and then dried for 13 days on African raised beds.Lempira"],["Nicaragua","Finca Agua Sarca - Cafetos de Segovia - Maracaturra","24262","Nueva Segovia","Finca Agua Sarca","Washed","\n\t\t\t\t\t<\/a>","Fresh red grape, fresh jasmine, and jammy strawberry flavours with complex acidity and sugary sweetness. Finca Agua Sarca is a 67-hectare farm owned by Isacio Javier Albir. The Albir family has owned the farm for over 30 years, passing it down through its generations. Following conflict in Nicaragua in the 1980s, the farm underwent restoration work in 1994, and the planting of forest and fruit trees began.Environmental protection is important to the farm. Finca Agua Sarca has an area of almost 11 hectares dedicated to protecting the native forest, environment, and biodiversity. This farm is found along the border that Nicaragua shares with Honduras and is surrounded by a forest protection area. The surrounding communities are typically low-income. The farm employs more than 180 people during harvest and around 25 workers year-round, providing job opportunities within their neighboring communitiesThe farm hopes to continue to grow and become stronger, and be a benchmark for quality coffee production processes in northern Nicaragua.For their Washed processing, only ripe coffee is picked, then floated (using recycled water), dry-pulped, and left to rest for 36 hours. From there, it is washed with clean water. The coffee is then placed in polypropylene bags and sent to Cafetos de Segovia. This farm also carries out the following processes: Honey, Natural, Natural Anaerobic, semi-washed, and extra-long processed coffee.Maracaturra"],["Ethiopia","Grade 1 - Demicha - Welichi Wachu Industry PLC","25574","Guji",null,"Natural","\n\t\t\t\t\t<\/a>","Strong jammy blueberry with toffee, chocolate, and fresh orange flavors. Clean fruit-like sweetness and winey acidity. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Muda Tatesa - Welichi Wachu Industry PLC","25575","Guji",null,"Natural","\n\t\t\t\t\t<\/a>","Strong dried blueberry and floral with cooked stone fruit flavors. Intense juicy malic acidity and sugary sweetness. Heirloom Ethiopian Varieties"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Washed","23203","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked fruit flavors. Balanced acidity and good sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Natural","23236","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Strong artificial currant and artificial cherry with fresh hibiscus and perfume flavors. Intense sugary sweetness and boozy acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon","23298","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Tons of jammy cranberry, dried elderflower, and artificial red grape with mellow dried lavender flavors. Lots of boozy acidity and mild candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Brazil","Pulped Natural \u2013 Fazendas Dutra \u2013 Fazenda \u00c1gua Limpa \u2013 Catuai 785 \u2013 Regenerative Organic Alliance","23384","Minas Gerais","Fazendas Dutra","Pulped Natural","\n\t\t\t\t\t<\/a>","Fresh citrus zest with mild acidity. Fazendas Dutra is a network of family-run farms owned and operated by Ednilson and Walter Dutra\u2014brothers and great friends. Ednilson is the commercial manager; Walter handles day-to-day production and PR. They have been coffee producers all their lives\u2014their father started the farm with 1 hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots or parcels that comprise Fazendas Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Walter have continued operations of the Fazendas in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions.Catuai"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara- Natural","23848","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Jammy plum, milk chocolate, and jammy raspberry flavours with complex acidity and syrupy sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha - Washed","23860","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Dried apple, fresh cherry, intense caramel, and mellow vanilla flavors with mellow juicy acidity and intense candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Sidra - Washed","23863","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Fresh tropical fruit, fresh citrus, and perfumey elderflower flavors with tart acidity and fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Sidra"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Natural","23870","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Tons of perfumey hibiscus with milk chocolate and cooked berry flavors. Intense winey acidity and mellow clean fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Java - Washed","23875","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Dried papaya, fresh lemon, and jammy fruit flavors with tart acidity and sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Java"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Natural","23885","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry, fresh cranberry, and fresh melon flavors with lots of boozy acidity and mild candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Costa Rica","Las Lajas Micromill - Catuai&Caturra - Perla Negra - Natural","24242","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Fresh cranberry flavors with winey acidity and sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Washed","24300","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked green grape, panela, and brown sugar flavors with tart acidity and mild sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - La Campina - Caldono - Cauca - Typica - Washed","24302","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Caramel and praline with mellow cooked fruit and graham flavors. Tart citric acidity and candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Typica"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - La Campina - Caldono - Cauca - Colombia - Natural","24303","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Mild cola, vanilla, dried plum, and jammy red grape flavors with winey acidity and mellow clean fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Colombia"],["Colombia","EP","24354",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh berry flavors with balanced acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Huila","24525","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and fresh berry flavors with tart acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Natural","24942-2","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Strong dried cranberry and cooked cranberry with dried hibiscus flavors. Intense boozy acidity and mellow sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Washed","24945","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Caramel and clove with mild dried fruit and cooked grapefruit flavors. Sparkling acidity and candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Washed","24945-2","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Caramel and clove with mild dried fruit and cooked grapefruit flavors. Sparkling acidity and candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Typica - Washed","24951","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Caramel and cooked fruit with mellow raisin flavors. Tart acidity and candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Typica"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Washed","24978","Cauca","Patio Bontio","Washed","\n\t\t\t\t\t<\/a>","Lots of cooked blueberry with jammy apricot and caramel and mild chocolate flavours. Delicate fruit-like sweetness and boozy acidity. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Gesha - Natural","24979","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked strawberry with vanilla and jammy strawberry and mild milk chocolate flavours. Winey acidity and fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Gesha"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pacamara - Natural","24980","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Vanilla, cooked apricot, and jammy orange with mild toffee flavours. Tangy acidity and fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pacamara"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Natural","24982","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Tons of cooked peach with jammy peach and toffee flavours. Juicy malic acidity and clean fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Wush Wush"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Bourbon Aji - Natural","25008","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Panela, brown sugar, cooked plum, and dried lime flavors with tangy acidity and mellow clean fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Bourbon"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Pink Bourbon - Natural","25011","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Fresh elderflower with brown sugar, toffee, and apple flavors. Intense tangy acidity and mild candy-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Pink Bourbon"],["Sumatra","Grade 1 - DP","25566",null,null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Coffee cherry, woody, and earthy flavors with juicy acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Single Farmer Project - Mr. Gobena Bendo - Grade 1 - Banko Gotiti","25579","Yirgacheffe","Mr. Gobena Bendo","Washed","\n\t\t\t\t\t<\/a>","Lots of fresh cherry and cooked pear with panela and dark chocolate flavors. Sugary sweetness and tons of juicy acidity. Mr. Gobena Bendo is a 65-year-old farmer with a lifetime of experience in coffee production. He inherited 10 hectares of land from his father and hopes to pass it on to some of his children, who still live in the same village. For many years, he has relied on income from coffee production to support his livelihood. This income covers his expenses for health, transportation, and other daily needs.Mr. Gobena produces 7 to 8 quintals of coffee per hectare and also grows cereals on part of his land to meet his family\u2019s annual food consumption needs. To assist with the farmwork, he employs two part-time workers, in addition to the help he receives from his adult children, who live nearby with their parents.Heirloom Ethiopian Varieties"],["Mexico","Cristal","25627",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","25628",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Typica, Mundo Novo"],["Mexico","MWP - CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","22642","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Mellow cereal flavors with mild acidity and sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","23585","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Graham with fresh citrus fruit, tart acidity, and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","La Candelilla Micromill - Catuai Washed","24109","Tarraz\u00fa","La Candelilla Micromill","Washed","\n\t\t\t\t\t<\/a>","Fresh grape and chocolate flavors with tart acidity and good sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai"],["Brazil","Anaerobic - Natural - Fazenda Serra Negra - Sancoffee - Mundo Novo","24941","Campo das Vertentes","Fazenda Serra Negra","Natural","\n\t\t\t\t\t<\/a>","Mild dried fruit, peanut butter, and almond flavors with mellow acidity and a smooth mouthfeel. Fazenda Serra Negra is an old farm in the region, dating back to 1922. In 1988, Mr. Jo\u00e3o C\u00e2ndido dos Reis Teixeira, a successful coffee farmer from the Varginha region, purchased Fazenda Serra Negra. After Mr. Jo\u00e3o C\u00e2ndido's passing, the administration of the farm was taken over by his daughter, Betina Vilela Reis Teixeira Paiva. Together with her husband, F\u00e1bio Nogueira Paiva, Betina continued the family tradition.Betina faced several challenges in her journey to establish Fazenda Serra Negra as a producer of specialty coffee. One of her main struggles was changing the mindset of those involved in the farm\u2019s operations. She had to show the importance of quality and that it was a long-term process requiring dedication and patience. It wasn\u2019t easy to overcome skepticism and convince others that the pursuit of excellence could yield real results, but her persistence paid off.The farm thrived as Fabio applied his extensive farming experience to the family property, while Betina balanced her role as a dentist with managing the farm alongside him. In early 2008, tragedy struck when Fabio passed away after surgery, leaving his dreams to their children\u2014Gustavo, Bruno, and Lara.Betina, Gustavo, and Bruno took over the farm's administration, introducing new technologies and adopting modern practices to ensure sustainable growth and development. Every season brings its own unique challenges, but the results of their hard work are a testament to their resilience and determination. Seeing their efforts acknowledged is a powerful reminder that they are on the right path.The farm is located near the city of Inga\u00ed in the Campo das Vertentes region of Brazil. It covers 1300 hectares with 240 hectares planted with coffee and over 360 hectares dedicated to natural preservation. Coffees go through natural, pulped natural, and fermented processing to bring forward a variety of unique profiles and highlight quality. Drying takes place on concrete patios, static and rotating dryers, or raised beds.Fazenda Serra Negra won first place in the Best SanCup 2024 competition in the Natural category. Betina believes that this recognition will further inspire everyone at Fazenda Serra Negra to push boundaries and seek innovative ways to improve. Being among such strong competitors validates the methods they have refined over the years and fuels their ambition to achieve even more. This acknowledgment also reinforces the farm\u2019s reputation, showing clients that they consistently deliver exceptional coffee produced with care and precision.As part of Sancoffee, Fazenda Serra Negra contributes to a broader mission that values transparency, collective progress, and excellence. The farm\u2019s commitment to quality, sustainability, and innovation is not only reflected in the cup but also in the way it uplifts the surrounding community and sets a benchmark for Brazilian specialty coffee farming. Sancoffee is a fellow certified B Corp, and we are thrilled to continue to partner with them!Mundo Novo"],["Ecuador","Marcelo Villalta - Fundo Chamba - Typica - Anaerobic - Natural","25156","Loja","Marcelo Villalta","Natural","\n\t\t\t\t\t<\/a>","Vanilla, toffee, dried banana, and cooked stone fruit flavors with juicy acidity and mild fruit-like sweetness. Marcelo Villalta owns and operates a 5-hectare farm that is home to around 3,000 Typica coffee trees. He is the second generation of coffee producers in his family; his father began producing coffee on the farm 35 years ago, in 1989.Fundochamba is a dry area with a long tradition of coffee cultivation. There are many coffee farms there, and their coffee is highly sought after for its quality, with the altitude of the land being a contributing factor. Many farms in this area were hit by wildfires, but they were fortunate, and their farm survived.This coffee is a Natural process with a 5-day fermentation in its cherry. It is dried on African beds for 30 days.Going forward, he aims to improve infrastructure to enhance post-harvest processes and quality to secure a consistent market with fair prices.Typica"],["Ecuador","Edison Armijos - Palanda - Hybrid - Anaerobic - Washed","25161","Zamora","Edison Armijos","Washed","\n\t\t\t\t\t<\/a>","Brown sugar with mellow fresh green grape, cooked green grape, and toffee flavors. Tangy acidity and syrupy sweetness. Edison Armijos has owned a 4-hectare farm in the Palanda area since 2019. He is an environmental engineer, who has always aimed cultivate coffee while protecting the environment through eco-friendly techniques. For his washed double fermentation anaerobic processing, he rests the coffee for 72 hours, followed by 96 hours in mucilage. Once washed, it is dried for 20 days on African beds.Palanda is situated in the southeastern part of the Amazon basin near the Podocarpus National Park. It is one of the most important coffee-growing areas in southern Ecuador. This area is known for its fertile land and is also credited as the birthplace of cacao. There is evidence of the Mayo Chinchipe people using cacao in this region 5,000 years ago.His goal is to sell his coffee internationally and implement innovations to improve quality, applying appropriate techniques to increase productivity.Bourbon, Caturra, Typica"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1 (CBC ET-BIO-154)","25406","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfumey hibiscus, strawberry, and fresh tropical fruit flavors with tangy acidity and clean fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Colombia","EA Decaf de Ca\u00f1a","25638",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","EA Decaf","25639",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Guatemala","Finca Pampojil\u00e1 - San Lucas Tolim\u00e1n - Atitl\u00e1n - Anacafe 14 - Washed","24135","Atitlan","Finca Pampojila","Washed","\n\t\t\t\t\t<\/a>","Jammy orange, cooked blackberry, and caramel with mellow dark chocolate flavours. Juicy acidity and mild clean fruit-like sweetness. Finca Pampojil\u00e1 is a historic farm in Guatemala that was founded in the 1850s by Manuel and Monica Diaz. This farm has won many national awards throughout its history. In 2010 the farm was damaged by tropical storm Agatha, and sold from the Diaz family to the organization Agropecuaria Atitl\u00e1n.This event provided an opportunity for rejuvenation of the farm, including planting new varieties and building infrastructure to support new innovative processing techniques. The farm is thriving now. Finca Pampojilpa is a member of the Association of Private Natural Reserves of Guatemala. 50% of the farm area is committed to remaining in its natural state as tropical forest.Anacafe 14"],["Guatemala","Ren\u00e9 M\u00e9ndez - Finca Jolimex - San Pedro Necta - Huehuetenango - Caturra","24340","Huehuetenango","Ren\u00e9 M\u00e9ndez","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, cooked apple, and brown sugar with mild toffee flavours. Mellow juicy malic acidity and clean fruit-like sweetness. Ren\u00e9 M\u00e9ndez owns Fince Jolimex in Huehuetenango. THis 1.3-hectare farm is fully planted with around 9,800 coffee trees consisting of Bourbon and Caturra. The coffee is picked and fermented for 36-48 hours before drying on patios for 6-8 days.Caturra"],["El Salvador","Finca Noruega - Maragogype - Anaerobic - Honey","24454","Apaneca","Finca Noruega","Honey","\n\t\t\t\t\t<\/a>","Strong cooked blueberry with cola and mellow dried pome and pecan flavours. Juicy acidity and good sweetness. Finca Noruega is a 25.2-hectare farm founded in 2017 by Los Naranjos Coffee. They are located near the town of Apaneca. This farm is currently part of the Renacer Project, a coffee development center for small- and medium-sized producers working to improve coffee quality in El Salvador. They also have earned several Cup of Excellence wins.Finca Noruega faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor Los Naranjos's Anaerobic Natural processed coffees, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Maragogype"],["Costa Rica","Don Sabino Micromill - Finca La Reina - Catuai - Natural","24272","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Cooked green grape, cocoa, and cooked melon flavors with winey acidity and fruit-like sweetness. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Mexico","Cristal","24840",null,null,"Washed","\n\t\t\t\t\t<\/a>","Dried citrus zest and cocoa flavors. Bourbon, Typica, Mundo Novo"],["Brazil","Natural","25525",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond and peanut butter flavors with a smooth mouthfeel. Common Brazilian Varieties"],["Papua New Guinea","Kindeng Mill - Natural","23324","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and mellow floral flavors with boozy acidity and mild candy-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Papua New Guinea","Kindeng Mill - Natural","23324-2","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Cooked coffee cherry and mellow floral flavors with boozy acidity and mild candy-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Ethiopia","Grade 1 - Idido - Special Prep - Malebo Project","23552","Yirgacheffe","Idido","Washed Special Prep","\n\t\t\t\t\t<\/a>","Toffee and mild cooked fruit flavors with good acidity and sweetness. The Idido Washing Station, located in the Idido village, or kebele, and operated by Ardent Coffee Exporter, serves the villages surrounding Yirgacheffe town, including Idido, Aricha, Worka, Chelbesa, and Halabariti. 1200 farmers regularly deliver cherry throughout the November-January harvest season.The Malebo Project is a coffee line by Idido Washing Station, exclusive to Cafe Imports, where Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido\u2019s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.$0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood. For more information, visit Ardent\u2019s website.Heirloom Ethiopian Varieties"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","25386","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, fresh blackberry, and burnt sugar with mellow toffee flavours. Juicy acidity and fruit-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","25387","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Lots of cooked orange with jammy nectarine and caramel and mild dark chocolate flavours. Tangy acidity and sugary sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Guatemala","CODECH","25642",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and caramel flavors with candy like sweetness and a smooth mouthfeel. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Sumatra","Asman Gayo Mill - Aceh - Gayo - Natural","23818","Aceh","Asman Gayo Mill","Natural","\n\t\t\t\t\t<\/a>","Chocolate and cooked cranberry flavors with boozy acidity and fruit-like sweetness. This coffee comes from a small mill in the Pegasing district of Takengon, in Sumatra's coffee-famous Aceh region ran by Cup of Excellence winner Asman Arianto. The Asman Gayo mill serves several small coffee producers within the Pantan Musara villages. Several years ago, these producers were dislocated from their homes and land because of a natural disaster, and they have rebuilt their lives and farms with a new focus on coffee. Unlike the vast majority of other Sumatran coffee receiving and processing centers, this mill is producing Washed coffees, as well as Naturals. Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Finca Los Angeles - Pacamara - Anaerobic - Natural","24463","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Raisin, brown sugar, and chocolate flavors with tangy acidity and candy-like sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Brazil","Natural","24652","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow caramelizing and malt flavors with mild acidity and a smooth mouthfeel Common Brazilian Varieties"],["Guatemala","Huehuetenango - Waykan","25398","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, lemon, and oolong tea flavors with sugary sweetness and tart acidity. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Chelchele","25632","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Tons of perfume with toffee, cocoa, and mild fresh floral flavors. Intense juicy acidity with a mineral mouthfeel. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25633","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Tons of perfume with toffee, cocoa, and mild fresh floral flavors. Intense juicy acidity with a mineral mouthfeel. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Carlos Cerquera - Finca La Esperanza - Pitalito - Huila - Pink Bourbon - Washed","25659","Huila","Carlos Cerquera","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the varieties he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the coffee shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22\u00b0 brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release. Pink Bourbon"],["Colombia","Finca Juan Martin - Sotara - Cauca - Pink Bourbon - Oxidation Washed","25660","Cauca","Finca Juan Martin","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. Various maintenance tasks are carried out at Juan Mart\u00edn Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. Pink Bourbon"],["Colombia","Huila, Cauca, Narino","25663","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Bolivia","Cooperativa Agropecuaria Alto Sajama - Red Catuai & Caturra & Typica - FLO ID 850","23470","La Paz","Cooperativa Agropecuaria Alto Sajama","Washed","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors. Tart acidity and mild sweetness. Cooperativa Agropecuaria Alto Sajama is a cooperative located in the La Paz department surrounding the town of the same name. Founded in 1990, it currently works with 42 contributing producers. Together, these producers have 630 hectares of farmland and around 600,000 coffee trees. Their farms often also produce plantains and different citrus fruits.The contributing farms are located in a mountainous region with rich biodiversity. Coffee is one of the main sources of income for families in this area and plays a fundamental role in their livelihood and well-being. The coop works to continuously improve quality to better the lives of its members.Coffee is picked ripe by hand and washed with clean water. They work to maintain the wastewater to care for the environment. Drying is completed on beds in the sun.Sajama producers hope to expand their farms, grow different varieties, and care for the environment in order to improve quality each year and ensure the longevity of their work. The coop values the history and tradition its community has in coffee production. Its members' farms have been producing coffee for generations, and they strive to keep those traditions and techniques that have been passed down alive while innovating and adapting to changes in the market and industry.Red Catuai, Caturra, Typica"],["Colombia","James Fernandez - Finca La Laja - El Tambo - Cauca - Castillo - Washed","24864","Cauca","James Fernandez","Washed","\n\t\t\t\t\t<\/a>","Tons of burnt sugar and kahlua with mild cooked currant and fresh papaya flavors. Tangy acidity and mellow sugary sweetness. James Fernandez Vivas owns the La Laja, where 5 hectares are planted with coffee, both Castillo and Colombia varieties. Castillo"],["El Salvador","Santa Ana","24909","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Caturra, Pacas, Pacamara"],["Colombia","Arnulfo Leguizamo - Finca El Faldon - San Agustin - Huila - Caturra - Washed","24969","Huila","El Faldon, Primavera","Washed","\n\t\t\t\t\t<\/a>","Mellow fresh citrus zest and almond flavors with strong acidity and mild sweetness Arnulfo Leguizamo is who every cafetero in Colombia should aspire to be: As a member of Asociaci\u00f3n Los Naranjos, he is a leader in his community and supports his fellow farmers in their efforts to improve their quality. In 2011, he won the first prize at the Cup of Excellence with coffee from this farm. An unprecedented price of $45\/lb was paid for the Cup of Excellence\u2013winning coffee. He continues to be a hard-working, approachable, and generous producer, and an inspiration to others\u2014including his son Diego, who has started managing Finca El Faldon alongside his father. Diego has trained up as a cupper and seeks to be in charge of operations in the future, a multigenerational coffee family.Recently, Arnulfo has become even more of an innovator and leader in his community, by opening a caf\u00e9.Caturra"],["Brazil","Natural","23104",null,null,"Natural","\n\t\t\t\t\t<\/a>","Peanut with mild acidity. Common Brazilian Varieties"],["Colombia","Cauca","23224","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Kahlua and cocoa with mellow molasses flavors. Tart acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Sumatra","Koperasi Produsen Putra Tani - FLO ID 47165","23679","Aceh","Koperasi Produsen Putra Tani","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cocoa and pecan flavors. Koperasi Produsen Putra Tani Berkarya (KPPTB) is a cooperative founded in 2022 by the younger generation of farmers in the regions of Bener Meriah and Aceh Tengah (Central Aceh). Members live in or near nine villages in the area. Farms are traditionally passed down from generation to generation. The coop currently consists of around 708 farmers.The Bener Meriah and Central Aceh regions are famous for producing Gayo coffee because of their cool climate, large hills, and volcanic soil. There is an active volcano in the area. KPPTB has its own processing unit with a drying area, huller, suton, sorting room, and storage room. The coop collects fresh-picked red cherries from its farmer members and brings them to the unit to be processed. They work hard to maintain a high quality for each export.Ateng, Bor Bor, Catimor, and Timor"],["El Salvador","Orlando Aguilar - Finca Buena Vista - Pacamara - Honey","24584","Chalatenango","Orlando Aguilar","Honey","\n\t\t\t\t\t<\/a>","Cooked red grape and fresh raspberry with mild caramelizing and pecan flavours. Sparkling acidity and clean fruit-like sweetness. Orlando Aguilar comes from a coffee producing family, which has developed traditions in El Salvador. As a producer himself, he has focused on specialty coffee by working with strong varieties in an ideal climate with good, fertile soil. The harvest at Buena Vista farm is done selectively and by hand. After harvest, the coffee is fermented in sacks for 9\u201312 hours before being depulped, washed, and dried on raised beds for 10\u201313 days.Pacamara"],["El Salvador","Finca Plan del Hoyo - Anacafe 14 - Washed","24533","Apaneca","Finca Plan del Hoyo","Washed","\n\t\t\t\t\t<\/a>","Cooked nectarine and toffee with mild chocolate and artificial watermelon flavours. Mellow complex acidity and candy-like sweetness. Francisco De Sola owns and operates this 100 hectare farm. He has 60,000 trees planted on 14 hectares. He also grows lumber on this large chunk of land. They harvest coffee here from January through March typically. Coffee is picked as ripe cherry then mechanically demucilaged (for washed) and left as ripe cherry for Naturals and dried on raised African beds (both washed and naturals). Picking labor and heavy rains have proven to be a challenge for Francisco, but he believes in the future of specialty coffee and is invested in producing exceptional coffees in Apaneca.Anacafe 14"],["Costa Rica","Central Valley","24871","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Sugar browning and fresh fruit flavors with mild candy-like sweetness and acidity. Common Costa Rican Varieties"],["Brazil","Natural","25072",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow peanut flavors with mild mineral saltiness and acidity. Common Brazilian Varieties"],["Colombia","Finca Cosmos - Pitalito - Huilla - Washed","25672",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24059","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Vanilla, chocolate, and intense cocoa flavors with tart acidity and candy-like sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Ecuador","Maputo - Finca Rancho Tio Emilio - Typica Washed","25176","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and perfumey bergamot with mild fresh pear flavors. Clean fruit-like sweetness and tart acidity. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Brazil","Natural \u2013 Fazenda Santa Ines \u2013 Yellow Bourbon","22970-2","Minas Gerais","Santa Ines","Natural","\n\t\t\t\t\t<\/a>","Cocoa and fresh citrus zest flavors with tart acidity and mellow sweetness. Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update 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, they introduced new harvesting\/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score. The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags. \"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 family says.Yellow Bourbon"],["Colombia","EP","25241",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and clove flavors with mild acidity Castillo, Caturra, Colombia"],["Nicaragua","Aldea Global - Plan VIVO Forestal","23745","Jinotega","Aldea Global","Washed","\n\t\t\t\t\t<\/a>","Cooked grapefruit and cocoa flavors with tart acidity and candy-like sweetness. In 1992, Asociaci\u00f3n Aldea Global Jinotega began as a small farmers association. Today, Aldea Global provides its small farmer members with technical assistance, micro-crediting, and marketing services. In 2013, Aldea Global had 1,200 members, but by focusing on the aforementioned areas, its membership has rapidly expanded to more than 13,000 members, of which 34% are women. As of 2020, Aldea Global works in more than 700 rural communities. A general assembly of small farmer delegates elects a board of directors: president, vice-president, treasurer, secretary, and three directors. In addition, Aldea Global has an oversight and strategic credit committee. Aldea Global educates producers on agroecological practices such as in-row tillage, diversified cropping, soil and water conservation. They also prioritize marketing to help producers move up the value chain. Aldea Global increased its small farmer members' combined coffee sales from USD 6 million to USD 17 million from 2013 to 2020 through their programs: Organic, Fair Trade, Rainforest Alliance, UTZ, Direct Trade, and Tierra Madre (women-produced coffee). From 2013 to 2022, specialty coffee exports to the U.S. and Europe grew from 68 containers to 452 containers. This progress is a testament to what a strong, producer-led organization can do to strengthen coffee-growing communities. Aldea Global's specialty producer division is made up of 4,863 smallholders. 998 of those are women. The average farm size is 5 hectares. Bourbon, Catimor, Caturra, Typica"],["Venezuela","Alfredo Rojas - Finca Berlin - Monte Claro - Anaerobic - Honey","23921","T\u00e1chira State","Alfredo Rojas","Honey Process","\n\t\t\t\t\t<\/a>","Cooked fruit with mild clove flavors. Tart acidity and mellow sweetness. Berl\u00edn is one of Mr. Rojas's farms. It is located in the Jun\u00edn municipality, near the town of Rubio, where 8 hectares of land are covered with 45,000 coffee trees shaded by guamo and banana trees. Alfredo was raised on a coffee farm by his maternal grandparents, who instilled in him a love and passion for cultivating coffee. The Berl\u00edn farmland dates back to the late 1800s when it was owned by German families who grew and exported coffee to Europe. Berl\u00edn was an abandoned farm that required significant effort and investment to renovate it into a specialty farm. It has now produced offerings that recently achieved excellent scores in the Venezuelan coffee competition at EICEV. It has the infrastructure to process its coffee as washed, honey, natural, and to add prolonged fermentation and oxidation steps.Mr. Alfredo is a lawyer who takes an entrepreneurial approach to his coffee business. He sells seeds from his Monte Carlo trees to other farmers and operates a coffee shop and roastery in Caracas. He has invested in processing facilities and implemented heavy intercropping. He chooses not to use chemical herbicides. His goal for the farm is to continually optimize the land and farming practices to enhance both quantity and quality while minimizing environmental impact. This goal is part of the culture he has cultivated around his farms\u2014a respect for the generations of farmers who have inspired him and a desire to be an example to other coffee farmers. The atmosphere on his farm is filled with enthusiasm and respect for his roots.Monte Claro"],["Colombia","Carlos Cerquera - Finca La Esperanza - Pitalito - Huila - Pink Bourbon - Washed","25661","Huila","Carlos Cerquera","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the varieties he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the coffee shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22\u00b0 brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release. Pink Bourbon"],["Ethiopia","Grade 1 - Chelba","23905","Yirgacheffe","Chelba","Natural","\n\t\t\t\t\t<\/a>","Nutmeg and dried fruit with mild cooked berry flavors. Acidy acidity and mellow fruit-like sweetness. Chelba is a washing station, named after the nearby village of Chelba, located 12km from Yirgacheffe town. Over 800 producers contribute cherry to the station from within a three-kilometer radius. The average farm size is two hectares, and the average family size is seven individuals. Yearly rainfall for this area averages around 70 inches, and temperatures average 75-85\u00b0F. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Casiopea - Black Diamond - Natural","24221","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Strong dried cascara with cooked cranberry and mellow clove flavors. Intense boozy acidity and mild sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Mexico","Cristal","24496",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond and pecan flavors with mellow sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Nicol\u00e1s Ram\u00edrez - Finca Quejna - Concepci\u00f3n Huista - Huehuetenango - Caturra","24174","Huehuetenango","Nicolas Ramirez","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and fresh citrus flavors with tart acidity and syrupy sweetness. Nicol\u00e1s Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first, it was a forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18\u201324 hours, and then washed before being dried for 3.5\u20134.5 days, depending on the climate.Caturra"],["Colombia","Jaime Burbano Ortega - Finca El Guayabo - San Agustin - Huila - Caturra - Washed","24952","Huila","Jaime Burbano Ortega","Washed","\n\t\t\t\t\t<\/a>","Fresh hibiscus, fresh melon, and black tea with mellow malt flavors. Intense tart acidity and a soft mouthfeel. Jaime Burbano is a farmer member of the association \"Los Naranjos\" in San Agust\u00edn, Huila. His coffee has been gaining recognition in local competitions in Huila, and he is very interested in adopting new techniques to improve his quality even more. These days, his coffee is picked ripe and depulped in the afternoon and evening before being fermented for as much as 60 hours. Then the coffee is washed and spread on patios to dry, which takes about 28 days in the cool climate here.Caturra"],["Brazil","Natural","14897",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mild dried cascara flavors with mellow acidity. Common Brazilian Varieties"],["Brazil","Natural","14900",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond flavors with mild acidity and a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","14902",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild dried citrus zest and nutty flavors. Mellow balanced acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","14903",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Colombia","Gustavo Molano - Finca El Agrado - La Vega - Cauca","14798","Cauca","Gustavo Molano","Washed","\n\t\t\t\t\t<\/a>","Sweet, tart and heavy with citric acidity, sugary flavors with lemon, lime, red grape and green grapes. Gustavo Molano Ordo\u00f1ez owns a 6-hectare farm called El Agrado, where he grows Colombia and Castillo varieties. Cherries are picked when they ripen to a rich purple, and they're given a double fermentation. First they're held in a hopper and in another packaging for 12 hours, then they spend 24 hours fermenting in a tank. After fermentation, the coffee is washed twice to remove the mucilage. The coffee is dried in both parabolic driers and a drying structure with a gable roof on raised beds in both situations. Drying can take anywhere from 15\u201330 days. Gustavo says that coffee farming is his passion, and he continues to be interested in improving every area of the process.Castillo, Caturra, Colombia"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","25349","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","25350","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - PB - Kirinyaga","25351","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","25352","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - AB - Kirinyaga","25353","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Kenya","Mwendi Wega Estate - PB - Kirinyaga","25354","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["Guatemala","Huehuetenango - Waykan","25702","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","25703","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","25704","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Huehuetenango - Waykan","25705","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Papua New Guinea","Kindeng Mill - Natural","22844","Western Highlands","Kindeng Mill","Natural","\n\t\t\t\t\t<\/a>","Jammy cranberry and cooked berry flavors with boozy acidity and candy-like sweetness. This coffee comes to us from the Kindeng Dry Mill, located in the Jiwaka province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.Arusha, Bourbon, Typica"],["Peru","Cajamarca - San Ignacio","23142","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked pome, amaretto, and almond with mild fresh citrus flavors. Tart acidity and candy-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Colombia","Gildardo Perdomo Rodriguez - Finca La Providencia - Acevedo - Huila - Gesha - Washed","23879","Huila","Gildardo Perdomo Rodriguez","Washed","\n\t\t\t\t\t<\/a>","Jammy cranberry, cooked papaya, and cooked citrus flavors with tart malic acidity and candy-like sweetness. Finca La Providencia, managed by Gildardo Perdomo Rodr\u00edguez, is located in Acevedo, Huila, Colombia, a region celebrated for its exceptional coffee production. The farm is situated at an elevation of approximately 1,650 meters above sea level, providing an ideal environment for cultivating high-quality coffee.The farm primarily grows the Gesha and Pink Bourbon varieties, both renowned for their unique and complex flavor profile. The coffee undergoes meticulous washed processing, ensuring clarity and brightness in the cup. Gildardo's dedication to quality and sustainable farming practices has established Finca La Providencia as a notable producer in the Huila region. His commitment to excellence contributes significantly to the rich diversity of Colombian specialty coffee.Gesha"],["Mexico","CESMACH Cooperative - El Triunfo Biosphere Reserve - FLO ID 935","24064","Chiapas","CESMACH Cooperative","Washed","\n\t\t\t\t\t<\/a>","Fresh pome and fresh citrus flavors with tart acidity and candy-like sweetness. We've been sourcing coffee from the south of Mexico in the state of Chiapas from a couple of different cooperatives, Finca Triunfo Verde (FTV) and Campesinos Ecologicos de la Sierra Madre de Chiapas (CESMACH), since the mid-2010s. The cup quality on these has been solid year after year. Both of these commercialize their coffee through a third party, allowing them to do what they do best\u2014produce solid coffee. There is no reason why this area can't produce great coffee! They have all the conditions such as heirloom coffee varieties (Bourbon, Typica), great altitude (1200\u20131750masl), and passionate coffee growers who want to produce high-quality lots. The location is extremely close to the Guatemala border and Huehuetenango.Cafe Imports, along with the cooperatives, invested in a quality-control program. An assessment was made in different areas that impact cup quality such as: varieties, fertilization, picking, processing, and lot selection. They were already doing a great job but there are some areas that could use some tweaking. The cooperatives were extremely excited to be part of this program. The plan is to have a certified Q Grader from each cooperative and have a centralized cupping lab to aid in lot selection in order to increase the overall quality of the coffee they are producing and give feedback to the producers on their quality.CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the duration of our relationship so far. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. We have collaborated with Sixto on several projects, and look forward to working closely with him in the future as well.The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.Bourbon, Typica, Mundo Novo"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24736","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild praline and graham savory flavors with mellow tart acidity and sweetness. Castillo, Caturra, Colombia"],["Mexico","Cristal","25258",null,null,"Washed","\n\t\t\t\t\t<\/a>","Pecan with mild spices flavors. Mellow acidy acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Gesha - Anaerobic Natural","23261","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Jammy red wine and cooked raspberry complemented by mellow floral notes. Pronounced winey acidity and candy-like sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Gesha"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25226","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow graham and fruit flavors with candy-like sweetness and good acidity. Castillo, Caturra, Colombia"],["Colombia","EP","25240",null,null,"Washed","\n\t\t\t\t\t<\/a>","Malt and mild kahlua flavors with good acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Guatemala","Santa Rosa","25341",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline with mild fresh lemon flavors. Tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Santa Rosa","25342",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, praline, and fruit flavors with mild fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Alto San Juan Micromill- Finca San Calletano- Catuai- Natural","25688",null,null,"Natural","\n\t\t\t\t\t<\/a>","Intense red wine and wine with dried rose and mild dried hibiscus flavors. Strong boozy acidity and mellow sugary sweetness. Catuai"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","25680","Yirgacheffe","Halo Beriti","Natural Special Prep","\n\t\t\t\t\t<\/a>","Tons of fresh jasmine with fresh orange, cooked lime, and fresh black tea flavors. Sparkling acidity and delicate fruit-like sweetness. Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Sumatra","Koperasi Produsen Putra Tani - FLO ID 47165","22900","Aceh","Koperasi Produsen Putra Tani","Wet-Hulled","\n\t\t\t\t\t<\/a>","Molasses, intense cocoa, and fresh grapefruit flavors with tart acidity and good sweetness. Koperasi Produsen Putra Tani Berkarya (KPPTB) is a cooperative founded in 2022 by the younger generation of farmers in the regions of Bener Meriah and Aceh Tengah (Central Aceh). Members live in or near nine villages in the area. Farms are traditionally passed down from generation to generation. The coop currently consists of around 708 farmers.The Bener Meriah and Central Aceh regions are famous for producing Gayo coffee because of their cool climate, large hills, and volcanic soil. There is an active volcano in the area. KPPTB has its own processing unit with a drying area, huller, suton, sorting room, and storage room. The coop collects fresh-picked red cherries from its farmer members and brings them to the unit to be processed. They work hard to maintain a high quality for each export.Ateng, Bor Bor, Catimor, and Timor"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Orange Bourbon - Washed","25646","Huila","Elkin Guzman","Washed","\n\t\t\t\t\t<\/a>","Lots of dried floral with dried raspberry, dried grapefruit, and mild savory flavors. Tons of winey acidity with sugary sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Bourbon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Striped Red Bourbon - Washed","25647","Huila","Elkin Guzman","Washed","\n\t\t\t\t\t<\/a>","Strong fresh berry with cooked blueberry, perfumey hibiscus, and dried floral flavors. Winey acidity and fruit-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Striped Red Bourbon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Ombligon - Washed","25648","Huila","Elkin Guzman","Washed","\n\t\t\t\t\t<\/a>","Tons of red wine with cooked blueberry, mellow vanilla, and chocolate flavors. Strong winey acidity with fruit-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Ombligon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Ombligon - Washed","25651","Huila","Elkin Guzman","Washed","\n\t\t\t\t\t<\/a>","Fresh cherry, perfumey hibiscus, and fresh strawberry flavors with winey acidity and fruit-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Ombligon"],["Costa Rica","Cerro Buena Vista Micromill- Las Nubes- Villa Sarch\u00ed- Black Cherry- Natural","25685",null,null,"Natural","\n\t\t\t\t\t<\/a>","Brown sugar, toffee, and savory flavors with sugary sweetness and tart acidity. Villa Sarchi"],["Costa Rica","Cerro Buena Vista Micromill- Finca Los Pinos- La Monta\u00f1a- Yellow Obata- Natural","25687",null,null,"Natural","\n\t\t\t\t\t<\/a>","Intense dried blackberry, jammy blueberry, dried hibiscus, and mellow dried rose flavors. Strong winey acidity with sugary sweetness. Common Costa Rican Varieties"],["Burundi","Gihere - Ngozi - Natural","24800","Ngozi","Gihere","Natural","\n\t\t\t\t\t<\/a>","Cooked mango, caramel, and cooked red grape flavours with balanced acidity and fruit-like sweetness. Gihere Central Washing station receives coffee from over 1600 small-holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features adequate soaking and floating tank for optimal coffee processing and has over 200 drying tables. As a result, they can process nearly 20,000 bags of coffee in total here. As a result of this washing station being established in the 80s, many small-holder farmers have gained access to capital investments, education, and infrastructure to produce exceptional coffees and improve their livelihoods. After coffee has dried, it it transported to the capital city of Gitega for dry milling and export. Bourbon"],["Burundi","Mubuga - Ngozi - Natural","24803","Ngozi","Mubuga","Natural","\n\t\t\t\t\t<\/a>","Dark chocolate, toffee, and cooked blackberry with mellow raisin flavours. Winey acidity and mild sugary sweetness Mubuga washing station in Ngozi Burundi accepts coffee from over 1900 local farmers. This washing station has 12 fermentation tanks, three soaking tanks, over 300 drying tables, and four selection tables. It has quite the impressive infrastructure for selecting and processing exceptional ripe cherries. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:The story of Mubuga washing station revolves around an engineer named Gasparino who would come to be known as Rutumba, a name which frightened children to the point where they couldn\u2019t even cry. He arrived in the commune of Gashikanwa and when he ascended the hill of Nini, he looked down and said this is where he would build the coffee washing station. The lack of roads meant he had to trek across a mountain in order to reach this site. Rutumba used Swahili to consult an old man named Gikere in a nearby house to clarify whether or not this was the area of Bweranka where he was meant to build the station. After surveying the land, he began construction on the roads and buildings that would make up the washing station. Rutumba\u2019s frightening reputation came from the way he stole goats from the local villagers who referred to him as a cannibal and tensions rose between him and the locals to the point where the old man Gihere even had to flee as he was accused of assisting the terrifying engineer. Shepard\u2019s were so scared of the man that when he approached they fled leaving him free to steal and eat their goats. Bourbon"],["Burundi","Kibingo - Kayanza - Washed","24810","Kayanza","Kibingo","Washed","\n\t\t\t\t\t<\/a>","Dried orange and chocolate with mild fresh nectarine and praline flavours. Good sweetness and mellow sparkling acidity. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Burundi","Yandaro - Kayanza - Honey","24813","Kayanza","Yandaro","Honey","\n\t\t\t\t\t<\/a>","Caramel, cooked apple, and fresh orange flavours with tangy acidity and candy-like sweetness. Yandaro Washing Station is located in the province of Kayanza and was established in 1986. There are 3193 farmers that deliver cherry to this washing station. Farmers here have roughly 360 trees on less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Burundi","Kibingo - Kayanza - Honey","24816","Kayanza","Kibingo","Honey","\n\t\t\t\t\t<\/a>","Jammy plum and caramel with mild chocolate and cooked tropical fruit flavours. Juicy acidity and good sweetness Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Burundi","Masha - Kayanza - Honey","24822","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Jammy nectarine and cooked berry with mellow caramel flavours. Juicy acidity and candy-like sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Honduras","Ernelio Ortiz - Finca El Pedrero - Anaerobic - Natural","22687","Montecillos","Ernelio Ortiz","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild cooked red grape, clove, and dried coffee cherry flavors. Winey acidity and mellow candy-like sweetness. Ernelio Ortiz owns and managed Finca El Pedrero in the Montecillos region of Honduras. This 12 hectare farm is almost completely planted in coffee, with some smaller sections also have Aguacate or Avocado trees. Ernelio estimates he has roughly 56,000 coffee trees, mostly Catuai and IHCAFE 90 varieties. Ernelio spoke to us about his gratitude for coffee and how it has improved the quality of life for his family. He believes that his care for the environment on his farm has led to increased quality production and better prices for his coffee. Catuai, IHCAFE 90"],["Rwanda","Abadatezuka COOP - Cyato - Gatebe - Natural","23005","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cooked pear, fresh citrus, and praline flavors with tart citric acidity and mild candy-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Bolivia","Asociaci\u00f3n de Productores de Caf\u00e9 Ecol\u00f3gico Regional Larecaja - APCERL \u2013 Bird Friendly Program","23455","La Paz","Asociacion de Productores de Cafe Ecologico Regional Larecaja","Washed","\n\t\t\t\t\t<\/a>","Jammy apple with mellow cocoa flavors. Mild juicy malic acidity and clean fruit-like sweetness. APCERL was founded on July 30, 2001, by 120 coffee producers. In 2003, the association participated in the Tasting the Peak of the Mountain event, achieving a score of 85.78 points, marking the beginning of their entrance into the Specialty Coffee market. In 2006, with the collaboration of the Federation of Bolivian Coffee Growers, the association exported three containers with Organic Certification to Holland, Germany, and the United States. This association has long been an example of specialty production in Bolivia.The seven coffee-producing communities of APCERL are located within a subtropical region of valleys that are part of Madidi National Park. The association has been Organic Certified since 2002, and since 2014, they have obtained the \"Bird Friendly\" distinction, awarded by the Smithsonian Institution. They believe that shade-grown coffee production is an effective tool for environmental conservation, and hope to establish business links with coffee buyers and roasters who appreciate and recognize the conservation efforts made by coffee producers within protected areas and national parks. Coffee cultivation, under agroforestry systems, is a sustainable way to conserve the area\u2019s fragile biodiversity and create connection corridors for wildlife.For processing, coffees are harvested, pulped that day, and fermented for 12-18 hours before being washed and dried.APCERL describes the association as valuable in terms of members\u2019 experience and solvency in the management of coffee cultivation and, above all, the commitment they demonstrate in establishing environmentally sustainable production systems.Catimor, Catuai, Caturra"],["Costa Rica","Cerro San Luis Micromill - Yellow Honey","24993","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Brown sugar, cocoa, and cooked red grape flavors. Strong sparkling acidity with sugary sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Sumatra","Aceh DP","25526","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Fresh bell pepper with mild cedar flavors. Good acidity and mellow sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Ethiopia","Grade 1 - Halo Beriti - Special Prep","25681","Yirgacheffe","Halo Beriti","Washed Special Prep","\n\t\t\t\t\t<\/a>","Tons of fresh jasmine with fresh orange, cooked lime, and fresh black tea flavors. [Sparkling acidity and delicate fruit-like sweetness Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a \"special preparation\" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - FLO ID 38797","22865","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Milk chocolate and cooked berry flavors with tart acidity and sugary sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Caturra, Colombia"],["Burundi","Gahahe - Kayanza - Natural","24804","Kayanza","Gahahe","Natural","\n\t\t\t\t\t<\/a>","Strong cocoa with raisin and mellow kahlua and dried citrus zest flavors. Winey acidity and mild sugary sweetness. Gahahe Washing Station is located in the province of Kayanza and was established in 1989. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 1740 farmers that deliver to this washing station. Each farmer has roughly 240 trees on about a tenth of a hectare of land.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Burundi","Kibingo - Kayanza - Honey","24814","Kayanza","Kibingo","Honey","\n\t\t\t\t\t<\/a>","Caramel, brown sugar, fresh lemon, and cooked papaya flavors with tart acidity and mild sugary sweetness. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Ethiopia","Kayon Mountain Farm - Shakiso - Anaerobic - Grade 1","25405","Guji","Kayon Mountain Farm","Anaerobic Natural","\n\t\t\t\t\t<\/a>","Brown sugar, amaretto, fresh peach, and fresh strawberry flavors with winey acidity and sugary sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","25408","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Toffee, cooked apple, orange and mild milk chocolate flavors with tangy acidity and delicate fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Costa Rica","Los Madrigal Micromill- Finca El Analia- Catuai&Caturra- Reposado- Natural","25711",null,null,"Natural","\n\t\t\t\t\t<\/a>","Strong cooked red grape and dried cranberry with dried rose and hibiscus flavors. Intense boozy acidity with clean fruit-like sweetness. Catuai, Caturra"],["Costa Rica","La Candelilla Micromill - Finca La Torre - Catuai & Caturra - Honey","25715","Tarraz\u00fa","La Candelilla Micromill","Honey","\n\t\t\t\t\t<\/a>","Tons of praline with dried apricot, caramel, and cooked strawberry flavors. Winey acidity and mellow sugary sweetness. La Candelilla was one of the first micromills in Tarraz\u00fa, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarraz\u00fa: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the \"mini beneficio.\"Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.\"The production of processing specialty coffees is something I have been studying for 15 years,\" he says through a translator. \"I have had to develop the processes as well as to identify the different varieties for special batches.\" He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.Catuai, Caturra"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","21937","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Perfume jasmine, cooked berry, cooked stone fruit, and caramel flavors with syrupy sweetness and juicy acidity. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Costa Rica","Central Valley","24850","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel with mild fresh citrus zest flavors with good tart acidity and fruit-like sweetness. Common Costa Rican Varieties"],["Colombia","EP","24881",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa and cooked coffee cherry flavors. Tart acidity and mild sweetness Castillo, Caturra, Colombia"],["Ethiopia","Grade 1 - Buku","23807","Guji","Buku","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate, fresh jasmine, and cocoa with mild cooked nectarine flavors. Winey acidity and syrupy sweetness. The Buku washing station is located in Guji, Ethiopia. Coffees from this station are delivered by local farmers daily, purchased in cherry, and processed accordingly.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically, farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Guatemala","CODECH - FLO ID 2892","24160","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, fresh citrus zest, and pecan flavors with tart acidity and mild fruit-like sweetness. CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","25174","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Toffee, fresh cranberry, and cocoa flavors with sparkling acidity and fruit-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Kenya","Nyeri Hill Estate - AB - Nyeri","25301","Nyeri","Nyeri Hill Estate","Washed","\n\t\t\t\t\t<\/a>","Strong fresh blackberry with jammy orange and caramel and mild pecan flavours. Tons of juicy acidity and mellow candy-like sweetness. Nyeri Hill farm is situated about 2 km northwest of Nyeri town along the Nyeri-Ihururu road. The farm lies in Nyeri District, approximately 300 km north of the capital Nairobi. It lies at an altitude of 1800 metres above sea level at the lowest point, with the highest point at 2200 metres above sea level.To the northeast, it neighbours the beautiful snow-capped Mount Kenya (the second-highest mountain in Africa), and to the west is scenic Nyeri hill, after which the farm is named. To the northwest are the Aberdare ridges, which are home to a wide range of fauna and flora species. The total farm size is approximately 1,415 Ha (3,500 acres) with about 344 Ha planted with coffee. It is home to around 374,028 coffee trees, with an average of 1,087 trees\/ha. The production potential of the farm is 500 tons-600 tons on 344 ha (850 acres) of land. Vast areas of the farm are yet to be utilized, and it is possible to expand the current area planted with coffee to make a total of 500 Ha with an additional 156 Ha of the Ruiru 11 variety (resistant to fungal infections and leaf rust). Further opportunity for expansion could be found on the higher grounds of the farm, which are suitable for tea growing. This area is already covered with tea bushes. There is also a large area that grows vegetables and other horticultural products for use in the institutions. All other existing trees and natural vegetation are being retained to encourage biodiversity.Both the Chania and Muringato rivers traverse the farm with beautiful valleys covered with natural vegetation. The bush shrubs provide an alternative source of traditional medicine. To conform to environmental sustainability standards, both exotic and indigenous trees have been planted within the coffee fields in the last couple of years. Management has planted native grasses and trees in areas prone to erosion to better support and maintain the land.The Nyeri Hill farm is owned by the Catholic Archdiocese of Nyeri. The farm's ownership dates back to the early 1890s when Kenya was still a British colony. The farm is unique because it is among the first coffee plantations to be established in Eastern Africa. It was first planted in 1914. Additionally, its large size is unequalled in the region, and its wet mill was constructed in 1934. This mill was then used by the Consolata Fathers to process coffee for export to Italy. The mill is functional to date.From its beginning, Nyeri Hill Farm has evangelical roots as the Diocese of Nyeri, started by the Consolata missionaries in 1904. Within the farm's borders is the Italian memorial church. Income generated from coffee over the last century has established about 15 institutions, including seminaries, schools, and a hospital.Coffee from the farm is harvested at peak ripeness and transported to the wet mill, where it is immediately depulped and dry fermented to remove the mucilage. From there, the parchment is washed away with clean water, and it is graded and spread onto raised beds for drying. Batian, SL28, SL34, Ruiru 11"],["Kenya","Ichuga - AA - Nyeri","25304","Nyeri","Ichuga","Washed","\n\t\t\t\t\t<\/a>","Cola, cooked red grape, and cooked blackberry flavours with juicy acidity and fruit-like sweetness. Ichuga is owned by the Kiama Farmer Cooperative Society (FCS), located in Nyeri, near the town of Karatina.Farmers deliver their coffee cherries to Ichuga Factory for primary processing. Cherry sorting is carried out to ensure only the very best cherries are used, and inferior quality cherries are removed.The pulping, fermenting, and washing process is closely supervised before the parchment is moved to the drying tables for slow sun drying on the famous African beds. From there, is it regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned, the cooperative society will move it to the dry mill for secondary processing, where the coffee is graded.Batian, SL28, SL34, Ruiru 11"],["Kenya","Nyeri Hill Estate - AB - Nyeri","25307","Nyeri","Nyeri Hill Estate","Washed","\n\t\t\t\t\t<\/a>","Fresh papaya and clove with mellow panela and cooked grapefruit flavors. Intense tart acidity and sugary sweetness. Nyeri Hill farm is situated about 2 km northwest of Nyeri town along the Nyeri-Ihururu road. The farm lies in Nyeri District, approximately 300 km north of the capital Nairobi. It lies at an altitude of 1800 metres above sea level at the lowest point, with the highest point at 2200 metres above sea level.To the northeast, it neighbours the beautiful snow-capped Mount Kenya (the second-highest mountain in Africa), and to the west is scenic Nyeri hill, after which the farm is named. To the northwest are the Aberdare ridges, which are home to a wide range of fauna and flora species. The total farm size is approximately 1,415 Ha (3,500 acres) with about 344 Ha planted with coffee. It is home to around 374,028 coffee trees, with an average of 1,087 trees\/ha. The production potential of the farm is 500 tons-600 tons on 344 ha (850 acres) of land. Vast areas of the farm are yet to be utilized, and it is possible to expand the current area planted with coffee to make a total of 500 Ha with an additional 156 Ha of the Ruiru 11 variety (resistant to fungal infections and leaf rust). Further opportunity for expansion could be found on the higher grounds of the farm, which are suitable for tea growing. This area is already covered with tea bushes. There is also a large area that grows vegetables and other horticultural products for use in the institutions. All other existing trees and natural vegetation are being retained to encourage biodiversity.Both the Chania and Muringato rivers traverse the farm with beautiful valleys covered with natural vegetation. The bush shrubs provide an alternative source of traditional medicine. To conform to environmental sustainability standards, both exotic and indigenous trees have been planted within the coffee fields in the last couple of years. Management has planted native grasses and trees in areas prone to erosion to better support and maintain the land.The Nyeri Hill farm is owned by the Catholic Archdiocese of Nyeri. The farm's ownership dates back to the early 1890s when Kenya was still a British colony. The farm is unique because it is among the first coffee plantations to be established in Eastern Africa. It was first planted in 1914. Additionally, its large size is unequalled in the region, and its wet mill was constructed in 1934. This mill was then used by the Consolata Fathers to process coffee for export to Italy. The mill is functional to date.From its beginning, Nyeri Hill Farm has evangelical roots as the Diocese of Nyeri, started by the Consolata missionaries in 1904. Within the farm's borders is the Italian memorial church. Income generated from coffee over the last century has established about 15 institutions, including seminaries, schools, and a hospital.Coffee from the farm is harvested at peak ripeness and transported to the wet mill, where it is immediately depulped and dry fermented to remove the mucilage. From there, the parchment is washed away with clean water, and it is graded and spread onto raised beds for drying. Batian, SL28, SL34, Ruiru 11"],["Kenya","Gakui - PB - Embu","25308","Embu","Gakui","Washed","\n\t\t\t\t\t<\/a>","Fresh apple and caramel with mild cooked cherry and cola flavors. Tons of syrupy sweetness and tangy malic acidity. The Gakui factory was built in 1996 and sits right around 1,800 meters above sea level on the slopes of Mount Kenya. Gakui is located in Embu County, in the town of Embu at the base of Mount Kenya, just east of Nyeri County. The factory is part of the Gakundu Farmers\u2019 Cooperative Society, which consists of four factories (wet mills) in total.ProcessingAt the Gakui factory, the coffee cherry is washed and pulped. This initially separates the dense beans from the immature \u2018mbuni\u2019s (floaters) using water floatation. The denser beans sink and are sent through channels to the fermentation tank. This first stage of fermentation lasts around 24 hours, after which the beans are washed and sent to the secondary fermentation tank for another 12-24 hours.Once the fermentation process is completed, the beans enter the washing channels where floaters are separated again, and the dense beans are cleaned of mucilage. The washed beans then enter soaking tanks where they sit under clean water for up to another 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop, which results in higher levels of acidity and complex fruit flavours in the cup \u2013 it is thought that this soaking process contributes to the flavour profiles that Kenyan coffees are so famed for.Gikui Factory has built numerous seepage tanks to treat the water used in processing, to preserve the quality of the local streams. These streams feed the Chania River that flows through Nyeri, less than 2 kilometers downstream.The beans are then transferred to the initial drying tables, where they are laid in a thin layer to allow around 50% of the moisture to be quickly removed. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 5-10 days of the drying period. The dry parchment coffee is then delivered to a private mill and placed in \u2018bodegas\u2019 to rest \u2013 these are raised cells made of chicken wire that allow the coffee to breathe fully.Sustainable FarmingIn line with the rising awareness of the need to conserve the environment, the factory has dug the wastewater soak pits away from the water source, where the wastewater is allowed to soak back into the soil. They also encourage farmers to plant additional trees on their farms to better support the land.Producer ResourcesCurrently, the factory offers farm inputs on credit and cash advances to farmers as incentives. From funds set aside from the previous year\u2019s harvest, members of the cooperative can access pre-financing for school fees, access to farm inputs, and funds for emergency needs. The factory is receiving assistance from a field partner, Coffee Management Services (CMS). The long-term goal is to increase coffee production through farmer training, ready access to inputs, Good Agricultural Practice seminars, and providing the most current printed materials on sustainable farming. By paying the producers some of the highest returns for their coffee, this objective becomes more possible.The Cooperative also has a computer with internet access to provide members with market data, as well as vastly speeding up the processing of farmer payments. Other benefits to the cooperative include access to agro-inputs as well as agronomists to help advise on maximizing production.Batian, SL28, SL34, Ruiru 11"],["Kenya","Rioki Estate - PB - Kiambu","25310","Kiambu","Rioki Estate","Washed","\n\t\t\t\t\t<\/a>","Lots of brown sugar and raisin with mellow jammy papaya flavors. Intense sparkling acidity and sugary sweetness. Rioki Estate consists of a 128 Ha farm and mill. Located in Kiambu County, they produce around 22,600 kgs of coffee each year. Coffee at the Rioki Estate is wet processed with a 16-25 hour fermentation period depending on the weather. It is then sun-dried.Batian, SL28, SL34, Ruiru 11"],["Kenya","Ichuga - AA - Nyeri","25311","Nyeri","Ichuga","Washed","\n\t\t\t\t\t<\/a>","Tons of panela with toffee and sugar cane juice and mild floral flavors. Sugary sweetness and lots of tangy acidity. Ichuga is owned by the Kiama Farmer Cooperative Society (FCS), located in Nyeri, near the town of Karatina.Farmers deliver their coffee cherries to Ichuga Factory for primary processing. Cherry sorting is carried out to ensure only the very best cherries are used, and inferior quality cherries are removed.The pulping, fermenting, and washing process is closely supervised before the parchment is moved to the drying tables for slow sun drying on the famous African beds. From there, is it regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned, the cooperative society will move it to the dry mill for secondary processing, where the coffee is graded.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kiangundo - AA - Nyeri","25312","Nyeri","Kiangundo","Washed","\n\t\t\t\t\t<\/a>","Lots of brown sugar with fresh red grape, chocolate, and fresh citrus zest flavors. Candy-like sweetness and intense tangy acidity. Kiangundo is owned by the Kiama Farmer Cooperative Society (FCS), located in Nyeri, near the town of Karatina. It is one of the four washing stations (alongside Gachuiro, Ichuga, and Kiamaina) owned by the Kiama Coffee Farmers\u2019 Cooperative Society.Farmers deliver their coffee cherries to the factory for primary processing. Cherry sorting is carried out to ensure only the very best cherries are used, and inferior quality cherries are removed. The pulping, fermenting, and washing process is closely supervised before the parchment is moved to the drying tables for slow sun drying on the famous African beds. From here, the coffee is regularly turned and protected from the harsh midday sun. When the coffee has been properly dried and conditioned, the cooperative society will move it to the dry mill for secondary processing, where the coffee is graded.Batian, SL28, SL34, Ruiru 11"],["Kenya","Kayu - PB - Muranga","25449","Muranga","Kayu","Washed","\n\t\t\t\t\t<\/a>","Honey, cranberry, cherry, and rose flavors. Kayu Coffee Factory is located in Central Province, Muranga County, in the Rwatha location of Kangema Division near Kangema town. It was established in 1964 and rests on a 7-acre piece of land serving Kayu, Njumbi, Rwathia, and Mihuti villages. Currently, it is affiliated with New Kiriti Farmers Co-operative Society.Its membership currently stands at 1931, of which around 1191 are active farmers. This factory houses the headquarters of New Kiriti FCS, and it\u2019s the oldest factory located near tea-growing zones.Kayu Coffee factory is run by the factory manager with 5 permanent members of staff and Casuals. The number of Casual staff varies from year to year depending on crop harvest. During the peak season, the factory employs about 10 casuals. The Permanent staff duties include weighing coffee, selecting and grading coffee, paying farmers, and addressing farmers\u2019 complaints.About the FarmThe factory lies at about 1650masl. The area experiences high bimodal rainfall of about 1300mm p.a. with temperatures ranging between 13-26 degrees Celsius. The long rains fall between March and May, while the short rains come between October and December. The area experiences a biennial production cycle, with the early harvest running from March to May and the late second season from October to December.The surrounding area is densely populated with few wild animals. The environment is mostly made up of indigenous trees, which are well protected by the community. Tea is also grown here.In line with the rising awareness of the need to conserve the environment, the factory has initiated a couple of projects. One project has been wastewater soak pits. The factory currently has four. From these, the water is allowed to soak back into the soil away from their main water source.AgronomyThe affiliate members of the factory carry out all agronomic activities associated with coffee production (i.e., sourcing coffee from the Coffee Research Station and planting it according to the stipulated guidelines). Fieldwork carried out involves weeding, pruning, application of fertilizer, mulching, and technical advice. Technical advice is offered through farmer training programs and field visits\/days offered by the Ministry of Agriculture.ProcessingAfter harvesting, all the coffee is delivered to the factory where it is wet processed. Water is pumped from River Kagondo to the reservoir tanks for pulping and recirculation.After pulping, the coffee is stored overnight, washed, soaked, and spread on the drying tables. The parchment is then frequently turned on the drying tables, sorted and stored, awaiting delivery to the miller. To ensure that the processing is carried out efficiently, the factory has invested in a pulper, a recirculation system, and 33 conditioning bins.Farmer ResourcesCurrently, the factory provides farm inputs, advance payments, and other incentives to farmers.Batian, SL28, SL34, Ruiru 11"],["Mexico","Cristal","25620",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow kahlua and fresh coffee cherry flavors with acidy acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","25623",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh coffee cherry and mellow kahlua flavors with good acidity and mild sweetness. Bourbon, Typica, Mundo Novo"],["Colombia","EP","25635",null,null,"Washed","\n\t\t\t\t\t<\/a>","Tons of clove with mellow fresh citrus flavors. Tart acidity and mild sweetness. Castillo, Caturra, Colombia"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Caturra - Washed","25021","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Jammy papaya and cooked citrus flavors with piquant acidity and candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Sandra Milena Mora - Finca El Porvenir - Palestina - Huila - Pink Bourbon - Washed","25010","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Chocolate, lots of molasses, and jammy grape flavors with tart acidity and candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Pink Bourbon"],["Colombia","Yaved Guarnizo Cruz - Finca La Fuente - Tarqui - Huila - Gesha - Washed","25020","Huila","Yaved Guarnizo Cruz","Washed","\n\t\t\t\t\t<\/a>","Mellow toffee, mellow cooked pome, and fresh stone fruit flavors with tart acidity and fruit-like sweetness. Yaved Guarnizo Cruz and his partner, Yobani Ramos, are the owners of two farms, La Fuente, and La Esperanza, which combine to a total of 8 hectares of land. They grow several different varieties on their property, including Colombia and Yellow Colombia, Caturra, Pink and Yellow Bourbon, Sidra, and Gesha. In 2019, Yaved was given four Sidra variety trees by Arnulfo Leguizamo: The seeds for Arnulfo's Sidra were a gift from Andrew Miller, founder and longtime Colombia green-coffee buyer for Cafe Imports.His coffees are all processed by the following method. The cherries are collected and taken to a container with water to remove impurities. They're then left in cherry for 12 hours before being depulped and moved to plastic tanks for 70 hours to ferment. When the fermentation is complete, the coffee is washed and left to drain for 12 hours. Finally, it is taken to the beds for drying for around 25 days until the desired moisture content is reached.Gesha"],["Nicaragua","PRODECOOP \u2013 FLO ID 832","22010","Nueva Segovia","PRODECOOP","Washed","\n\t\t\t\t\t<\/a>","Almond and malt flavors with balanced acidity and mellow sweetness. PRODECOOP is a second-level cooperative organization that groups 38 grassroots cooperatives made up of 2,300 small producers, 27% of whom are women.These producers and their respective cooperatives are located in the departments of Esteli, Madriz, and Nueva Segovia, in northern Nicaragua. On average, they export 30,000 coffee bags, of which 50% of the total volume is organic and Fair Trade certified.Over its existence, PRODECOOP has developed a long line of programs that aim to support their members in a multitude of different ways. They are able to fund these programs using their Fair Trade premium.Study Through CoffeeEach year 3,000 packages of school supplies and backpacks are delivered to school children, encouraging school attendance and proficiency.Women\u2019s InitiativeA fund exists that gives women producers, producers\u2019 wives, and producers\u2019 daughters access to loans. This allows for ventures and opportunities such as starting small businesses. Once a loan is paid off, one can apply for more.Cultivating HealthPromoters trained in the prevention of cervical cancer give talks to interested members. Health-care provision and raised awarenesshaves allowed for screening of more than 3,000 women so far. This program is made possible through Grounds For Health and Nicaragua\u2019s Ministry of Health.Productivity and QualityThis program is directly focused on the increase both quality and productivity of coffee by means of education of pest and disease control, diversification of varieties, and specifically combating leaf rust.Food Security and SovereigntyAs most of the producing families are very small in size, the recent changes in climate patterns have a greater effect on the livelihoods of smallholders. This program is dedicated to educating people on diversifying their food securities through the farming of different crops and maintaining livestock, such as chickens, pigs, and cattle.PRODECOOP is a cooperative organization comprising 38 smaller member cooperatives and more than 2,300 farmer members. About 30 percent of the membership is female. The cooperative is certified Fairtrade and 100 percent of its members participate. The average annual export for the co-op is 30,000 bags, about half of which is certified organic.Bourbon, Catimor, Caturra, Typica"],["Colombia","EP","24882",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild cocoa with dried citrus zest flavors. Tart acidity and mellow sweetness. Castillo, Caturra, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","22651","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked berry flavors with tart acidity and good sweetness. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Honduras","Mario Mejia - Finca El Jardin - Catuai & Iccafe 90 - Natural","24118","La Paz","Mario Mejia","Natural","\n\t\t\t\t\t<\/a>","Lots of dried cascara with cooked cranberry and clove flavors. Intense boozy acidity and mild sugary sweetness. In the misty highlands of La Paz, Honduras, Mario Mej\u00eda is redefining what it means to be a specialty coffee producer. A second-generation farmer with a progressive mindset, Mario manages three distinct farms\u2014Finca El Coyote, Finca La Valentina, and Finca El Jard\u00edn\u2014each with its own microclimate, elevation, and personality. Together, they form a trio of terroir-driven operations that showcase the range and richness of the La Paz region.Finca El CoyotePerched between 1,600 and 1,700 meters above sea level, Finca El Coyote is known for its bold, fruit-forward naturals. Here, Mario cultivates Catuai and IHCAFE 90, varieties that thrive in the rich volcanic soils and cool mountain air. The farm favors natural processing, allowing cherries to dry slowly under the sun, resulting in vibrant notes of dried cranberry, clove, cocoa, and a candy-like sweetness. El Coyote exemplifies Mario\u2019s commitment to precision and experimentation.Finca La ValentinaFinca La Valentina sits at a slightly lower elevation\u2014around 1,400 to 1,500 meters\u2014and serves as Mario\u2019s testbed for washed process coffees. The farm is a showcase of clarity and balance, often yielding cups with citrus zest, florals, and honeyed stone fruit. Its approachable elegance is a reflection of Mario\u2019s careful fermentation and clean water management. This farm is often where he tests improvements in wet milling and fermentation techniques.Finca El Jard\u00ednTucked among native shade trees, Finca El Jard\u00edn offers a more biodiverse, polycultural environment. With elevations ranging from 1,300 to 1,500 meters, it supports experimental lots including Parainema and other hybrids. El Jard\u00edn is where Mario blends innovation with conservation\u2014he\u2019s been exploring agroforestry practices and slow-drying techniques that yield deeply layered profiles with tropical fruit, herbal spice, and silky texture.Producer VisionMario Mej\u00eda brings the curiosity of a craftsman and the discipline of a steward to his work. Across all three farms, he emphasizes traceability, experimentation, and environmental sustainability. His efforts have garnered attention on international cupping tables, but he remains rooted in his community\u2014supporting local workers, sharing knowledge, and elevating the reputation of La Paz as a hub for high-quality coffee. Catuai"],["Burundi","Turaco - Ngozi - Washed","24824","Ngozi","Turaco","Washed","\n\t\t\t\t\t<\/a>","Intense dried black tea with cooked pome flavors. Tangy acidity and good sweetness. Named for the iconic, brightly colored bird spotted across Burundi, these Turaco fully washed lots are specialty blends that catch your attention. Selected from the best washing stations throughout the Ngozi province, they show off a clean and balanced cup profile. Contributing producers have an average farm size of 0.3 hectares.Bourbon"],["Guatemala","Huehuetenango - Micro Region TBD","25723","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","CODECH - FLO ID 2892","25722","Huehuetenango","CODECH","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon CODECH (Coordinator of Organizations for the Development of Concepcion Huista) is a second-tier organization located in the municipality of Concepcion Huista in the department of Huehuetenango in Guatemala. It comprises 10 different member organizations and has 476 members..CODECH was founded in 1998, as representatives of the member organizations were in search of alternative development programs for the community in Concepcion Huista. One of CODECH\u2019s main objectives is the participation of women in society and the workforce. Gregorio, the general manager of CODECH, is also pushing for farmers to renovate their farms. He believes they could be producing about three times their current volume on average.The organization's organic certification is not only indicative of its commitment to being environmentally friendly, but also to be independent from transnationals which produce fertilizers. They are also want independence from the price of oil (used in fertilizers). Gregorio also believes that there is a growing market for organic products and wants to meet that demand.Organic farming workshopsGeneral agriculture workshopsNational and international commercialization workshopsTeacher development workshopsWomen's specific workshopsPolitical incidenceWomen's rights and gender equitySelf esteemLeadershipMedical attentionHousehold developmentClasses by mail and radioBourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","Luis Anibal Calderon - Finca Villa Betulia - Acevedo - Huila - Castillo - Natural","24961","Huila","Luis Anibal Calderon","Natural","\n\t\t\t\t\t<\/a>","Intense jammy coffee cherry with clove and artificial cherry flavors. Lots of winey acidity and mellow syrupy sweetness. Luis is a Huila Best Cup 2016 top 30 finalist. He was given a very small lot as a gift from his father, and, since then, has been expanding and applying better methods of processing techniques. Coffee has changed the style of his life: He and his family work together as a team to run the farm. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.Castillo"],["Mexico","Cristal","25246",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh citrus and almond flavors with mellow tart acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","Huehuetenango","25340","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Mild almond and fresh lemon flavors. Tart acidity and mellow fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Mexico","Cristal","25468",null,null,"Washed","\n\t\t\t\t\t<\/a>","Graham and mild malt flavors with mild piquant acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["El Salvador","Santa Ana","25527","Santa Ana",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, amaretto and pecan flavors with tart acidity and mild sweetness. Bourbon, Caturra, Pacas, Pacamara"],["Ethiopia","Grade 1 - Anderacha","25732","Limu","Anderacha","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Anderacha","25731","Limu","Anderacha","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Anderacha","25733","Limu","Anderacha","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Heirloom Ethiopian Varieties"],["Costa Rica","Aguilera Brothers Micromill - Finca Licho - San Roque - Honey","24269","West Valley","Aguilera Brothers Micromill","Honey","\n\t\t\t\t\t<\/a>","Dried blueberry, cola, cacao, and brown sugar flavors with tangy acidity and lots of sugary sweetness. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Uganda","Kigezi Valley - Natural","24903","Western Region","Kigezi Valley","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon In the far southwest of Uganda, the Kigezi Highlands stretch across Kabale, Kisoro, Kanungu, and Rukungiri districts, bordered by Rwanda to the south and the Democratic Republic of Congo to the west. Nestled between the Virunga Massif and the terraced hills surrounding lakes Bunyonyi and Mutanda, Kigezi is among the most breathtaking landscapes in East Africa. Some have called it the \u201cSwitzerland of Africa\u201d\u2014but to them, this is simply Uganda: a place whose natural beauty and warmth need no comparison.Amidst this landscape live over 300 smallholder farmers and a growing team of agronomists who joined the Mountain Harvest network in 2023. Their work in Kigezi reflects our belief that transformation begins locally\u2014by strengthening producers and redefining how the world experiences Ugandan coffee.That same year, the Mountain Harvest award-winning Processing Team traveled to Kigezi to collaborate with Kigezi Valley Coffee (KVC), sharing lessons from Mount Elgon to build foundations in quality and business operations. Now in their second season, KVC is fully part of Mountain Harvest\u2019s operations\u2014proof of what can happen when shared values, curiosity, and commitment to excellence take root.Today, they're redefining what the \u201cGorilla Highlands\u201d can stand for. Beyond tourism and familiar tropes, it represents a new story of Ugandan coffee\u2014one where local teams lead with integrity, communities thrive through partnership, and quality becomes a symbol of progress. This is what Mountain Harvest stands for: excellence that begins at the source, and a belief that Uganda itself is the benchmark.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Kigezi Valley - Anerobic Honey","24904","Western Region","Kigezi Valley","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon In the far southwest of Uganda, the Kigezi Highlands stretch across Kabale, Kisoro, Kanungu, and Rukungiri districts, bordered by Rwanda to the south and the Democratic Republic of Congo to the west. Nestled between the Virunga Massif and the terraced hills surrounding lakes Bunyonyi and Mutanda, Kigezi is among the most breathtaking landscapes in East Africa. Some have called it the \u201cSwitzerland of Africa\u201d\u2014but to them, this is simply Uganda: a place whose natural beauty and warmth need no comparison.Amidst this landscape live over 300 smallholder farmers and a growing team of agronomists who joined the Mountain Harvest network in 2023. Their work in Kigezi reflects our belief that transformation begins locally\u2014by strengthening producers and redefining how the world experiences Ugandan coffee.That same year, the Mountain Harvest award-winning Processing Team traveled to Kigezi to collaborate with Kigezi Valley Coffee (KVC), sharing lessons from Mount Elgon to build foundations in quality and business operations. Now in their second season, KVC is fully part of Mountain Harvest\u2019s operations\u2014proof of what can happen when shared values, curiosity, and commitment to excellence take root.Today, they're redefining what the \u201cGorilla Highlands\u201d can stand for. Beyond tourism and familiar tropes, it represents a new story of Ugandan coffee\u2014one where local teams lead with integrity, communities thrive through partnership, and quality becomes a symbol of progress. This is what Mountain Harvest stands for: excellence that begins at the source, and a belief that Uganda itself is the benchmark.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Rwenzori Station - Anaerobic Natural","24905","Western Region","Rwenzori Station","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rwenzori Station is Mountain Harvest\u2019s hub of research and innovation in the Rwenzori Mountains of Western Uganda. Founded in 2017, Mountain Harvest was built on the belief that meaningful transformation must be led locally. Every region they serve has its own rhythm, traditions, and needs\u2014and their approach adapts to each one, building excellence from what already exists within the community.In the Rwenzori Mountains, tradition looks different from their home base at Mount Elgon in Eastern Uganda. Here, most households sell cherry rather than process parchment at home. The Rwenzori region has had a history of inconsistency, but Mountain Harvest knew that wasn't its whole story. True transformation comes when quality\u2014and people\u2014are invested in equally.To challenge Uganda\u2019s coffee status quo beyond Mount Elgon, they launched the Rwenzori Smallholder Project in 2022 on the \u201cMountains of the Moon.\u201d Their focus: to professionalize a team of local agronomists, strengthen technical processing expertise, and extend Mountain Harvest\u2019s hallmark farmer services to the districts of Kasese and Bunyangabu.The discovery phase began in 2022. They explored whether farmers would be interested in their methods, whether the region\u2019s coffees held untapped quality potential, and whether they could build a strong team of Ugandan professionals within the region. The results were immediate and inspiring\u2014proof of promise both in the cup and in the people.Today, the Rwenzori Project represents the next chapter in Mountain Harvest\u2019s mission: to demonstrate that excellence and impact can emerge from every corner of Uganda. With every purchase, you become part of this movement\u2014proving that quality coffee and transformative change are possible when solutions are built at the source, by the source.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Mount Elgon - Honey A+","24906",null,null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon SL14, SL28, Nyasaland, Bugisu"],["Uganda","Rwenzori Station - Natural","24907","Western Region","Rwenzori Station","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rwenzori Station is Mountain Harvest\u2019s hub of research and innovation in the Rwenzori Mountains of Western Uganda. Founded in 2017, Mountain Harvest was built on the belief that meaningful transformation must be led locally. Every region they serve has its own rhythm, traditions, and needs\u2014and their approach adapts to each one, building excellence from what already exists within the community.In the Rwenzori Mountains, tradition looks different from their home base at Mount Elgon in Eastern Uganda. Here, most households sell cherry rather than process parchment at home. The Rwenzori region has had a history of inconsistency, but Mountain Harvest knew that wasn't its whole story. True transformation comes when quality\u2014and people\u2014are invested in equally.To challenge Uganda\u2019s coffee status quo beyond Mount Elgon, they launched the Rwenzori Smallholder Project in 2022 on the \u201cMountains of the Moon.\u201d Their focus: to professionalize a team of local agronomists, strengthen technical processing expertise, and extend Mountain Harvest\u2019s hallmark farmer services to the districts of Kasese and Bunyangabu.The discovery phase began in 2022. They explored whether farmers would be interested in their methods, whether the region\u2019s coffees held untapped quality potential, and whether they could build a strong team of Ugandan professionals within the region. The results were immediate and inspiring\u2014proof of promise both in the cup and in the people.Today, the Rwenzori Project represents the next chapter in Mountain Harvest\u2019s mission: to demonstrate that excellence and impact can emerge from every corner of Uganda. With every purchase, you become part of this movement\u2014proving that quality coffee and transformative change are possible when solutions are built at the source, by the source.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Kigezi Valley - Honey","24908","Western Region","Kigezi Valley","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon In the far southwest of Uganda, the Kigezi Highlands stretch across Kabale, Kisoro, Kanungu, and Rukungiri districts, bordered by Rwanda to the south and the Democratic Republic of Congo to the west. Nestled between the Virunga Massif and the terraced hills surrounding lakes Bunyonyi and Mutanda, Kigezi is among the most breathtaking landscapes in East Africa. Some have called it the \u201cSwitzerland of Africa\u201d\u2014but to them, this is simply Uganda: a place whose natural beauty and warmth need no comparison.Amidst this landscape live over 300 smallholder farmers and a growing team of agronomists who joined the Mountain Harvest network in 2023. Their work in Kigezi reflects our belief that transformation begins locally\u2014by strengthening producers and redefining how the world experiences Ugandan coffee.That same year, the Mountain Harvest award-winning Processing Team traveled to Kigezi to collaborate with Kigezi Valley Coffee (KVC), sharing lessons from Mount Elgon to build foundations in quality and business operations. Now in their second season, KVC is fully part of Mountain Harvest\u2019s operations\u2014proof of what can happen when shared values, curiosity, and commitment to excellence take root.Today, they're redefining what the \u201cGorilla Highlands\u201d can stand for. Beyond tourism and familiar tropes, it represents a new story of Ugandan coffee\u2014one where local teams lead with integrity, communities thrive through partnership, and quality becomes a symbol of progress. This is what Mountain Harvest stands for: excellence that begins at the source, and a belief that Uganda itself is the benchmark.SL14, SL28, Nyasaland, Bugisu"],["Sumatra","Grade 1 - DP - FLO ID 38884","25567","Aceh",null,"Wet-Hulled","\n\t\t\t\t\t<\/a>","Tobacco and cedar flavors with acidy acidity and mild sweetness. Ateng, Bor Bor, Catimor, and Timor"],["Brazil","Natural","24654","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Almond with mellow fresh citrus and peanut butter flavors. Mild acidity and sweetness. Common Brazilian Varieties"],["Burundi","Masha - Kayanza - Honey","24820","Kayanza","Masha","Honey","\n\t\t\t\t\t<\/a>","Dried fruit, fresh cascara, and caramel flavors with sparkling acidity and clean fruit-like sweetness. Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Masha coffee washing station shares its name with the sub-hill upon which it stands and is actually more famous for its cattle than its coffee (the sub-hill that is). The name Masha is derived from the Kirundi word \u201camasho\u201d meaning \u201cherds of cattle\u201d. The sub-hill has been a cross road for many herds in the region and many of the local herders even have a unique greeting for each other, used only in these parts which is appropriate considering that 70% of them own cows. They will say \u201cgira amasho\u201d towards one another meaning owner of cows and the abundance of cattle was even a reason for many Kings fighting over the territory in order to claim ownership over the vast herds of livestock. Apart from cows and coffee, the hill on which the station is found, Gihororo, is named after the imihororo trees from which the locals weave traditional clothing making this region truly abundant in precious resources to its people. The station did experience its fair share of difficulties, especially when the country was in a period of turmoil. In 1997, the storage facility and main house at the station was burnt down by rebels during the political conflict in Burundi.Bourbon"],["Brazil","Natural - Fazenda Santa Lucia - Yellow Bourbon","22964","Minas Gerais","Fazenda Santa Lucia","Natural","\n\t\t\t\t\t<\/a>","Fresh coffee cherry with mild almond flavors with mild tart acidity. Fazenda Santa Lucia producer H\u00e9lcio Carneiro Pinto has been working in coffee since he was 15 years old, helping his mother produce and process crops. In 1976, H\u00e9lcio married Glycia Pereira Carneiro and began to manage Santa Lucia. In the 1990s, H\u00e9lcio was one of the founders of Aprocam, a group of pioneers that began a movement for the pursuit of quality coffee in the region of Carmo de Minas. Aprocam introduced the idea of processing pulped naturals on Carmo de Minas and H\u00e9lcio was the first producer to get the machines for this process.Since that development at Santa Lucia, H\u00e9lcio has worked with universities and scientists, and he has taken trips to other coffee-producing countries to further his knowledge of the production of specialty coffee.Today, H\u00e9lcio and Fazenda Santa Lucia maintain a worldwide reputation for quality Brazilian coffees.Fazenda Santa Lucia is740 hectares with 83 hectares of coffee.Yellow Bourbon"],["Ecuador","July Jumbo - Finca Yum&Boss - Sozoranga - Sidra - Double Fermentation - Washed","25140","Loja","July Jumbo","Washed","\n\t\t\t\t\t<\/a>","Lots of cola with toffee and mild fresh lime and raisin flavors. Tangy acidity and good sweetness. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Sidra"],["Ecuador","Pablo Ponce - Finca San Pablo - Sidra - Washed","23727","Pichincha","Pablo Ponce","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus, perfume, and caramel flavors with tart acidity and fruit-like sweetness. Pablo Ponce is a coffee producer, but he developed a taste for fine coffees while he was living in Milan, Italy. He owns and manages Finca San Pablo in the Pichincha region.Sidra"],["Brazil","Natural","24667","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond flavor with mild acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","24668","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mild graham flavor with good acidity and mellow sweetness. Common Brazilian Varieties"],["Brazil","Natural","24669","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Graham and mild almond flavors with mellow acidity and sweetness. Common Brazilian Varieties"],["Brazil","Natural","25071",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond flavors with mild mineral saltiness and acidity. Common Brazilian Varieties"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25225","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Lots of almond and graham with mild dried citrus flavors. Mineral mouthfeel with mellow candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","EP","25429",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow fruit, almond, and pecan flavors with mild acidity and sweetness. Castillo, Caturra, Colombia"],["Guatemala","Huehuetenango - Waykan","25701","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Graham, savory, and mellow praline flavors with tart acidity and mild syrupy sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan - SL-28- White Honey","25776","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Strong fresh pear with golden raisin, vanilla, and mellow caramel flavors. Tons of syrupy sweetness with complex tartaric acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca El Venado - El Plan - SL-28- White Honey","25777","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Strong fresh pear with golden raisin, vanilla, and mellow caramel flavors. Tons of syrupy sweetness with complex tartaric acidity. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca Esp\u00edritu San Luis - SL-28 - Anaerobic - Honey","25778","West Valley","Cerro San Luis Micromill","Honey","\n\t\t\t\t\t<\/a>","Cooked apple, orange, floral, and mild savory flavors with tons of juicy acidity and clean fruit-like sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - La Loma - SL-28 - White Honey","25779","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Tons of sugar cane juice with vanilla, toffee, and floral flavors. Lots of tangy acidity and syrupy sweetness. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Cerro San Luis Micromill - Finca La Alquimia - Los Cipreses - SL-28 - White Honey","25780","West Valley","Cerro San Luis Micromill","White Honey","\n\t\t\t\t\t<\/a>","Lots of caramel with brown sugar, cooked pear, and fresh apple flavors. Tons of syrupy sweetness with a creamy mouthfeel. Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.SL-28"],["Costa Rica","Aguilera Brothers Micromill - San Roque - Yellow Honey","25781","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Costa Rica","Aguilera Brothers Micromill - San Roque - Yellow Honey","25782","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Costa Rica","Aguilera Brothers Micromill - San Roque - Yellow Honey","25783","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Guatemala","Huehuetenango \/ TBD","25791","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Idido","22264","Yirgacheffe","Idido","Washed","\n\t\t\t\t\t<\/a>","Fresh peach with mild vanilla flavours. Delicate fruit-like sweetness and mellow juicy malic acidity. The Idido Washing Station, located in the Idido village, or kebele, and operated by Ardent Coffee Exporter, serves the villages surrounding Yirgacheffe town, including Idido, Aricha, Worka, Chelbesa, and Halabariti. 1200 farmers regularly deliver cherry throughout the November-January harvest season.The Malebo Project is a coffee line by Idido Washing Station, exclusive to Cafe Imports, where Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido\u2019s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.$0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood. For more information, visit Ardent\u2019s website.Heirloom Ethiopian Varieties"],["Java","Frinsa Collective - Lactic - Natural","24610","West Java","Frinsa Collective","Natural","\n\t\t\t\t\t<\/a>","Vanilla, cooked plum, and cooked red grape with mild chocolate flavours. Winey acidity and mellow syrupy sweetness. The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The \"collective\" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. According to green-coffee buyer Piero Cristiani, Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7\u201310 days.Andungasari, Bor Bor, Kartika, Ateng"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Wush Wush - Natural","24981","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Caramel, jammy strawberry, and cooked strawberry with mellow milk chocolate flavours. Complex acidity and sugary sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Wush Wush"],["Bolivia","Antonio Mamani - Finca El Mirador - Pacamara - Natural","25034","La Paz","Antonio Mamani","Natural","\n\t\t\t\t\t<\/a>","Strong jammy blackberry with cola flavors. Lots of sweetness and balanced acidity. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Pacamara"],["Bolivia","Felipe Guarachi Tola - Finca Chuquiago - Java","25035","La Paz","Felipe Guarachi Tola","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine with mild fresh citrus and sugar browning flavors. Good sweetness and mellow sparkling acidity. Finca Chuquiago, owned by Felipe Guarachi Tola, is located in Bolivia's La Paz region. The farm is renowned for producing the Java coffee variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from the region's fertile soils and favorable climate, ideal for cultivating specialty coffee.The name \"Chuquiago\" is derived from \"Chuquiago Marka,\" the indigenous Aymara name for the area that is now La Paz, Bolivia. This historical reference reflects the farm's deep connection to the region's cultural heritage. Java"],["Bolivia","Roxana Chambi - Finca San Lorenzo - Red Catuai","25036","La Paz","Roxana Chambi","Washed","\n\t\t\t\t\t<\/a>","Cooked apricot with mild caramel flavors. Sparkling acidity and good sweetness. San Lorenzo is a farm owned and operated by Roxana Chambi in the Caranavi province of La Paz. It was founded in 2019. The 5-hectare farm sits at about 1550 masl. Coffee is picked by hand and dried naturally under the sun to the desired moisture content.Red Catuai"],["Bolivia","Antonio Mamani - Finca El Mirador - Catuai - Anaerobic - Natural","25037","La Paz","Antonio Mamani","Natural","\n\t\t\t\t\t<\/a>","Lots of fresh mango with mild vanilla flavors. Juicy acidity and good sweetness. Finca El Mirador, owned by Antonio Mamani, is a distinguished coffee farm located in the Caranavi province of Bolivia's La Paz Department. Situated at elevations between 1,550 and 1,650 meters above sea level, the farm benefits from the region's fertile soil and favorable climate, ideal for cultivating specialty coffee varieties.Antonio Mamani is recognized for producing exceptional varieties like Gesha and Pacamara among others. The Mamani family has a rich history in coffee cultivation, with over 50 years of experience in the Yungas region. Their dedication to quality and sustainable farming practices has positioned Finca El Mirador as a notable producer in Bolivia's specialty coffee industry. The farm's commitment to excellence contributes to the region's reputation for high-quality coffee production.Through meticulous cultivation and processing techniques, Finca El Mirador continues to deliver exceptional coffees that are highly sought after by coffee enthusiasts worldwide. The farm's success reflects the dedication and expertise of Antonio Mamani and his family in the art of coffee production.Catuai"],["Bolivia","Juan Carlos Huanca - Finca La Asunta - Gesha","25038","La Asunta","Juan Carlos Huanca","Washed","\n\t\t\t\t\t<\/a>","Fresh apple flavors with mellow balanced acidity and sweetness. Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm. From Juan:The municipality of La Asunta is located in the central part of the province of Sud Yungas, in the center-east of the department of La Paz. La Asunta presents a very rugged topography, with irregular reliefs of hills with very pronounced slopes. The municipality's water resources are fed by innumerable waterfalls up to 400 meters high, with large flows, the main rivers being the Boop\u00ed and Cotacajes. The region has a warm climate with an average temperature of 28 \u00b0C, registering a low in winter of 19 \u00b0C and a humidity of 70%, with rainfall in normal years of 1,300 mm.2. La Asunta is located 217 kilometers by road to the northeast of the city of La Paz, capital of the department. Crop production is at the center of a coffee plantation development program to replace surplus coca crops. Coffee, which meets high quality standards, represents a viable agricultural alternative for local communities.I was born in the Camacho province and I arrived in the Yungas in 1992 with my father who was a coffee grower. In 2004 I was able to buy my own land and planted Creole variety but the disease ruined everything. After that I had to start over and I planted catua\u00ed and Geisha and took care of them a lot, since then I have been in specialty coffees and I can take care of my three children with this.Most of the coffee in Bolivia comes from Caranavi in the Nor Yungas region. We are in La Asunta, Sud Yungas, which is of a different origin within the same country. This region is characterized by producing the Coca leaf, although in recent years this production overflowed, almost irreversibly affecting the fertility of the region. By planting coffee as an alternative product, we reduce coca production and recover biodiversity since coffee needs shade. In addition, unlike coca, we seek to have natural fertilizers so that our soils are fertile for many more years.To all those who are drinking this coffee, I hope you enjoy it a lot. After a fall, the most important thing is to get up and continue with more strength, learning from the mistakes that are made. I lost almost all of the first plantation I had because it got sick and I didn't know how to control the pests. I felt devastated since I had spent a lot of money and also had my small children. Despite the difficulties we went through and thanks to the support, not only physical but also moral, that my wife gave me, we managed as a family and tried again to plant coffee. Now we are taking the risk of producing exotic varieties and we are doing much better than we were before. It is never too late for a new beginning.Gesha"],["Bolivia","Jhonny Corina - Finca La Asunta - Java","25039","La Paz",null,"Washed","\n\t\t\t\t\t<\/a>","Milk chocolate with mild cooked peach flavors. Good sweetness and mellow balanced acidity. Java"],["Colombia","Manos Juntas Micromill - Sotar\u00e1 - Cauca - Castillo - Natural","25050","Cauca",null,"Natural","\n\t\t\t\t\t<\/a>","Cooked passion fruit and caramel flavors with juicy acidity and syrupy sweetness. Castillo"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Lactic - Washed","25180","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Mild burnt sugar, cooked stone fruit, dried fruit, and malt flavours with mellow acidy acidity and sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Brazil","Screen 16\/17","22945",null,null,"Natural","\n\t\t\t\t\t<\/a>","Graham flavor with mild acidity. Common Brazilian Varieties"],["Kenya","Karimikui - AA - Kirinyaga","23670","Kirinyaga","Karimikui","Washed","\n\t\t\t\t\t<\/a>","Jammy grapefruit and fresh papaya with mellow cooked red grape flavors. Juicy acidity and sugary sweetness. RUNG\u2019ETO FARMERS COOPERATIVE SOCIETY LIMITEDHistorical Background: Farmers in Rung\u2019eto planted their first coffee trees in I953. The co-op has three wet mills: Kii, Karimikui, and Kiangoi. The co-op is located within Ngariama location, Gichugu division, Kirinyaga East district on the Southern slopes of Mount Kenya.Management & Membership: The co-op is managed by an elected board of seven members, two elected from each factory catchment. Each member represents an electoral zone in the larger Rung\u2019eto sublocation. Currently the co-op has 25 permanent staff members who are headed by a secretary manager. The secretary manager oversees the day-to-day running of the co-op under the supervision of the board.The three wet mills in the co-op have a combined membership of 2,858 active farmers.Batian, SL28, SL34, Ruiru 11"],["El Salvador","Finca Los Naranjos - SL-28 - Carbonic Maceration - Honey","24453","Apaneca","Finca Los Naranjos","Honey","\n\t\t\t\t\t<\/a>","Lots of clove with burnt sugar, fresh red grape, and cooked citrus flavors. Intense tart acidity and sugary sweetness. Finca Los Naranjos began in 2015 as a hobby by a group of high school friends. When they acquired the 38.5-hectare farm, it had been abandoned for many years and was in a state of chaos. It was a challenge to transform a forgotten farm into a center that now employs more than 200 families in the surrounding communities. They went through many stages of learning along the way to make the dream of running a successful farm a reality. From here they hope to continue building on their progress to make Los Naranjos a well-known and respected farm that stands out in the world. Currently, the farm also boosts coffee appreciation and consumption through a tourist center called Entre Caf\u00e9 Experience.Their coffee is 100% shade-grown with different species of shade trees native to the mountainous area. Since their farm converges with the protected area of \u200b\u200bthe mountain, they have native wildlife such as deer, cotuza, armadillo, toucans, parakeets, and squirrels, among others.Los Naranjos faces struggles seen across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFull-Washed ProcessIn the full-washed process, it is important to highlight that after pulping, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds to avoid the risk of uncontrolled or unwanted fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for a parchment coffee has an average duration of 22 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The parchment coffees are then placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Anaerobic Natural ProcessFor the anaerobic natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for natural anaerobic coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened. Los Naranjos carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.SL-28"],["Colombia","EP","24690",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow cocoa, amaretto, and fresh coffee cherry flavors with good acidity and mild sweetness. Castillo, Caturra, Colombia"],["Uganda","Mount Elgon - Honey A+","24910",null,null,"Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon SL14, SL28, Nyasaland, Bugisu"],["Papua New Guinea","Ulya","22838","South Wahgi District",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow pecan flavors with acidy acidity and mild sweetness. Arusha, Bourbon, Typica"],["Colombia","Cauca","24692","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy plum, cooked nectarine, and dark chocolate flavours with balanced acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Cauca","24692-2","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy plum, cooked nectarine, and dark chocolate flavours with balanced acidity and fruit-like sweetness. Castillo, Caturra, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24729","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Caramelizing and jammy cascara with mellow cooked orange and pecan flavours. Syrupy sweetness and mild juicy acidity. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","ASMUCAFE - El Tambo - Cauca - Castillo & Colombia","24729-2","Cauca","Women ASMUCAFE","Washed","\n\t\t\t\t\t<\/a>","Caramelizing and jammy cascara with mellow cooked orange and pecan flavours. Syrupy sweetness and mild juicy acidity. ASMUCAFE stands for Asociaci\u00f3n de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. \"Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness,\" they say. A special price premium is added to this coffee which is used towards projects aimed at female empowerment in the association. The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual \"double\" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8\u201312 daysCastillo, Colombia"],["Colombia","FUDAM - La Uni\u00f3n - Nari\u00f1o - Castillo & Colombia - FLO ID 38797","24732","Nari\u00f1o","FUDAM","Washed","\n\t\t\t\t\t<\/a>","Cooked plum, cooked red grape, and toffee with mellow pecan flavours. Tart acidity and mild candy-like sweetness. Fundaci\u00f3n Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance\u2013certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Uni\u00f3n in Nari\u00f1o, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association\u2019s leadership explained, \u201cThis is just how we live, these are our values and our way of life.\u201dThe farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16\u201324 hours dry. The coffees are generally washed two or three times before being dried either in small \"casa elbas,\" mechanical dryers, or parabolic dryers. The mechanical drying takes between 25\u201340 hours, while the other drying structures can take up to 15 days.Castillo, Colombia"],["Colombia","Nari\u00f1o","24880","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked plum and peanut butter flavours. Acidy acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Colombia","Nari\u00f1o","24880-2","Nari\u00f1o",null,"Washed","\n\t\t\t\t\t<\/a>","Chocolate with mellow cooked plum and peanut butter flavours. Acidy acidity and mild candy-like sweetness. Castillo, Caturra, Colombia"],["Bolivia","Felipe Guarachi Tola - Finca Chuquiago - Pacamara","25042","La Paz","Felipe Guarachi Tola","Washed","\n\t\t\t\t\t<\/a>","Intense caramel with cooked berry and mellow dried plum flavours. Juicy acidity and good sweetness. Finca Chuquiago, owned by Felipe Guarachi Tola, is located in Bolivia's La Paz region. The farm is renowned for producing the Java coffee variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from the region's fertile soils and favorable climate, ideal for cultivating specialty coffee.The name \"Chuquiago\" is derived from \"Chuquiago Marka,\" the indigenous Aymara name for the area that is now La Paz, Bolivia. This historical reference reflects the farm's deep connection to the region's cultural heritage. Pacamara"],["Bolivia","Juan Carlos Mamani - Finca Las Lomas - Red Catuai - Natural","25043","Caranavi","Juan Carlos Mamani","Natural","\n\t\t\t\t\t<\/a>","Vanilla and cooked mango with mellow dark chocolate flavours. Syrupy sweetness and winey acidity. Las Lomas was founded in 2004 by Juan Carlos Mamani in the Caranavi region of Bolivia. The 5-hectare farm contains 1.5 hectares of coffee plants and sits at an elevation of 1700 masl. Coffee is harvested manually from July through September and is dried naturally on raised beds.Red Catuai"],["Bolivia","Asociaci\u00f3n de Productores de Caf\u00e9 Ecol\u00f3gico Regional Larecaja - APCERL \u2013 Bird Friendly Program","25041","La Paz","Asociacion de Productores de Cafe Ecologico Regional Larecaja","Washed","\n\t\t\t\t\t<\/a>","Dried pear, milk chocolate, and caramel flavours with balanced acidity and good sweetness. APCERL was founded on July 30, 2001, by 120 coffee producers. In 2003, the association participated in the Tasting the Peak of the Mountain event, achieving a score of 85.78 points, marking the beginning of their entrance into the Specialty Coffee market. In 2006, with the collaboration of the Federation of Bolivian Coffee Growers, the association exported three containers with Organic Certification to Holland, Germany, and the United States. This association has long been an example of specialty production in Bolivia.The seven coffee-producing communities of APCERL are located within a subtropical region of valleys that are part of Madidi National Park. The association has been Organic Certified since 2002, and since 2014, they have obtained the \"Bird Friendly\" distinction, awarded by the Smithsonian Institution. They believe that shade-grown coffee production is an effective tool for environmental conservation, and hope to establish business links with coffee buyers and roasters who appreciate and recognize the conservation efforts made by coffee producers within protected areas and national parks. Coffee cultivation, under agroforestry systems, is a sustainable way to conserve the area\u2019s fragile biodiversity and create connection corridors for wildlife.For processing, coffees are harvested, pulped that day, and fermented for 12-18 hours before being washed and dried.APCERL describes the association as valuable in terms of members\u2019 experience and solvency in the management of coffee cultivation and, above all, the commitment they demonstrate in establishing environmentally sustainable production systems.Catimor, Catuai, Caturra"],["Bolivia","Organic - Finca Aurora Machaca - Red Catuai & Typica","25040","La Paz","Finca Aurora Machaca","Washed","\n\t\t\t\t\t<\/a>","Dried apple with mellow chocolate and malt flavours. Good sweetness and mild juicy acidity. Finca Aurora Machaca, established in 2011 by Jhony Machaca, is located in the Caranavi region of La Paz, Bolivia. The farm encompasses 9 hectares, with 3.5 hectares dedicated to coffee cultivation, primarily focusing on the Red Catuai variety.Situated at an elevation of approximately 1,550 meters above sea level, the farm benefits from favorable growing conditions that contribute to the quality of its coffee.The harvest period spans from June to September, during which cherries are hand-picked at peak ripeness. Post-harvest, the coffee is predominantly processed using natural drying methods on raised beds, a practice that enhances the beans' inherent sweetness and complexity.Jhony's commitment to quality and sustainable farming practices has positioned Finca Aurora Machaca as a notable producer in Bolivia's specialty coffee scene. The coffees from this farm are celebrated for their clean and aromatic profiles, often exhibiting flavors of red currant, apricot, and brown sugar.This dedication not only elevates the farm's offerings but also contributes to the broader recognition of Bolivian coffees in the international market.Red Catuai, Typica"],["Ethiopia","Single Farmer Project \u2013 Mr. Bekele Gemeda - Grade 1 - Halo Beriti","25582","Yirgacheffe","Mr. Bekele Gemeda","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and fresh peach with mellow fresh apple blossom flavours. Delicate fruit-like sweetness and balanced acidity. This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn\u2019t find another job in towns. Mr Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.Mr Bekele Gemeda was incredibly grateful to see the care he has put into his coffee showed well enough in the cup to have his coffee kept separate, something that is rare in Ethiopia. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Tadese Teko - Grade 1 - Halo Beriti","25583","Yirgacheffe","Mr. Tadese Teko","Washed","\n\t\t\t\t\t<\/a>","Lots of fresh passion fruit with fresh apricot and caramel and mild dark chocolate flavours. Sparkling acidity and clean fruit-like sweetness. This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe. Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales. Farmers in the area usually create natural fertilizer utilizing waste and no chemical fertilizer is applied for coffee grown in such areas. Besides supplying their coffee most small-holder farmers in the area also work in the washing stations as laborers to get extra income during the picking season. Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality. Heirloom Ethiopian Varieties"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","22653","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Cocoa and praline with mild fresh fruit flavors. Tart citric acidity and candy-like sweetness. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["India","Ratnagiri Estate - Plantation A","22804","Karnataka","Ratnagiri Estate","Washed","\n\t\t\t\t\t<\/a>","Mellow cooked melon and peanut butter flavors with mellow tart acidity and sweetness. The Western Ghats, or Sahyadri mountain range run parallel to the west coast of India, reaching into the Karnataka State. Westerly monsoon winds carry dense rain clouds that break on the intercepting mountain range, sustaining the rainforest's flora, fauna, and wildlife. Ratnagiri Estate is situated in the southwestern Ghat's foothills, where the mountain meets the Deccan Plateau near Bababudangiri, the birthplace of coffee production in India. This abundant mountainside is canopied by silver oak trees, shading the coffee that\u2019s been grown below for generations. The Patre family founded Ratnagiri Estate in 1927, and Ashok Patre assumed ownership in 1989. Since then, Ashok has revolutionized coffee production on his farm and in India. India may not be well-known for its specialty coffee production, but in recent years, we\u2019ve been consciously sampling more coffee from here in search of a source to introduce India microlots to our offerings. We met Ashok Patre a few times and finally sampled his coffees in early 2023. Using our cupping form, The Coffee Rose, the quality of the offerings was evident. As Ashok told us, \u201cSlowly, we were successful because the coffee spoke for itself\u2026 It was a long journey, but well worth it because we were able to showcase that even India can produce some really good specialty coffees. We are proud to offer these coffees today.Converting from a traditional coffee farm to a specialty-focused operation is a risk, especially within a country where nearly 75% of the coffee produced is Robusta. After taking over the farm in 1989, Ashok only practiced washed processing like his family before him. In 2010, though, he noticed the single-origin trend in cafes and the industry\u2019s push for higher-quality offerings. In 2016, Ashok produced his first honey-processed coffees and slowly started adapting production toward specialty to meet this demand. The risk in this change was finding customers, but the reward was surviving the rising cost of inputs and labor and the pressure of climate change. Year by year, Ashok reevaluated all aspects of production. He began with cherries by implementing more selective picking over five to six rounds, followed by intensive sorting before processing. \u201cWe feel that is most important in Specialty to start with.\u201d He then invested in infrastructure by constructing a mill, drying houses, and a washing station outfitted with fermenters. Today, every aspect of production and process is controlled at Ratnagiri Estate, and 60% of the 117-hectare farm\u2019s volume is Specialty grade. Ashok is focused on eco-friendly farming \u2013 \u201cThe only thing we use is fertilizers, and in case we have a pest attack, it is always biological control\u2026 I have seen a lot of farms all over the world [who] by indiscriminate use of pesticides and herbicides\u2026ruin their farms.\u201d Varieties grown at Ratnagiri include Catuai, Catimore, Cauvery, SL-9, and Hemavathi intercropped with fine pepper. In processing, many unique modulations of washed, carbonic maceration naturals, anaerobic naturals, yeast-fermented naturals, aerobic fermented honeys, and their signature carbonic macerated washed are applied to individual varieties from specific farm subplots.Ashok\u2019s intention is to showcase India in a new form, and Ratnagiri Estate coffees do. We are grateful that Mr. Patre\u2019s interest in specialty coffee was sparked over 10 years ago and that these offerings have reached our warehouse. As Cafe Imports sources throughout more regions, we find ourselves walking through farms that, in previous years, would not have been considered a specialty source. The forward-thinking producer, though, challenges the industry\u2019s conception of what good coffee is and where it comes from, changing the landscape. Ashok is emblematic of this new era in coffee. Cauvery, Catuai, SL-9"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Caturra","23448","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Malt with mellow chocolate and cooked fruit flavors. Tart acidity and mild sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Caturra"],["Guatemala","ACODIHUE - FLO ID 5984","24192","Huehuetenango","ACODIHUE","Washed","\n\t\t\t\t\t<\/a>","Cocoa, mild cooked tropical fruit, and pecan flavors with mellow balanced acidity. ACODIHUE is a Fair Trade and Organic certified organization established in 1996. The cooperative is made up of top-level associations and community committees representing the individual producers. ACODIHUE promotes respect for their specific differences, such as rural life, diversity of cultures, gender and religious beliefs.Specifically, ACODIHUE is focused on poverty reduction and food insecurity of it's members. It contributes to projects co-financed by international and national organizations in the areas of health, education, food security, gender equity, agricultural production, and restoration\/conservation of the environment. ACODIHUE serves 16 municipalities in the department of Huehuetenango, two municipalities in San Marcos, and two in Totonicap\u00e1n. Over 40,000 farmers are members of this Coop. ACODIHUE's coffee comes from 71% of indigenous women coffee producers in the mountainous territory of Cuchumatanes, Huehuetenango, with an average altitude of 1,500 meters (4,920 feet) above sea level. They utilize a traditional way of processing: natural fermentation, manual selection and drying in the sun. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Uganda","Kigezi Valley - Anaerobic Natural","24935","Western Region","Kigezi Valley","Natural","\n\t\t\t\t\t<\/a>","Strong cooked coffee cherry with dried berry, pecan, and mellow kahlua flavors. Winey acidity and mild candy-like sweetness. In the far southwest of Uganda, the Kigezi Highlands stretch across Kabale, Kisoro, Kanungu, and Rukungiri districts, bordered by Rwanda to the south and the Democratic Republic of Congo to the west. Nestled between the Virunga Massif and the terraced hills surrounding lakes Bunyonyi and Mutanda, Kigezi is among the most breathtaking landscapes in East Africa. Some have called it the \u201cSwitzerland of Africa\u201d\u2014but to them, this is simply Uganda: a place whose natural beauty and warmth need no comparison.Amidst this landscape live over 300 smallholder farmers and a growing team of agronomists who joined the Mountain Harvest network in 2023. Their work in Kigezi reflects our belief that transformation begins locally\u2014by strengthening producers and redefining how the world experiences Ugandan coffee.That same year, the Mountain Harvest award-winning Processing Team traveled to Kigezi to collaborate with Kigezi Valley Coffee (KVC), sharing lessons from Mount Elgon to build foundations in quality and business operations. Now in their second season, KVC is fully part of Mountain Harvest\u2019s operations\u2014proof of what can happen when shared values, curiosity, and commitment to excellence take root.Today, they're redefining what the \u201cGorilla Highlands\u201d can stand for. Beyond tourism and familiar tropes, it represents a new story of Ugandan coffee\u2014one where local teams lead with integrity, communities thrive through partnership, and quality becomes a symbol of progress. This is what Mountain Harvest stands for: excellence that begins at the source, and a belief that Uganda itself is the benchmark.SL14, SL28, Nyasaland, Bugisu"],["Brazil","Natural \u2013 Fazenda Severino \u2013 Yellow Bourbon","25786","Minas Gerais","Fazenda Severino","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Severino is located in the Alto Parana\u00edba region in the state of Minas Gerais. It is characterized by well-defined climatic seasons, with good annual precipitation rates, creating ideal conditions for coffee production. Vicente Evangelista Salviano started with 70 ha of land in a remote area with no mechanical resources. Salviano and his wife Helena came from families with coffee in their blood and began the long, challenging journey of building up the farm. There was no trace of previous agricultural activity on the land, and the whole region was degraded after being previously used in rudimentary ways as a cattle pasture.There was no road or facilities to the farm, so everything had to come from afar over 18 kilometers of rough dirt road. However, they had a lot of hope and determination and persevered. Salviano first planted 30 ha of coffee plants. Over time the area was rebuilt and recovered from any previous degradation becoming green, fertile, and prosperous. Subsequently, they acquired six neighboring properties to increase capacity.Fazenda Severino aims to combine social, environmental, and economic factors to maintain their efforts and continue to see the farm thrive. Today, the entire region has more than three million coffee trees planted, reinforcing their belief that it had a prosperous future, where everything was cultivated with a lot of dedication, effort, and personal resources.Yellow Bourbon"],["Brazil","Estate Peaberry","25787",null,null,"Pulped Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Brazil","Natural","25785",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["Ecuador","July Jumbo - Finca Yum & Boss - Sozoranga - Sidra - Double Fermentation - Washed","25148","Loja","July Jumbo","Washed","\n\t\t\t\t\t<\/a>","Tons of cooked peach with cooked green grape and mellow caramel flavours. Juicy acidity and good sweetness. Nestled in the picturesque canton of Sozoranga, in the province of Loja, the Jumbo family\u2019s coffee farm is a testament to tradition, innovation, and sustainability. The farm\u2019s origins trace back to a small plot sown with Typica Criollo coffee by the family\u2019s first generation. With a deep-rooted passion for coffee cultivation, the second generation, led by July, embarked on an ambitious specialty coffee project.Determined to refine their craft, the family sourced high-quality Sidra seeds from the northwest region of Pichincha. They meticulously carried out the entire germination and sowing process, leveraging Sozoranga's unique climate\u2014characterized by its dry conditions and mountainous terrain between plateaus and ridges\u2014which is ideal for coffee cultivation.Sozoranga has gained recognition for producing exceptional coffee, with many local producers achieving prominence in national and international competitions. Inspired by this reputation, the Jumbo family is committed to creating a sustainable and profitable farming model that not only honors their heritage but also elevates the quality of their coffee.In 2024, the family introduced post-harvest processing at the end of the coffee season, marking a significant step forward in their journey. With plans to integrate technical advice and advanced methods from the start of the 2025 season, they aim to continually enhance the quality of their coffee, ensuring it meets the high standards of specialty coffee enthusiasts worldwide.This farm is more than a business\u2014it\u2019s a legacy of passion, hard work, and an enduring commitment to excellence.Sidra"],["Ecuador","Leopoldo Andrade - Finca La Josefina - El Napo - Sidra - Anaerobic - Washed","25150","Pichincha","Leopoldo Andrade","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and cocoa with mild cooked stone fruit and caramel flavours. Acidy acidity and mellow fruit-like sweetness. La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.Sidra"],["Ecuador","Maputo - Finca Maputo - Sidra - Honey","25179","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Strong vanilla with chocolate, cooked red grape, and cooked tropical fruit flavours. Complex acidity and mild candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Sidra"],["Ecuador","Maputo - Finca Maputo - Gesha - Honey","25181","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Vanilla, jammy blackberry, and cooked pineapple flavours with sparkling acidity and sugary sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Gesha"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Honey","25182","Pichincha","Maputo, Hakuna Matata","Honey","\n\t\t\t\t\t<\/a>","Vanilla, dark chocolate, cooked cherry, and cooked red grape flavours with winey acidity and candy-like sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Ecuador","Maputo - Finca Hakuna Matata - SL-28 - Washed","25183","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Strong brown sugar with jammy plum and cooked pear and mellow pecan flavours. Juicy acidity and good sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.SL-28"],["Ecuador","Maputo - Finca Hakuna Matata - Typica - Washed","25184","Pichincha","Maputo, Hakuna Matata","Washed","\n\t\t\t\t\t<\/a>","Cooked pear, fresh orange, and chocolate with mellow caramel flavours. Piquant acidity and good sweetness. The farms Maputo and Hakuna Matata are owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying.The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion\u2014coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.Together, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.Typica"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24083","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh lemon, fruit, and graham flavors with tart acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Guatemala","Huehuetenango - Waykan","23592","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, dried citrus, and fresh berry flavors with tart acidity and candy-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 2 - Shakiso","25808","Guji",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of fresh cherry with tofffee, fresh red grape, and cocoa flavors. Winey acidity and fruit-like sweetness. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Gogogu","25809","Guji","Gogogu","Natural","\n\t\t\t\t\t<\/a>","Strong fresh red wine and cooked strawberry with panela and dark chocolate flavors. Lots of clean fruit-like sweetness and winey acidity. This coffee comes from the Gogogu washing station in the Kofee district of Guji, Ethiopia. This washing station produces both washed and natural coffees in the traditional Ethiopian way of processing ripe cherries. Over 700 farmers deliver cherry here from roughly 5km in each direction from the mill. Average farm size is roughly 2 hectares and coffee is the main source of income in this region. Average rainfall here is 1600-200mm and they typically are picking coffee from mid-December through the end of February. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Mirado","25802","Sidama",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of fresh raspberry and cooked strawberry with brown sugar and caramel flavors. Tangy acidity and syrupy sweetness. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25800","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, dark chocolate, jammy red wine, and fresh blueberry flavors. Intense tart acidity with clean fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Chelchele","25801","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Caramel, dark chocolate, jammy red wine, and fresh blueberry flavors. Intense tart acidity with clean fruit-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Mengeche Derso - Grade 1 - Halo Beriti","25811","Yirgacheffe","Mr. Mengeche Derso","Natural","\n\t\t\t\t\t<\/a>","Intense fresh strawberry with fresh elderflower, jammy red wine, and mild fresh apple blossom flavors. Lots of clean fruit-like sweetness with juicy acidity. Mr. Mengeche Derso owns and operates 15 hectares of land in the highlands of Gedeo Zone, located in the Southern Region of Ethiopia. This region, and Gedeo Zone in particular, is renowned for its production of high-quality Yirgachefe coffee. At 62 years old, Mr. Mengeche brings 62 years of farming experience to the area. His dedication to producing top-quality coffee has earned him recognition from government organizations.Mr. Mengeche has 12 children. Along with four of his children, he actively works on the coffee farm. They use natural fertilizers such as animal manure and plant remnants to enrich the soil. His farm, situated at 2300 MASL, is one of the many in the area known for producing premium coffee.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Nensebo","25806","Sidama","Nensebo","Natural","\n\t\t\t\t\t<\/a>","Vanilla, fresh jasmine, chocolate, and perfume floral flavors. Intense boozy acidity with clean fruit-like sweetness. The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area, the Nansebo woreda. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24\u201348 hours, and washed before being dried on raised beds for 12\u201315 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Nensebo (CBC ET-BIO-149)","25812","Sidama","Nensebo","Natural","\n\t\t\t\t\t<\/a>","Vanilla, fresh jasmine, chocolate, and perfume floral flavors. Intense boozy acidity with clean fruit-like sweetness. The Testi West Arsi Washing Station was established in 2010 and serves about 850 smallholder producers in the area, the Nansebo woreda. The farmers deliver their cherry to the washing station, where it is depulped, fermented for 24\u201348 hours, and washed before being dried on raised beds for 12\u201315 days.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Peru","David Ojeda - Finca El Palto - Ihuamaca - Gesha - Washed","23386","Cajamarca","David Ojeda","Washed","\n\t\t\t\t\t<\/a>","Cacao and fresh blueberry with mellow jammy red grape and vanilla flavours. Sugary sweetness and winey acidity. Finca El Palto, owned by David Ojeda, is nestled in the picturesque region of Ihuamaca, within San Ignacio in the Cajamarca region of Peru. The farm began as a one-hectare plot, a labor of love made possible by selling land in the jungle and relocating to David's home province. Today, Finca El Palto represents not just a source of income but a way of life centered on family, hard work, and a commitment to quality. The farm now has 3.5 hectares of coffee.The coffee cultivation process on Finca El Palto is both meticulous and traditional. Harvesting is done manually, ensuring only the ripest cherries are selected. Fermentation is carried out for 30 hours in bags and sacks, while washing is performed in a vat tank. Drying takes place in specialized drying modules or bubble tents over a period of 15 to 20 days, allowing the beans to develop their full flavor potential.David employs sustainable practices on his farm, relying primarily on machete weeding and enlisting the help of his large family for all stages of the coffee-growing season, including harvesting, fertilizing, and maintenance. The family\u2019s collective effort ensures that the farm operates efficiently and reflects their shared dedication to its success.Finca El Palto is more than just a coffee farm\u2014it's a vision for the future. David aims to expand his coffee production by planting more varieties to improve both yield and quality. The farm also supports his aspirations for his children\u2019s education and additional sources of income, such as cattle raising and poultry farming, which complement the family\u2019s nutrition and sustainability goals.For David Ojeda, Finca El Palto is a business, a livelihood, and a legacy, nurtured with care to sustain his family and produce high-quality coffee that embodies the dedication and spirit of the Cajamarca region.Gesha"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","25409","Guji","Kayon Mountain Farm","Washed","\n\t\t\t\t\t<\/a>","Cooked peach and fresh hibiscus with mellow fresh apricot flavours. Sparkling acidity and mild delicate fruit-like sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Berhanu Kurse - Grade 1 - Banko Gotiti","25585","Yirgacheffe",null,"Natural","\n\t\t\t\t\t<\/a>","Lots of fresh hibiscus and caramel with mild milk chocolate flavours. Sparkling acidity and sugary sweetness. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Ocholo Bedecho - Grade 1 - Arsosala","25581","Guji","Mr. Ocholo Bedecho","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot and fresh strawberry with mild caramel flavours. Sparkling acidity and clean fruit-like sweetness. Mr Ocholo Bedecho owns 8 hectares of coffee land in Oromia Regional State Guji Zone, Urga district. His farm is located 12 km from small town called Haro Wachu. Most of his income comes from his coffee farm although he also processes some vegetables and Enset (false banana) for daily food from his back yard\/garden. He owns 8 hectares of land. His land size is one of the largest lands in size by the standards of the district he lives. Mr Ocholo is the father of two daughters and 6 sons and the family work on the farm full time. Through coffee, he has managed to send all his children to school although they help in the farm after school when they can. Heirloom Ethiopian Varieties"],["Ethiopia","Single Farmer Project - Mr. Gobena Bendo - Grade 1 - Banko Gotiti","25584","Yirgacheffe","Mr. Gobena Bendo","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and fresh peach with mellow cacao flavours. Sparkling acidity and clean fruit-like sweetness. Mr. Gobena Bendo is a 65-year-old farmer with a lifetime of experience in coffee production. He inherited 10 hectares of land from his father and hopes to pass it on to some of his children, who still live in the same village. For many years, he has relied on income from coffee production to support his livelihood. This income covers his expenses for health, transportation, and other daily needs.Mr. Gobena produces 7 to 8 quintals of coffee per hectare and also grows cereals on part of his land to meet his family\u2019s annual food consumption needs. To assist with the farmwork, he employs two part-time workers, in addition to the help he receives from his adult children, who live nearby with their parents.Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Qunqana","25675","Sidama","Qunqana","Washed","\n\t\t\t\t\t<\/a>","Fresh apricot, cooked berry, and caramel with mellow chocolate flavours. Syrupy sweetness and mild juicy acidity. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural - Anaerobic - Fazenda do Cruzeiro - Sancoffee - Yellow Catucai","23116","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Amaretto with mild cooked berry flavors. Winey acidity and a soft mouthfeel. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Yellow Catucai"],["Bali","Karana - Kintamani - Wet-Hulled","23337","Kintamani","Karana","Washed","\n\t\t\t\t\t<\/a>","Mellow spices and fruit flavors with good acidity. The Karana community represents a collective effort by 377 smallholder farmers in the Kintamani region of Bali, Indonesia. Rooted in the traditional Balinese community culture and practicing Hindu traditions, this group embodies a harmonious relationship between farming and local heritage. The farms, situated at an average elevation of 1,200 meters, span a total planted area of 477 hectares, cultivating S795 and Kartika coffee varieties.The small-holder farmers in the area employ a variety of processing methods, including natural, fully washed, anaerobic, honey, and wet-hulled techniques, showcasing their dedication to innovation and quality. These diverse processing techniques result in unique flavor profiles that reflect the distinctive terroir of the Kintamani region. In addition to coffee, the farmers also grow oranges, vegetables, and other crops, enhancing the biodiversity and sustainability of their farming practices.Sustainability lies at the heart of Karana's approach to agriculture. The contributing farmers utilize composting, avoid chemical sprays, and plant suitable overstory trees to promote ecological balance. A new cooperative dry mill, funded by private donations, will further support the farmers by providing accessible and efficient processing facilities during and after the harvest.The Karana community's vision is to establish itself as a trusted supplier of green coffee beans for both domestic and international markets. By integrating cultural traditions, sustainable practices, and community-driven innovation, the Karana group lot offers a vibrant representation of the Kintamani region's coffee heritage.S795, Kartika"],["Costa Rica","Helsar de Zarcero - Cascara Tea","24110",null,null,"Cascara","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["Guatemala","Huehuetenango - Waykan","24142","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee and chocolate flavors with good acidity and sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Uganda","Rwenzori Station - Washed","24856","Western Region","Rwenzori Station","Washed","\n\t\t\t\t\t<\/a>","Spices, mild kahlua, cooked citrus and cascara flavors with good acidity and mellow candy-like sweetness. Rwenzori Station is Mountain Harvest\u2019s hub of research and innovation in the Rwenzori Mountains of Western Uganda. Founded in 2017, Mountain Harvest was built on the belief that meaningful transformation must be led locally. Every region they serve has its own rhythm, traditions, and needs\u2014and their approach adapts to each one, building excellence from what already exists within the community.In the Rwenzori Mountains, tradition looks different from their home base at Mount Elgon in Eastern Uganda. Here, most households sell cherry rather than process parchment at home. The Rwenzori region has had a history of inconsistency, but Mountain Harvest knew that wasn't its whole story. True transformation comes when quality\u2014and people\u2014are invested in equally.To challenge Uganda\u2019s coffee status quo beyond Mount Elgon, they launched the Rwenzori Smallholder Project in 2022 on the \u201cMountains of the Moon.\u201d Their focus: to professionalize a team of local agronomists, strengthen technical processing expertise, and extend Mountain Harvest\u2019s hallmark farmer services to the districts of Kasese and Bunyangabu.The discovery phase began in 2022. They explored whether farmers would be interested in their methods, whether the region\u2019s coffees held untapped quality potential, and whether they could build a strong team of Ugandan professionals within the region. The results were immediate and inspiring\u2014proof of promise both in the cup and in the people.Today, the Rwenzori Project represents the next chapter in Mountain Harvest\u2019s mission: to demonstrate that excellence and impact can emerge from every corner of Uganda. With every purchase, you become part of this movement\u2014proving that quality coffee and transformative change are possible when solutions are built at the source, by the source.SL14, SL28, Nyasaland, Bugisu"],["Uganda","Rwenzori Station - Natural","24857","Western Region","Rwenzori Station","Natural","\n\t\t\t\t\t<\/a>","Tons of nutmeg with cooked coffee cherry and dried cascara flavors. Winey acidity and mellow candy-like sweetness. Rwenzori Station is Mountain Harvest\u2019s hub of research and innovation in the Rwenzori Mountains of Western Uganda. Founded in 2017, Mountain Harvest was built on the belief that meaningful transformation must be led locally. Every region they serve has its own rhythm, traditions, and needs\u2014and their approach adapts to each one, building excellence from what already exists within the community.In the Rwenzori Mountains, tradition looks different from their home base at Mount Elgon in Eastern Uganda. Here, most households sell cherry rather than process parchment at home. The Rwenzori region has had a history of inconsistency, but Mountain Harvest knew that wasn't its whole story. True transformation comes when quality\u2014and people\u2014are invested in equally.To challenge Uganda\u2019s coffee status quo beyond Mount Elgon, they launched the Rwenzori Smallholder Project in 2022 on the \u201cMountains of the Moon.\u201d Their focus: to professionalize a team of local agronomists, strengthen technical processing expertise, and extend Mountain Harvest\u2019s hallmark farmer services to the districts of Kasese and Bunyangabu.The discovery phase began in 2022. They explored whether farmers would be interested in their methods, whether the region\u2019s coffees held untapped quality potential, and whether they could build a strong team of Ugandan professionals within the region. The results were immediate and inspiring\u2014proof of promise both in the cup and in the people.Today, the Rwenzori Project represents the next chapter in Mountain Harvest\u2019s mission: to demonstrate that excellence and impact can emerge from every corner of Uganda. With every purchase, you become part of this movement\u2014proving that quality coffee and transformative change are possible when solutions are built at the source, by the source.SL14, SL28, Nyasaland, Bugisu"],["Mexico","Cristal","25244",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mild fresh citrus fruit and malt flavors with mild balanced acidity and sweetness. Bourbon, Typica, Mundo Novo"],["Ethiopia","Grade 2 - Chelbessa","25807","Yirgacheffe","Chelbessa","Washed","\n\t\t\t\t\t<\/a>","Cola, burnt sugar, and dried jasmine flavors with tons of tart acidity and mild sugary sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Chelbessa (CBC ET-BIO-149)","25813","Yirgacheffe","Chelbessa","Washed","\n\t\t\t\t\t<\/a>","Cola, burnt sugar, and dried jasmine flavors with tons of tart acidity and mild sugary sweetness. This coffee comes from the Chelbessa Washing Station in Yirgacheffe. Chelbessa is one of the largest \u201cKebeles\u201d or towns in Gedeb. This washing station receives coffee from nearly 500 farmers in the region. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["El Salvador","Luis Hernandez - Finca Cerro Negro - Cuscatleco - Washed","24579","Chalatenango","Luis Hernandez","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar with mild cooked blackberry, cooked tropical fruit, and chocolate flavours. Tangy acidity and mellow syrupy sweetness. Finca Cerro Negro is a 2-hectare farm with about 6,000 coffee trees, owned and operated by Luis Alonzo Hernandez. He grows a mix of varieties, including Pacas, Bourbon, and small about of the leaf-rust resistant hybrid Catimor 90. The coffees are Washed process, picked and depulped before a dry fermentation of between 8\u201316 hours, after which the coffee is washed and dried on patios for 6\u20138 days.When he was younger, Luis Alonso hated working on his grandmother's coffee farm, and he never thought he'd work with coffee himself: Now, after 10 years as a grower, he feels like he has grown into coffee, and he feels like it has meaning because coffee touches everyone in the world. He hopes to expand his farm area, and to plant more Pacamara and some Gesha trees as well.Bourbon, Caturra, Pacas, Pacamara"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23535","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Nutmeg and mild floral flavors with good acidity and mellow sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Ethiopia","Kayon Mountain Farm - Shakiso - Grade 1","23535-2","Guji","Kayon Mountain Farm","Natural","\n\t\t\t\t\t<\/a>","Nutmeg and mild floral flavors with good acidity and mellow sweetness. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages\u2014Taro and Sewana\u2014located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property. Heirloom Ethiopian Varieties"],["Uganda","Kisoro Estate - Anaerobic Honey","24849","Western Region","Kisoro Estate","Honey","\n\t\t\t\t\t<\/a>","Golden raisin with brown sugar and spices flavors. Sparkling malic acidity and mellow sugary sweetness. In the southern reaches of the Kigezi Highlands lies Kisoro, a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Known for its cool climate, fertile terrain, and rich biodiversity, Kisoro embodies everything that makes southwestern Uganda so distinct. Here, coffee thrives in harmony with banana, shade trees, and forest life\u2014a landscape that has long sustained families through both beauty and resilience. When Kenneth Barigye founded Mountain Harvest in 2017, his mission was simple yet ambitious: to improve the livelihoods of Uganda\u2019s smallholder coffee farmers. They began by establishing demonstration farms, training communities in regenerative agriculture, and helping farmers achieve consistency and quality. But one farmer\u2019s question reshaped their journey: \u201cAre you a farmer yourself? How can you ask me to take risks you\u2019ve never taken?\u201d It was a challenge that became a turning point. In response, they began investing in farmland of their own\u2014places where they could test, learn, and lead by doing. Today, with over 250 acres across Western Uganda, Kenneth is now considered the country\u2019s largest Arabica farmer. The Kisoro Estate was among the first of these farms, planted in early 2022 by a small, dedicated team of agronomists and one on-site processing assistant. It has since become a living laboratory\u2014where we experiment with tree spacing, shade management, and agroforestry models that mirror what we teach to our partner farmers. Every stage, from seedling to drying table, is carefully monitored and refined, embodying our philosophy of practice what we teach. These estate-grown coffees represent the intersection of innovation and tradition. They\u2019ve already captured the attention of Uganda\u2019s top baristas and international buyers, with champions selecting these nanolots for competition\u2014 guided by processing protocols refined by Ibrahim Kiganda on Mount Elgon. For us, Kisoro is more than a farm. It\u2019s a promise\u2014to lead by example, to learn alongside the farmers we serve, and to continue raising the standard for Ugandan coffee from the ground up.With full control over cherry selection and processing, Kisoro Estate has consistently produced some of Mountain Harvest\u2019s highest-performing coffees. In 2025, Ibrahim Kiganda used Kisoro coffees to win the Uganda Barista Championship and represent the country at the World Barista Championship in Milan, while John Dixon featured Kisoro in his U.S. Barista Championship routine, marking the first time an East African coffee outside Ethiopia placed as a finalist. These results highlight the precision and potential of the Kisoro Estate\u2019s processing systems.SL14, SL28, Nyasaland, Bugisu"],["Ethiopia","Grade 1 - Bishan Wate - Special Prep","25836","Guji","Bishan Wate","Washed Special Prep","\n\t\t\t\t\t<\/a>","Intense perfumey jasmine with caramel, fresh lime, and mild burnt sugar flavors. Sparkling acidity and delicate fruit-like sweetness. The Bishan Wate Washing Station is located in Guji near the Wate River. Around 50 farmers contribute cherry. Coffee cherries are picked when well-ripe and sent straight to be processed. First, the cherries are floated in cool, clean water to sort out any flaws. Next, they are washed, depulped, and then undergo a 48-hour fermentation. Finally, they are moved to dry on raised beds that are positioned for maximum wind exposure and minimal direct sunlight. The coffee dries for 21 days or until the moisture content reaches 12%. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Tulise","25833","Yirgacheffe","Tulise","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine, toffee, and mild cola flavors with fruit-like sweetness and a soft mouthfeel. This lot comes to us from the Adorsi washing station in the Tulise village within Yirgacheffe. Approximately 700 small-holder farmers deliver cherry to this washing station.At the Adorsi washing station, they process coffee in traditional Ethiopian fashion with some new advancements like extended fermentation time. They utilize float tanks to remove everything except the ripest cherries. Cherries are deplulped and fermented for 72 hours before being dried on raised beds. This extended fermentation time allows them to replace the water with fresh water roughly every 24 hours, resulting in an incredibly impressive and clean cup profile. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 2 - Aricha","25834","Yirgacheffe","Aricha","Washed","\n\t\t\t\t\t<\/a>","Strong perfumey jasmine with cooked stone fruit and mellow fresh apricot flavors. Clean fruit-like sweetness and a soft mouthfeel. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Mexico","Finca San Juan del Vesubio - Yajal\u00f3n - Chiapas - Bourbon - 48hrs Lactic Washed","24544","Chiapas","Finca San Juan del Vesubio","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, cooked apple, and burnt sugar flavors with tangy acidity and sugary sweetness. Finca San Juan del Vesubio is a beautiful farm located in the Yajal\u00f3n region of Chiapas, Mexico, owned and operated by Elvira Trejo. This farm has won numerous awards in the Cup of Excellence and other Mexican quality competitions since Elvira took over in 2014. From Elvira:We are a forth generation coffee producer family that own the San Juan del Vesuvio farm. The San Juan del Vesuvio farm is located in the municipality of Yajalon, Chiapas, in a cloud forest at an altitude of 1,500-1,800 meters above sea level; with a diversity of flora and fauna. The farm consists of 66 hectares, we acquired it in 2014 and began planting the Bourbon, Obata and Geisha varieties. We are committed to the environment by preserving and caring for nature, streams, and groundwater. We dedicate ourselves to special coffees with passion, care to meet the demands of aromatic tasters. We are a family integrated into the coffee activity, we currently have a Bar of Espiritu Caf\u00e9 special coffee in the city of Puebla. Being in the Cup of Excellence is an extraordinary platform where the best coffees in Mexico are made visible, this is how we can make ourselves known and have better prices for our efforts, it also allows us to be able to Be more socially responsible with the people who collaborate with us.We have wet milling, Dry milling, elevated patios to dry the coffee evenly and to preserve quality. We have experience in the production of specialty batches, we carry out periodic evaluations with Q Grader cupper. We do artisan harvesting of homogeneous ripe cherries, we pulped without water and adequate fermentation according to the climate. We Dry on perforated raised beds in the sun and air. Our storage specialty is with optimal humidity and adequate cellars. The harvest month is MarchBourbon"],["Mexico","San Pedro Sochiapam - Oaxaca - Washed","24539","Oaxaca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked citrus, cocoa, and cooked cranberry flavors with tart acidity and fruit-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural - Fazenda IP - Yellow Bourbon","24705","Minas Gerais","Fazenda IP","Natural","\n\t\t\t\t\t<\/a>","Mellow amaretto and almond flavors with a soft mouthfeel. Fazenda IP was first purchased in 1967, by Isidro Pereira, father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture at the time the farm came into the family, but after five years, he joined his father to expand production and improve quality. By 1974, Luiz began expanding Fazenda IP: It now covers an area of 720 hectares\u2014500 percent growth over the farm's original size. 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\u20131200 meters. The higher altitude favors a slow ripening of cherry and permits selective picking, which are decisive factors to produce coffees of exceptional quality.Yellow Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Honey","24760","Western Province","Women Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Brown sugar, caramel, and cooked plum with mild fresh apricot flavors. Syrupy sweetness and a creamy mouthfeel. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Nsinduka - Natural","24761","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cooked red grape with mellow burnt sugar, dark chocolate, and cooked peach flavors. Winey acidity and mild fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Kayego - Washed","24775","Western Province","Abadatezuka COOP","Washed","\n\t\t\t\t\t<\/a>","Caramel and fresh lemon with mellow cooked pear and toffee flavors. Tangy acidity and clean fruit-like sweetness. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Vincent Rukeribuga - Single Farm - Cyato - Anaerobic Natural","24777","Western Province","Vincent Rukeribuga","Natural","\n\t\t\t\t\t<\/a>","Lots of cooked cranberry and fresh cranberry with mild dark chocolate and nutmeg flavors. Tons of boozy acidity and mellow fruit-like sweetness. Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and now keep Vincent's cherries separate to maintain traceability back to his farm. Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days \u2014 they are turned every 45 minutes to ensure an even moisture content throughout the lot. Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.Bourbon"],["Costa Rica","Las Lajas Micromill - Finca Sabana Redonda - Black Diamond - SL- 28 - Honey","17715","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Sugary sweetness and mouthfeel with lots of blueberry and strawberry flavor with dark chocolate and tart acidity. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Colombia","EP","25784",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cocoa, mild fresh red grape, and cooked fruit flavors with mellow piquant acidity and candy-like sweetness. Castillo, Caturra, Colombia"],["Mexico","Alejandro Martinez - Finca San Jose - Coatepec - Veracruz - Anacafe 14 - Washed","24538","Veracruz","Alejandro Martinez","Washed","\n\t\t\t\t\t<\/a>","Dried passion fruit, burnt sugar, milk chocolate, and cooked berry flavors with tangy acidity and mellow sugary sweetness. Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days. Anacafe 14"],["Ethiopia","Grade 1 - Hambela","23087","Guji","Hambela","Natural","\n\t\t\t\t\t<\/a>","Brown sugar and perfumey jasmine flavors with sugary sweetness and sparkling acidity. Hambela Washing Station serves about 680 smallholder producers in the area around Dimtu, in the Ambela district of Guji. Most of the producers own about 1.5 hectares of land, on which they grow not only coffee but also other crops. The coffee is delivered to the washing station in cherry form and depulped the same day, then fermented underwater for 48\u201372 hours before being washed. Then it's soaked for 8\u201316 additional hours and washed again. The coffee is then spread on raised beds and dried for about 9\u201312 days.According to the exporter, most of the coffee delivered to the factory is Bourbon, and some is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian \"Bourbon\" and \"Typica\" varieties are typically genetically removed from the ones found elsewhere around the world.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Vietnam","Wet Polished - Screen 16+","25477","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Robusta"],["Ethiopia","Grade 2 - Qunqana","23695","Sidama","Qunqana","Washed","\n\t\t\t\t\t<\/a>","Chocolate and cooked fruit with mellow praline flavors. Tart acidity and mild fruit-like sweetness. Qunqana washing station in located in the Bensa region of Sidama in Ethiopia. This washing station collects cherry from local small farmers in the area. Its founders Asefa Dukamo and MuluGeta Dukamo opened this washing station under their company Daye Bensa Coffee. In addition to owning their own farm, Daye Bensa Farm, they also own 16 washing stations and 4 dry mills in Bensa, Aroressa and Chire districts of Sidama.From Daye Bensa:Being a child of coffee growing family Asefa used to help his parents in cultivating coffee and other garden crops as all other villagers do but the burden on him was heavy being the first son of his parents.When he became a teenager he started to do small but many jobs including shoe polishing outside school times which later on progressed to become a coffee supplier to washing stations buying coffee cherries from near by relatives and villagers in addition to coffee from parents garden. By the time he was doing this business there were limited number of washing stations in the area and he had to travel long distances to find a market for his coffee. This was a birth of his dream to become the owner of a washing station if he can help coffee farmers nearby in cutting short their travel time, cost of transportation and of course coffee cherries to be supplies as they are fresh.His dream became a reality by setting up his first ever washing station in Girja village, less than a mile from his parents\u2019 house with other co-founders holding a major share in 1997 and another washing station in Eltama 30kms away from Girja a year after.Moving towards the heart of coffee land where he already started living and working after making a family in Daye town in Bensa district he set up a mother washing station called Qonqana (some times called Asefa No. 1 washing station on coffee maps) in 2002, a number one in capacity in the region where many educational trainings and demonstrations take place even by the regional authorities. A dry coffee mill in the town was added to help out with milling the natural coffee. Many expansions and certifications works done since then and now it is one of international coffee visitors destinations in the region.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Brazil","Natural","24670","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow almond flavours. Common Brazilian Varieties"],["Brazil","Natural","24671","Vale Da Grama",null,"Natural","\n\t\t\t\t\t<\/a>","Mellow pecan flavours with a smooth mouthfeel. Common Brazilian Varieties"],["Brazil","Natural","25843",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Brazilian Varieties"],["DR Congo","Women's Coffee Project - Idjwi Island - Kalehe - AA - Washed","24439","Kivu","Idjwi Island","Fully Washed","\n\t\t\t\t\t<\/a>","Strong savory with panela and burnt sugar flavors. Juicy acidity and sugary sweetness. This offering comes from the women coffee producers of Idjwi Island who are members of the cooperative Rebuild Women's Hope (RWH). RWH was founded in 2013 by Marcelline Budza with the goals of fighting the inequalities that women in agriculture face and supporting the health and empowerment of women and girls. The coop helps women take charge of their lives through entrepreneurship and self-reliance. It's the group's mission \u201cto give women back their voice by placing them at the center of all integral development, in particular, economic empowerment and autonomy. We believe that income controlled by women has a significant impact on the life of the family, including the development and well-being of the community.\u201dWomen have faced significant challenges both in their communities and in the coffee industry in the DRC. There is a general culture of socio-economic discrimination against women, and they often were refused the right to income from coffee as it was considered a man's crop. Women were also denied access to land and land inheritance. In their communities, challenges include the underdevelopment of villages, lack of drinking water, lack of access to quality healthcare, and high illiteracy rates among women and the elderly.The island of Idjwi is located in the middle of Lake Kivu along the border of Rwanda. Coffee has long been the island's main source of income, but producers there have consistently struggled to sell their coffee. The creation of cooperatives like RWH has completely changed the situation and opened the door to new opportunities for producers on Idjwi and the DRC, especially for women.Washing StationsRWH manages five washing stations: Hala, Boza, Chasi, Kalehe, and Kolwe. Chasi, Kalehe, and Kolwe are unique from Hala and Boza. This is due to the way the coffee is processed.To pulp the coffee at Chasi, Kalehe, and Kolwe, they use a Mackinon machine, which doesn't remove the mucilage at all. Then they do two fermentations, which are dry fermentation and wet fermentation, to remove the mucilage. From there, the coffee is washed, graded, and sorted on the pre-drying bed. At the end of the day, the coffee is transported to the drying bed where it is dried for 21 days, respecting the volume of coffee on the drying bed, the stirring time, and the humidity. At Boza and Hala, they use the Penagos machine, which removes 80 percent of the mucilage, and they only carry out wet fermentation to remove the remaining 20 percent of mucilage.The soil structure at Chasi, Kalehe, and Kolwe differs from that at Boza and Hala, and these sites have young coffee plantlets that have been regenerated over the last three years.Impact of RWHConstruction of New Washing Stations: RWH has built five new washing stations since its creation, including Hala, Boza, Chasi, Kalehe, and Kolwe. The coop employs more than 5,000 women day workers during the coffee-growing season.Coffee Processing: At Bukavu, the coop prepares coffee from processing, removes parchment, and stores coffee.Agronomic Support: An agronomic program is being developed by RWH. It aims to promote sustainable agriculture through the principles of agroecology, increasing the yields of small-scale producers and safeguarding the environment.Economic Development: RWH supports sustainable development and teaches women how to make money to foster independence and fight socio-economic discrimination. The coop educates producers' households on the GALS system (Gender Action Learning System). RWH also focuses on teaching women new skills to continue to improve their socio-economic situation and fight poverty during the lean season. Women receive training in literacy, sewing, baking, knitting, and more, as well as managing their activities through business skills training.Health: RWH has constructed a maternal and pediatric hospital in the south of Idjwi. In 2021 alone, the hospital facilitated the birth of more than 3000 children, treated 8000 outpatients, and treated 5000 patients suffering from various diseases (malaria, infection, etc.). The coop aims to increase the hospital's capacity by building an operating theater to make services more accessible. They also partner with Coffee Circle to promote gender equity in health. This work includes trainings for medical staff on sexual and reproductive rights, awareness-raising campaigns for youth and women's groups or networks, and meetings for men and boys on gender equality.Water and Sanitation: The coop has carried out water supply work in various villages to combat water-borne diseases and provide local communities with accessible water. Between 2015 and 2020, RWH completed three water supply systems and seven community water points that provide drinking water to producers' communities.Bourbon, Caturra, Catuai"],["Uganda","The Workhorse Community - Mount Elgon - Washed Organic A+","24896",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon SL14, SL28, Nyasaland, Bugisu"],["Uganda","Kajere - Mount Elgon - Yellow Honey A+","24897",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon SL14, SL28, Nyasaland, Bugisu"],["Uganda","Kigezi Valley - Washed","24934","Western Region","Kigezi Valley","Washed","\n\t\t\t\t\t<\/a>","Dried citrus and nutmeg with mild cooked red grape flavors with winey acidity and mellow fruit-like sweetness. In the far southwest of Uganda, the Kigezi Highlands stretch across Kabale, Kisoro, Kanungu, and Rukungiri districts, bordered by Rwanda to the south and the Democratic Republic of Congo to the west. Nestled between the Virunga Massif and the terraced hills surrounding lakes Bunyonyi and Mutanda, Kigezi is among the most breathtaking landscapes in East Africa. Some have called it the \u201cSwitzerland of Africa\u201d\u2014but to them, this is simply Uganda: a place whose natural beauty and warmth need no comparison.Amidst this landscape live over 300 smallholder farmers and a growing team of agronomists who joined the Mountain Harvest network in 2023. Their work in Kigezi reflects our belief that transformation begins locally\u2014by strengthening producers and redefining how the world experiences Ugandan coffee.That same year, the Mountain Harvest award-winning Processing Team traveled to Kigezi to collaborate with Kigezi Valley Coffee (KVC), sharing lessons from Mount Elgon to build foundations in quality and business operations. Now in their second season, KVC is fully part of Mountain Harvest\u2019s operations\u2014proof of what can happen when shared values, curiosity, and commitment to excellence take root.Today, they're redefining what the \u201cGorilla Highlands\u201d can stand for. Beyond tourism and familiar tropes, it represents a new story of Ugandan coffee\u2014one where local teams lead with integrity, communities thrive through partnership, and quality becomes a symbol of progress. This is what Mountain Harvest stands for: excellence that begins at the source, and a belief that Uganda itself is the benchmark.SL14, SL28, Nyasaland, Bugisu"],["Brazil","Natural - Fazenda Sert\u00e3o - Yellow Bourbon","25200","Minas Gerais","Sertao","Natural","\n\t\t\t\t\t<\/a>","Cocoa with mild almond and fresh fruit flavors. Mild fruit-like sweetness and acidy acidity. Fazenda Sert\u00e3o is an 850-hectare farm with 330 hectares planted in coffee trees of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock. This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned\u2013coffee producer who inherited Fazenda Sert\u00e3o from his mother when she passed away\u2014an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the \"love of his life,\" Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children\u2014Francisco, Luiz Paulo, Clycia, and Sandra\u2014are also coffee producers, carrying on the family tradition.Yellow Bourbon"],["Mexico","Cristal","25245",null,null,"Washed","\n\t\t\t\t\t<\/a>","Almond and mild fresh citrus zest flavors with good acidity and mellow candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Brazil","Natural - Fazenda Caf\u00e9 Citro - Sancoffee - Yellow Catuai","25249","Campo das Vertentes","Fazenda Caf\u00e9 Citro","Natural","\n\t\t\t\t\t<\/a>","Intense almond with brown sugar and mild raisin flavors. Sparkling acidity and mellow sugary sweetness. Fazenda Caf\u00e9 Citro is a 395-hectare farm owned by Eduardo Fleury. The history of Fazenda Caf\u00e9 Citro is a journey of returning to roots and strategic evolution. Although Eduardo Fleury was born in Belo Horizonte, his heritage is deeply anchored in the soil of Oliveira. Inheriting a legacy that passed from his grandfather to his father, who expanded into citrus, Eduardo chose to focus exclusively on coffee, honoring the family\u2019s agricultural origin while modernizing its future.With over 25 years of full-time dedication, Eduardo manages the farm through credibility and long-term partnerships, some lasting over two decades. Today, Fazenda Caf\u00e9 Citro overcomes climate and labor challenges through meticulous management and a deep respect for the consumer, ensuring that every bean reflects the commitment of a family that entered the business to stay and lead.The farm\u2019s name, \"Citro,\" is a tribute to his father\u2019s history in citrus farming, but today the land is dedicated to the art of coffee. As a founder of Sancoffee, Eduardo\u2019s vision was shaped by necessity: during Brazil\u2019s most challenging coffee cycles, looking \"beyond the gate\" was a matter of survival. He understood early on that producing high-quality coffee and organizing as a collective was the only way to ensure fair valuation and sustainable growth.Fazenda Caf\u00e9 Citro is home to primarily Acai\u00e1, Arara, Catua\u00ed, and Catuca\u00ed coffee trees. They use Natural, Pulped Natural, and Fermented processing methods and dry coffee either on concrete patios or with rotating dryers. From Eduardo:\"Coffee is food; it requires care, zeal, and affection. To succeed, one must build lasting relationships both inside and outside the farm gates.\"Yellow Catuai"],["Brazil","Natural - Fazenda Samambaia - Sancoffee - Yellow Catuai","25252","Sul de Minas","Fazenda Samambaia","Natural","\n\t\t\t\t\t<\/a>","Dried cascara with mild kahlua and cardamom flavors. Winey acetic acidity and mellow sugary sweetness. Since 1896 Cambraia family has been growing coffees in Santo Ant\u00f4nio do Amparo Village - Sul de Minas region - Brazil. Fazenda Samambaia has several top 20 finishes in the Cup of Excellence. This farm is is roughly 1800 hectares with 619 hectares dedicated to coffee and harvests typically from June to August. They employee 51 people full time at the farm. Henrique Dias Cambraia is the owner and believes that his farm's success has a great deal to do with its geographic location between the Grande River basin and the Sao Francisco River Basin. Yellow Catuai"],["Brazil","Natural - Fazenda Santa Clara - Sancoffee - Yellow Catuai","25253","Campo das Vertentes","Fazenda Santa Clara","Natural","\n\t\t\t\t\t<\/a>","Pecan and mellow cooked citrus flavors with mild tart acidity and sweetness. Born in the countryside of Minas Gerais, Paulo Afonso de Resende cherishes memories of his childhood, watching his father's dedication to coffee farming to provide the family with a dignified life. Inspired by this example, Paulo pursued his dream of becoming an engineer, studying and building a successful career in Belo Horizonte.In 1993, longing to reconnect with his roots, he acquired Fazenda Santa Clara in Oliveira, Minas Gerais. With limited knowledge of agriculture, Paulo relied on experts, agronomists, and his team to develop the farm. His persistence and strategic planning have since made Fazenda Santa Clara renowned for its high-quality coffees. Fazenda Santa Clara is home to primarily Acai\u00e1, Yellow Bourbon, Yellow Catua\u00ed, Yellow Catuca\u00ed, and Arara coffee trees. The coffee is Natural processed and fermented and is dried on either concrete patios, raised beds, or rotating dryers.Paulo\u2019s engineering background brings a meticulous approach to managing processes. Recently, he has focused on improving the farm\u2019s infrastructure, innovating in harvest and post-harvest practices, and enhancing employees' living and working conditions. Looking ahead, he dreams of passing the farm\u2019s legacy to his children, ensuring continued prosperity for generations to comePaulo\u2019s dedication and excellence have been consistently recognized, as he has been a finalist in every edition of the Best SanCup. He is also participating in both regional and national contests.From Paulo:\u201cBeing an engineer, this quest to always improve the farm is what really moves me forward. I feel rewarded by the family I have built and the work we have been doing at the farm, especially when it comes to providing good opportunities to our team so they can also improve their lives.\u201dYellow Catuai"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles - SL28- Black Diamond","25749","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Aguilera Brothers Micromill - Finca Chayote- San Roque - Yellow Honey","25774","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Intense panela and caramel with jammy mango and pear flavors. Lots of clean fruit-like sweetness with juicy acidity. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Costa Rica","Aguilera Brothers Micromill - Finca Chayote- San Roque - Yellow Honey","25775","West Valley","Aguilera Brothers Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Intense panela and caramel with jammy mango and pear flavors. Lots of clean fruit-like sweetness with juicy acidity. The Aguilera Brothers are a set of Cup of Excellence\u2013winning siblings who carry on their longtime family tradition by working together to plant, pick, and process coffees from their combined 60 hectares of farmland: Their father was one of the first to plant coffee in this area in the 1940s. The 12 Aguilera brothers and sisters divide the work among themselves, with two of the brothers, Felipe and Erasmo, overseeing most of the mill operation as well as the drying areas. There are about 20 varieties sprinkled throughout the family\u2019s primary crop of Villa Sarchi, including Gesha and various different strains of the highly productive and disease-resistant hybrid family of Catimors. (Caturra x Timor Hybrid.)The family typically hires around 40\u2013100 pickers from the same families every year, depending on the size of the harvest, and Erasmo describes a unique approach to paying the pickers: The Aguileras pay higher prices for green cherry than they do for buckets of red, as a way of incentivizing the pickers to do an exquisite sort when they bring their cherry to be weighed. Because there are areas of the farms that are remote enough that they can\u2019t be accessed as easily or repeatedly, Erasmo and his brothers know they would have fewer chances to do immediate selective picking for the ripest fruit. This way, the pickers make a better wage, and the sorting is done with care and attention so only the best cherry makes it to the mill.The Aguileras do some of their drying on tarps that are laid out along one side of a large field below their micromill, where the coffee shares space with a soccer field that the family has built for use by the pickers as well as the local community and school groups. They are very active in the community and their family spirit extends beyond the farms and the mill. The Aguileras manage the farms Angelina, Chayote, Dago, Edgar, Licho, Tacal, To\u0144oSan Roque"],["Vietnam","Dung K'No - Duc Trong Mill","25844","Lam Dong","Dung K'No","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Dung K'No Commune is centered around a small village in the Lam Dong province in the central highlands of Vietnam. Farmers in the area average 1.1 ha of land and grow coffee among other crops such as persimmon, jackfruit, macadamia, and avocado. Daily harvests are delivered to the Bao Loc Dry Mill or the Duc Trong Wet Mill to be processed.At the wet mill, the coffee is washed and then dried on raised beds or patios for about 5-7 days.Catimor"],["Vietnam","Wet Polished - Screen 16+","25845","Lam Dong",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Robusta"],["Costa Rica","Central Valley","25849","Central Valley",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Common Costa Rican Varieties"],["El Salvador","Samuel Luna - Finca Luna - Pacamara - Washed","24602","Chalatenango","Samuel Luna","Washed","\n\t\t\t\t\t<\/a>","Nutmeg with mild fresh fruit flavors. Lots of tart acidity and mellow candy-like sweetness. Samuel Luna owns Finca Luna in Chalatenango El Salvador. This farm is 4 hectares, has roughly 14,000 trees, with an annual production of roughly 37 quintales of parchment. Samuel also grows citrus fruit and bananas on Finca Luna. Samuel utilizes a dry fermentation on the farm and produces both washed and honeys. Fermentation time is roughly 14 hours and drying on raised African beds can take anywhere from 18-20 days. Samuel has said his biggest challenges are Roya and changing weather patterns like increased rain which can reduce production for him. Our in-country staff member Beto Reyes, has been working closely with Samuel for many seasons helping to navigate improving quality, capacity building, and agronomy support. Pacamara"],["Rwanda","Abadatezuka COOP - Cyato - Mutiti - Anaerobic Honey","24752","Western Province","Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Burnt sugar and brown sugar with mellow cooked cherry and dried lime flavors. Sugary sweetness and a creamy mouthfeel. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Rwanda","Abadatezuka COOP - Cyato - Gatebe - Natural","24753","Western Province","Abadatezuka COOP","Natural","\n\t\t\t\t\t<\/a>","Cooked cranberry and dried black tea with mild cooked blueberry flavors. Strong boozy acidity and good sweetness Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Burundi","Mubuga - Ngozi - Natural","24802","Ngozi","Mubuga","Natural","\n\t\t\t\t\t<\/a>","Vanilla and milk chocolate, cooked berry, and nectarine flavors with sugary sweetness and mellow tangy acidity. Mubuga washing station in Ngozi Burundi accepts coffee from over 1900 local farmers. This washing station has 12 fermentation tanks, three soaking tanks, over 300 drying tables, and four selection tables. It has quite the impressive infrastructure for selecting and processing exceptional ripe cherries. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:The story of Mubuga washing station revolves around an engineer named Gasparino who would come to be known as Rutumba, a name which frightened children to the point where they couldn\u2019t even cry. He arrived in the commune of Gashikanwa and when he ascended the hill of Nini, he looked down and said this is where he would build the coffee washing station. The lack of roads meant he had to trek across a mountain in order to reach this site. Rutumba used Swahili to consult an old man named Gikere in a nearby house to clarify whether or not this was the area of Bweranka where he was meant to build the station. After surveying the land, he began construction on the roads and buildings that would make up the washing station. Rutumba\u2019s frightening reputation came from the way he stole goats from the local villagers who referred to him as a cannibal and tensions rose between him and the locals to the point where the old man Gihere even had to flee as he was accused of assisting the terrifying engineer. Shepard\u2019s were so scared of the man that when he approached they fled leaving him free to steal and eat their goats. Bourbon"],["Burundi","Yandaro - Kayanza - Honey","24812","Kayanza","Yandaro","Honey","\n\t\t\t\t\t<\/a>","Dried lemon and burned sugar, fresh passion fruit flavors with tangy acidity and mellow sweetness. Yandaro Washing Station is located in the province of Kayanza and was established in 1986. There are 3193 farmers that deliver cherry to this washing station. Farmers here have roughly 360 trees on less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use.Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.Since 2006, we have cupped coffees from more than 50 washing stations in an attempt to pinpoint those with the best practices, cleanest cups, and most high-quality nearby farms. While the logistics of buying coffees from Burundi are extremely challenging, we love the heavy figgy, fruity, and lively coffees we find here\u2014they remind us like a Malbec, with a firm support of acidity.Bourbon"],["Brazil","Natural","25060",null,null,"Natural","\n\t\t\t\t\t<\/a>","Mellow pecan and peanut butter flavors with a soft mouthfeel. Common Brazilian Varieties"],["Peru","Asociaci\u00f3n de Productores Chirinos - FLO ID 38636","22482","Cajamarca","Asociaci\u00f3n de Productores Chirinos","Washed","\n\t\t\t\t\t<\/a>","Mellow nutmeg, and pecan with slight acidity. Asociaci\u00f3n de Productores Chirinos is an association of around 153 contributing members. The group's main focus is to keep their work sustainable and care for the environment. One way they are doing this is by working with their partners to implement their carbon capture project. They also have projects and programs in place to support women producers in the association. Contributing farms often grow other goods such as bananas, olives, and various fruits.The association's coffee is harvested ripe and pulped the same day. Fermentation times vary depending on the elevation at which it is taking place. At 1000 to 1399 masl, the coffee ferments for 10 to 12 hours, from 1400 to 1699 masl, between 12 to 14 hours, and from 1700 and up, between 14 to 16 hours. It is then washed with clean water until there is no mucilage and then taken to dry in a solar dryer to avoid contamination until it reaches 12% humidity or passes the tooth test. Finally, it is bagged and stored in a cool location until export.Bourbon, Typica, Catimor, Caturra, Catuai, Mundo Novo"],["Peru","Cajamarca - San Ignacio","22874","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Toffee with mild dried plum, raisin, and brown sugar flavors. Tart acidity and mellow sugary sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573 - (CBC PE-BIO-149)","22873","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Panela and brown sugar with mellow dried stone fruit and cooked fruit flavors. Mild syrupy sweetness and tart acidity. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","22876","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mellow jammy nectarine, dried pome, caramelizing, and pecan flavours with fruit-like sweetness and mild balanced acidity. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","22899","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh passion fruit, toffee, and praline with mild fresh citrus flavors. Tangy acidity and sugary sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","22897","Cajamarca","Women Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Malt, toffee, and chocolate flavors with tart acidity and good sweetness. The Women Coffee project with Lima Coffees puts a price premium paid directly to the contributing women farmers for each lot. Lima Coffees brings together 110 coffee-growing families led by women, heads of their groups. relatives and representatives of their own farms.This program was born with the purpose of motivating coffee growers, and future generations of women, to empower themselves and take the initiative to improve their quality of life, to excel and make a sustainable life based on agriculture, reaching their full potential in the areas in which they wish to develop, having as a starting point the production of sustainable coffee.This organization seeks to provide the necessary tools to make this possible. There\u2019s a workgroup made up of 2 representatives of the group of associated women of Lima CoffeeRepresentante \u2013 Isabel Paz Correa \u2013 Zona: ChirinosSecretario \u2013 Olga Calle Chumacero \u2013 Zona: Ihuamaca100% of the premiums go toward the women of the two groups, with 70% earmarked to help organize the group, and the other 30 percent to develop a program for empowerment of women at work, a program for economic development, savings and investment, a program of leadership development and leadership training, and a program for comprehensive well-being and gender equality.Rony Lavan of Lima Coffees is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends. Rony and Piero worked hand and hand to bring this new project to life. Catimor, Caturra, Bourbon, Typica"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","23315","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Toffee and cooked fruit flavors with good acidity and sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Peru","Oscar Abad - Finca Picorana - Ricardo Palma - Gesha - Washed","23387","Cajamarca","Oscar Abad","Washed","\n\t\t\t\t\t<\/a>","Fresh nectarine with mild cacao, caramel, and fresh citrus zest flavours. Juicy malic acidity and clean fruit-like sweetness. Finca La Palma is owned by Oscar Abad and is located in the San Ignacio Province in Cajamarca, Peru. The 1-ha farm has around 5,000 coffee trees and fertile soil with rich organic matter. The coffee is typically washed within a day of being harvested and dry fermented for up to 48 hours. It is then dried on raised beds for 30-40 days until the desired moisture content is reached. Recently, unseasonal rains have been a challenge. Oscar has invested heavily in infrastructure for the post-harvest process, with drying modules and fermentation tanks.Gesha"],["Peru","Cesar Lopez - Finca El Acerrillo - Alto Ihuamaca - Bourbon - Washed","23436","Cajamarca","El Acerillo","Washed","\n\t\t\t\t\t<\/a>","Fresh apple, caramel, and chocolate flavors with juicy acidity and mild syrupy sweetness. C\u00e9sar Lopez Cordova owns a 1.5-hectare farm near a nature reserve called Santuario Nacional Tabaconas-Namballe. He grows about 5,500 coffee trees, a mix of Bourbon and Caturra varieties. Bourbon"],["Peru","ASPROVCAJ - FLO ID 42366","24298","Cajamarca","ASPROVCAJ","Washed","\n\t\t\t\t\t<\/a>","Mild graham flavors. Asociacion de Productores Valles de Cajamarca (ASPROVCAJ) is an association of producers in Peru that was formed in 2019. It consists of around 800 contributing farms that primarily grow Catimor, Caturra, Catuai, and Mundo Novo. Producers also often grow fruit trees, plantains, and olive trees.The main focus of ASPROVCAJ is working to maintain sustainable agriculture and protect the environment. The members, with the support of the ASOC-ASPROVCAJ technical team, carry out conservation practices, focusing on recovering and conserving the native flora and fauna found in the various altitudinal zones where they are distributed. The association is also working with its members to implement a carbon offset project to expand their sustainability efforts.On the social front, ASPROVCAJ is working to promote projects and experiences with women producers.Its members hand-select only ripe red cherries and bring them to be depulped the same day. Fermentation periods vary depending on elevation. At 1000 to 1399 masl, the coffee is fermented for 10-12 hours, from 1400-1699 masl it is fermented for 12-14 hours, and above 1700 masl it rests for 14-16 hours. Washing is done with clean water until the mucilage is removed, and it is then dried in a solar dryer until it reaches 12% moisture content. It is then bagged and stored in cool places.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","24505","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh tomato and kahlua flavors with acidity and sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","24630","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Tobacco, cocoa, and cooked coffee cherry flavors with tart acidity and mild sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","24631","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Pecan, malt, and fresh citrus zest flavors with tart malic acidity and mild candy-like sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","24632","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Toffee, malt, and sugar cane juice flavors with piquant acidity and a soft mouthfeel. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","ASPROVCAJ - FLO ID 42366","24633","Cajamarca","ASPROVCAJ","Washed","\n\t\t\t\t\t<\/a>","Toffee, almond, and fresh citrus zest flavors. Tart acidity and good sweetness. Asociacion de Productores Valles de Cajamarca (ASPROVCAJ) is an association of producers in Peru that was formed in 2019. It consists of around 800 contributing farms that primarily grow Catimor, Caturra, Catuai, and Mundo Novo. Producers also often grow fruit trees, plantains, and olive trees.The main focus of ASPROVCAJ is working to maintain sustainable agriculture and protect the environment. The members, with the support of the ASOC-ASPROVCAJ technical team, carry out conservation practices, focusing on recovering and conserving the native flora and fauna found in the various altitudinal zones where they are distributed. The association is also working with its members to implement a carbon offset project to expand their sustainability efforts.On the social front, ASPROVCAJ is working to promote projects and experiences with women producers.Its members hand-select only ripe red cherries and bring them to be depulped the same day. Fermentation periods vary depending on elevation. At 1000 to 1399 masl, the coffee is fermented for 10-12 hours, from 1400-1699 masl it is fermented for 12-14 hours, and above 1700 masl it rests for 14-16 hours. Washing is done with clean water until the mucilage is removed, and it is then dried in a solar dryer until it reaches 12% moisture content. It is then bagged and stored in cool places.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","24645","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Malt and praline with mellow caramel and fresh citrus flavors. Tart acidity and fruit-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","24646","Cajamarca","Women Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and almond with mild fresh tropical fruit flavors. Good sweetness and mellow tart citric acidity. The Women Coffee project with Lima Coffees puts a price premium paid directly to the contributing women farmers for each lot. Lima Coffees brings together 110 coffee-growing families led by women, heads of their groups. relatives and representatives of their own farms.This program was born with the purpose of motivating coffee growers, and future generations of women, to empower themselves and take the initiative to improve their quality of life, to excel and make a sustainable life based on agriculture, reaching their full potential in the areas in which they wish to develop, having as a starting point the production of sustainable coffee.This organization seeks to provide the necessary tools to make this possible. There\u2019s a workgroup made up of 2 representatives of the group of associated women of Lima CoffeeRepresentante \u2013 Isabel Paz Correa \u2013 Zona: ChirinosSecretario \u2013 Olga Calle Chumacero \u2013 Zona: Ihuamaca100% of the premiums go toward the women of the two groups, with 70% earmarked to help organize the group, and the other 30 percent to develop a program for empowerment of women at work, a program for economic development, savings and investment, a program of leadership development and leadership training, and a program for comprehensive well-being and gender equality.Rony Lavan of Lima Coffees is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends. Rony and Piero worked hand and hand to bring this new project to life. Catimor, Caturra, Bourbon, Typica"],["Peru","ASPROVCAJ - FLO ID 42366","24643","Cajamarca","ASPROVCAJ","Washed","\n\t\t\t\t\t<\/a>","Amaretto and fresh coffee cherry with mild cocoa flavors. Winey acidity and mellow candy-like sweetness. Asociacion de Productores Valles de Cajamarca (ASPROVCAJ) is an association of producers in Peru that was formed in 2019. It consists of around 800 contributing farms that primarily grow Catimor, Caturra, Catuai, and Mundo Novo. Producers also often grow fruit trees, plantains, and olive trees.The main focus of ASPROVCAJ is working to maintain sustainable agriculture and protect the environment. The members, with the support of the ASOC-ASPROVCAJ technical team, carry out conservation practices, focusing on recovering and conserving the native flora and fauna found in the various altitudinal zones where they are distributed. The association is also working with its members to implement a carbon offset project to expand their sustainability efforts.On the social front, ASPROVCAJ is working to promote projects and experiences with women producers.Its members hand-select only ripe red cherries and bring them to be depulped the same day. Fermentation periods vary depending on elevation. At 1000 to 1399 masl, the coffee is fermented for 10-12 hours, from 1400-1699 masl it is fermented for 12-14 hours, and above 1700 masl it rests for 14-16 hours. Washing is done with clean water until the mucilage is removed, and it is then dried in a solar dryer until it reaches 12% moisture content. It is then bagged and stored in cool places.Catimor, Caturra, Bourbon, Typica"],["Peru","Lima Coffee - FLO ID 34573","24644","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Praline and malt flavors with good sweetness and mild sparkling acidity. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","24649-2","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Mellow panela, vanilla, cooked citrus, and fresh fruit flavors with mild winey acidity and sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","MWP - Lima Coffee - FLO ID 34573","24648","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Mild graham and malt flavors with mellow acidy acidity and sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Rwanda","Abadatezuka COOP - Cyato - Gwiza Women Coffee - Honey","24759","Western Province","Women Abadatezuka COOP","Honey","\n\t\t\t\t\t<\/a>","Strong graham with golden raisin, mild vanilla, and fresh lime flavors. Complex tartaric acidity and fruit-like sweetness. This lot is specifically selected from the Women-owned farms in the coop. A premium is paid directly to the women above and beyond the quality premium paid. Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. The washing station was established in 2017.This coffee is delivered in ripe red cherries by the producers, then sorted and dried on raised beds after processing. During the drying period, the coffee is actively rotated and moved in order to ensure even drying.One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the \"unique profile\" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.Bourbon"],["Peru","Cajamarca","24836","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked berry, praline, and peanut butter flavors with tart acidity and mellow candy-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","24836-2","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Cooked berry, praline, and peanut butter flavors with tart acidity and mellow candy-like sweetness. Catimor, Caturra, Bourbon, Typica"],["Peru","PeruNor - FLO ID 2734","24797","Cajamarca","PeruNor","Washed","\n\t\t\t\t\t<\/a>","Toffee and cocoa with mild raisin flavors. Tangy acidity and sugary sweetness. PeruNor is an exporter that works with APROSEM Caf\u00e9 and Cocoa, an association of around 235 contributing farmers. These contributing farms all take special care to maintain Fair Trade, Rainforest Alliance, and Organic certifications. They create natural barriers or purmas surrounding their farms to avoid contamination that would jeopardize these certifications. PeruNor aims to grow hand-in-hand with the region's producers by working with new members to help them meet compliance for the variety of export seals they manage.Catimor, Caturra, Bourbon, Typica"],["Peru","Sol & Caf\u00e9 - FLO ID 23765","24834","Cajamarca","Cooperativa Sol y Cafe","Washed","\n\t\t\t\t\t<\/a>","Tootsie roll with mellow panela and cooked fruit flavors. Tart acidity and mild clean fruit-like sweetness Cooperativa Sol y Cafe is an accomplished coop established in 2008 spanning over 3000 hectares and including nearly 800 individual small-holder farmers. They won the 2021 Golden Cup quality competition in Peru and placed in the top 3 ever since. The lands for coffee production are used under an agroforestry system (SAF) which supports generating and conserving organic matter, managing shade and creating an environment that supports exceptional coffee production. In addition to coffee, many of the members also produce cacao and other fruits. The members have expressed to us a desire to seek out long-term partnerships with good buyers and we are proud to be part of that list! Catimor, Caturra, Bourbon, Typica"],["Peru","MWP - Lima Coffee - FLO ID 34573","24928","Cajamarca","Lima Coffee","Washed","\n\t\t\t\t\t<\/a>","Tons of graham with mellow fruit flavors. Tart acidity and mild sweetness. Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony's passion is with identifying and developing the top scores and the best cups. Green-coffee buyer Piero Cristiani met Rony before Piero was buying coffee for Cafe Imports, and the two have not only stayed professionally connected all these years, but they have also become great friends.As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.Catimor, Caturra, Bourbon, Typica"],["Peru","Cajamarca","24938","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Caramel, fresh fruit, and peanut butter with mild dried citrus flavors. Syrupy sweetness and a soft mouthfeel. Catimor, Caturra, Bourbon, Typica"],["Colombia","Faiber Bolanos Lopez - Finca La Esperanza - San Agustin - Huila - Pink Bourbon - Washed","24946","Huila","La Esperanza","Washed","\n\t\t\t\t\t<\/a>","Caramel and sugar cane juice with mellow cocoa flavors. Tangy acidity and mild candy-like sweetness. Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoaci\u00f3n Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agust\u00een, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties. Faiber works as a coffee buying liaison for Los Naranjos, which has allowed him to improve his skills as both a coffee roaster and a coffee cupper.Pink Bourbon"],["Peru","Augusto Calle - Finca El Higueron - Huabal","25202","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal - Caturra","25203","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Caturra"],["Peru","Augusto Calle - Finca El Higueron - Huabal","25204","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Augusto Calle - Finca El Higueron - Huabal - Gesha","25205","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Fresh lime, cooked grape, praline, and mild vanilla flavors with tart citric acidity and mellow clean fruit-like sweetness. Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Gesha"],["Peru","Augusto Calle - Finca El Higueron - Huabal","25206","Cajamarca","El Higueron","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Augusto Calle Rafael is a member of the cooperative Lima Coffees and owns a 3-hectare farm where he has 2 hectares of Caturra and Yellow Caturra. Catimor, Caturra, Bourbon, Typica"],["Peru","Ymelda Arteaga Reboldo - Finca La Palta - Chirinos","25214","Cajamarca","Ymelda Arteaga Reboldo","Washed","\n\t\t\t\t\t<\/a>","Intense jammy green grape with fresh apple blossom, perfumey elderflower, and fresh mango flavors. Sparkling acidity and clean fruit-like sweetness. Ymelda Arteaga Reboldo owns the 4-Ha farm Finca La Palta in the Chirinos region of Cajamarca. This farm is home to around 3,500 Gesha coffee trees that share the land with yuca and plantains. Coffee from the farm is typically Washed. They are producers who carry on tradition.Catimor, Caturra, Bourbon, Typica, Gesha"],["Peru","Noe Quito Lazo - Finca Los - San Ignacio","25216","Cajamarca","Noe Quito Lazo","Washed","\n\t\t\t\t\t<\/a>","Lot of dark chocolate with brown sugar, jammy stone fruit, and vanilla flavors. Tangy acidity and candy-like sweetness. Noe Quito Lazo has owned the 3-Ha farm Finca Los Cedros since 2010. The farm contains around 4,000 Caturra, Catuia, Mundo Novo, and Catimor trees grown alongside yuca, plantains, and granadilla. Coffee at Los Cedros is Washed after a 20-hour fermentation.Catimor, Caturra, Bourbon, Typica, Mundo Novo, Catuai"],["Peru","Duberly Gonza Chenchoy - Finca La Mandarina - Alto Ihuamaca","25218","Cajamarca","Duberly Gonza Chenchoy","Washed","\n\t\t\t\t\t<\/a>","Toffee with mild vanilla, cooked stone fruit, and cooked pome flavors. Tangy acidity and clean fruit-like sweetness. Duberly Gonza Chenchoy owns the 5-Ha farm Finca La Mandarina. The farm is home to around 3,500 Catimor, Caturra, Mundo Novo, and Gesha trees grown alongside yuca, plantains, and citrus. The coffee is Washed processed.Catimor, Caturra, Bourbon, Typica, Mundo Novo, Gesha"],["Peru","Maicol Gonza Chinchay - Finca El Limon - Alto Ihuamaca","25219","Cajamarca","Maicol Gonza Chinchay","Washed","\n\t\t\t\t\t<\/a>","Mellow dried citrus, caramel, fresh citrus, and malt flavors with clean fruit-like sweetness and tart acidity. Maicol Gonza Chinchay has owned the farm Finca El Lim\u00f3n since 2012. The 1-Ha farm is home to around 3,400 Catimor, Caturra, and Gesha trees.Catimor, Caturra, Bourbon, Typica, Gesha"],["Peru","Rolando Lopez - Finca El Cedro - San Ignacio","25211","Cajamarca","El Cedro\u2013La Granadilla","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Rolando Lopez Cordova owns a 3.5-hectare farm with 1.5 hectares planted with Bourbon and Caturra variety coffee. He is a member of the cooperative association Lima Coffees, a fast-growing FTO-certified cooperative based out of Ja\u00e9n, Cajamarca. Rolando is a competitive producer who focuses exclusively on specialty coffee, and he's interested in making renovations to his farm in the coming years by planting new coffees and expanding his processing equipment, both wet processing and drying. Catimor, Caturra, Bourbon, Typica"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Gesha","25212","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Gesha"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal - Gesha","25213","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Gesha"],["Peru","Jhoner Delgado - Finca El Eucalipto - Santa Rosa - Huabal","25207","Cajamarca","El Eucalipto\u2013La Guaba","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest with mild praline and spices flavors. Tart acidity and mellow candy-like sweetness. Jhoner Delgado Torres owns a 3.5-hectare farm and grows coffee on 2.75 hectares of the land, under a cover of shade. While Jhoner does not hold an organic certificate for his farm, he is a member of the cooperative Lima Coffees since 2017, and is careful to use sustainable methods and materials in his farming. Catimor, Caturra, Bourbon, Typica"],["Mexico","Cristal","25243",null,null,"Washed","\n\t\t\t\t\t<\/a>","Peanut butter with mellow fresh citrus and pecan flavors with good acidity and mild sugary sweetness. Bourbon, Typica, Mundo Novo"],["Peru","Elvis Gonzales Saldivar - Finca El Tochal - La Capilla - Bourbon & Caturra","25265","Cajamarca","Elvis Gonzales Saldivar","Washed","\n\t\t\t\t\t<\/a>","Strong fresh bergamot with fresh nectarine, fresh lime, and perfumey elderflower flavors. Piquant acidity and fruit-like sweetness. Elvis Gonzales Saldivar has owned the 2.5-Ha farm Finca El Tochal since 2010. It is located in the small settlement of Pan de Az\u00facar in the District of Santo Domingo de la Capilla. At Finca El Tochal, they are committed to practices that ensure high-quality specialty coffee each harvest. The farm is home to around 7,500 Bourbon and Pache trees that are planted among shade trees. This supports a slow and even maturation process, which is a crucial element for maintaining coffee quality. Coffee is selectively harvested to only pick ripe cherry and is meticulously processed. Processing is done with care and attention to specific pulping schedules. Currently, they use a 70-hour anaerobic fermentation period. Drying is the most critical step. It is carried out slowly in a solar dryer to preserve the nuances of the coffee.Elvis is proud to be a part of the Gold Coffee Peru organization. This group provides significant support to improve coffee quality through the sound agronomic management provided by their technical department. His goals for the future are to become a leader among specialty coffee producers, remain a member of Gold Coffee Peru, and maintain coffee quality and demand for his coffee production through effective management.Bourbon, Caturra"],["Peru","Yoryi Yimer Berru - Finca Gramalotal - La Coipa - Gesha","25268","Cajamarca","Yoryi Yimer Berru","Washed","\n\t\t\t\t\t<\/a>","Cooked lime, toffee, and dried citrus zest with mellow burnt sugar flavors. Tart acidity and candy-like sweetness. Yoryi Yimer Berru owns the 2.4-Ha farm Finca Gramalotal in the La Coipa area of San Ignacio. This region is known for its high-quality coffee. Finca Gramalotal is a neighbor of farms that were past Cup of Excellence winners.Their approach to land use is grounded in sustainable and responsible agricultural practices. They cultivate their coffee under shade, integrating native trees that help conserve the soil, protect biodiversity, and maintain the ecosystem's balance.For processing, coffee at Finca Gramalotal is washed after fermenting in cherry for 36 hours.One of the most significant milestones in the history of Finca Gramalotal\u2014and for its producer\u2014is becoming an associate member of the Alto Amaz\u00f3nico Producers' Association, located in Vira Vira (La Coipa, San Ignacio), as of 2025. Finca Gramalotal is committed to continuing to innovate in its processes, traceability, and coffee experiences, with the aim of offering its clients distinctive products that forge a direct connection between the consumer and the coffee's origin.Gesha"],["Peru","Alberto Guerrero Penafiel - Bellavista - Gesha - Natural","25273","Cajamarca","Alberto Guerrero Penafiel","Natural","\n\t\t\t\t\t<\/a>","Intense jammy blueberry and jammy cranberry with dried hibiscus and mellow perfumey black tea flavors. Lots of tart acidity and mild fruit-like sweetness. Alberto Guerrero Penafiel owns the 3-hectare farm Finca Los Cedros. He runs the farm with his family, which he describes as close-knit and united. Alberto primarily manages their crops with the help of his four children. Together, they are committed to growth and continuous improvement of their operations.Coffee on the farm is processed naturally. They have been upgrading their infrastructure to produce better natural coffees and have consistently seen superior results since. To help care for the environment, they produce their own organic fertilizers and prioritize the conservation of the surrounding forests.The close family has strong ties to their church community. Their birthdays are particularly significant occasions where they gather to celebrate one another, and\u2014as is customary for those living in the countryside\u2014we raise our own chickens and pigs, sharing the bounty with family and friends during these special events. Their most prominent local customs revolve around the annual patron saint festivals. Looking to the future, their primary objective is to continue growing\u2014to keep producing naturally processed coffees\u2014and, with each passing year, to further refine our techniques by incorporating new experiences and processing methods.Gesha"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Caturra - Natural","25281","Cajamarca","Ecol\u00f3gica","Natural","\n\t\t\t\t\t<\/a>","Tons of fresh cranberry with cooked coffee cherry, clove, and pecan flavors. Winey acidity and mild sugary sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Caturra"],["Peru","Roberto Herrera - Finca El Ojo de Agua - Chirinos - Marsellesa","25284","Cajamarca","Roberto Herrera","Washed","\n\t\t\t\t\t<\/a>","Cooked apple and praline with mellow cocoa flavors. Juicy acidity and mellow sweetness. Roberto Herrera owns and operates Finca Ojo de Agua, a 1.5 hectare farm planted with about 6,000 Caturra plants. Located in the La Palma town of the Chirinos municipality, this farm has sandy, loamy soil, and a tropical climate. During harvest, only the ripest of cherries are selected for processing and depulped on the same day. Once depulped, the coffee is fermented without water for an average period of 28-35 hours and then fully washed 3 times with clean, spring water. For drying, coffee is moved to raised beds inside a covered dryer and a patio is also used for overflow drying. After the 15-20 day period that it takes to fully dry these coffees, Roberto then places his coffee into bags and stores them in a cool, dark room before delivering them to Lima Coffees for cupping, milling, and exportation.Marsellesa"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Bourbon","25289","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Praline and mild fresh apple flavors with tart acidity and good sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Bourbon"],["Peru","Gilmer Cordova - Finca Ecologica - Huabal - Bourbon","25290","Cajamarca","Ecol\u00f3gica","Washed","\n\t\t\t\t\t<\/a>","Dried lemon and malt with mild nutmeg flavors. Tangy acidity and good sweetness. Gilmer Mejia operates the beautiful Finca Ecol\u00f3gica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Wilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm, and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the anagement of his farm to the final taste in the cup.Bourbon"],["Peru","Segundo Pablo Coronado Perez - Finca El Limon - Huabal - Gesha","25319","Cajamarca","Segundo Pablo Coronado Perez","Washed","\n\t\t\t\t\t<\/a>","Jammy cherry, cooked mango, and vanilla flavours with sparkling acidity and sugary sweetness. Segundo Pablo Coronado Perez has owned the farms Finca El Romerillo and Finca El Lim\u00f3n alongside his wife Erika Estela V\u00e1squez since 2022. Their passion for coffee cultivation is an ancestral tradition passed down from grandparents to parents and from parents to children. They are known as a young and responsible family, committed to sustainable and renewable practices in every activity on their farms.They use many meticulous techniques to ensure the best possible coffee from their farms. Seeds are carefully selected, the land is cared for to be rich in organic matter, fertile land is favored with a pH of 5.5, and they use natural contour lines to guide planting, protecting the soil from erosion.On their farm, they have implemented sustainable systems such as reforestation to balance productivity and soil conservation; these also act as temperature regulators and windbreaks. Their approach includes contour farming of the plots to prevent soil erosion and degradation. They also perform soil analyses to obtain precise data (pH, OM, and nutrients) and optimize the fertilization of the soil.Finca El Lim\u00f3n y Finca El Romerilla stand out for their cultivation of varieties such as Gesha, Bourbon, and Caturra. Thanks to the advice and training provided by the Aproagro Gold Coffee association, they continue to grow these varieties.After selectively harvesting, the coffee is meticulously fermented, washed, and dried.By improving coffee fermentation processes, they have obtained good quality scores, which have allowed them, as small coffee farmers, to achieve their goals in coffee cultivation and processing. Through the advice provided by Gold Coffee, they are committed to improving and maximizing profitability and increasing the quality of their product, to obtain better prices, thus improving their household economy and stability.Looking ahead, they hope that their coffee will always be reliable in the future, that the business chain will be long-term, and that they will always have you with them.CajamarcaThe Cajamarca region, located in the northeastern highlands of Peru, is the main coffee-producing region of Peru, concentrating 25% of the national production with some 74,000 hectares cultivated, mainly in the provinces of Ja\u00e9n and San Ignacio, and is recognized for its high-quality coffees of 87 to 90 points.Gesha"],["Peru","Alex Julca - Finca Naranjal - Jaen","25323","Cajamarca","Alex Julca","Washed","\n\t\t\t\t\t<\/a>","Jammy apricot and praline with mellow cooked orange and chocolate flavours. Juicy acidity and clean fruit-like sweetness. Alex Julca has owned the farm Finca Naranjal since 2021. This 3-Ha farm is home to around 5,000 Tabi, Gesha, Pacamara, and Bourbon trees.The farm focuses on and centers its approach around sustainability. They value safeguarding their soil, water, and biodiversity so that coffee will continue to exist for future generations. The community around the farm also prioritizes protecting the environment.One of their objectives is to build long-term relationships with organizations or companies that value origin, quality, and craftsmanship, generating a social and environmental impact.Finca El Naranjal is distinguished by its location in the Flor de Selva zone\u2014a part of the San Ignacio region that serves as a key economic engine and a powerhouse for high-quality coffee production. Additionally, the farm aims to enhance the diversity of its coffee varieties, expanding to grow Arara, Catuai, Pink Bourbon, and Caturra Chiroso.Catimor, Caturra, Bourbon, Typica, Tabi, Gesha, Pacamara"],["Peru","Nevado Palacios Carrasco - La Coipa - Gesha","25328","Cajamarca","Nevado Palacios Carrasco","Washed","\n\t\t\t\t\t<\/a>","Lots of fresh rose with cooked peach and fresh peach and mellow fresh jasmine flavours. Juicy malic acidity and clean fruit-like sweetness. Nevado Palacios Carrasco has owned Finca El Cedro since 2011. He and his family are deeply passionate about coffee and care for the environment through forest conservation.Coffee from the farm is selectively harvested, depulped, washed, and dried. They put technical work into the farm's planting, fertilization, pruning, and harvesting. They also produce their own compost to use as fertilizer on the farm. Their long-term goal is to establish demonstration plots and innovate by introducing new varieties.Gesha"],["Peru","Best of Picorana - Percy Pintado Huaman - Finca Rayos del Sol - San Ignacio - Gesha","25331","Cajamarca","Percy Pintado Huaman","Washed","\n\t\t\t\t\t<\/a>","Fresh peach, fresh rose, and cooked strawberry with mellow fresh hibiscus flavours. Lots of delicate fruit-like sweetness and juicy malic acidity. Percy Pintado is one of the leading producers of high-quality coffee for Lima Coffees. On his farm, Finca Rayos del Sol, he grows primarily the Bourbon variety alongside some Gesha trees.Percy is a leader for Organic farming practices in the region, and other producers look to Percy for best practices in their care for their own land and environment. His parents and grandparents taught him how to grow coffee and care for the soil and environment. In order to protect the soil and prevent erosion, they use brush cutters for weeding. They also create their own compost for fertilizer.After selective picking and depulping the same day, he ferments the coffee for 26 hours before it is washed and laid out to dry slowly, for 20\u201330 days.Gesha"],["Peru","Best of Picorana - Guillermo Saucedo Neira - Finca La Pena - La Coipa - Bourbon","25333","Cajamarca","Guillermo Saucedo Neira","Washed","\n\t\t\t\t\t<\/a>","Dried apple and cola with mild cooked blueberry and almond flavours. Winey acidity and good sweetness. Guillermo Saucedo Neira has owned the 5-hectare farm Finca La Pe\u00f1a since 2020. He works the farm alongside his family, who help with the production process. They do almost everything manually, from harvesting to weeding. Coffee is usually washed, but he is also experimenting with natural processing. On the farm, they also raise guinea pigs.His goals are to produce very high-quality coffee, equip himself with improved infrastructure, have a nice house, and invest in his children's education.In their community, they celebrate several patron saint festivals. One of the largest events is a celebration of the Assumption of the Virgin. Each year, they hold a feast that brings together people from all around the region.Bourbon"],["Peru","Best of Picorana - Idelsa Geraldo Facundo - Finca El Barejon - La Coipa - Gesha","25335","Cajamarca","Idelsa Geraldo Facundo","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine, cooked stone fruit, and caramel flavours with juicy acidity and clean fruit-like sweetness. Idelsa Geraldo Facundo owns the 1-hectare farm Finca El Barejon. The farm was founded in 2000. Coffee on the farm is selectively harvested, washed, and dried in a solar dryer. It is then stored in GrainPro.As a family, they made the decision to grow the Gesha variety with careful technical methods. To maintain the land and protect the environment, they planted trees in buffer zones on the farm. They also produce their own compost and use brush cutters for weeding to prevent soil erosion. It is important to them to care for the environment.In the future, they hope to export their own coffee.Gesha"],["Peru","Best of Picorana - Maria Consuelo Romero Bocanegra - Finca Flore de Caf\u00e9 - Huabal - Bourbon","25336","Cajamarca","Maria Consuelo Romero Bocanegra","Washed","\n\t\t\t\t\t<\/a>","Dried apple and chocolate with mild brown sugar and raisin flavours. Candy-like sweetness and mellow balanced acidity. Maria Consuelo Romero Bocanegra has owned the 1-hectare farm Finca Flor del Caf\u00e9 since 2022. Much of the farm is planted with the Bourbon variety. Coffee from the farm is washed processed. She and her husband work together, striving tirelessly to get ahead. Maria is responsible for managing the land. Her husband works in the transportation sector and helps with financial support, enabling her to make investments in her farm.They care for the land, practicing responsible, traditional agriculture. They are currently planting more high-quality varieties, such and Caturra and Bourbon, and are experimenting with more technical varieties such as Gesha. The land is relatively new to coffee planting and is well-suited for these specific varieties.Their primary objective is to focus more intensively on coffee production, given the current market prices are favorable and there is increased support available from various companies.Bourbon"],["Peru","Best of Picorana - Roman Rubio Saucedo - Finca La Casita - Huabal - Caturra","25337","Cajamarca","Roman Rubio Saucedo","Washed","\n\t\t\t\t\t<\/a>","Jammy nectarine and toffee with mild golden raisin and cacao flavours. Candy-like sweetness and mellow juicy acidity. Roman Rubio Saucedo owns the 1-hectare farm Finca La Casita. He and his family have been producing coffee for many years.They contribute to environmental conservation through the planting and preservation of forest trees. They also produce their own compost and use brush cutters for weeding to prevent soil erosion.A couple of their goals for the future are to improve their quality of life and begin selling their coffee directly to customers abroad.Caturra"],["Peru","Wilson Centurion - Finca La Palma - San Jose de Lourdes - Caturra","25324","Cajamarca","Wilson Centurion","Washed","\n\t\t\t\t\t<\/a>","Jammy apple and milk chocolate with mellow brown sugar flavours. Complex acidity and candy-like sweetness. Wilson Centurion is a member of the cooperative Lima Coffees and owns a 1-hectare farm where he grows Caturra and Bourbon varieties. Wilson is dedicated to Organic farming practices, and his farm is certified. Wilson believes that his care for the land translates to the quality of his coffee. The coffee is picked ripe and depulped either the same day or the following day, depending on when it's delivered to the wet mill. It's then fermented for 30 hours dry before being washed three times, after which it's spread on raised beds to dry for 20\u201330 days.Caturra"],["Peru","Lorenzo Arbildo Parra - Finca La Naranja - Chirinos - Caturra","25411","Cajamarca","Lorenzo Arbildo Parra","Washed","\n\t\t\t\t\t<\/a>","Mild fresh pome, fresh berry, and praline flavors with a soft mouthfeel and mellow syrupy sweetness. Lorenzo Arbildo Parra helps run the farm Finca La Naranja in the Chirinos area of San Ignacio. This is an area with high altitudes that produces exceptional-quality coffee. It is the farm's core philosophy to safeguard the environment and the surroundings of their farm through organic and sustainable practices, including the production and application of compost and bio-fertilizers. Coffee on the farm is selectively harvested and fermented in GrainPro bags during processing. Looking forward, Lorenzo and his team would like to learn more about the best management techniques for growing Gesha trees, from planting, fertilizing, and harvesting. They hope to strengthen their commercial relationships and consistently supply their coffee year after year.Caturra"],["Peru","Jose Santos Rivera - Finca Vira Vira - Chirinos - Gesha","25414","Cajamarca","Jose Santos Rivera","Washed","\n\t\t\t\t\t<\/a>","Cooked lemon and fresh jasmine with mellow fresh plum flavors. Tangy citric acidity and fruit-like sweetness. Jose Santos Rivera owns the 3-hectare farm Finca Vira Vira. Jose is a prominent local producer and community leader known for his passion for sports and social gatherings.Finca Vira Vira is home to Gesha, Bourbon, Caturra, Pache, and Typica varieties, alongside potatoes, yuca, and granadilla. The coffee is fermented in cherry for 45 hours before being washed and shade-dried for 12 days.The farm's overarching philosophy is long-term sustainability, a goal made possible by its natural environment. It is an area characterized by fertile soils, a temperate climate, and an altitude ideally suited for cultivating high-quality coffee.A unique feature of the Vira Vira farm\u2014and the community in which it is situated\u2014is a traditional local beverage known as \"pi\u00f1ada\". Visitors are often delighted and surprised by the drink's distinctive flavor on the palate.One of their greatest hopes is that more people around the world will discover and appreciate the coffee from their region, as well as the hard work that goes into crafting every single cup.Gesha"],["Peru","Yoryi Yimer Berru - Finca Gramalotal - La Coipa - Gesha","25415","Cajamarca","Yoryi Yimer Berru","Washed","\n\t\t\t\t\t<\/a>","Fresh jasmine, artificial raspberry, and fresh lavender with mild fresh apricot flavors. Clean fruit-like sweetness and winey acidity. Yoryi Yimer Berru owns the 2.4-Ha farm Finca Gramalotal in the La Coipa area of San Ignacio. This region is known for its high-quality coffee. Finca Gramalotal is a neighbor of farms that were past Cup of Excellence winners.Their approach to land use is grounded in sustainable and responsible agricultural practices. They cultivate their coffee under shade, integrating native trees that help conserve the soil, protect biodiversity, and maintain the ecosystem's balance.For processing, coffee at Finca Gramalotal is washed after fermenting in cherry for 36 hours.One of the most significant milestones in the history of Finca Gramalotal\u2014and for its producer\u2014is becoming an associate member of the Alto Amaz\u00f3nico Producers' Association, located in Vira Vira (La Coipa, San Ignacio), as of 2025. Finca Gramalotal is committed to continuing to innovate in its processes, traceability, and coffee experiences, with the aim of offering its clients distinctive products that forge a direct connection between the consumer and the coffee's origin.Gesha"],["Peru","Alberto Guerrero Penafiel - Bellavista - Gesha - Natural","25418","Cajamarca","Alberto Guerrero Penafiel","Natural","\n\t\t\t\t\t<\/a>","Praline, dried lavender, and dried cascara flavors with sparkling acidity and mild sugary sweetness. Alberto Guerrero Penafiel owns the 3-hectare farm Finca Los Cedros. He runs the farm with his family, which he describes as close-knit and united. Alberto primarily manages their crops with the help of his four children. Together, they are committed to growth and continuous improvement of their operations.Coffee on the farm is processed naturally. They have been upgrading their infrastructure to produce better natural coffees and have consistently seen superior results since. To help care for the environment, they produce their own organic fertilizers and prioritize the conservation of the surrounding forests.The close family has strong ties to their church community. Their birthdays are particularly significant occasions where they gather to celebrate one another, and\u2014as is customary for those living in the countryside\u2014we raise our own chickens and pigs, sharing the bounty with family and friends during these special events. Their most prominent local customs revolve around the annual patron saint festivals. Looking to the future, their primary objective is to continue growing\u2014to keep producing naturally processed coffees\u2014and, with each passing year, to further refine our techniques by incorporating new experiences and processing methods.Gesha"],["Peru","Roman Rubio Saucedo - Huabal - Caturra","25419","Cajamarca","Roman Rubio Saucedo","Washed","\n\t\t\t\t\t<\/a>","Caramel, fresh citrus, and fresh melon flavors with sparkling acidity and sugary sweetness. Roman Rubio Saucedo owns the 1-hectare farm Finca La Casita. He and his family have been producing coffee for many years.They contribute to environmental conservation through the planting and preservation of forest trees. They also produce their own compost and use brush cutters for weeding to prevent soil erosion.A couple of their goals for the future are to improve their quality of life and begin selling their coffee directly to customers abroad.Caturra"],["Peru","Apolinar Rafael Arevalo - San Jose Lourdes - Caturra","25420","Cajamarca","Apolinar Rafael Arevalo","Washed","\n\t\t\t\t\t<\/a>","Burnt sugar, amaretto, and cooked grapefruit with mild fresh lime flavors. Tart citric acidity and mild sugary sweetness. Apolinar Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters.Caturra"],["Peru","Valerio Roman Jimenez - Finca La Estrella - Ihuamaca - Gesha","25421","Cajamarca",null,"Washed","\n\t\t\t\t\t<\/a>","Tons of perfumey jasmine with jammy orange and jammy grapefruit and mellow sugar cane juice flavors. Complex acidity and delicate fruit-like sweetness. Gesha"],["Rwanda","COOPAC - Gishamwana Island - Kaguriro - Washed","24899","Western Province","Gishamwana Island","Washed","\n\t\t\t\t\t<\/a>","Caramel, spices, fresh citrus zest, and mild dried berry flavors with tart acidity and candy-like sweetness. Just a short boat ride from Rwanda\u2019s Lake Kivu shoreline, there rests a secluded coffee island often mistaken for a mirage: Gishamwana Island. More than 35,000 coffee trees are planted on this site, and it's milled and dried here as well, completing the production cycle. The island is biodiverse, with environmental harmony in mind, and cows, goats, and even an albino rabbit coexist with the coffee trees.This island coffee farm is privately owned by Emmanuel Rwakagara, the founder of COOPAC, and the coffee is grown organically amongst forestry that provides a level of shade much greater than is typical for African coffee. Also, by nature of Gishamwana's isolation from other coffee, many diseases and pests quite simply have not made the boat ride over. This coffee is harvested at ripeness, depulped, dry fermented, wet fermented, washed, soaked, then dried on raised beds.COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC and the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Striped Red Bourbon - Honey","25649","Huila","Elkin Guzman","Honey","\n\t\t\t\t\t<\/a>","Jammy blueberry, cooked apple, and caramelizing with mild almond flavours. Winey acidity and mellow candy-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Striped Red Bourbon"],["Colombia","Elkin Guzman - Finca El Mirador - Palestina - Huila - Orange Bourbon - Washed","25650","Huila","Elkin Guzman","Washed","\n\t\t\t\t\t<\/a>","Jammy orange and caramel with mellow cooked citrus zest flavours. Intense tangy acidity and mild fruit-like sweetness. Elkin Guzman is an innovative producer we have worked with since around 2013. He inherited the family farm of over 70 years, El Mirador, from his mother, Fanny Vargas. Elkin has always been interested in and drawn to applied science, and his approach to coffee is no different. This led him to Popayan, where he studied agricultural engineering at Cauca University.He then returned to the family farm, where his work is inspired by methodical research and experimentation. After watching a video presentation by Brazilian agro-engineer Dr. Fl\u00e1vio Bor\u00e9m, Elkin decided to pursue new processing experiments. One method that resulted from this, we dubbed Natural-Hydro-Honey: The coffee is picked at peak ripeness, dried as a Natural, then rehydrated, depulped, and processed as a Honey. If it sounds weird, that\u2019s because it is. But it worked and has resulted in some coffees as unique as their processing.Elkin shares his knowledge with other producers in the region. He believes that the future of coffee relies on the past. For many producers, coffee is multi-generational. Farms are passed down throughout families and are dependent on the next generation. Maintaining and improving the farm's health and the quality of processing will set up future generations' success. He hopes to show fellow coffee producers their value in the production chain. They are not simply \u201cworkers\u201d but coffee experts, and they should be encouraged to strive for quality and find new markets.Bourbon"],["Ethiopia","Grade 2 - Chelchele","25682","Yirgacheffe","Chelchele","Natural","\n\t\t\t\t\t<\/a>","Cooked peach with mellow brown sugar, cooked pear, and cinnamon flavours. Complex acidity and candy-like sweetness. This coffee comes from the Chelchele washing station, which is in the kebele, or village, of Chelchele, in the words, 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 overtone.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Guachepelin - Caturra & Catua\u00ed - Black Honey","25734","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Praline and mellow fresh berry flavors with winey acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Casiopea - Yellow Honey","25735","Central Valley","Las Lajas","Yellow Honey","\n\t\t\t\t\t<\/a>","Praline, pecan, and mellow fruit flavors with balanced acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Mirella - Mariana - Black Honey","25736","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Caramel and mild cooked apple flavors with tangy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Mariana"],["Costa Rica","Las Lajas Micromill - Finca San Luis - Caturra & Catua\u00ed - Red Honey","25737","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Cocoa and mild fresh fruit flavors with tart acidity and mellow fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca Sabanilla - Casiopea - Perla Negra - Natural","25738","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Praline and mellow fresh fruit flavors with tart acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Mirella - Mariana - Alma Negra - Natural","25739","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Caramel and cooked pear flavors with tangy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Mariana"],["Costa Rica","Las Lajas Micromill - Finca San Luis - Caturra & Catua\u00ed - Perla Negra - Natural","25740","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Fresh tropical fruit and mild cocoa flavors with winey acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca San Luis - Caturra & Catua\u00ed - Perla Negra - Natural","25741","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Cacao and mellow cooked fruit flavors with winey acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Caturra"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Villa Sarchi & Catua\u00ed - Perla Negra - Natural","25742","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Brown sugar and cooked cranberry flavors with boozy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai, Villa Sarchi"],["Costa Rica","Las Lajas Micromill - Finca El Cerro - Starmaya - Alma Negra - Natural","25743","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Caramel and fresh red grape flavors with winey acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Starmaya"],["Costa Rica","Las Lajas Micromill - Finca La Julia - Catua\u00ed - Perla Negra - Natural","25744","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Chocolate and cooked berry flavors with winey acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai"],["Costa Rica","Las Lajas Micromill - Finca Los Angeles - H1 - Alma Negra - Natural","25745","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Caramel and cooked pear flavors with tangy acidity and sugary sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Julia - SL-34 - Black Diamond - Natural","25746","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Brown sugar, panela, and cooked pear flavors with tangy acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation SL-34"],["Costa Rica","Las Lajas Micromill - Finca Los Angeles - San Isidro - Double Diamond - Natural","25747","Central Valley","Las Lajas","Double Diamond","\n\t\t\t\t\t<\/a>","Intense cacao with mild perfumey hibiscus flavors with tangy acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro"],["Costa Rica","Las Lajas Micromill - Las Lajas Estate - Honey","25748","Central Valley","Las Lajas","Honey","\n\t\t\t\t\t<\/a>","Cocoa and mild fresh citrus flavors with tart acidity and mellow fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca Chilamate- Catua\u00ed - Red Honey","25754","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Chocolate and mellow fruit flavors with tart acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai"],["Costa Rica","Las Lajas Micromill - Finca Mirella- Catua\u00ed - Honey","25755","Central Valley","Las Lajas","Honey","\n\t\t\t\t\t<\/a>","Strong dried rose and cooked cranberry flavors with intense boozy acidity and mellow candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Catuai"],["Costa Rica","Las Lajas Micromill - Finca El Cerro- San Isidro- Red Honey","25757","Central Valley","Las Lajas","Red Honey","\n\t\t\t\t\t<\/a>","Raisin and dried floral flavors with winey acidity and good sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro"],["Costa Rica","Las Lajas Micromill - Finca Calle Liles- Totonaca Etiope- Perla Negra- Natural","25761","Central Valley","Las Lajas","Perla Negra","\n\t\t\t\t\t<\/a>","Toffee and red wine flavors with winey acidity and fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Finca La Julia- San Isidro- Alma Negra- Natural","25763","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Cocoa and mild fresh fruit flavors with good acidity and sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro"],["Costa Rica","Las Lajas Micromill - Finca Sabana Redonda- Villa Sarch\u00ed- Yellow Diamond - Honey","25766","Central Valley","Las Lajas","Yellow Diamond Honey","\n\t\t\t\t\t<\/a>","Lots of perfumey jasmine with dried citrus zest flavors. Sparkling acidity and clean fruit-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Villa Sarchi"],["Costa Rica","Las Lajas Micromill - Finca Pinitos- Bourbon Naranja- Black Diamond- Natural","25767","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Fresh passion fruit with vanilla flavors. Complex acidity and syrupy sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Bourbon"],["Costa Rica","Las Lajas Micromill - Finca Sabana Redonda- Typica- Black Honey","25771","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Tons of tootsie roll and graham flavors with tangy acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Typica"],["Costa Rica","Las Lajas Micromill - Finca Sabana Redonda- Laurina- Black Honey","25772","Central Valley","Las Lajas","Black Honey","\n\t\t\t\t\t<\/a>","Praline and mellow fresh citrus flavors with balanced acidity and candy-like sweetness. Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Laurina"],["Costa Rica","Las Lajas Micromill - Finca La Julia - San Isidro - Alma Negra - Natural","25863","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro"],["Costa Rica","Las Lajas Micromill - Finca La Julia - San Isidro Amarillo - Alma Negra - Natural","25864","Central Valley","Las Lajas","Alma Negra","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation San Isidro"],["Costa Rica","Las Lajas Micromill - Finca Los Angeles - H17 - Black Diamond - Natural","25865","Central Valley","Las Lajas","Black Diamond Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Las Lajas Estate - Honey","25855","Central Valley","Las Lajas","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Costa Rica","Las Lajas Micromill - Las Lajas Estate - Honey","25856","Central Valley","Las Lajas","Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Sumatra","GARMINDO - Gayo - Aceh - FLO ID 18213","22689","Aceh","GARMINDO","Wet-Hulled","\n\t\t\t\t\t<\/a>","Cooked bell pepper with mild almond and malt flavors. Lots of acidity and mellow sweetness. GARMINDO cooperative's full name is the Gayo Arabica Mahkota Indonesia Cooperative, and it is an association started in 2019 with 625 smallholder farmer members, each of whom owns less than 1.5 hectares of farmland, on average. The association was founded by our partner Sakdan, who owns and operates the Bergandal Farm and Mill: He and his brothers were raised in a coffee-producing family and have long been supporters of their fellow farmers.Members bring their coffee in cherry form to a collection point where it is depulped, fermented underwater for 12 hours, and given a pre-dry before undergoing the Wet-Hulling process. The coffee is dried on patios and typically takes 2\u20133 days under sunny conditions. It can take up to 7 days when the weather is rainy and humid.Ateng, Bor Bor, Catimor, and Timor"],["Mexico","Cristal","24487",null,null,"Washed","\n\t\t\t\t\t<\/a>","Praline and cooked citrus flavors with tart acidity and good sweetness. Bourbon, Typica, Mundo Novo"],["Mexico","Cristal","24080",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh citrus and cocoa flavors with good tart acidity and candy-like sweetness. Bourbon, Typica, Mundo Novo"],["Guatemala","ASPROGUATE - FLO ID 32213","25432","Chimaltenango","ASPROGUATE","Washed","\n\t\t\t\t\t<\/a>","Pecan with mellow fresh citrus and praline flavors. Tart acidity and mild fruit-like sweetness. ASPROGUATE, the Asociaci\u00f3n Sostenible de Productores de Guatemala, is a cooperative established in 2014 by 100 organic coffee producers across the intersection of the Cob\u00e1n, Acatenango, and Chimaltenango regions. The cooperative was formed with a mission to promote sustainable development among coffee producers and to provide access to international markets for their high-quality, organically grown coffees. In 2016, they opened a central office in the town of San Mart\u00edn Jilotepeque.The cooperative's producers grow a range of varieties, including Typica, Caturra, Catua\u00ed, and Bourbon. Coffees are typically processed using the Washed method.Today, ASPROGUATE has grown to consist of over 1,900 smallholder farmers and has continued to expand on its mission to support its community. Every month, workshops are offered to its members on topics from producing fertilizers to erosion mitigation and other sustainable agricultural practices. It also supports its members in starting side businesses from clothing to home goods.Approximately 90% of ASPROGUATE's members belong to the indigenous Kaqchikel and Tz'utujil ethnic groups, with 55% of the producers being women. The cooperative emphasizes gender equality and actively works to reject discrimination, slavery, and child labor. Through social programs, ASPROGUATE educates its members on these critical issues, fostering an inclusive and equitable community.Through its goal of fostering long-term relationships between producers and international buyers, the coop is able to maintain fair prices for its members, which in turn supports communities where 85% rely completely on agriculture for their income.Through its dedication to sustainability, quality, and social responsibility, ASPROGUATE plays a vital role in enhancing the livelihoods of its members and promoting the rich coffee heritage of Guatemala.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Kenya","Mwendi Wega Estate - AA - Kirinyaga","23640","Kirinyaga","Mwendi Wega Estate","Washed","\n\t\t\t\t\t<\/a>","Jammy peach and cooked nectarine with mellow caramel flavours. Juicy acidity and clean fruit-like sweetness. Mwendi Wega is an estate and washing station located near the town of Kerugoya, in the Kibingo district of the Kirinyaga region in Kenya's Central Valley. The facility has an average annual production of about 11,000 kilo of coffee that it receives from its own farm and a collective group of nearby farming families. The area has red volcanic soil, supporting the production of SL-28, Ruiru 11, and Batian varieties. Farmers also plant con and bananas among the coffee.Batian, SL28, SL34, Ruiru 11"],["El Salvador","Finca Los Angeles - Pacamara - Natural","24471","Apaneca","Finca Los Angeles","Natural","\n\t\t\t\t\t<\/a>","Dried cranberry, milk chocolate, and mellow toffee flavors with boozy acidity and fruit-like sweetness. Finca Los Angeles is a 16-hectare farm founded in 2017 by Los Naranjos Coffee. Several years ago there was a natural disaster that destroyed a large part of the community in the cant\u00f3n. This farm has been part of the development of the area since and is aiming to be one of the best. In 2020 it competed in its first Cup of Excellence and placed 5th. Something notable about this farm is its topography. It is a practically flat farm with very young nearly 100% Pacamara trees. It has stood out for many of its coffees in places such as Holland, France, and the United Kingdom.Finca Los Angeles faces struggles consistent across the industry. Their crops are no strangers to pests and diseases such as rust. However, they make many efforts to understand the soil and overall environment of their farm. By using soil studies to evaluate nutritional properties, they can make informed decisions to help their crops thrive. They apply 4-6 fertilizer doses depending on the soil study results and administer treatment for rust if needed. Weed maintenance is done manually with tools such as machete or cuma, so no chemicals are used. They thank their collaborators in this process. The results they've seen from this work wouldn't be possible without them. As part of their environmental protection practices, they take care of the groundwater through soil conservation work, curtains, water collection pits, and more.Harvest typically runs from January through March. Managers train the coffee pickers on how to cut the coffee cherry with the optimal degree of maturity for a suitable raw material. Before harvesting, areas of the farm are sampled through Brix measurements to best determine ideal ripeness. Picked coffee then heads to the mill where the following classifications are made ahead of processing:From 0 to 20 degrees brix classification A = Processes: Full Washed or Semi-WashedFrom 21 to 30 degrees brix AA or AAA classification = Processes: Honey, Natural, or ExperimentalFor the Anaerobic Natural process, it is very important to have constant control of the pH to avoid overfermentation. The tanks and barrels are suitable for carrying out fermentation with greater control since they have degassers and drain valves. This allows us not only to measure the pH but also the development of sugars through a measurement of brix grains. Their Anaerobic Naturals are fermented in the tanks for 72 hours under constant monitoring until the pH levels reach 4.05 degrees. It is then moved to the drying area.In this process, it is important to highlight that after the wet processing, the coffee is pre-dried for three days until it reaches approximately 60% humidity. Then it is taken to raised beds and avoid the risk of obtaining an uncontrolled or undesired fermentation. Their mill is located between two mountains, El Pil\u00f3n and El Aguila, overlooking the coast of the Department of Sonsonate. The elevation is 1400 masl, which causes drying for the full-washed process to take longer than usual. However, this helps to have more homogeneous drying, a cleaner cup, and longer stability of the beans in storage.Bed drying for Anaerobic Natural coffee has an average duration of 30-40 days. The coffees are stored once they have reached 10% humidity. Once they enter the warehouse, they are allowed to rest for 24 hours and the humidity is measured again to verify that it is maintained at 10%. This is to account for the climatic conditions of the mill. The dried cherry coffees are placed inside grain pro bags, in polypropylene bags, and sealed with a seam so they cannot be accidentally opened.Los Naranjos Coffee carries out 4 quality control cuppings, 2 cuppings before being offered and 2 subsequent cuppings after the coffee has rested. All cuppings look to measure consistency or improvement in quality.Experimental processes such as Anaerobic Natural stand out for their control, avoiding phenolic or alcoholic notes. Most importantly they result in very clean cups.Pacamara"],["Peru","Ysidro Banda - Finca La Palta - Chirinos - Caturra","25288","Cajamarca","Ysidro Banda","Washed","\n\t\t\t\t\t<\/a>","Cooked coffee cherry, mild fresh citrus, and pecan flavors with mellow tart acidity and sweetness. Finca La Palta is a farm owned by Isidro Banda near Chirinos in the San Ignacio Province within the Cajamarca Department of Peru. The certified organic farm is 1 ha and has around 5000 coffee plants. La Palta is located in a forested and mountainous area full of native flora and fauna. Harvest takes place from May to November. The coffee is washed three times with clean water on the day it is harvested or the following day. It is then dried on beds for 20-30 days. Isidro has increased the quality of coffee over the years and has improved the farm's infrastructure. He plans to continue to increase quality through the renewal of coffee plants.Caturra"],["Costa Rica","La Cumbre Micromill - Finca La Esmeralda - Catuai & Caturra - Natural","25851",null,null,"Natural","\n\t\t\t\t\t<\/a>","Lots of dried raspberry and cooked cherry with perfumey hibiscus and chocolate flavors. Sugary sweetness with tons of sparkling acidity. Catuai, Caturra"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Catuai - Natural","25853","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Strong clove, cooked cranberry, and jammy coffee cherry with nutmeg flavors. Fruit-like sweetness with intense boozy acidity. Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan\u00a0 Micromill - Finca San Calletano - Red Diabolo - Catuai - Natural","25854",null,null,"Natural","\n\t\t\t\t\t<\/a>","Lots of dried cranberry with dried rose and clove flavors. Intense boozy acidity and mild sugary sweetness. Catuai"],["Costa Rica","Alto San Juan Micromil l- Finca San Calletano - Catuai - Natural","25857",null,null,"Natural","\n\t\t\t\t\t<\/a>","Intense red wine and wine with dried rose and mild dried hibiscus flavors. Strong boozy acidity and mellow sugary sweetness. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Los Limones - Catuai - Natural","25858",null,null,"Natural","\n\t\t\t\t\t<\/a>","Lots of dried cranberry and cooked cranberry with clove and nutmeg flavors. Tons of boozy acidity and mild candy-like sweetness. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Juan - Beneficio 1 - Catuai - Honey","25859",null,null,"Honey","\n\t\t\t\t\t<\/a>","Intense dried cranberry and cooked cranberry with clove and nutmeg flavors. Lots of boozy acidity and mild sugary sweetness. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Guayabo - Catuai - Natural","25860",null,null,"Natural","\n\t\t\t\t\t<\/a>","Tons of dried cranberry and dried lavender with mild dried elderflower and clove flavors. Syrupy sweetness with strong boozy acidity. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Miramar - Catuai - Natural","25861",null,null,"Natural","\n\t\t\t\t\t<\/a>","Intense jammy cranberry, clove, and cooked cranberry with mild dried floral flavors. Sugary sweetness with lots of boozy acidity. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Guachipelin - Catuai - Natural","25862",null,null,"Natural","\n\t\t\t\t\t<\/a>","Tons of cooked cranberry and dried lavender with intense boozy acidity and mild sugary sweetness. Catuai"],["Costa Rica","Don Sabino Micromill- Finca El Jord\u00e1n- SL-28- Natural","25866",null,null,"Natural","\n\t\t\t\t\t<\/a>","Tons of jammy red wine and fresh strawberry with fresh hibiscus flavors. Clean fruit-like sweetness and winey acidity. SL-28"],["Costa Rica","Don Sabino Micromill - Finca Birri - Catuai - Double Process - Natural","25868","Central Valley","Don Sabino Micromill","Natural","\n\t\t\t\t\t<\/a>","Vanilla, fresh jasmine, perfumey elderflower, and fresh tropical fruit flavors with intense tangy acidity and a soft mouthfeel. Don Sabino Micromill is a father-son project that produces meticulous coffees in what seems like \"simple\" conditions but with incredible care and attention to detail.Though the mill was established in 2011, Steven Vargas and his father have both been in coffee their whole lives. They own several plots of farmland in the area, where they grow a number of different varieties: Villa Sarchi is their primary crop, but they also grow Catuai, Caturra, Gesha, SL-28, and a small amount of Mokka. For several of the mill's early years, the Vargas drying beds were full of only Naturals. But lately, Steven is attempting a small amount of Honey coffee as well, \u201cbecause Luis likes it,\u201d he says of Luis Arocha, the senior green-coffee buyer for Oxcart Coffee: Cafe Imports Latin America, who is based out of the office in San Jos\u00e9.The Don Sabino micromill manages the farms El Apostol, El Orvo, El Llamar\u00f3n, and La Roca. Details by FarmFinca El Ap\u00f3stol: San Jer\u00f3nimo, Central Valley, Alajuela8 hectaresVarieties: SL-28, Villa Sarchi, Pacamara, CatuaiAltitude: 1400 maslHarvest period: August to FebruaryIn the family for 5 generations Finca El Orvo: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28, Villa Sarchi, Catuai, Obata, GeshaAltitude: 1600 maslHarvest period: October to MarchIn the family for 5 generations Finca El Llamar\u00f3n: Fraijanes, Central Valley, Alajuela10 hectaresVarieties: SL-28Altitude: 1500 maslHarvest period: October to MarchIn the family for 5 generationsCatuai"],["Costa Rica","Ivan Solis Micromill - Finca Cuatro Vientos - Catuai - Anaerobic - Natural","25871","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense jammy red wine and cooked raspberry with fresh hibiscus and mild caramel flavors. Strong winey acidity with sugary sweetness Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Catuai"],["Costa Rica","Ivan Solis Micromill - Finca Cuatro Vientos - Catuai - Anaerobic - Natural","25872","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense jammy red wine and cooked raspberry with fresh hibiscus and mild caramel flavors. Strong winey acidity with sugary sweetness Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Catuai"],["Costa Rica","Ivan Solis Micromill - Finca Cuatro Vientos - Catuai - Anaerobic - Natural","25873","Santa Mar\u00eda de Dota","Ivan Sol\u00eds Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense jammy red wine and cooked raspberry with fresh hibiscus and mild caramel flavors. Strong winey acidity with sugary sweetness. Ivan Sol\u00eds Micromill is a family-run business led by Ivan Sol\u00eds Rivera and the Sol\u00eds Cordero family. It was founded in 2018 to sustainably produce, process, and market specialty coffees while highlighting the classic characteristics of Santa Mar\u00eda de Dota coffees.The farms that contribute to the micromill are located at high elevations with productive soil for growing coffee and avocado. The Los Santos area is known for producing some of the best coffee in the country. In addition, a large part of the area is used as a conservation area, which gives the region a national tourist attraction.Ivan Sol\u00eds Micromill is dedicated to selecting the best fruit and processes to produce coffees with unique and differentiated profiles. They use Washed, Semi-washed, Honey, Natural, and Natural Anaerobic processes. The company has an exclusive roasting area for the national markets, to provide high-quality coffees at a local level. The Sagaz Coffee brand represents the quality of the coffee produced in Santa Maria de Dota, conserving sweet, citric, and fruity flavors in its different profiles.One of the areas to highlight within the organization is sustainable development. Sagaz Coffee currently holds the Costa Rican Essential License, NAMA coffee certification, and participates in environmental programs such as Green Growth and Low Emission Incentives in institutions such as Procomer and ICAFE.Catuai"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","25874","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense fresh red wine and dried cranberry with mild chocolate and clove flavors. Syrupy sweetness with lots of winey acidity. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["Costa Rica","Brumas del Zurqui Micromill - Finca Don Jos\u00e9 - Caturra - Natural","25875","Central Valley","Brumas del Zurqui Micromill","Natural","\n\t\t\t\t\t<\/a>","Intense fresh red wine and dried cranberry with mild chocolate and clove flavors. Syrupy sweetness with lots of winey acidity. Beneficio Brumas Del Zurqui is a micromill located in the Central Valley region of Costa Rica in the sub-region of Heredia. Neighboring farms deliver cherries to this micromill. Varieties include Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.The mill is managed and run by Juan Ramon Alvarado Rodriguez and his family. They are fourth generation coffee producers and in 2003-2004, they began innovating their processing methods and expanding their processing infrastructure. They have also built out a cupping laboratory and roastery to ensure and maintain quality. In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup. \u201cI hope to God that I will die a farmer and I hope my son does too\u201d \u2013 Juan Ramon Alvarado RodriguezCaturra"],["Ethiopia","Grade 1 - Ayla Shentawane","25884","Sidama","Ayla Shentawane","Natural","\n\t\t\t\t\t<\/a>","Milk chocolate, toffee, cooked blueberry, and mild golden raisin flavors with candy-like sweetness and strong winey acidity. The Ayla Washing Station, situated in the village of Shantawene within Ethiopia's Sidama region, is a notable hub for specialty coffee production. Operated by Testi Coffee, a family-owned enterprise founded by Faysel A. Yonis, Ayla is one of several stations under their management, processing coffees from nearby villages including Bombe and Shantawene.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Ethiopia","Grade 1 - Aricha","25885","Yirgacheffe","Aricha","Natural","\n\t\t\t\t\t<\/a>","Caramel, fresh apricot, cooked orange, fresh jasmine, and amaretto flavors with juicy acidity and clean fruit-like sweetness. 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 soils in this region are red-brown clay soil, about 1.5 meters deep. We like the complex, almost tropical quality of coffees from Aricha, along with their juicy fruitiness and sugary, floral sweetness.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Paola & Carlos Trujillo - Finca Patio Bonito - Caldono - Cauca - Colombia - Natural","24958","Cauca","Patio Bontio","Natural","\n\t\t\t\t\t<\/a>","Strong cooked cascara with cooked coffee cherry and dried lavender flavors. Boozy acidity and mellow fruit-like sweetness. Patio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nari\u00f1o and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including \u201cthermal shock\u201d and anaerobic modulations to their processes. The Trujillo's first met Cafe Imports in 2015 and Carlos says \u201cI am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\" The total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, \u201cThe best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"Colombia"],["Brazil","Anaerobic - Natural - Fazenda do Cruzeiro - Sancoffee - Mundo Novo","25251","Campo das Vertentes","Fazenda do Cruzeiro","Natural","\n\t\t\t\t\t<\/a>","Lots of artificial cranberry with mellow pecan and fresh melon flavors. Winey acidity and mild candy-like sweetness. This coffee comes to us from producer Ivan Junqueira Ribeiro, owner of Fazenda Cruzeiro, a farm in Brazil's Campo das Vertentes region. The farm, established in 1923, spans a total of 1,021 hectares of which 381 are planted in Red Catuai, Yellow Bourbon, Mundo Novo, Top\u00e1zio, Arara, and Rubi. Cherries here are picked ripe using both mechanical and manual harvesting techniques. After harvesting, cherries are moved to a cement patio for drying.This coffee comes from Sancoffee, a certified B corporation:Sancoffee was born in 2000 as a specialty coffee coop.Since its foundation, Sancoffee has been the main driving force for quality in the Campo das Vertentes region. We strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters and importers around the globe. Each bean carries the soul and the hard work of a coffee grower.Each cup is the expression of our terroir. We work relentlessly to showcase these coffees around the world,keeping loyal to our history and values. Mundo Novo"],["Ethiopia","Grade 1 - Banko Gotiti","23693","Yirgacheffe","Banko Gotiti","Washed","\n\t\t\t\t\t<\/a>","Dark chocolate, fresh floral, praline, and mild fresh apple flavors with tangy acidity and fruit-like sweetness. Banko Gotiti is a village in the Gedeb district of Ethiopia's Gedeo Zone, where Yirgacheffe is located. The Banko Gotiti cooperative was founded in 2012, separately from the Worka cooperative, which is a larger organization. Banko Gotiti has about 300 members, who grow a mix of heirloom Ethiopian varieties of coffee.Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Costa Rica","Las Lajas Micromill - Finca Los \u00c1ngeles - H1 - Anaerobic - Natural","25922","Central Valley","Las Lajas","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Oscar and Francisca Chac\u00f3n are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story. Las Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.Here is a list of their most common processes and what steps are taken to achieve them:ProcessDescription Drying TimeResting timeWhite Honey This is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.From 3 to 4 days60 days or until exportation Yellow HoneyThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.One week60 days or until exportation Red Honey This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.From 7 to 15 days60 days or until exportation Black HoneyThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.From 15 to 20 days60 days or until exportation Alma NegraIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.From 20 to 30 days60 days or until exportation Perla NegraThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.From 22 to 30 days60 days or until exportation Yellow DiamondThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is completeFrom 15 to 20 days60 days or until exportation Black DiamondThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finishedFrom 20 to 30 days60 days or until exportation Common Costa Rican Varieties"],["Guatemala","Ayarza - Natural","25927",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Ayarza - Natural","25928",null,null,"Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Ethiopia","Grade 1 - Shentawane","23690","Sidama","Shentawane","Natural","\n\t\t\t\t\t<\/a>","Dried lavender and cocoa flavors. This coffee comes from a washing station called Shentawane in Sidama. Shentawane is located in the Bensa district. Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds.The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on what day, making traceability to the producer difficult. We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. Heirloom Ethiopian Varieties"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Caturra - Washed","24326","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Panela and green tea flavors with tart acidity and mild candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","Sandra Milena Mora - Finca El Porvenir - San Isidro - Palestina - Huila - Caturra - Washed","24326-2","Huila","Sandra Milena Mora","Washed","\n\t\t\t\t\t<\/a>","Panela and green tea flavors with tart acidity and mild candy-like sweetness. Sandra Milena Mora owns and operates the Farm El Porvenir in Palestina in the Huila region. This 9-hectare farm has 6 hectares planted with around 19,000 coffee trees. The farm also grows corn, cassava, and bananas. Fly crop takes place from June to August with the main harvest happening from November through January. The coffee is harvested, selecting only ripe cherries. They are then taken to a water tub to clean the cherry and are added to Grainpro bags where the cherry is left to ferment for 36 hours. Afterward, the cherries are pulped and left in ceramic tanks with water to further ferment for 60 hours. The coffee is then washed and put in bags for 12 hours to be taken to the drying stretchers. The same fermentation process is completed for all batches.Caturra"],["Colombia","ARGCAFEE - Coca Substitution Program - Argelia - Cauca - Castillo & Colombia","24784-2","Cauca","Women ARGCAFEE","Washed","\n\t\t\t\t\t<\/a>","Cacao, almond and mild dried citrus flavors with tart acidity. ARGCAFEE (Association de Transformadores y Comercializadores de Cafe Especiales de Argelia Cauca) is an association that started in 2014 with only 17 member producers, all of whom were committed to finding a better market for their coffee than the commercial one they were delivering to\u2014both in search of higher prices and a better showcase for the quality of their coffee. As Argelia is relatively remote, it had been hard for the small farmers in the area to reach the marketplace and have leverage in their selling. Through their work, however, the association grew to over 230 members, about 150 of whom are presently active in farming and delivering lots to the association.The community\u2019s history has been eclipsed by armed conflict and illicit crop production, but ARGCAFEE is reshaping this narrative through the commerce of coffee. Collectively, they are implementing sustainable production techniques through training, commercializing member coffees and fostering buyer connections, drawing youth into the industry through education at ITARG (El Instituto Tecnico Argcafee), and creating sustainable and legal pathways to prosperity through their Women Producer and Coca Substitution programs.This lot was developed with the women producers of ARGCAFEE. 78 women contribute to this program, with another 44 communicating intentions to join. The Women Producer program is designed to identify and incentivize the many women within the coffee industry. Along with this, this coffee is also part of the Coca Substitution Program.The Coca Substitution program is a partnership between Caf\u00e9 Imports, Banexport, and ARGCAFEE created to promote the cultivation of legal crops such as coffee in place of illicit crops like coca. The partnership operates a nursery in Argelia, Cauca, that cultivates high-yielding and coffee leaf rust-resistant varieties while providing agronomical training and assistance to members of ARGCAFEE. The substitution program also provides support by offering a guarantee of purchase by Caf\u00e9 Imports and Banexport at higher-than-average prices. With these premiums, farmers are encouraged to shift towards the cultivation of legal crops that offer a sustainable source of income and to decrease the community\u2019s dependence on the narco-state in Colombia.The program aims to address the underlying factors contributing to the cultivation of illicit crops, such as poverty, lack of education, and access to markets. By providing farmers with the necessary tools and knowledge, the program offers an alternative means of livelihood, thereby reducing the reliance on illicit crops.Through the cultivation of specialty coffee, farmers can access formal markets and earn a higher income, improving their living standards. Additionally, the program promotes environmental sustainability by encouraging the use of sustainable agricultural practices and reducing the negative impacts associated with the cultivation of illicit crops.Overall, the program offers a comprehensive approach to addressing the issue of illicit crop cultivation by addressing the underlying socio-economic factors and promoting sustainable alternatives.ARGCAFEE partnered up with Banexport in 2017, and the group now has a warehouse and a cupping lab; the lab is staffed full-time by five professionals, all of whom are young members of multigenerational coffee families who have decided to stay in the family business\u2014a huge concern these days, as the average age of a coffee farmer is over 55. It is difficult to incentivize young people to stay in coffee production during such low prices.The organization is democratically run, with a director, a legal representative, a producer representative, an accountant, a secretary, and technical staff, all elected in a voting process conducted by the members.Castillo, Colombia"],["Burundi","Kibingo - Kayanza - Honey","24815","Kayanza","Kibingo","Honey","\n\t\t\t\t\t<\/a>","Chamomile, cacao, toffee, and savory flavor with tart acidity and creamy mouthfeel. Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood. Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country. Coffee is processed at the BUDECA, SIVCA dry mill prior to export. From our export partner:Kibingo washing station\u2019s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away. In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometres of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga. The people of Kibingo hill feel pride in the station\u2019s name and celebrate this fact whilst the people of Kinga actually call the station by their hill\u2019s name, believing it to be the rightful title of the station especially since the start of Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups but they gather to produce coffee nonetheless.Bourbon"],["Colombia","Totoro - Cauca","24851","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Fresh pome, mild dried fruit, and kahlua flavors with lots of tart acidity and mild sugary sweetness. Castillo, Caturra, Colombia"],["Colombia","EA Decaf de Ca\u00f1a - Huila","25227","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Mild cooked fruit and malt flavors with mellow acidity and smooth mouthfeel. Castillo, Caturra, Colombia"],["Rwanda","COOPAC - Kirorero - Buhoro - Washed - FLO ID 35306","24889","Western Province","Kirorero","Washed","\n\t\t\t\t\t<\/a>","Fresh citrus zest and nutmeg with mild raisin and chocolate flavors. Winey acidity and mellow candy-like sweetness. The Kirorero washing station serves about 2012 smallholder producers in the areas of Boneza and Musasa, about 800 of whom are women farmers. The communities of Gisiza, Remera, Kinunga, Buhoro, and Nkira contribute to the washing station. It is run by Coop\u00e9rative pour la Promotion des Activit\u00e9s Caf\u00e9 or COOPAC. This washing station is remote, only accessible by boat after an hour-and-a-half drive down the lake. Tucked in the steep walls of the Gasuma valley right at lake level, Kirorero receives coffee from 1511 farmers. Some coffee arrives by boat and the rest on foot or bicycle, since they do not have direct access via road. This of course means that all processed coffee must be consolidated and make the journey up the lake by boat to Nyamwenda CWS where it\u2019s trucked out to the main access point.Remote but beautiful, Kirorero is a great example of COOPACs mission to collaborate with farmers to enhance their quality of life and well-being. The growers are organized into two first-tier cooperatives: KOTWIBAKABO and COPROCUCAMU. COOPAC is a Fair Trade\u2013certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.COOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.Bourbon"],["Guatemala","Wilmer Velasquez - Finca Ojo de Agua - Cuilco","25935",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Samuel Barrios - Finca Bella Vista - Cuilco","25936","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Samuel Barrios - Finca El Recuerdo - Cuilco","25937","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Roselia Velasquez - Finca La Palmita - Santiago Chimaltenango","25938",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Samuel Barrios - Finca El Matazano - Cuilco","25939","Huehuetenango","Samuel Barrios","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Samuel Barrios owns Finca El Matasano and Finca Buena Vista in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Barrios works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Domingo Lopez - Finca El Cafetalito - Chicol","25940",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Ana Morales - Finca Plan Grande - Santa Barbara","25941","Huehuetenango","Ana Morales","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Ana Morales owns Finca Plan Grande in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. She primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is her livelihood and she takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Fredy Gonzalez - Finca La Trocha - Todos Santos","25942",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Benjamin Martinez - Finca El Canche - San Pedro","25943",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Irma Gonzales - Finca La Chula - Cuilco","25944",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Irma Aguilar - Finca El Manantial - Santiago Chimaltenango","25945",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Francisco Lorenzo - Finca La Joya - Todos Santos","25946",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Lazaro Escalante - Finca El Coyol - Cuilco","25947","Huehuetenango","Lazaro Escalante","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Lazaro Escalante owns Finca El Coyol and Finca El Coyol 2 in Cuilco, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Bourbon varieties but also explores the creation of hybrids. Escalante works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Marta Perez - Finca La Perla - Santa Barbara","25948",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Idain Barrios - Finca La Paloma - Cuilco","25949",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Manuel Escalante - Finca La Ceiba 2 - Cuilco","25950",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Marina Escalante - Finca El Gorrion - Santa Barbara","25951",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Colombia","EA Decaf de Ca\u00f1a - Huila","24176","Huila",null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Castillo, Caturra, Colombia"],["Colombia","Cauca","25662","Cauca",null,"Washed","\n\t\t\t\t\t<\/a>","Jammy blackberry, kahlua, cocoa, and cooked fruit flavors with clean fruit-like sweetness and winey acidity. Castillo, Caturra, Colombia"],["Guatemala","Wilmer Reynoyo - Finca La Soledad - Cuilco","25952",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Maricela Barrios - Finca Las Flores - Cuilco","25953",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Manuel Escalante - Finca La Ceiba - Cuilco","25954",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Carlos Perez - Finca El Tablon - Santa Barbara","25955",null,null,"Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Sixto Aguilar - Finca Pena Blanca - Santiago Chimaltenango","25956","Huehuetenango","Sixto Aguilar","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Sixto Aguilar owns Finca Pe\u00f1a Blanca in Santiago Chimaltenango, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Caturra and Maragogype varieties but also explores the creation of hybrids. He also grows corn and beans on his farm. Aguilar works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.Bourbon, Catimor, Caturra, Maragogype, Pache"],["Costa Rica","Cerro San Luis Micromill - Yellow Honey","25821","West Valley","Cerro San Luis Micromill","Yellow Honey","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, 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.Common Costa Rican Varieties"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Catuai - Natural","25850","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Costa Rica","Alto San Juan Micromill - Finca San Calletano - Catuai - Natural","25852","Tarraz\u00fa","Alto San Juan Micromill","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Alto San Juan Micromill is owned by an intrepid young producer named Diego Abarca, who took a plot of land from his family's farm, given to him by his father, and transformed it into a successful business as a coffee producer in his own right. His yields have grown every year, and it has allowed him to attempt more experimentation in addition to having tighter quality control: Diego has been at the forefront of coffee processing, now doing many different processes for his coffees. Diego owns and operates Finca San Calletano, a beautiful farm on the top of a hillside that is often filled with clouds you can nearly touch. San Calletano is divided into various lots for the sake of crop management and traceability.Enjoy this short interview we did with Diego about his history and passion for coffee:How did you come into growing coffee?My family is dedicated to the cultivation of coffee, currently I am the fourth generation in coffee production family. All my life I have been linked to coffee production and cultivation since I was a child, I remember working during my school vacations collecting coffee. After primary school ends. I started work with my father at the farms and by the age of 17 I was doing research on the production of specialty coffee.What is a day in your life like?I live in the mountains of Tarrazu, my farm is located in the last mountain range in the Tarrazu region, a little far from the city. I usually get up at 5 am and start driving in my truck at 5.30 am at this time is sunrise in the mountains. I am in charge of 2 people who help me work on the farm from 6 am to 12pm.Normally we fertilize, fumigate and work so that the plants have the best possible health and thus obtain a good quality coffee.What opportunities are you looking for from people that buy your coffee? I want customers who buy my coffee to have a high quality and traceable coffee, generating trust and consistency year after year. Where does your passion come from?When I wake up every morning I think about the customers who are currently drinking the coffee I produce and that is my motivation to continue working and improving my quality. What makes your coffee different from others?I believe that what makes my coffee different from others is the passion with which I produce this has moved me from the beginning to be in constant innovation in processes and varieties, since at the beginning I only produced washed coffee and now I am producing different types of honeys. Thank you for buying my coffee. I from Costa Rica wish you to enjoy drink it as much as I enjoy producing it. For me it is a dream come true to have the opportunity to talk directly to the final consumer thanks for being part of my life. Catuai"],["Peru","Apolinar Arevalo - Fina La Perla - San Jose de Lourdes - Caturra","25287","Cajamarca","Apolinar Arevalo","Washed","\n\t\t\t\t\t<\/a>","Caramel and fresh lemon with mild toffee flavors. Tart acidity and mellow candy-like sweetness. Apolinar Rafael Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. He dries it under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.Caturra"],["Ethiopia","Grade 1 - Idido","22074","Yirgacheffe","Idido","Natural","\n\t\t\t\t\t<\/a>","Dried berry, nutmeg, and malt flavors with mild acidity and sweetness. The Idido Washing Station, located in the Idido village, or kebele, and operated by Ardent Coffee Exporter, serves the villages surrounding Yirgacheffe town, including Idido, Aricha, Worka, Chelbesa, and Halabariti. 1200 farmers regularly deliver cherry throughout the November-January harvest season.The Malebo Project is a coffee line by Idido Washing Station, exclusive to Cafe Imports, where Grade 1 seeds from the Idido area were specifically selected and washed. This was Idido\u2019s only washed coffee this season. The coffee was hand-sorted throughout the entire 18-day drying process and then rested for four weeks before milling, once the seeds had reached a consistent moisture content of 11.2%.$0.10 per pound from the Malebo proceeds supports the Ardent Children Center, a local orphanage built and funded by Ardent Coffee Exporter. The ACC was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play, ensuring a safe and happy childhood. For more information, visit Ardent\u2019s website.Heirloom Ethiopian Varieties"],["Guatemala","Huehuetenango","25547","Huehuetenango",null,"Washed","\n\t\t\t\t\t<\/a>","Strong dried papaya with praline and fresh citrus zest flavors with tart acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Carmen Diaz - Finca El Naranjo - Cuilco","25933",null,null,"Washed","\n\t\t\t\t\t<\/a>","Toffee, praline, cooked fruit, and mellow fresh green grape flavors with tangy acidity and good sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Guatemala","Andrea Lopez - Finca El Paternal - Colotenango","25934",null,null,"Washed","\n\t\t\t\t\t<\/a>","Fresh green grape, lime, sugar cane juice, and mild floral flavors with complex acidity and fruit-like sweetness. Bourbon, Catimor, Caturra, Maragogype, Pache"],["Honduras","Finca La Antartida - IHCAFE - Natural","25963","La Paz","Finca La Antartida","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Finca La Ant\u00e1rtida is a 21-hectare coffee farm nestled in the mountainous terrain of Las Botijas, within the La Paz department of Honduras. Owned and operated by producer Juan Silvestre, the farm is situated at an elevation of approximately 1,700 meters above sea level, providing ideal conditions for cultivating specialty coffee. \u200bThe farm's high altitude and cool, mountainous climate contribute to the slow maturation of coffee cherries, enhancing the development of complex flavors. Las Botijas is part of the renowned Montecillos coffee-growing region, known for its unique microclimates and fertile soils. The area is also celebrated for its natural beauty, including waterfalls like El Salto and Las Campa\u00f1as, and traditional adobe houses with clay tile roofs. Las Botijas is a rural community within the municipality of Villa de San Antonio in the department of Comayagua. The inhabitants maintain traditional customs, such as transporting goods with ox-drawn carts, and are engaged in agriculture, producing vegetables, avocados, and coffee. The community's dedication to preserving cultural heritage and sustainable farming practices is evident in their coffee production methods. \u200bFinca La Ant\u00e1rtida exemplifies the synergy between traditional practices, environmental stewardship, and community development, resulting in coffees that are exceptional in quality and rich in cultural significance.Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira"],["Honduras","Ernelio Ortiz - Finca El Pedrero - Catuai","25964","Montecillos","Ernelio Ortiz","Washed","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Ernelio Ortiz owns and managed Finca El Pedrero in the Montecillos region of Honduras. This 12 hectare farm is almost completely planted in coffee, with some smaller sections also have Aguacate or Avocado trees. Ernelio estimates he has roughly 56,000 coffee trees, mostly Catuai and IHCAFE 90 varieties. Ernelio spoke to us about his gratitude for coffee and how it has improved the quality of life for his family. He believes that his care for the environment on his farm has led to increased quality production and better prices for his coffee. Catuai"],["Mexico","MC - Cristal","24833",null,null,"Washed","\n\t\t\t\t\t<\/a>","Mellow citrus zest and savory flavors with boozy acidity. Bourbon, Typica, Mundo Novo"],["Brazil","Natural - Fazenda Santu\u00e1rio Sul - Sudan Rume","24932","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.Common Brazilian Varieties"],["Brazil","Natural Fermented - Fazenda Santu\u00e1rio Sul - Starmahya","24933","Minas Gerais","Fazenda Santuario Sul","Natural","\n\t\t\t\t\t<\/a>","Cupping notes coming soon Fazenda Santuario Sul is a 120-hectare farm, 80 hectares of which are planted in coffee. Among the 30 varieties and cultivars grown there (which include the heirloom Ethiopian landrace type Rume Sudan) are Gesha and SL-28, which we are excited to offer as microlots. The heirloom varieties and very high altitude contribute to the exceptional quality of the farm's coffee.Common Brazilian Varieties"]]}